Archives for posts with tag: ginger

Spring has finally sprung and the GrogDog is enjoying the sunshine, daffodils, and traditional spring and Easter treats that have been used to celebrate the Earth’s renewal since humans discovered the miraculous egg.

Image credit: PetsLady.com

Image credit: PetsLady.com

While St. Patrick’s Day is all about the green, Easter and its companion non-Christian holidays clothe themselves in pastels – pink, yellow, blue, and green reflecting blooming botanicals. This year, enjoy a semi-sweet brunch cocktail that incorporates all the ingredients of a bright spring day full of promise: The Grand Royal Fizz.

Image credit: Cocktail101.org

Image credit: Cocktail101.org

The Grand Royal Fizz is ½ oz. orange juice, 1 oz. lemon juice, 1 tsp. sugar, 2 oz. gin, ¼ oz. maraschino liqueur, ½ oz. cream, and 1 fresh egg. Pour all the ingredients into a shaker with ice and shake long and hard – you want to incorporate as much of the egg into the drink as possible, and enough air to give it a silky mouthfeel. Pour into a tall glass, top with club soda, and give it a light stir.

Note: I understand that people are wary of consuming raw eggs. There was a massive raw-egg scare a couple of decades ago and now every chain restaurant menu in the country warns against them. If you’re squeamish about drinking whole raw eggs, feel free to substitute 1 oz. of pasteurized egg white from a carton – but if you skip the egg altogether you’re changing the character of the cocktail substantially, and I can’t vouch for the result. In the interest of education, this article completely debunks the myth that consuming raw egg is a health hazard. (The egg-producing process is highly regulated and salmonella contamination rates, already pretty low except for the long-ago outbreaks that caused the seemingly unending hysteria, are hardly worth mentioning now.)

Making the SNAP Sour, image credit ArtintheAge.com

Making the SNAP Sour,
image credit ArtintheAge.com

For those who prefer a less spot-on Easter cocktail but want to enjoy a zingy taste of spring, I offer the Pineapple-Mint SNAP Sour, a fresh, sweet/sour cocktail that features SNAP liqueur, “…a sophisticated organic spirit based on authentic folk history designed for people who know how to drink”.

This delicious ginger spirit was developed based on a traditional Pennsylvania Dutch gingersnap recipe by my drinking buddies at Art in the Age of Mechanical Reproduction cooperative (conceived by Hendrick’s Gin and Sailor Jerry Rum creator Steven Grasse). You can find SNAP, along with its equally delightful playmates ROOT, SAGE, and RHUBARB, at many well stocked liquor stores, and cocktail recipes in addition to this one on their web site.

Image credit: AWREdinburgh

Image credit: AWREdinburgh

The Pineapple-Mint SNAP Sour is 1 oz. SNAP, 2 oz. fresh lemon juice, 3 oz. pineapple juice, and 5 mint leaves. Muddle the mint with the lemon juice, add SNAP and pineapple juice, stir, and top with club soda.

Happy Easter, happy gardening, happy spring from the Grog Dog!

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The GrogDog believes in the healing power of alcohol – after all, it kills germs when applied topically, so why not from the inside? Earlier this winter I posted a recipe for a bourbon toddy that has several cold-busting elements: lemon juice (vitamin C), honey (soothes the throat), warming hot water (it’s important to hydrate!), and of course alcohol to induce rest and beat that cold into submission.

Another cold-fighting super-ingredient is ginger. Though it has been used for millennia as an all-purpose tonic, ginger is hot again (pun intended), for its spicy flavor and versatility as much as its medicinal properties.

Ginger is also a popular base for liqueurs and cocktail ingredient, and while it makes many delicious drinks, I consider its best use a cold-fighting toddy booster. Its flavor marries well with bourbon, rye, gin, or rum, so you can choose your base according to taste.

To double or triple the ginger mojo, layer in a slice or two of fresh ginger and/or sweeten your toddy with ginger syrup.

Image credit: TummyRumble.Hultberg.org

Image credit: TummyRumble.Hultberg.org

Ginger Toddy

2 oz bourbon, rum, rye, or gin

1 oz ginger liqueur (Domaine de Canton or other brand)

1 oz ginger syrup* (substitute honey if you’re too exhausted to make syrup, or you have a sore throat)

1 oz fresh lemon juice (if using rum, try fresh lime juice instead)

Fresh ginger slice (optional)

Boiling water

Stir all ingredients in a sturdy mug. Sip slowly while bundled up in warm pajamas and wooly socks.

Image credit: Imgur

Image credit: Imgur

*Ginger syrup: Boil 1 cup each sugar and water with a handful of slices of fresh peeled ginger. Stir to dissolve sugar; remove from heat, cover and let steep until completely cool. Strain into a clean jar; store in refrigerator up to 2 weeks.

Note: Bundled-up dog image is for illustrative purposes only. Please do not give your dog a toddy, or any alcohol, any time, for any reason.

IMG_0471Christmas is a time of good cheer, and while there are plenty of traditional holiday cocktails out there that can help get you in the spirit, here is one of the GrogDog’s favorites: The Buck.The name also themes nicely with Santa’s reindeer, if you feel compelled to dress it up with seasonally appropriate glasses, stirrers, napkins, and a bright red nose.

For those who have perhaps over-indulged in festive foods, the ginger beer in the Buck can help soothe your tummy, and the gin will put a holiday glow back in your cheeks. Lemon keeps the concoction refreshing with just enough tartness to balance the spicy ginger.

The Buck is made with 2 oz London dry gin and 1 oz fresh lemon juice (about 1/2 lemon), stirred with ice in a short glass. Top with cold ginger beer and stir again.

Best wishes for much merry-making today, and check back next week for some fizzy confections for New Year celebrations!