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SFist Drinks: Spicy Gin-ger Champagne Cocktail
by Tiffany Maleshefski
Our Turkey Day wound up with us lolling around our living room floors in a tryptophan stupor. (Or maybe we were drunk again.) Fortunately, we’ve since walked it off and stand here ready to tackle the next 31 days with brute force. It may be true that we did abandon you over the long weekend because we’re super selfish like that. But now we’ve returned, with open arms no less, ready to embrace you with our endless stash of index cards emblazoned with prized cocktail recipes (and the occasional stab at a haiku). Every day, we will aim to bring you a shiny new cocktail hell bent on tickling your taste buds, raising your holiday spirits, and giving you the perfect alibi when you slip up and say something stupid. Cheers!
COCKTAIL #3
Spicy Gin-ger Champagne Cocktail
2 oz. Gin
½ oz. Domaine de Canton Ginger Liqueur
½ oz. Homemade Spiced Ginger Simple Syrup *see recipe
1 oz. Fresh lemon juice
3-4 oz. Dry champagne
In a shaker filled with ice, add the gin, ginger liqueur, ginger syrup and lemon juice. Shake well and strain into a champagne glass. Top off with champagne.
Garnish options:
Star Anise (which float
Crystallized ginger cube or slice
Long pepper (will sink)
Cinnamon stick
*Spiced Ginger Syrup
1 cup sugar
1 cup water
¼ Fresh ginger root, scrubbed and smashed
6-8 Whole star anise
3-4 Sticks of cinnamon
1 Tbsp. Cracked whole white peppercorns
1 Tbsp. Cracked Bali Long Pepper
In a small, non-reactive pot, bring all ingredients to a quick boil and reduce to a simmer. Simmer for 15-20 minutes. Strain and chill the simple syrup. Recipe yields approximately 8-10 ounces of syrup.
Do: Say it was nothing, when your bosses coo over your unbelievably sophisticated cocktail style.
Don’t: Knock three or more of these back and then head out to check out the blow-out sales at Mervyn’s. We refuse to take responsibility for purchases of Skookies, Snuggies, and silk flowers.