Mixology Monday XL: Ginger
Wow has this month flown right by. I feel as if it were just a couple nights ago that I posted about my Amaro cocktails. Time flies right by when your’e settling in to a new job, and bartending at The Varnish in downtown LA has kept me pretty busy. The work is hard but man is it satisfying. If you find yourself in the LA area by all means stop in and pay us a visit. We would love to craft a fine beverage for your enjoyment. I digress. Now for the task at hand.
“Find or concoct a cocktail recipe that uses ginger in one of its many forms as an ingredient. This can be muddled ginger, sliced ginger, ginger syrup, ginger beer (commercial or homemade), ginger liqueur, ginger candy, or pieces of a shredded photo of Ginger from Gilligan’s Island.”
Having always loved ginger, (even Gilligan’s Island Ginger) I found myself having to self edit a touch this go round. The ideas were endless and had they been left unchecked I’d be posting about twenty cocktails right now. What I decided to go with however was my take on a particular cocktail that I have been enjoying of late called the Gershwin. A simple ginger cocktail made with gin, ginger syrup, lemon and a touch of rose water. A fantastic drink just begging to be altered a tad bit. I decided to add some fresh organic blueberries into the fold and alter the ratios of the recipe.
Start by muddling berries in ginger and simple syrup. Add rest of ingredients followed by cracked ice, shake, strain.
I opted to use the Oxley Gin as I had just received a sample of it and actually really like it. The gin is one of the first ever spirits to be cold distilled. Meaning that both final maceration and distillation happen in a vacuum that creates intense pressure at cold temperatures. The resulting distillate is extremely clean and balanced with the more turpentine-esque notes being softened considerably. Less “peaky” and more well rounded would sum this gin up pretty well. Excellent for this application.
The resulting cocktail was absolutely delicious! The only thing that didn’t translate all that well was the color of the cocktail. Not that I was expecting an electric blue outcome but possibly a bit more color. Don’t get me wrong, I felt the color came out great, but more of the inside of the berry than the skin.
Once again thanks to Matt of RumDood.com for hosting this month! Can’t wait to see the round-up of fantastic ginger cocktails