Today is the birthday of old Hollywood actress Ginger Rogers!
She was born on this day, July 16, in 1911!
Sometimes when searching a drink, I end up finding dozen different recipes from as many websites, blogs and cocktail books.
And although there are surely cocktails with more variations to their name, searching for a Ginger Rogers drink did result in a couple different recipes.
For the Ginger Rogers recipe I’m writing about today, I pulled info from Cocktailia and Post-Prohibition.
About This Drink:
A gin and ginger ale drink made extra-fancy with mint, lime juice and more!
This recipe was created at Portland’s Zefiro in 1995 by Marcovaldo Dionysos. It gained its popularity at Absinthe Brasserie and Bar in San Francisco where it was one of the most ordered drinks. It’s also the cocktail that inspired the book The Art of the Bar.
•2 oz gin
•1/2 oz fresh lime juice
•1/2 oz ginger syrup
•8 to 10 mint leaves
•op with ginger ale
•Garnish with a lime wedge
Shake all ingredients except the ginger ale over ice and double strain into a chilled Collins glass filled with fresh ice. Top with ginger ale and garnish with mint and a lime wedge.
- Imbibe Magazine calls for a whiskey sour with gingerbread flavor.
- This classic recipe calls for dry vermouth and apricot brandy, among other ingredients. Read more about it here.
- Immediately below is a recipe from Liquor.com which uses Campari and then further on down this post is another recipe from Maker’s Mark which used mango nectar:
•1 Strawberry, sliced
•5 Clementine segments
•2 oz Campari
•3 oz Orange Juice
•1 pinch Ground ginger
•1 splash 7UP
In a shaker, muddle the strawberry and clementine. Add the remaining ingredients and fill with ice. Shake well and strain into a highball glass filled with fresh ice. Garnish with an edible pansy.
From Maker’s Mark:
•2 parts Maker’s Mark
•2 & 1/2 parts mango nectar
•1/2 part fresh lime juice
•1/2 part ginger beer
Pour the Maker’s Mark, mango nectar, lime juice and bitters into a cocktail shaker filled with ice. Shake vigorously for about 25 seconds and strain into a cocktail glass or serve over ice. Top with ginger beer. Garnish with 3 cubes of mango spiked on a wood skewer.