In looking for good autumnal cocktails to feature, we came across this delicious ginger concoction from DOSA on Fillmore, which has been doing great stuff with pairing cocktails to their food. The Ginger Ante cocktail, created by bartender Usman Chaudhary, would be perfect as an opener for Thanksgiving dinner, particularly with some roasted pumpkin seeds to nibble on, or this stuffed snow pea appetizer that Brock likes so much.
All the ingredients in the drink are fresh and house-made, and Usman worked with techniques used in DOSA's kitchen to create a nectar from Jaggery (instead of simple syrup), and infused it with fresh ginger. Jaggery is raw cane palm sugar with an interesting flavor profile that perfectly balances the ginger. The rosemary sprig garnish is a gentle aromatic preparation for each sip.
The Ginger Ante
2 oz Goslings “Black Seal” Black Rum
1.5 oz Ginger Jaggery Nectar
0.5 oz Fresh Lime
A fill of Blenheim Ginger Ale
Shake the rum, jaggery nectar and lime juice with ice. Strain into an ice-filled old-fashioned glass, fill to the rim with ginger ale, and garnish with a rosemary sprig.