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GINGER?
SNAP!
Canton Ginger & Cognac Liqueur
by Jeff Hoyt
We
love the taste of ginger in our Chinese food, and often
buy fresh ginger root for stir-frying at home. We even
enjoy gingersnaps for dessert. But we are not fans of ginger
as a beverage flavor. Every sip of a ginger-flavored martini,
margarita or other cocktail has been met with revulsion—until
now. Canton, a new French liqueur, has become the first
ginger-flavored alcoholic beverage that we truly enjoy.
Perhaps this is due to its Cognac base, as opposed to vodka or other less viscous spirits.
The
very first ginger-infused white Cognac was made at a ginger
estate called Domain de Canton located in what was then called
Siam, now Thailand.
John Cooper (son of famed Chambord importer, NJ “Sky” Cooper,
and brother of St-Germain creator, Robert Cooper) has taken
the original recipe and added a modern spin. His interpretation
of the liqueur is hand-crafted with baby ginger,
which is culled, sorted, washed, peeled and cubed by hand.
It is cooked with herbs and spices in a cast iron pot to
create a ginger essence, blended with VSOP and Grand Champagne
Cognac, twice distilled in copper pot stills, and then
aged in French oak barrels.
Before
being filtered, ginseng, vanilla beans and honey are
added. The end result, billed as the world’s
first super-premium ginger liqueur, is sold in a distinctive
bottle designed to resemble a bamboo stalk. Neat
or on the rocks, it hits the tongue with a bite of ginger,
then ends with a long, tangy finish. This delicately-balanced
liqueur with a rich and creamy texture can also be enjoyed
in a cocktail, such as a Canton 75.
Price:
$29
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COCKTAIL
RECIPE
Canton
75
1 part Canton Liqueur
3 parts Champagne
Squeeze the juice of a lemon wedge or add
a dash of lemon bitters. Garnish with a lemon
peel. Serve in a champagne flute. |
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For more information visit www.cantonliqueur.com
 More
Spirits
| PNJ121807 |
(Updated
01/04/08 NJ) |
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