- talkoftomatoes Oct 8, 2006 02:16 AM
I love to play with concoctions in my kitchen, and this October is no exception. I made up a cocktail called Gingersnaps, made with Vodka and Gingersnap Simple Syrup. What is your latest cocktail invention?
You are cruel - so cruel - to taunt us with the idea of a Gingersnap cocktail without including the recipe! Please, please, please post some information on the ingredients in that yummy-sounding Gingersnap simple syrup.
Me, I just "invented" the Kaffir Lime Drop, as a riff on a classic Lemon Drop.
Vodka (4 parts)
Kaffir lime simple syrup (1 part)
Fresh lime juice (1/2 lime or so)
Kaffir Lime syrup is easy to make (1 c. each of sugar & water, reduce by half, remove from the heat, then add 10 or so fresh kaffir lime leaves; steep until cool - at least 2 hours). I got the kaffir lime leaves at an Asian grocery store. They have a heavenly and exotic aroma that might be familiar to fans of Thai food.
If you like lemongrass (I don't), it might be nice addition to the syrup.
From the FoodNetwork:
3 ounces vodka, any flavor
1/2 to 1 ounce ginger syrup, recipe follows
1/2 teaspoon freshly squeezed lime juice
Twist of lemon or lime
Fill a cocktail shaker or small pitcher with ice. Add the vodka, ginger syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Add twist and serve.
2 cups coarsely chopped fresh ginger with peel, about 8 ounces
1 cup sugar
2 cups water
Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.
Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.
Yield: 2 cups
Thanks! Lucky me, I already have ginger simple syrup in my fridge (I made some last month, without the lemon).
But I wonder if the Gingersnap has any spices in it? It seems like cloves or cinnamon or allspice might be appropriate. Perhaps I'll try this cocktail with a few cloves in it, plus a cinnamon stick as a stirrer.
Anne, it's too bad the OP never came back to check this thread, or at least answer your question, but if you click on the link in talkoftomatoes' post to her blog of the same name, and scroll down the page, you'll find the recipes for the both the gingersnap cocktail and the simple syrup.
And your kaffir lime cocktail sounds great. I'd make it with gin, since I don't like vodka, but we're innovating, right? I've had a wonderful lime drop (made with gin, but vodka would work as well) with ginger, so if you think fresh ginger might marry well with the kaffir lime, that could be a variation to try.
re: Caitlin McGrath
Thanks, Caitlin! Silly me, I didn't realize that the talkoftomatoes.com link led to the recipe. (I don't usually click on blogs, because I have a slow connection, and all those pictures are murder.)
When I finally saw the recipe for Gingersnap simple syrup, I was so excited that I didn't even log in to reply. I just turned off the computer and ran to the kitchen to make some. Being the recipe tweaker that I am, I added extra cloves and cinnamon, and also threw in 8 whole peppercorns: 2 telicherry, 2 green, 2 white, and 2 rose (what can I say - I've got Penzey's mixed pepper blend in my cupboard). And the result?
WOW!!!! It's fabulous! Forget the vodka - I could just guzzle the stuff plain! (It's great with booze, but it'd probably be just as good with fizzy water.)
And a big thanks to you, talkoftomatoes! This recipe is a complete winner. And you're a woman after my own heart with all your infused syrups - I have 6 in my fridge right now. Any ginger-spice lovers who check out this topic - you must Must MUST try this recipe. You'll love it!
Caitlin, about the Keffir syrup and ginger - that might work! Add whatever you think sounds good. The herbs in gin would be a plus if they don't clash with the other flavors (I only like "delicate" gin, like Bombay Saphire, but I think that would be fab with the kaffir lime flavor). Me, I would stay light on the ginger, because I find the kaffir flavor to be a bit delicate. But that's just my tastebuds - others might think it's way powerful.
Now that I'm thinking of Thai food, perhaps a drink with keffir lime syrup and coconut milk might work. Hmmm...
Thank you for this cocktail. I'm sippin' it right now as I type!
I'm thinking about not straining the spices out and letting everything take a bath in the fridge for a few days. Planning to strain as I go. Will the spices become too overwhelming? My first crack at infusing!