This month’s Mixology Monday, Ginger, is hosted by the incomparable RumDood. Which is great, since it gave me an excuse to pick some up… Ginger is one of those things I really like (my dad grew up in the tropics and has always eaten pickled and candied ginger, so I get it from him), but, for whatever reason, rarely keep around.
In a radical departure from my previous MxMO posts, I’m going to go for a bit of originality this time…
I’ve recently been participating in Thursday Drink Night, and I’ve actually managed to create a couple of drinks that were pretty well received; kind of strange considering I did so without actually having the required ingredients, but I have a good imagination. The week before last was sponsored by Bols Genever and, though I’ve never had genever, I came up with this, which Tiare said was ‘awesome’ (good enough for me!):
Dutch Caribbean Fizz
2oz. Genever (preferably Bols, since this drink was, literally, made for it)
.75oz. Lemon juice
.75oz. Curaçao
Dash Angostura bitters
Ginger beerShake first four ingredients with ice and strain into a collins glass filled with crushed ice… Top with ginger beer.
The name of this drink is a fun play on words (yes, I’m a nerd)… “Dutch” because of the genever, and the island of Curaçao is part of the Netherlands Antilles (aka the Dutch Caribbean); “Caribbean” due to the curaçao, bitters and ginger beer; and “Fizz”, of course, from the ginger beer.
And there you have a frightening look into the inner workings of my mind…
Sadly, I haven’t even tried one of these yet, since I don’t have any Genever and can’t seem to find any around here (though that will soon be remedied, since Tal Nadari [vice president of marketing for Lucas Bols], who participated in that night’s chat [and was incredibly informative and enthusiastic about his product], was generous enough to offer to send me a sample… I know brand promotion is his job and all, but Lucas Bols has got a new loyal customer due to him).
Of course, to be a true cocktail geek, one must make one’s own ingredients as often as possible, which brings us to Part Deux of this post, wherein the author (absolutely without shame) reprints another Jeffrey Morgenthaler recipe:
Jeffrey Morgenthaler’s Ginger Beer
1 ounce ginger juice
2 ounces fresh lemon juice, finely strained
3 ounces simple syrup (I used some cold process 2:1 demerara syrup –Jac)
10 ounces warm water
I didn’t have any proper brewer’s yeast around (another freakin’ hobby I’ve neglected), so I added a scant 1/4 teaspoon of baker’s yeast to this mixture and shook it all up in a 16oz. Grolsch bottle that is now resting in a dark cabinet, hopefully with the little critters happily gorging themselves on sugar and producing some CO2 and ethanol. Check back in a couple of days to learn how they did (because, of course, I couldn’t make it a few days early and actually have a completed batch in time for MxMo).
Looking forward to Dutch Caribbean Fizzes and Dark ‘n’ Stormies,
–Jac






I’m not so sure about this one. The spice is there, and I love it, but… With that much Cointreau, and no sour component like the Alabazam has, it’s a bit one dimensional, I guess; and very syrupy (it pours really thick). I think it’s like how, in something like a Pegu,