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Ginger


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28 replies to this topic

#1 marty mccabe

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Posted 08 June 2007 - 11:57 AM

So, I've been enthralled recently with two cocktails from Pegu Club:

The Gin-Gin Mule

And...The Jamaican Firefly

Beyond the fact that they use a great home-made non-carbonated ginger beer in each drink, I think that ginger is a great spice for cocktails.

So, with that in mind, what are some other ginger cocktails to explore?

Maybe something muddled?
Marty McCabe
Boston, MA
Acme Cocktail Company

#2 thirtyoneknots

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Posted 08 June 2007 - 12:49 PM

If you're looking for more uses for that wonderful ginger beer you made (I normally quarter the recipe for home use), try it in a Pimm's. I like to top off my Pimms with half homemade ginger beer and half soda from the siphon. Adjust ratios to taste, and you may want a dash of simepl or so in there too depending on how much you crave the ginger heat. If you're still looking for mre, try one of these from Grog Log:

Colonel Beach's Plantation Punch

1 oz lime
2 oz Pinapple juice
1/2 oz Falernum
2 oz ginger beer (use the homebrew here)
2 dashes Angostura
dash pastis
2 oz Dark Jamaican rum(I used Appleton Extra when I tried it)
1 oz Gold Puerto Rican rum (I used Flor de Cana gold)
1/2 oz Barbados (Mt Gay Eclipse)

Shake with cup of crushed ice and pour into tall glass. Add ice cubes to fill.

Nice enough drink. Not one to make you reevaluate the universe, but rather pleasant when you have a Saturday afternoon that needs wasting.

-Andy
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#3 Chris Amirault

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Posted 08 June 2007 - 12:50 PM

I've been fiddling with these two, using a ginger syrup that's 1:1 simple with plenty of ginger thrown in for a hot steep. If I'm feeling motivated, I'll grate a little fresh for extra bite.

Gingered Gentleman
2 oz bourbon
3/4 oz ginger syrup
1 oz lime
handful of muddled mint
Stir with ice in highball glass and top with Reed's ginger beer and a mint sprig.

Salty Dog Variation
2 oz anejo tequila
3/4 oz lime
3/4 oz ginger syrup
1 t salt
Stir with ice in highball glass and top with Half n Half or other grapefruit soda. (Adjust for sweetness if it's a sugary pop.)
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#4 thirtyoneknots

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Posted 09 June 2007 - 12:03 AM

I've been fiddling with these two, using a ginger syrup that's 1:1 simple with plenty of ginger thrown in for a hot steep. If I'm feeling motivated, I'll grate a little fresh for extra bite.

View Post


Do you consider fresh ginger syrup a clutch ingredient here, or would Monin suffice? Also, how well does ginger syrup retain it's heat? I know the fresh ginger beer is good usually for about 2 weeks, maybe three if you're careful with it, but I was wondering if perhaps the sugar helped retain the flavor?

-Andy
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#5 marty mccabe

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Posted 09 June 2007 - 06:11 AM

Ginger syrup is next on my list. The recipe for it in "The Art of the Bar" gives a two week shelf life, so I'm inclined to think of it much on the same lines as the ginger beer.
Marty McCabe
Boston, MA
Acme Cocktail Company

#6 hummingbirdkiss

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Posted 09 June 2007 - 06:14 AM

I won prize money in a contest for coming up with this cocktail!
it is really good!!!

Sake Plum Cocktail
Pour 1/4 cup each sake, plum wine and vodka into a 3-cup cocktail shaker filled with ice. Add 1 thin slice (the size of a quarter) fresh ginger. Shake until drink is well chilled, about 20 seconds. Strain into martini glasses. Garnish each glass rim with a thin slice of crystallized ginger and a tiny wedge of lime.

#7 KatieLoeb

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Posted 10 June 2007 - 09:55 PM

A former coworker of mine came up with a really delicious muddled ginger and bourbon cocktail I tried recently. I'll see if I can get the recipe from him. It was very refreshing.

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#8 Nathan

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Posted 11 June 2007 - 06:34 AM

a friend of mine through a dinner party recently and she made some sort of ginger syrup (a relatively complicated process involving overnight steeping etc.)...it was quite spicy and robust.

