Posts Tagged ‘ginger’

Gingerino: Mixology Monday – Ginger Cocktails

I have a particular affinity to ginger. Whether it is in a drink or food, the not-quite-bitter flavour makes me salivate at the very thought of it. I have even been to the world’s biggest ginger factory. My favourite combination with ginger however is rum. Ginger beer, ginger syrup, or even just a finger of ginger floating in my Matuselum is fine. Fitting I suppose that Rumdood is this month’s Mixology Monday host.

Now, I have already made a ginger based drink for Mixology Monday so, the old faithful dark and stormy was off the cards. I have also been tempted by the combination of dry vermouth and rum in the past and thought this was a perfect opportunity. I’m also a big fan of ginger and coriander together so wanted to combine these in a drink. So without further rambling I present the Gingerino, inspired by the El Presidente and the Dark and Stormy.

  • Gingerino 45ml rum of your choice. I’ve used Mount Gay.
  • 15ml dry vermouth
  • 15ml simple syrup
  • 3 slices of ginger
  • 5ml Campari

Muddle the ginger with the syrup and then shake the remaining ingredients with plenty of ice. Strain into a cocktail glass and garnish with star of ginger and coriander leaf. Be sure to clap the coriander before serving to release the unique scent.

Not quite a dark and stormy – Made from Scratch

The theme for MxMo this month is Made from Scratch having never really delved into the homemade ingredients side of things before I wanted to start with something basic. I recalled seeing a post from Stevi at Two At The Most for a recipe of ginger syrup, so I got to work. I actually wanted the syrup to be a little bit more gingerbread-like so I also added a bit of ground cinnamon. That’s what you can see floating in the drink in the photo.

Dark and not so stormy Now it seems like quite an easy thing to make, but I managed to forget it was on the stove and let it reduce down to a very thick treacle like substance. Adding some more water brought the consistency back but the flavour was a little bit more bitter than it probably should have been.

I then decided on some sort of rum based cocktail. I’m not entirely sure what to call it but here is the recipe

  • 3/4 oz Mt Gay rum
  • 3/4 oz Bombay Sapphire
  • Half a lime of lime juice
  • 3/4 oz homemade ginger syrup

Shake and strain over ice. Top up with soda.

Entertainingly enough the syrup wasn’t the only thing homemade used while making this, I dropped (and broke) the only boston in the house so I had to use a coffee mug as the other side of the shaker.