Despite my recent (and somewhat extensive) posts about ginger beers, ginger liqueurs and such, I managed to stumble upon a few things to add after I posted them. Here's a brief addendum to those recent posts, covering some additional ginger beers/sodas and that elusive Canton ginger liqueur.
Ginger Beers Part III
No sooner did we complete our taste tests of ginger beers, than a few more potential contenders appeared. One of our mixologist friends, Tim Lacey, is making his own ginger beer at Custom House. It's fantastic, with rich ginger notes and a touch of heat. Unfortunately you have to go there to taste it. He is serving it as a non-alcoholic drink choice, but you can have his team whip up a cocktail with it if you like.
And I happened to visit my favorite store in Chicago for
esoteric sodas (West Lakeview Liquors), and I found none other than cult-favorite Blenheim's ginger ale from South Carolina (both the #5 regular and #3 extra spicy, which are in the exact same packaging except for the color of the cap). According to BevNet, their ginger beer is actually less flavorful and spicy than these two ginger ales, so I got these two.
The #3 was indeed extra spicy (with the most heat of any of the beers we tried by far). It was nice in a Moscow Mule, I liked it better that way than on its own. The #5 was lighter in spice, but still had a nice spice note. It was lighter than the other ginger beers, but more flavorful than most ginger ales. We liked the #5 best on its own. Bundaberg is still my favorite ginger beer overall, but these were very fun to try.
And wouldn't you know it...
No sooner did I post about the Massenez ginger liqueur, than I spotted a bottle of the elusive Canton Ginger Liqueur at Nacional 27 in Chicago. Last Friday night, my friendly bartender Loronz (at right with the bottle) was kind enough to give me a little taste of this liqueur.
How was it?
It was pale straw color, with a rich, straightforward ginger flavor. It definitely has some nice heat, along with some subtle spices that complement the ginger. It wasn't as different from the Massenez as I expected it to be. The key difference was in the ginger heat, and it was slightly more complex/spicy. Since I can't buy it in Chicago anyway, I'll happily use up my Massenez and then see where I am.
As promised at the beginning of the year, I am adding a new feature to this blog - bartender/mixologist profiles (one of many questions is, what label do you prefer?). A new breed of bartenders has emerged in the last decade or so, bringing back many of the great traditions from pre-prohibition days and innovating new ones too. It will be fun to explore the profession a bit more, looking at it through the eyes of those innovators.The first one of these posts will be coming this week. I'm starting off with Tim Lacey, the Bar Manager/Beverage Director for the Spring Restaurant Group in Chicago, which includes Custom House, Green Zebra and Spring. These three restaurants share one highly acclaimed chef, Shawn McClain, but each have their own personality and a truly distinct menu (generally focused around meat, vegetables and seafood, respectively). Tim changes his menus often, and is a real innovator behind the bar. We've known Tim for about two years now, and he has become a friend, as well as an amazing supporter and business partner for us. He has taught me many things about mixology and the restaurant business, and has shared several of his wonderful creations with us, some of which you can find on our website. Stay tuned!
I've recently been tasting lots of ginger beers, and I have a couple more to talk about in an upcoming post. On a related front, I have been looking all over for the Canton ginger liqueur that I've read so many posts about.
Its nowhere to be found in the Chicago area, so I thought I was out of luck on ginger liqueurs until I found this one at the mecca for all esoteric liqueurs in Chicago, Sam's Wine & Spirits in Lincoln Park.
This Creme de Gingembre is made in Alsace by G. E. Massenez. Its clear in color, 20% alcohol by volume, and has a rich, straightforward ginger flavor. Its not as sweet or syrupy as some liqueurs, which was a nice surprise. The ginger flavor is a true ginger, with a bit of spice (but no heat).
For the most part, I've used this one in small quantities or sipped it on its own. Like fresh ginger, a little goes a long way, and it tends to overwhelm other ingredients in a cocktail if too much is used. Here's a drink I'll be serving at an event tonight with it, just for fun:
Tahitian Dream.jpg)
2 oz Tahitian Vanilla Vodka
1 oz Fresh Tangelo Juice
Splash of Massenez Ginger Liqueur
Dash of Fresh Lime Juice
Pour vodka, juices and liqueur into shaker with ice, shake well. Strain into cocktail glass or champagne flute and garnish with fresh tangelo slice or chunk of candied ginger. (This photo from istockphoto.com - having camera troubles today)
The Canton is made with a cognac base, and is infused with other flavors (at least that's what I've read in those other posts), so I imagine its a very different taste experience. Which means I'll have to try that one too once it finally gets here.
esoteric sodas (West Lakeview Liquors), and I found none other than cult-favorite Blenheim's ginger ale from South Carolina (both the #5 regular and #3 extra spicy, which are in the exact same packaging except for the color of the cap). According to BevNet, their ginger beer is actually less flavorful and spicy than these two ginger ales, so I got these two. 
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