What have I done when the wine drinker starts moving on to cocktails? I am at a loss, but when searching for drinks made with ginger liqueur this evening, Kathryn piped in “that sounds good” so we made her one too. Even after serving her a martini in a big boy glass, she still was ready to dive in. This is a strange day indeed. In honor of this momentous day, see Kathryn’s comments below in addition to my own!
- 3 ounces Canton Ginger Liqueur
- 2 ounces bourbon (Makers Mark)
- 1 ounce fresh lemon juice
Shake over ice and serve into a chilled martini glass (heard that before?).
- A very well balanced cocktail, the ginger and the lemon can both be tasted, but they soften each others flavors.
- There is a sweetness in here, which is surprising given what’s in it… delicious.
- The aftertaste is a little spicy – no complaints here.
- This is a great cocktail. Lately I’ve been thinking about switching it up and a drink like this could do it.
- The spicy ginger flavor blends beautifully with the bourbon, I can’t stop sipping.
- I doubt these were available during the real Gold Rush!
Tasting Notes (Dave – Kathryn):
- Rating: 8/10 – 10/10
- Strength: 4/10 – 6/10
- Sweetness: 6/10 – 5/10
- There’s bourbon in here? – Now I can drink bourbon with my Hubby!
Have you been to a new restaurant lately? I’ve been to a few. Let me guess – a twist on classic comfort food with farm to table ingredients? I’m not sure, but I would guess that 98.2% of new restaurants are using this formula and I just don’t get it. There are only so many burgers made from a cow raised on a green hill in paradise, with cheese from France, onions from a local farm and heirloom (a.k.a. ugly) tomatoes. But don’t forget to charge $18 for it. Then there is the propensity for duck tacos and short ribs… don’t get me wrong – I like them – but its been done.
I just wish that restauranteurs could just grow a creative gene in their body and come up with something new. Some new concept, some new cuisine, some new way of doing it! I’m pretty sure that there would be less competition than trying to make an $18 burger and $15 Mac and Cheese (hey, let’s add lobster or truffles and charge $16). Don’t forget the sweet potato fries!
Speaking of, the following are a couple of drinks from a new restaurant I went to – Sessions Public in Point Loma. While it does meet the stereotypes above, I have to say the food wasn’t half bad, and the drinks were awesome.
Drink 1: The N0. 2
- Crusoe Spiced Rum
- Ginger Liqueur
- Fresh Apple
Served in a short glass over ice.
- A cocktail with beer… interesting. Tastes like it was made with a Belgian wheat – not one of my favorites.
- There is a real Jalapeno kick in the aftertaste – I like it!
- I have to say, not a drink that you are going to want to drink when you need a refresher.
- Dave’s Rating: 4/10
- Strength: 2/10
- Sweetness: 1/10
- This is a very different cocktail… not my first choice.
Drink 2: Berry Mint Mule
- Ginger Beer
Can’t tell you what “berry” actually means, but served in that same short glass over ice.
- Unlike the No. 2, this drink was definitely N0. 1 at the table – it was a hit.
- Sweetness and flavor of berries over spicy ginger beer.
- A great refreshing cooler – this is a winner.
- Dave’s Rating: 8/10
- Strength: 4/10
- Sweetness: 6/10
- This is no generic farm-to-table recipe – this is a unique winner.
Time for another experiment in ginger cocktails – this one the French Ginger Martini. After enjoying all the drinks I have made so far with Canton Ginger Liqueur, I thought I would take a browse of their website for another recipe that might be interesting and this is it. A simple drink where the ginger becomes the star.
- 1.5 ounces ginger liqueur (Canton)
- 1.5 ounces vodka (Grey Goose)
- Splash of Grand Marnier
Shake the ingredients vigorously over ice and strain into a chilled martini glass, enjoy!
- First impression is how much of a ginger kick this has – you can feel the heat of the ginger in the back of your mouth.
- Very unique cocktail – don’t think that I have ever had anything like it.
- Probably something that is difficult to order in a bar!
- Candied Ginger!
- Dangerous – I want another sip – but I’m afraid. I did it anyway.
- Dave’s Rating: 8/10
- Strength: 5/10 (although I think it may be deceptive if you had a few)
- Sweetness: 8/10
- Another reason to add Canton ginger liqueur to your bar.
So I started the blog with much splash, but I have gotten a little behind in keeping things up to date, so the next couple of entries are a day late and have no pictures. I’ll get back with the program in the new year!
On to today’s cocktail – the Ginger Joy – coming to you direct from the Grey Goose website.
- 3 ounces Grey Goose La Poire Flavored Vodka
- 0.75 ounce of ginger liqueur (Canton)
- 1.5 ounces of simple syrup
- 1.5 ounces fresh lemon juice
Mix the ingredients vigorously over ice, strain into a martini glass, serve with a fresh thin slice of pear (optional).
- Fantastic drink – appears this is what the folks at Grey Goose had in mind when they created the La Poire Vodka
- Great drink that is sweet, but not overpowering.
- The ginger is the perfect complement to the pear.
- Dave’s Rating: 9/10
- Strength: 8/10
- Sweetness: 7/10
- Worth investing in the uncommon ingredients for this delicious cocktail.
For our Christmas drink this year, I will be preparing a Ginger-Pear martini for the family (coming soon). So after buying some Canton Ginger Liqueur, the challenge is to find another drink that could “pear” with it! Enter the Debonair Cocktail.
- 2 ounces single malt scotch (the good stuff)
- 1 ounce Canton Ginger Liqueur
- lemon twist
Mix the scotch and liqueur over ice, shake vigorously, serve in a chilled martini glass up with a twist of lemon.
- Great gateway to scotch – retains a lot of the flavor of the individual scotch, softened with a pleasant hint ginger.
- A little on the sweet side at first, with a dry finish of scotch.
- Dave’s Rating: 7/10
- Strength: 8/10
- Sweetness: 5/10
- Nice drink for a bit of scotchy variety, probably wouldn’t order two!