The Diablo cocktail is made with tequila and creme de cassis. This variation from David Welch at Lincoln Restaurant in Portland, Oregon, calls for Pimm's instead. The result is bright and refreshing.
'ginger drinks' on Serious Eats
Sother Teague of Amor y Amargo in NYC shared this rye cocktail with us, and it's a winner, spicy with lots of fresh ginger and bright from a bunch of fresh lime.
Beat the heat with this gin and bourbon cocktail that bursts with lime and ginger.
Even if I still liked the taste of traditional oversweetened soda pop, it wouldn't have any place in my diet, because I already drink enough calories. I have recently stumbled upon an excellent compromise, however: Crabbie's Alcoholic Ginger Beer.
Ginger beer is ginger ale's sinister cousin: much or ginger and a little less sweet, but still (mostly) non-alcoholic. It can be made easily at home with simple ingredients and materials.
The King's Ginger may have only reappeared on bar shelves last year, but it technically has been in production since the early 1900s, when it was supposedly prescribed as a warming medicinal tonic for King Edward VII. It's a bit more subtly gingery than Domaine de Canton, but it also seems more natural tasting (and less sweet.)
This delicious and intense cocktail—a distant cousin of the Dark and Stormy—is tangy and much less sweet than you'd expect, with a brooding background of ginger root lurking just behind the richness of rum.
The Kings Ginger helps emphasize the delicately earthy flavor of unsmoked Fidencio mezcal in this refreshing spin on the Paloma from John John McCarthy of Whitehall and Mary Queen of Scots in NYC.
This cocktail is tart, lemony, refreshing and strong. The lemon accentuates the fresh-apple flavor of the apple brandy.
I don't like to go out on Saturday nights, because I'm intolerant of 24-year-old teenagers with square-toed shoes and screechy girlfriends, which is to say because I'm too old and miserable to enjoy the company of anyone who isn't. I wish I liked NYE, because it seems unsporting and cliché not to, but in my bitter dotage I find myself unable to get excited for the hassle and the crowds and the tiaras.
Back in November, I wrote a short post about Vernor's ginger ale, one of the oldest soft drinks in the country (if not the the oldest). It's a great, golden-style ginger ale with some nice vanilla-cream flavors and a reasonably punch of spicy ginger. Tasty, for sure, but there are times when what you really want is a blow-your-head-off, destroy-your-nose, no-question-this-is-curing-my-cold ginger ale.
Ginger liqueur offers an exciting bend of sweet and spicy flavors. It can turn a basic drink into an intricately layered cocktail experience. Sure, you can use ginger liqueur all year (it's great with sparkling wine, especially when muddled with peaches in the summer) but this potion especially calls to us in winter, when it's just the thing to spice up our drinks. You can buy Domaine de Canton at most liquor stores—but what about making your own instead?
This homemade ginger liqueur tastes so elegant that people will not believe you made it yourself. It can compete with Domaine de Canton on flavor—for less than half the cost and only 20 minutes of work.