I mixed it with rye and lemon juice and the result was fantastic. unfortunately, I haven't been able to reproduce her ginger syrup at home yet.

#9 Chris Amirault

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Posted 12 June 2007 - 06:26 PM

Do you consider fresh ginger syrup a clutch ingredient here, or would Monin suffice? Also, how well does ginger syrup retain it's heat? I know the fresh ginger beer is good usually for about 2 weeks, maybe three if you're careful with it, but I was wondering if perhaps the sugar helped retain the flavor?

View Post

The sugar helps retain the flavor indefinitely, but, as slkinsey said over here, the hot steep which helps to retain the ginger flavor doesn't, sadly, retain the heat. That's why, when you want the extra bite, it's worth grating a bit of fresh ginger. Ginger syrup is more like candied ginger: intense, sweet, but not hot. Either way, the ginger syrup is more potent than the Monin.
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#10 MikeInSacto

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Posted 12 June 2007 - 07:43 PM

The sugar helps retain the flavor indefinitely, but, as slkinsey said over here, the hot steep which helps to retain the ginger flavor doesn't, sadly, retain the heat. That's why, when you want the extra bite, it's worth grating a bit of fresh ginger. Ginger syrup is more like candied ginger: intense, sweet, but not hot. Either way, the ginger syrup is more potent than the Monin.

View Post


I also found that using a garlic press to squeeze ginger juice into the syrup added a nice kick.

#11 Mayur

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Posted 12 June 2007 - 10:11 PM

The sugar helps retain the flavor indefinitely, but, as slkinsey said over here, the hot steep which helps to retain the ginger flavor doesn't, sadly, retain the heat. That's why, when you want the extra bite, it's worth grating a bit of fresh ginger. Ginger syrup is more like candied ginger: intense, sweet, but not hot. Either way, the ginger syrup is more potent than the Monin.

View Post


I also found that using a garlic press to squeeze ginger juice into the syrup added a nice kick.

View Post

That's my favored tactic as well. Using ginger juice and ginger syrup in tandem usually does wonders. I just drop a bunch of chopped ginger (peels and all) into my juice extractor, although my local deli sells something called Belvoir ginger cordial which appears to basically just be pasteurized ginger juice. Does fine.

What about a hot steep plus cold steep, though? Anyone just try doing that? It works in some other infused syrups; how 'bout this one? After all, why would gingerol just vanish out of a ginger syrup if you dropped fresh ginger into it and sealed it?
Mayur Subbarao, aka "Mayur"

#12 thirtyoneknots

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Posted 12 June 2007 - 10:14 PM

The sugar helps retain the flavor indefinitely, but, as slkinsey said over here, the hot steep which helps to retain the ginger flavor doesn't, sadly, retain the heat. That's why, when you want the extra bite, it's worth grating a bit of fresh ginger. Ginger syrup is more like candied ginger: intense, sweet, but not hot. Either way, the ginger syrup is more potent than the Monin.

View Post


I also found that using a garlic press to squeeze ginger juice into the syrup added a nice kick.

View Post

That's my favored tactic as well. Using ginger juice and ginger syrup in tandem usually does wonders. I just drop a bunch of chopped ginger (peels and all) into my juice extractor, although my local deli sells something called Belvoir ginger cordial which appears to basically just be pasteurized ginger juice. Does fine.

What about a hot steep plus cold steep, though? Anyone just try doing that? It works in some other infused syrups; how 'bout this one? After all, why would gingerol just vanish out of a ginger syrup if you dropped fresh ginger into it and sealed it?

View Post


As in so many other things, oxidation would be my guess.
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#13 marty mccabe

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Posted 13 June 2007 - 06:22 AM

When I make ginger beer, I microplane the ginger into a bowl and then dump the ginger and any accumulated juices into the pot.

I don't own a garlic press (I think they're evil), but I've never seen something that gets more out of ginger than the microplane.
Marty McCabe
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Acme Cocktail Company

#14 Mayur

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Posted 13 June 2007 - 08:16 PM

After all, why would gingerol just vanish out of a ginger syrup if you dropped fresh ginger into it and sealed it?

View Post


As in so many other things, oxidation would be my guess.

