This is the first cocktail I invented from scratch, for my birthday party last month. Like most things it started simple and then took over.
Ginger Panther
1-1/2 oz ginger liqueur (see below. if using store-bought pick a sweet one)
1 oz bourbon
3/4 oz lapsang souchong emulsion (see below)
1 tsp lemon juice
1/2 tsp pedro ximinez sherry vinegar
(total 3.5 oz)
-shake with ice. serve neat. garnish with ginger
-for a longer, weaker drink mix over rocks. or split the difference and strain over rocks.
(all the sweetness comes from the ginger liqueur. if the finished cocktail is too bitter / medicinal, then the liqueur is too dry. add some honey to the liqueur)
Lapsang Souchong Emulsion
-make tea: 1 rounded teaspoon lapsang souchong tea leaves per 8oz boiling water.
steep 5 minutes, strain.
-measure 0.5% xanthan gum by weight (1.13g per 8 oz water)
-blend into tea with immersion blender.
-cover and refrigerate a couple of hours before using, to chill and let gum hydrate.
-store in sealed container in fridge up to a few days.
Ginger Liqueur
(about 750ml)
120g / 4 oz ginger root* (divided in half)
50g / 1/4 cup sugar
50g / 2TB + 2-1/2tsp honey (orange blossom, clover or other light variety)
375ml / 1-1/2+ cups water
5g / 1tsp lemon juice
1/2 vanilla bean (about 3”)
1/2 orange for zest (ideally organic)
375ml / 1-1/2+ cups 80 proof brandy (cheap)
200ml whole milk (for clarification)
*ginger should be very fresh. No brown or soft spots. Skin should be thin.
-clean the ginger. remove dirt and any dark or woody patches.
-roast one portion of the ginger, unpeeled, in 400°F oven / toaster oven for 1 hour.
-disolve sugar and honey into water on stove or in microwave. bring to a boil.
-cut both portions of ginger into coarse pieces. no need to peel.
-combine ginger and hot sugar syrup in a blender. cover lid with towel. pulverize.
-pour into a jar. add brandy.
-zest 1/2 orange. split vanilla pod. add zest and vanilla pod to jar
-seal and hold at room temperature for 2 days
Clarify:
-remove vanilla pieces and rinse (should have enough flavor for other projects)
-pour 100g whole milk into a jar
-slowly stir liqueur into the milk. milk should curdle**
-refrigerate overnight
-very gently strain, using a strainer and cloth, or a fine superbag. agitate the curds as little as possible. let gravity and time strain the liqueur; if you squeeze the curds you’ll sacrifice clarity for yield (clarity is about esthetics but may also improve longevity).
**if milk does not curdle, separate 100ml of the ginger/milk solution and add 2.5g / 1/2tsp more lemon juice. slowly stir this into the remaining liquid.
