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canton ginger liquer

jwbarth Mar 18, 2009 02:59 PM

Just bought a bottle of this stuff. I'm going to make a cocktail with this and Bourbon, chilled and served in a martini glass (I enjoy bourbon w/ ginger ale, so I think this might be a good twist). I'm curious to find any additional ideas (other than those that come w/ the bottle), or additions to my bourbon drink that might be nice. Thanks.

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  1. JoanN RE: jwbarth Mar 18, 2009 03:12 PM

    I make a ginger martini with it. It would never have occurred to me to pair it with bourbon. (But then, it would never have occurred to me to add ginger ale to my bourbon either.) I'll be eager to hear how it turns out. And any other ideas you come up with.

    1. mrgrotto RE: jwbarth Mar 19, 2009 05:27 AM

      I've had pretty decent success with swapping out anything calling for triple sec/Cointreau. I've found it works esp. well with gin, whiskey and lime. I kind of approach it from a Thai food angle.

      1. thew RE: jwbarth Mar 19, 2009 05:48 AM

        its nice with gin. here it is w/hendricks and a cucumber garnish:
        http://static.px.yelp.com/photo/GYZ-l...

        1. a
          ac106 RE: jwbarth Mar 19, 2009 12:24 PM

          Hot apple cider with Canton. good stuff

          1. c
            chazzerking RE: jwbarth Mar 20, 2009 10:41 AM

            Mixed with dark rum like Gosling's Black Seal orCruzan Blackstrap Navy. I do 3 to 2, rum to ginger and shake over ice then serve up, topped with a little seltzer. It's kind of like a dark and stormy.

            4 Replies
            1. re: chazzerking
              j
              jumpingmonk RE: chazzerking Mar 21, 2009 07:52 PM

              I actually mix quite a bit (about half a "joint" (Canton, for those who have never seen it, comes in a glass bottle shaped like a peice of bamboo, and has five "joints" to the bottle. Half a joint =appx 75ml or a little more than two shots) into my weekend spiced tea to give it a bit of ginger note the tea is still hot when I add it (and I make the tea by the pitcher) so a lot of the alcohol evaporates before I drink it (which is how I can put so much in an not get roaring drunk, (I have a very low alchohol tolerance).

              Icidentally, that mix of burboun and Canton actually has a name, it's called a Whiskey T'Ching (pronounced with a silent "t"). Well, it is if you add a twist of lemon.

              1. re: jumpingmonk
                thew RE: jumpingmonk Mar 22, 2009 05:48 AM

                i hate to break it to you, but with that method most of the alcohol remains.

                here's a chart:
                http://www.ochef.com/165.htm

                1. re: thew
                  j
                  jumpingmonk RE: thew Mar 22, 2009 12:59 PM

                  Oh, then I guess my tolearance has gone up a little, as I really don't feel anything. (Of course it could also be the fact that 2 shots of alchol dissoved in almost a gallon of tea which is drunk over a period of 4-5 hours doesnt allow the full dose to build up. Also there is the fact that when I drink the stuff, I'm not really doing anything that would reveal intoxication, just sitting watching TV and then going to sleep) (shrugs) oh, well I suppose it's really irrelevant so long as I keep to the plan of only doing it at home before I sleep. I actually did try and high flame it at one time (lighting it while it was still boiling, and keeping the heat going underneath so that the flame lasted until it went out due to lack of alcohol. but that tended to chage the flavor a lot (the heat probably carmelized the sugar).

                  Speaking of Canton Ginger cocktails, I forgot one from my past. canton ginger is great in a Elephant Shake (If you've never had one of these it's like a milkshake, with Amarula added) the ginger flavor complments the chocolatey taste of the Amarula quite nicely and has the advantage of not causing it to curdle (Amaraula acutally has quite a bit of cream in it, so it cant be mixed with anything acidic) I only stopped drinking them when the dairy content become more than my stomach could bear.

                  1. re: jumpingmonk
                    kattyeyes RE: jumpingmonk Mar 27, 2009 07:20 PM

                    In a very similar way, we're enjoying after dinner drinks of Canton and Europa Tiramisu. Nice combo! We went to an in-store tasting of Canton earlier tonight. The rep served ginger margaritas and ginger sparklers (his with sparkling wine rather than lemon soda). Loads of tasty possibilities to explore! God, this stuff is GREAT!

