Ginger has fascinated me since my first taste. It was always so mysterious: not easy to handle, very edgy and smooth at the same time. In combination with other ingredients, its bold flavor is always present yet allows other components to show at the same time. In some cases, ginger even makes other components a tad sweeter.
Used for both culinary and medicinal purposes, Ginger has had an inspiring journey. Ginger witnessed the rise and fall of the Roman Empire (where it was mostly used as a medicinal substance) and influenced the economical development of India and some Arabic countries. Its presence in savory dishes throughout Asia influenced the predominance of spicy flavors in Southeast Asia and India. Ginger began to travel the romantic maritime trade routes of the Indian Ocean and South China Sea in the 5th century AD, and its journey did not stop there.
By the 13th and the 14th centuries, it was one of the most commonly traded spices. Around the 16th century, it was introduced to Africa and the Caribbean. And since that time, its complex flavor has remained in the hearts of the cuisines of sandy beaches and exotic, tropical destinations of those regions. Around the 18th century, ginger made its way to the growing carbonated drink industry- ginger beer and ginger ale were born.
As a key ingredient of the "Moscow Mule," ginger beer played a crucial role in the launch of Smirnoff vodka in the US during the 1950's. The era's popular cocktail which is served in a copper mug, influenced the beverage industry by shining spotlights on the Smirnoff brand and its unique glassware.
Used for both culinary and medicinal purposes, Ginger has had an inspiring journey. Ginger witnessed the rise and fall of the Roman Empire (where it was mostly used as a medicinal substance) and influenced the economical development of India and some Arabic countries. Its presence in savory dishes throughout Asia influenced the predominance of spicy flavors in Southeast Asia and India. Ginger began to travel the romantic maritime trade routes of the Indian Ocean and South China Sea in the 5th century AD, and its journey did not stop there.
By the 13th and the 14th centuries, it was one of the most commonly traded spices. Around the 16th century, it was introduced to Africa and the Caribbean. And since that time, its complex flavor has remained in the hearts of the cuisines of sandy beaches and exotic, tropical destinations of those regions. Around the 18th century, ginger made its way to the growing carbonated drink industry- ginger beer and ginger ale were born.
As a key ingredient of the "Moscow Mule," ginger beer played a crucial role in the launch of Smirnoff vodka in the US during the 1950's. The era's popular cocktail which is served in a copper mug, influenced the beverage industry by shining spotlights on the Smirnoff brand and its unique glassware.
Ginger beer, however, from its original recipes contained alcoholic content. To make ginger beer back in the day, all you would have needed was ginger, sugar, water, a fungal-bacteria known as ginger beer plant, and lemon juice (which gave balance to the produce and protection from other cultures). Ginger beer plant (GBP) is not a plant, but a complex organism consisting of the yeast Saccharomyces florentinus (Saccharomyces pyriformis) and the bacterium Lactobacillus hilgardii. GBP is a living ground of many microorganisms living together in symbioses. The early producers used bakers yeast, lactic acid and bacteria in the fermentation process, thus creating carbon dioxide. So, there would have been alcoholic content in the early ginger beers, but not higher than 11%.
The commercial ginger beer of today is very different than the traditional brew. The one today doesn’t contain alcohol and isn’t made by the process of fermentation. Currently there are many different brands of ginger beer, each with their own recipe and taste. Here are descriptions of a few of my favorite ginger beers (but of course, feel free to taste test and agree/disagree/find your own):
Cock 'n Bull Ginger Beer was the original ginger beer for the "Moscow Mule." The masterminds behind this combination were John G. Martin, the president of the Hueblein Company (the distributor of Smirnoff vodka) and Jack Morgan, the owner of the Cock 'n Bull restaurant brand. Smirnoff vodka and the "Moscow Mule" made the late 40's early 50's heaven for vodka drinkers.
Barritts Ginger Beer is a zesty, soft drink from Bermuda, with a nice ginger bite created in 1874 by John Barritt & Son Ltd. It is believed to be the original ginger beer of the famous Dark 'n Stormy.
