Thirsty Writer, Libations Marketer
Posted on BostonCommon-Magazine on October 7, 2011
Used in everything from Asian cuisine to cookies, the multi-faceted ginger root also treats upset stomachs and the common cold. It’s fragrant and distinct in flavor with a spicy, warming bite. And with cooler weather on the horizon, ginger is being incorporated a variety of ways in these Fall-inspired cocktails.Taking a cue from a classic, BOKX 109’s Ginger Sidecar (Pierre Ferrand Cognac, Domaine de Canton, squeezed lemon, simple syrup, ginger garnish) blends ginger liqueur with the subtle sweetness of cognac for a refined seasonal sipper.BOKX 109, 399 Grove St, Newton, 617-454-3399
The eclectic cocktail menu at Forum offers an array of palate-pleasers like the Bella Donna (Cruzan black strap rum, amaretto, orange juice, Barritts ginger beer, flamed orange peel twist), which tastes like an island vacation in a glass.
Forum, 755 Boylston St., 857-991-1831
Grafton Street’s Diana Morell uses fresh ginger root cooked in brown sugar and water to create richly caramelized ginger-infused sugar syrup for her Gin Gin Mule (house-made ginger simple syrup, gin, lime juice, Fever-Tree tonic water, mint).
Grafton Street, 1230 Massachusetts Ave., Cambridge, 617-497-0400
A unique twist on dessert in a glass from Franklin Café is the Fresh Apple Martini (shochu, granny smith apple, ginger, lemon), which substitutes the typical vodka with a more flavorful Japanese liquor shochu (made from barley, sweet potato or rice).
Franklin Cape Ann 118 Main St., Gloucester, 978-283-7888
December 2011 Update: New recipe to try from the newly opened Hawthorne, 500a Commonwealth Ave., 617-532-9150
Flip Royal – a winter’s toast befitting King’s & Queens; this original drink of The Hawthorne is a sophisticated interpretation of a seasonal eggnog. To prepare this cocktail, the rooibos syrup is made from scratch using MEM rooibos tea leaves.
1 ounce salted rooibos syrup
2 ounces King’s Ginger
1 dash of angostura bitters
Dry shake the mixture, then combine with ice and shake again. Strain into a chilled highball glass, and top up with two ounces of seltzer. Garnish with a shaved spice mix of cinnamon, nutmeg and coffee.