            2. invinotheresverde RE: jwbarth Mar 22, 2009 02:33 PM

              2 oz. of your brand of tequila
              1 oz. Canton
              pineapple juice
              lime wedges

              1. thew RE: jwbarth Mar 23, 2009 01:23 PM

                last night i had
                hendricks gin
                canton
                st germain
                and lime juice

                5 Replies
                1. re: thew
                  Icantread RE: thew Mar 23, 2009 02:15 PM

                  St Germain and Canton is a bit of overkill (neither one shines) but does make for a good cocktail.

                  Incidentally, I would try some rye as well, as canton can be quite sweet.

                  1. re: Icantread
                    thew RE: Icantread Mar 23, 2009 05:19 PM

                    i havent found the right balance yet, but i will. the lychee tones in the germain give a nice tropical balance to the ginger....

                    1. re: thew
                      Icantread RE: thew Mar 24, 2009 11:43 AM

                      I agree, it's great flavor that combines well, and I've used it with success, but to purists it's abusive to use both. I had one person taste them and was hurt to find out I used them in cocktails at all.

                      1. re: Icantread
                        thew RE: Icantread Mar 25, 2009 06:27 AM

                        exactly why i tend to avoid purists and fundamentalists in any way possible :)

                        1. re: thew
                          thew RE: thew Apr 11, 2009 08:22 AM

                          i just made the "same" drink using old monk rum instead of gin. very nice.

                2. k
                  kenito799 RE: jwbarth Mar 24, 2009 11:37 AM

                  I like Canton in a Sidecar, in place of the Cointreau:

                  2 oz brandy or Cognac
                  1 oz Canton
                  1/2 oz lemon juice

                  1 Reply
                  1. re: kenito799
                    c
                    craigasaurus RE: kenito799 Mar 24, 2009 08:39 PM

                    I would second (or third? Didn't somebody mention this up top?) the recommendation of subbing Canton for triple sec/cointreau in any drink that uses it. Probably could even sub for Grand Marnier, since both are Cognac-based. Wait, maybe you should use Canton to sub for Grand Marnier, but St. Germaine for Cointreau? Maybe that's getting too technical; let's just go with ginger as a swap-out for orange and call it a day.

                  2. kattyeyes RE: jwbarth Apr 5, 2009 03:17 PM

                    Just picked up some San Pellegrino Aranciata--it pairs nicely with the Canton over ice. Very refreshing.

                    1. c
                      Cinnamon RE: jwbarth Apr 5, 2009 04:48 PM

                      The "French Kiss" martini was terrific as done by Akasha restaurant in Culver City, Calif. (L.A. area). It's Canton with Tru organic vodka (about to buy my second bottle, it's very clean), and pineapple juice. It had muddled dried flowers floating in the bottom last time I had it there, with a ginger sugared rim. Very nice.

                      (I don't think it necessarily bears any relation to other cocktails also called French Kiss.)

                      2 Replies
                      1. re: Cinnamon
                        thew RE: Cinnamon Apr 5, 2009 07:28 PM

                        any idea what flowers?

                        1. re: thew
                          c
                          Cinnamon RE: thew Apr 7, 2009 09:55 PM

                          One of them was probably an edible marigold... here's a list of some edibles. If trying to replicate, I would probably just use whatever the local upscale grocer has by the little packets of herbs.
                          http://www.flower-gardening-made-easy...

                          I tried it with calendula petals on my own but they floated instead of sinking, so there is some process of soaking or something else that is needed! It was a nice touch. If you really want to know, just call Akasha. They are not always swamped and you may be able to just ask the bartender.

                          We need to go pick up our third bottle of Canton. :)

                      2. g
                        greggc RE: jwbarth Apr 7, 2009 07:00 AM

                        A number of years ago while vacationing in Hawaii, I had a ginger mint julep that was very good. As I recall, it was a standard mint julep with a splash of Canton.

                        1. Icantread RE: DDCinNYC Apr 10, 2009 12:51 PM

                          The Joy of Mixology has a great and simple cocktail with scotch and canton. Additionally, I tried it with Compass Box Orange whiskey (I think it's 2.5:1) and they went great together. Also, this posted recently in Small Screen Network, which I highly recommend to any inexperienced "mixologists" out there: http://www.smallscreennetwork.com/vid...

                          1 Reply
                          1. re: Icantread
                            thew RE: Icantread Apr 10, 2009 07:32 PM

                            thank you!. i watched the first few episodes of that, and then it fell off my radar. now i have lots of new yuminess to watch

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