Pickett's Ginger Beer on tap is a ginger beer that sympathizes with the bartenders' needs. Its cane sugar gives the flavors a nice edge, freedom of speech and passion. It was made with the intention of working well with spirits, especially with whiskies, rums, mezcals and making great cocktails, which it has succeeded in doing. You can even find Pickett's Ginger Beer syrup in Whole Foods Market, which you can add to any drink.
Goslings Ginger Beer is another ginger beer that complements spirits well. It was created by Goslings Rum to mix well with spirits and to be used as an ingredient in cocktails. It possesses a nice balance between sweet and spicy and isn’t overpowering. Overall, it’s a very nice brand to have next to your bottle of rum.
Fever-Tree Ginger Beer is rather fizzy and possesses a strong ginger flavor, with a hint of citrus and spice. It is an excellent brand for those seeking depth and character.
Marks & Spencer Ltd Ginger Beer is more on the fiery side and for those that like a challenge. The amount of sweetness is just right.
John Crabbies Traditional Cloudy Ginger Beer was founded in Scotland. A perfect example of how ginger has been used for both medicinal and culinary purposes: John Crabbies brought the drink to the UK as a cure for seasickness.
Ginger's enigmatic long journey predates historical records, so it is very exciting to see that ginger is not losing momentum. There are records of ginger being used to flavor buttermilk drinks in the 11th century, and today we still use it to give our favorite cocktails that special “something” we love so much. From fresh ginger, powdered ginger, ginger ale, ginger beer, to ginger bitters and ginger syrup or even ginger infusions- there are countless options and forms of ginger in the bartenders' arsenal.
Here are some of the ginger flavored cocktails that you should definitely give a taste while spending time in NYC:
1. The Mezcal Mule, at PDT, NYC
Muddled cucumber slices shaken with Del Maguey Vida Mezcal, Lime Juice, Agave Syrup and Passion Fruit Puree. Served in a rocks glass and topped with homemade ginger beer. Garnished with candied ginger, slice of cucumber and a pinch of chili. It is a delicious drink, very complex and versatile, with a refreshing finish. A drink that you should definitely give a try when visiting PDT.
2. Gin Gin Mule, at Pegu Club, NYC
A nice variation on the classical Moscow Mule, containing: Gin, Lime Juice, Home Made Ginger Beer (which has a very nice, spicy edge), and a mint top, which makes the sip even more aromatic and romantic. A very easygoing and refreshing drink that made the rest of our night very pleasant.
The commercial ginger beer of today is very different than the traditional brew. The one today doesn’t contain alcohol and isn’t made by the process of fermentation. Currently there are many different brands of ginger beer, each with their own recipe and taste. Here are descriptions of a few of my favorite ginger beers (but of course, feel free to taste test and agree/disagree/find your own):
Cock 'n Bull Ginger Beer was the original ginger beer for the "Moscow Mule." The masterminds behind this combination were John G. Martin, the president of the Hueblein Company (the distributor of Smirnoff vodka) and Jack Morgan, the owner of the Cock 'n Bull restaurant brand. Smirnoff vodka and the "Moscow Mule" made the late 40's early 50's heaven for vodka drinkers.
Barritts Ginger Beer is a zesty, soft drink from Bermuda, with a nice ginger bite created in 1874 by John Barritt & Son Ltd. It is believed to be the original ginger beer of the famous Dark 'n Stormy.
Pickett's Ginger Beer on tap is a ginger beer that sympathizes with the bartenders' needs. Its cane sugar gives the flavors a nice edge, freedom of speech and passion. It was made with the intention of working well with spirits, especially with whiskies, rums, mezcals and making great cocktails, which it has succeeded in doing. You can even find Pickett's Ginger Beer syrup in Whole Foods Market, which you can add to any drink.
