Category Archives: GINGER

A Limited-Edition Shandy

Today’s post is of another Southern Tier Shandy, but this one’s made with a one-off beer we scored from the brewery and Arthur R. Gren Distributing.

Curious about the Hop Sun Shandy? My initial post can be read by clicking here.

Today’s post though is about Southern Tier’s “Local Sour,” a kettle sour beer we were lucky enough to get a keg of this week at the restaurant where I work:


About This Drink:

Shandies and Radlers have become quite popular in the past few years. It seems like every summer there’s new flavors and brands on the market. With tart specialty beer on tap, we started adding in fresh-squeezed lemon juice and some liqueur for a basic and delicious house shandy.


•.5 oz lemon juice
•.5 oz simple syrup
•.5 oz orange juice
•.5 oz Domaine de Canton
•10 oz Hop Sun
•4 oz Sierra Mist
•Citrus garnish


Add the citrus and simple syrup into an empty pint glass with the Domaine de Canton ginger liqueur. Next add 8 to 10 oz of “Local Sour” and then top with lemon-lime soda. Garnish with a lemon, lime or orange wedge — or all three.

Note: The above recipe is scaled to serve the drink in a pint glass, but we also cut the recipe in half to serve in a smaller glass, as pictured here:



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Customer Appreciation Post — Ginger Manhattan

Stolen from the Instagram of a friend:


It’s a Manhattan on the rocks, but I cut back on the simple syrup and added Domaine de Canton ginger liqueur as well as regular Angostura and orange Angostura bitters.

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Happy Birthday, Ginger Rogers!

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!

From Post-Prohibition:

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.


Other Recipes:

  1. Imbibe Magazine calls for a whiskey sour with gingerbread flavor.
  2. This classic recipe calls for dry vermouth and apricot brandy, among other ingredients. Read more about it here.
  3. Immediately below is a recipe from 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
•Dash Angostura
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.



Ginger Candies

A sweet and spicy treat for a Saturday afternoon:


Newman’s Own Ginger Mints:
The Newman’s Own brand has four varieties of mints: Cinnamon, Ginger, Peppermint and Wintergreen, with the ginger ones pictured above being simply amazing.

Chimes Ginger Chews:
Indonesian ginger chews from ginger grown in the mineral-enriched soil of Mt. Bromo.

From the Chimes website:

In 1935, a young couple decided to open up a modest café in a town near Mt. Bromo. One day, an herbalist stopped by the café, and ended up giving the couple a recipe for a chewy ginger candy to help supplement their meager income.

Three generations later, Chimes Ginger Chews are made by the same family in the same town where the café was 70 years ago! Today, Chimes employs hundreds of local villagers, and we are privileged to make a difference in the lives of our employees, their families and the community in which they live. Our production has been so notable, that East Java celebrates our ginger chews as a “Heritage Industry.”

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by | August 9, 2014 · 1:25 pm