Guest Post: Ginger Bear

Simple but effective.

1 oz gin (New Amsterdam)
0.5 oz blackberry liqueur
0.25 oz ginger syrup
0.25 oz fresh lemon juice

Shake with ice. 
Garnish: drop in a sliver of candied ginger.

This drink had a really excellent bite, between the ginger and the spikier aspects of the gin. The earthy tones of those two ingredients supported each other really well. Warning: the result is unapologetically carnation pink.

I am so proud of past-me for making ginger syrup / candied ginger. It’s one of the most time-consuming syrups to make, but it’s so good! It’s pretty different from storebought; I find I can capture the bite and the earthiness better.

If it weren’t a weeknight, I’d try a quick infusion of cracked black pepper into the gin (~20min for 1 oz; ~45min for 1 cup). I think that would play off the gin[ger] bite and add considerable nuance. I’ve blended blackberry and black pepper before with great success—the crackberry truffles come to mind—so I have high hopes here.

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