View Post

Well, sure. :smile: But my question is really about the volatility of gingerol. As a capsacin-like substance (I believe), it should have a decent shelf life, no? Wouldn't just vacuum-sealing the container work?
Mayur Subbarao, aka "Mayur"

#15 slkinsey

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Posted 14 June 2007 - 07:16 AM

Gingerol is a relative of capsaicin. Heat, oxidation and and degradation over time transform gingerol into the compound zingerone. Zingerone is not present in fresh ginger and it's an aromatic flavor compound that isn't spicy-hot like gingerol. Gingerol seems to degrade fairly rapidly in a sugar-syrup solution (perhaps due to oxidation?). I've had some bottled ginger beers that have kept s good bite for quite some time in the bottle, but I have to assume that some special handling, processing or treating makes this possible. Experience says that ginger-infused simple syrup doesn't have much bite after a few days.

Edited by slkinsey, 14 June 2007 - 07:17 AM.

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#16 jsmeeker

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Posted 14 June 2007 - 02:45 PM

I made a bunch ginger vodka gimlets when I had some ginger infused simple syrup I made for some stir fry.

Basically, it's just a simple syrup (2 parts sugar 1 part water) made with a bunch of fresh, sliced ginger. Let it simmer in the sauce pan for 20 minutes or so.

To make the cocktail, it's just some fresh lime juice, some vodka, and some of the syrup. Next time, I'll try it with gin. And I also think I'll try the trick squeezing out some fresh ginger jucice with a garlic press to get some extra kick.

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#17 FrogPrincesse

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Posted 22 March 2012 - 08:21 PM

This one is really simple, a twist on the Canadian club and ginger ale. It's delicious and refreshing.

Ginger and Rye
2 oz rye, 3 oz ginger ale/beer (ratio from The Joy of Mixology)

Posted Image

#18 haresfur

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Posted 22 March 2012 - 10:00 PM

This one is really simple, a twist on the Canadian club and ginger ale. It's delicious and refreshing.

Ginger and Rye
2 oz rye, 3 oz ginger ale/beer (ratio from The Joy of Mixology)

A few ml of Fernet Branca could go nicely in this.
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#19 FrogPrincesse

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Posted 22 March 2012 - 10:23 PM


This one is really simple, a twist on the Canadian club and ginger ale. It's delicious and refreshing.

Ginger and Rye
2 oz rye, 3 oz ginger ale/beer (ratio from The Joy of Mixology)

A few ml of Fernet Branca could go nicely in this.


Great idea! Ginger and Fernet, always a good combo.

#20 Kent Wang

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Posted 23 March 2012 - 01:10 AM

You can put ginger through an electric juicer, like the Philips HR1861 I have. All the gingerol is in the juice; the remaining pulp is bland.

This is by far the easiest way to get a lot of ginger juice. With this method, I don't even see a need for syrups and ginger beer.

#21 FrogPrincesse

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Posted 03 May 2012 - 11:56 PM

Continuing to explore ginger cocktails to use my homemade ginger beer.

Eva Péron

Posted Image

1 oz fernet-branca
1 oz sweet vermouth
1 oz ginger liqueur
1 oz lime
1 oz ginger beer

It's a acquired taste... It grew on me as I was sipping on it, but I've never been a huge fan of Fernet.

#22 FrogPrincesse

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Posted 09 May 2012 - 11:05 AM

Last night I had a Jamaican Firefly (Audrey Aunders): Jamaican rum (I used Appleton 12 yr), homemade ginger beer, lime juice, simple syrup.

Posted Image

Although it's mentioned in the first post of the thread, I had never tried it. It's really lovely. I need to remember to buy some candied ginger for the ganish.

Replace the rum with gin, reduce the amount of ginger beer by half, add mint, and you get the Gin Gin Mule which is already part of my rotation.

Posted Image

#23 EvergreenDan

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Posted 09 May 2012 - 01:31 PM

Fernet and ginger is a great combination (Eva Péron). A full ounce of Fernet is quite an introduction, though. I'd feel free to scale that down to, say, a teaspoon. Fernet grows on you, albeit slowly. You can always add more.
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#24 FrogPrincesse

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Posted 09 May 2012 - 01:39 PM

Fernet and ginger is a great combination (Eva Péron). A full ounce of Fernet is quite an introduction, though. I'd feel free to scale that down to, say, a teaspoon. Fernet grows on you, albeit slowly. You can always add more.


