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canton ginger liquer

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

        1. Hot apple cider with Canton. good stuff

          1. 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

              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

                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

                  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

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

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

                5 Replies
                1. re: thew

                  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

                    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

                      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

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

                        1. re: thew

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

                2. 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

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

                    1. 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

                        any idea what flowers?

                        1. re: thew

                          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. 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. 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

                            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