Has anyone else noticed that ginger shows up as an ingredient on every single cocktail list lately? Not that I’m complaining. It adds just the right mixture of sweetness and bite to any drink.
Here’s a perfect fall that I can’t believe I haven’t thought of before — mixing ginger beer up with apple for a spicy-sweet autumn mix (and of course adding a l’il rum).
Is it August already? Must be time to break out the peach vodka!
Created by The Cocktail Guru, Jonathan Pogash
1 1/2 oz. Van Gogh Cool Peach Vodka
1 oz. Pomegranate juice
2 oz. Ginger Ale or Ginger Beer
Pour all ingredients over ice into a rocks glass.
Garnish: Lime wedge
When someone tells you your food is “interesting,” is that the equivalent of being told you look homely?
It’s a shitty statement to make about someone’s food. And I had a pissed off look to follow after being told my cocktail popsicles were “interesting.” Maybe I’m too defensive—I know food is subjective. But I still felt like shoving this popsicle in the guy’s face and asking him how interesting that way.
What he labeled interesting was this tequila-based, honeydew-body popsicle, which is mixed with ginger beer and softly stirred with a raspberry cassis syrup, turning the classic Diablo cocktail into an Endless Simmer Poptail classic that is anything but just “interesting.”
We were excited enough to eat live sea urchin at the farmers’ market in San Diego, but that wasn’t the end of our uni adventures. At Sea Rocket Bistro, those salty, meat-y, rich little bites of pink flesh come served in a sea urchin shooter, submerssed in nothing else but our liquid obsession of the moment—ginger beer—plus chili flakes and lemon juice.
A seafood smorgasbord…and and even crazier sea urchin usage…after the jump.
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I’m officially obsessed with ginger beer. You used to only see it utilized in a good old Moscow mule, but I increasingly find it turning up in all kinds of cocktails, from rum-based drinks to poptails. As far as I’m concerned, it’s all good.
Here’s one of the most creative uses of ginger beer I’ve seen yet — combined with carrots and cognac for one killer cocktails from Kevin Diedrich of Jasper’s Corner Tap & Kitchen in San Francisco.
I realize I’m late to the ginger beer scene, but hey — I made it. Now that I’m here, I’m bringing some ginger beer poptails with me. Think dark and stormy cocktail pushed up against the sweetness of apricot syrup.
Along with that, I also brought something else I just discovered: red velvet apricots. Intriguing, huh? They are, but not as much as the name might suggest. It’s a basic apricot, wrapped in a deep purple skin, smaller and more concentrated in flavor. But to be fair, I guess I was expecting another layer of flavor, another level of fruity mystic — something other than a punched up flavor of its traditional orange-hued cousin.
The upside of that is if you can’t find the red velvet apricots the regular ones will do just fine for these dark and stormy poptails.
August 16th is Nacional Dia Del Ron, which roughly translates to: “no better time than the middle of August to take off work early and celebrate a made-up drinking holiday.” Works for us! Start your National Rum Day with this Panamanian rum cocktail.
The Panamanian Soother:
(Makes 8-10 drinks)
1 1/2 cups Ron Abuelo Añejo
1/2 cup fresh orange juice
1 oz agave nectar
1 pack blueberries
12 sage leaves
2 bottles ginger beer (Barritts’s or Regatta)
Directions: In large pitcher, muddle the berries and thyme together. Then add remaining ingredients with ice and stir very well.