The Ginger Rogers is a classic cocktail, and after sampling one at Absinthe in San Francisco a couple of weeks ago, I decided to adapt it for use with my organic liqueurs. There's only one problem with this cocktail - stopping at one!
Last night we had an important discussion; which is better, a classic gin and tonic, or a Ginger Rogers? My father-in-law and I agreed that Ginger Rogers is our gal.
Artemesia Ginger Rogers Cocktail
1 large sprig fresh mint - at least 8 or 9 leaves
3/4 ounces fresh squeezed lime juice
1 1/2 ounces Artemesia Organic Ginger Liqueur
1 1/2 ounces gin
Best quality ginger beer/ale, such as Cock and Bull, Bruce Cost's, Reed's, etc.
Put the mint leaves in the bottom of an old fashioned or large drinking glass. Add the lime juice, and using a muddler or a wooden spoon, muddle (pound) the mint leaves until they are well bruised and release their minty goodness into the lime juice.
Fill the glass with ice cubes, then add the rest of the ingredients. Stir. Serve with a straw. Optional garnish: a mint sprig and a lime wedge.
No comments:
Post a Comment