You are right, a full ounce is a lot of Fernet. Reducing the amount sounds like the way to go for me, at least for now!

#25 FrogPrincesse

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Posted 27 November 2012 - 04:34 PM

A lot of good discussions about Sam Ross' Penicillin (which, strangely, has not been mentioned in this thread) in the Scotch cocktail thread.

Last week, I tried the Son of a Beesting (you have to love a Ron Burgundy reference!), Michael Madrusan's lighter take on the Penicillin: gin, lemon juice, ginger, honey syrup, rosewater. I liked how it highlighted the spices in the gin (I used Beefeater). It's a little bit like a summer version of the Penicillin.

Posted Image

I am using Canton again although ginger syrup is specified. I find that it works fine in mixed drinks; it has less bite than fresh ginger for sure, but it works for my husband who is somewhat ginger-timid. I don't think that I will feel the need to buy a new bottle once this one is finished though.

In addition to this thread, there is a nice collection of ginger cocktails in the MxMo XL: Ginger discussion.

#26 FrogPrincesse

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Posted 28 May 2013 - 09:50 AM

None but the Brave: cognac, lime, allspice liqueur, ginger beer.

 

The recipe in the Bartender's Choice app called for homemade ginger syrup with soda water but I just used Bundaberg ginger beer. A little tikiesque with the allspice but curiously ginger + allspice is not a combo that you see very often.

 

8820034202_4d722fe9df_z.jpg
 


Edited by FrogPrincesse, 28 May 2013 - 09:50 AM.


#27 FrogPrincesse

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Posted 29 May 2013 - 09:07 AM

"Moonshine" Highball: corn whiskey, lime, ginger beer. The corn whiskey was from King's County Distillery, a nice present from a friend. I added a touch of simple syrup which was probably a mistake as the drink was already quite sweet from the corn whiskey. The corn whiskey tasted great in the drink; it reminded me a little of cachaça or rhum agricole with its raw edge and grassy notes. I need to try it neat too before this tiny bottle (only 200 mL - less than 7 oz) disappears.

 

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#28 FrogPrincesse

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Posted 05 December 2013 - 12:39 PM

Last night was an attempt at reverse-engineering a cocktail I really like at the Lion's Share, The Federal Buffalo Stamp (Has Mahmmod). It's an addictive whiskey sour variation with ginger and maple syrup.

 

Here it is with its candied ginger garnish, from a recent visit.

 

11057668816_ab0bf01832_z.jpg
 

The menu lists it as bourbon, lemon, ginger root, maple syrup. I am pretty sure that they use a homemade ginger syrup but 1) I was feeling lazy last night and 2) I have a bottle of Canton ginger liqueur that I hope to get rid of one day to make room for bigger better things, so I just used that instead.

 

I went with 2 oz bourbon, 3/4 oz lemon juice, 1/2 oz maple syrup 1:1 syrup, and 1/4 oz ginger liqueur. I am missing the ginger garnish but otherwise it was spot-on and filled my craving. The bourbon-ginger-maple combo just works.

 

11214980805_02d9759cde_z.jpg
 

 

 

 

 

 



#29 FrogPrincesse

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Posted 13 June 2014 - 03:47 PM

This one was odd on paper, but sometimes it pays off to take risks. Promissory Note (Daniel Hyatt) with 1 oz Canton ginger liqueur as the base (!), 3/4 oz reposado tequila (7 Leguas anejo), 3/4 oz dry vermouth (Dolin), 1 barspoon honey (Japanese dogwood), absinthe rinse (St. George), expressed lime peel, radish slice (omitted) and cinnamon garnish.

 

14392159361_302d775a2f_z.jpg
 

It was successful in the sense that the combination created something new and interesting. I am not sure that I liked it though; it tasted woody and vegetal, like some kind of wacky Martini. It would have been hard to guess what was in it and the tequila was not very prominent.

The ginger liqueur and French vermouth pairing is interesting though, and might be worth exploring further.


Edited by FrogPrincesse, 13 June 2014 - 03:50 PM.