We checked in with award-winning chef Hugh Acheson of 5&10 and the National in Athens, Georgia, for a recommendation on a tailgating cocktail, and he came up with a winner—a slightly more refined take on the classic bourbon and ginger ale, swapping store-bought ginger ale for homemade ginger syrup. “The popular standard of Maker’s Mark and Blenheim is a ubiquitous Athens favorite,” he says. “But the fresh ginger is refreshingly spicy.” Don’t let the syrup scare you. Acheson keeps the recipe simple, and unlike most craft cocktails, this drink will travel. Make the ginger syrup a day ahead for an easy tote to the tailgate. Add a generous pour of bourbon over ice, a little soda water, and some fresh fruit, and you’re ready to go.