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Cocktails with ginger syrup

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Having people over this weekend and planning to theme the drinks with a particular ingredient- I'm thinking of ginger syrup (the purchased kind, I haven't tasted it yet to see how strong it is). I also have one of the Canton nips, although probably only enough for one drink.

Anyone have a favorite ginger cocktail, or recommendations for ingredients to pair ginger with? I was thinking of a ginger sidecar using ginger syrup instead of Cointreau, but haven't tested it yet to see if the flavors go. I'm guessing it would also go well with dark rum, similar to the dark and stormy. I'm leaning towards brown spirits for a more wintery feel, and I have the basic spirits but not many frilly syrups or liqueurs (not opposed to buying a few things but I'm on a budget).

Thanks!

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  1. I like a drink called the four aces which uses Domaine de Canton ginger liqueur. I suppose you could substitute ginger syrup for the liquor.

    Here's a recipe:

    INGREDIENTS:
    4 basil leaves
    6 seedless white grapes
    1½ shots vodka
    ½ shot Domaine de Canton ginger liqueur
    juice of two limes
    ¼ shot simple syrup
    equivalent of 1 shot club soda

    METHOD:
    In a mixing glass, lightly muddle 3 basil leaves and grapes. Add the vodka, ginger liqueur, lime juice, syrup, and ice. Shake and strain into a double old fashioned glass filled with ice. Top with the club soda and garnish with the remaining basil leaf.

    1. No guts, no glory.

      Sloppy Possum
      by Lord Hobo, Cambridge, MA

      1 1/2 oz Fernet Branca
      1 1/2 oz Ginger liqueur, Domaine de Canton
      1/4 oz Lemon juice

      Shake, strain, straight up, cocktail glass

      Delicious, but not for the timid. Sharp ginger notes balance the Fernet's menthol and the lemon's acid tones down the bitter and balances the sweetness.

      --
      www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

      6 Replies
      1. re: EvergreenDan

        This sounds intense.. I don't know if my tastebuds are ready for Fernet Branca. I might pick up a nip of it and try it out.

        1. re: EvergreenDan

          Wow, that sounds insanely good. If it wasn't 10:00 a.m. and I weren't in my office...

          1. re: davis_sq_pro

            I know it's tough duty, but report back. I need to try this with King's Ginger, which I recently bought. Those beer-loving folks at Lord Hobo know their cocktails too.

            1. re: EvergreenDan

              Okay, sipping it now. (I did double the lemon juice, after tasting the unshaken mixture -- thought it needed just a bit more to balance the sweet ingredients.) Really, really nice. The Fernet gives it huge herbal depth (naturally), the Canton tones down the Fernet, and the lemon makes it pop in the mouth. Reminds me a lot of an Angostura Sour in many ways. I think you could serve this drink to someone who isn't a huge Fernet fan and they'd happily sip it. The only big minus, in my opinion, is the color -- the brown is slightly off-putting.

              1. re: EvergreenDan

                Ha! I made it myself tonight with King's Ginger. I also doubled the lemon to 1/2 oz for the exact same reason. I gave it to my wife, who will drink Fernet in small quantities, and she liked it. Your comments are dead on. Definitely a gateway to Fernet love.

                1. re: EvergreenDan

                  Now I want to try this, since it sounds like it's easy to like.

          2. I don't know about commercial ginger syrups, but I occasionally make a batch of syrup that I let a bunch of fresh ginger sit in for a couple hours.

            I've had a lot of success using it in place of regular simple syrup in a lot of recipes. It worked really well in a whisky sour using Rittenhouse and fresh lemon juice.

            10 Replies
            1. re: thatwhileifound

              I'm thinking it will go really well with lemon since a lot of the recipes on the Canton Ginger liqueur site pair their liqueur with lemon. Have you ever tried your syrup with cognac or brandy?

              1. re: tinnywatty

                The lemon/ginger thing definitely works pretty well for my palette.

                I haven't tried it with cognac/brandy yet as I haven't really had a ton of experience with the spirit at home as of yet. It's actually written across my calendar as the spirit to play around with a lot over the next couple of months, so if you do give it a try... Please report how it turns out.

