Domaine de Canton

[Kent Wang]

Official website

I read about this in Drinks magazine, the tiny rag put out by Spec's. It is described as being made by John Cooper, brother of Rob Cooper who makes St. Germain. That little tidbit piqued my interest.

Unfortunately it's not available in Texas (which makes me wonder why it's in this magazine).

How is it? Does it have potential for the various situations that call for ginger?

[marty mccabe]

A little bit in this thread.

Edited March 5, 2009 by marty mccabe (log)

[shantytownbrown]

i have a bottle, and used it on a ginger lemon semolina cake that I saw Ming Tsai do on his cooking show, the cake was awseome, the drinks i have experimented with it have also been good.

their website has some suggestions (www.dominedecanton.com)

I made a negroni variation as well...

1oz domiane de canton,

1 oz sake

1 oz campari

on the rocks...

(great with sushi)

(i had posted it here a while ago but it got missed by the masses..

http://forums.egullet.org/index.php?act=ST...post&p=1631800)

and a "black ginger" as suggested on their site which is a rusty nail substituting this for the Drambuie

1 oz each J/W black scotch

and domiane de canton

served on the rocks in a lowball/rocks glass

its been fun playing with this liqueur

Edited March 5, 2009 by shantytownbrown (log)

[tim g]

there was also a thing over the wkend in the wsj talking abt this

[Kent Wang]

It seems like the ideal test would be in a dark & stormy, just add it to dark rum.

How gingery is it? More than Reed's Extra Ginger Brew?

[RPMcMurphy]

Had it in a sidecar cut a little bit with hennesy and it was pretty good.

[KatieLoeb]

I'm working on "Cantonese Crusta", a variant of my favorite bourbon delivery system with Canton and a splash of ginger beer subbing for the Cointreau. I'm likely going to use a bottled-in-bond bourbon and throw a little spice in it as well, to compliment the ginger. I'll report back with a completed recipe when I have proportions perfected.

[faine]

I'm no cocktail mixer, but I happen to adore this stuff. The taste is extremely pleasant: a rather sharp ginger bite and a not-too sweet finish. It is certainly quite "gingery'! I think it'd have excellent potential in imaginative mixed drinks...I'd love to see what you come up with!

[J_Ozzy]

They were a sponsor at Tales last year, so there were a whole bunch DdC drinks on the index cards.

I'm not sure if I'm allowed to post them, but I can dig them up if it's ok.

[lancastermike]

In her quest to keep stocking the cabinet with bottles that may well outlive me, Maggie came home with a bottle of Canton Ginger liqueur. So what say you all about mixing with this? Any real good uses do it? I thinking of trying it with Applejack in some way. Or perhaps gin and a bit of lemon juice and fee broths whiskey barrel bitters. Looking for help once again. Thanks

[Shamanjoe]

I have a bottle of that as well, and I'm ashamed to say that I haven't cracked it open yet, though it does look stunning on the shelf..

[KatieLoeb]

Mike:

Canton ginger is a good product. It's got good heat and isn't too sweet. I've had good success swapping it into a standard Crusta in place of the Cointreau.

Cantonese Crusta

2 oz. bourbon or cognac

.5 oz. Canton liqueur

.5 oz. Maraschino liqueur

.5 oz. fresh lemon juice

2 dashes orange bitters

Garnish with a flamed orange peel.

I suspect it might stand up well in a Sidecar instead of the Cointreau as well. I might have to try that myself next time I have some at my disposal.

[Shamanjoe]

Ms. Katie, as always, that sounds just awesome. I have everything I need at home, I think I'll try it when I get there..

[thirtyoneknots]

You can never do wrong mixing anything ginger with rye or bourbon.

[KatieLoeb]

Or brandy/cognac, Calvados/applejack or rum for that matter...

And as we're now all aware, a Gin-Gin Mule is a thing of great beauty so I'd even add gin to that list in the appropriate applications. Vodka is a no-brainer, so the concensus seems to be that ginger is tasty with just about everything, yes?

I'd stick with swapping it into already existing recipes as the sweetening agent instead of ________ (fill in the blank with your favorite). Certainly it most definitely works instead of Cointreau in the Crusta and likely in a Sidecar. How about trying it instead of triple sec in a Margarita? Tequila might be one of the less obvious choices to mix it with, but why not? The earthiness of the tequila could certainly stand for the slight sweetness of the Canton along with the sharp bite of ginger. We'll never know until someone tries this at home and reports back...

[John Rosevear]

I'm not generally a big tequila fan, but we have a few decent bottles in the house, and now I'm intrigued by the idea of pairing it with ginger... I'll try playing with it tonight.

[thirtyoneknots]

The ginger and Tequila angle works quite well, I was doing a 'short drink' version of the Diablo a while back at work, using my ginger ale syrup (used soda-fountain style to make ginger ale for mixing). It went something like this:

Little Devil

1.5 oz El Jimador Blanco

1/2 oz Ginger ale syrup (Sub Canton)

3/4 oz lime

barspoon Brizzard Cassis

Shake and strain into cocktail glass.

You may have to fiddle with the preportions a bit, Canton is a little sweeter and hotter than my syrup, but the flavor combo definitely works.

[KatieLoeb]

Tequila, Canton, Lime, Cassis and soda ought to replicate that very well. I'd forgotton about the Diablo (and I love calling the shortie a Little Devil!), which is one of my favorite tequila drinks. Tequila and cassis or chambord go really well together, much like the strawberries in Tequlla por Mi Amante. Tequila and berries. YUM!

[MPruett]

Kent,

Go by Spec's now... you should see it, at least at the big Downtown Houston one.

It's available here in Dallas at Goody-Goody, and I think at Sigel's too.

[Kent Wang]

I got a bottle awhile back from Spec's and don't really like it. I find that whenever you mix it into a drink the bite of the ginger disappears. Much better to use a ginger syrup or ginger beer.

[tikibars]

I've been enjoying a little number made of Domaine de Canton, rye, grapefruit and honey. Will post ratios when I can get at my recipe book.

[eas]

I depleted a bottle mixing with Batavia Arrack, fresh lime juice and soda.

[EvergreenDan]

Batavia Arrack, ginger, lime, and soda sounds good. Tonic maybe? Or an amaro, maybe Averna or Cynar? Or would this overwhelm the Arrack, I wonder.

Also, I'm nearing the end of my bottle of G.E. Massenez Creme de Gingembre. It's fairly mild in ginger flavor, more like concentrated ginger ale, rather than spicy ginger beer. It's sweet, but not unworkably so. 40 proof. Should I try Canton or stick with another bottle of this stuff?

Edited February 19, 2010 by EvergreenDan (log)

[KD1191]

Haven't tried the Creme de Gingembre, but Koval's ginger liqueur is a nice alternative to Canton. Lower proof, more natural ginger flavor. Currently only available in Illinois, Indiana and Florida, unfortunately.

[EvergreenDan]

Sigh. If only I could edit.

I made what I'm calling Arrack Attack:

1 oz Batavia Arrack

1/2 oz Ginger Liqueur (Creme de Gingembre)

1/2 oz Cynar

1/2 oz Lime

1-2 oz Q Tonic to top

1 dash Fee WBA bitters

Build in a low-ball glass. Garnish with Lime Wheel.

Better than very good. Loving it, actually.