10.23.2008

Ginger Love

Of my absolute favorite flavors, ginger ranks right near the top. So I was eager to learn more about Domaine de Canton, a new ginger liqueur, at its DC launch dinner at Central this week.

It's made with baby Vietnamese ginger, Cognac, ginseng, honey and Tahitian vanilla bean, the result being a sweet and distinctly spicy ginger flavor. Central bar manager Justin Guthrie and Derek Brown and Phil Greene of the Museum of the American Cocktail mixed up Domaine de Canton drinks for the dinner, showing off the liqueur's versatility.

Domaine de Canton is popping up on cocktail menus at area bars, including Bourbon, EatBar, Urbana and Founding Farmers, and at liquor stores like Potomac Wine and Spirits and Chevy Chase Wine and Spirits. The bottle, above, may just be the coolest on your bar.

I'll be drinking it this winter in sparkling wine. For more ideas, check out the recipes on the web site.

5 comments:

FoodieTots said...

Had a Derek Brown "tequila harvest" creation with this and apples at Taste of the Nation Monday night, loved it! Will definitely be picking up a bottle soon.

Philip Greene said...

Hey Amanda,

Thanks for the kind words, and it was great to see you. Here's the drink I made, I'll ask Derek and Justin to post theirs:

Gingerly Fashion

1.5 ounces Rye or Bourbon whiskey
1 ounce Domaine de Canton Ginger Liqueur
1 teaspoon brown sugar syrup
Splash water
Half orange wheel
2 dashes Fee Brothers Whiskey Barrel Bitters

Muddle sugar syrup, water, orange slice and bitters in the bottom of a rocks glass. Add whiskey and Domaine de Canton, and plenty of ice. Stir very well. Remove orange slice, garnish w/new orange slice, and maraschino cherry (optional). This can be served as is on rocks, or strained and served in a chilled cocktail glass. Enjoy!

Phil Greene
pgreene@domainedecanton.com

Amanda said...

Thanks, Phil!

Sujan Patricia said...

Hey Amanda,

I had the opportunity to sample this winning cocktail the other week and thought it was brilliant!!! Here is the recipe:
Lost Horizon
2.0 oz Domaine de Canton
1.0 oz Reposado Tequila (Partida)
0.5 oz Cherry Brandy (Peter Heering)
1.0 oz freeze squeezed lime juice
0.5 oz 100% Organic Agave Nectar
egg white
3-4 sage leaves
3-4 cilantro leaves

In a cocktail shaker, add sage and cilantro with lime juice and muddle. Add all other ingredients with ice and shake hard to emulsify egg. Strain into a coupe glass. Garnish with sage leaves

The only thing I would do differently is flip the measurement of Domaine and Tequila. 1oz Domaine and 2oz tequila.

Amanda said...

Mmm, I love herbs in cocktails, esp cilantro. Thanks, Sujan.