                1. re: tinnywatty

                  I drink ginger sidecars more than anything else -- I keep the cointreau (actually, triple sec most of the time) and add ginger syrup as well, though I admittedly like my drinks on the sweet side. Making a ginger liqueur with a brandy base is on my list. I've done vodka before, but it doesn't add much more than the ginger syrup (stronger isn't always better in my world).

                  1. re: sweethooch

                    I made Hennessy ginger hooch (like Canton) and loved it! It's delicious in The Gold Rush from the Canton site (hooch/bourbon/lemon juice). Recipe here:
                    http://domainedecanton.com/cocktail-r...

                    1. re: kattyeyes

                      I tried this recipe and enjoyed it also. How do you make your ginger liqueur? Is it similar to Canton?

                      1. re: tinnywatty

                        I love The Gold Rush, too--it's especially good with Meyer lemon juice! If you google "ginger hooch," the recipe I used will pop right up. IIRC, Canton is clear--ginger hooch is amber in color from the Hennessy, but it's delicious. I honestly don't think it's less expensive to make your own (if you use Hennessy), but it's cool as hell to know you made it yourself. ;)

                        BTW, did you use a coffee filter to make your syrup? That was completely useless to me, but I found using my tea strainer VERY helpful.

                        1. re: kattyeyes

                          The syrup is actually a purchased one from whole foods, but if I decide to make my own, I would be more likely to make a liqueur, since it would last longer, and would not need refrigeration. If I remember correctly, Canton is also brandy based which makes me wonder why it's clear.
                          I'm curious to try it with a lower priced brandy. I'm glad that sweethooch already tried it with vodka,so I cash avoid that.

                          1. re: tinnywatty

                            I misspoke. Canton is sorta golden in color. Rather than buy it this time around, I made my own, so I had no bottle here to look at...but having looked online, it's still a lighter shade than mine is from the Hennessy.

                            Here's the straight scoop from the Canton site:
                            "Domaine de Canton captures the very essence of fresh baby ginger. It is married with fine eau de vie, VSOP, and XO Grande Champagne Cognacs, which when crafted with fresh Tahitian vanilla beans, Provencal honey, and Tunisian ginseng add both vibrancy and dimension."

                            1. re: kattyeyes

                              This sounds fun, I'm going to try a small batch with some not very good brandy I have around, and see how it tastes. I also forgot what color Canton was.. I only bought the 50ml size so there wasn't too much to see. Homemade sounds like it could be really great, though.

                2. re: thatwhileifound

                  I've made my own as well. Goes well with a few spirts. Rye being one of them

                3. The Penicillin is a great Scotch cocktail which calls for honey-ginger syrup. You could probably fake it with equal parts ginger syrup and honey:

                  2 oz. single malt or blended Scotch of your choice
                  1/4 oz. Laphroaig or other smoky Scotch
                  3/4 oz. honey/ginger syrup
                  3/4 oz. fresh lemon juice

                  Shake with ice, strain into rocks glass over a big ice cube. Garnish with candied ginger if you like.

                  1 Reply
                  1. re: kathleen440

                    Hmm, I don't have scotch but I'm seeing a definite trend with the ginger and lemon.

                  2. Ginger simple syrup in a PImm's Cup is a beautiful thing too.

                    1. I picked this one up from a friend who worked at the restaurant at the Standard Hotel in NY. It's similar to a Moscow Mule, but much more delicious, and sometimes deceptively strong. This WSJ article attributes it to their bartender Cory Mason: http://blogs.wsj.com/magazine/2009/07...

                      Penny Drop
                      2 oz. vodka
                      1 oz. ginger syrup
                      1 oz. lime juice
                      ginger beer (or ginger ale if you can't get ginger beer

                      )

                      Pour vodka, ginger syrup, and lime juice over ice. Stir. Top off with ginger beer. Enjoy.

                      1 Reply
                      1. re: tristis

                        Just made something similar with vodka, canton, and some lemon. Added a bit of Cointreau for some more sweetness. It's pretty tasty- the first vodka drink I'd say I enjoyed. (Testing drinks for the party is a definite hardship).
                        I love ginger beer though, so I might try this highball version.

                      2. The ginger/lemon combo works well with rum, too: http://events.nytimes.com/recipes/832...