Goslings Ginger Beer is another ginger beer that complements spirits well. It was created by Goslings Rum to mix well with spirits and to be used as an ingredient in cocktails. It possesses a nice balance between sweet and spicy and isn’t overpowering. Overall, it’s a very nice brand to have next to your bottle of rum.
Fever-Tree Ginger Beer is rather fizzy and possesses a strong ginger flavor, with a hint of citrus and spice. It is an excellent brand for those seeking depth and character.
Marks & Spencer Ltd Ginger Beer is more on the fiery side and for those that like a challenge. The amount of sweetness is just right.
John Crabbies Traditional Cloudy Ginger Beer was founded in Scotland. A perfect example of how ginger has been used for both medicinal and culinary purposes: John Crabbies brought the drink to the UK as a cure for seasickness.
Ginger's enigmatic long journey predates historical records, so it is very exciting to see that ginger is not losing momentum. There are records of ginger being used to flavor buttermilk drinks in the 11th century, and today we still use it to give our favorite cocktails that special “something” we love so much. From fresh ginger, powdered ginger, ginger ale, ginger beer, to ginger bitters and ginger syrup or even ginger infusions- there are countless options and forms of ginger in the bartenders' arsenal.
Here are some of the ginger flavored cocktails that you should definitely give a taste while spending time in NYC:
1. The Mezcal Mule, at PDT, NYC
Muddled cucumber slices shaken with Del Maguey Vida Mezcal, Lime Juice, Agave Syrup and Passion Fruit Puree. Served in a rocks glass and topped with homemade ginger beer. Garnished with candied ginger, slice of cucumber and a pinch of chili. It is a delicious drink, very complex and versatile, with a refreshing finish. A drink that you should definitely give a try when visiting PDT.
2. Gin Gin Mule, at Pegu Club, NYC
A nice variation on the classical Moscow Mule, containing: Gin, Lime Juice, Home Made Ginger Beer (which has a very nice, spicy edge), and a mint top, which makes the sip even more aromatic and romantic. A very easygoing and refreshing drink that made the rest of our night very pleasant.
3. Yellow Fever #2, at Macao Trading Co. NYC
Fresh Ginger Root muddled and shaken with Maker’s Mark Bourbon, Homemade Sassafras Syrup, White Peach Puree and Lemon Juice is an amazing combination of the sweet sassafras syrup, spiciness of the fresh ginger root and the rest of the flavor profiles. Served over pellet ice, it’s a great drink to have at any time of the day, especially if your passion is ginger and white peach. Salute!
4. Coffee Park Swizzle, at Death and Co. NYC
A nice tropic delight with Barbancourt rum, Ginger syrup, Lime juice, Velvet Felernum and Amontillado Sherry, served as a Swizzle drink on crushed ice. It’s very rich in tropical flavors and easygoing at the same time. A true Tiki delight.
Fresh Ginger Root muddled and shaken with Maker’s Mark Bourbon, Homemade Sassafras Syrup, White Peach Puree and Lemon Juice is an amazing combination of the sweet sassafras syrup, spiciness of the fresh ginger root and the rest of the flavor profiles. Served over pellet ice, it’s a great drink to have at any time of the day, especially if your passion is ginger and white peach. Salute!
4. Coffee Park Swizzle, at Death and Co. NYC
A nice tropic delight with Barbancourt rum, Ginger syrup, Lime juice, Velvet Felernum and Amontillado Sherry, served as a Swizzle drink on crushed ice. It’s very rich in tropical flavors and easygoing at the same time. A true Tiki delight.
5. Star Superior, Bacardi Legacy NYC 2013 - Milos Zica, Employees Only, NYC
One of the two wining cocktails of the Bacardi Legacy Competition NYC 2013. Containing Muddled Ginger, Bacardi Superior, Home Made Camomile Cordial, Lemon Juice, Egg White and Peychauds Bitters shaken and served straight up with a star anise as the garnish. An excellent drink, which represents the fines of the rum in an amazing way.
6. Sloe Gin Ginger Sling, at Bathtub Gin, NYC
A great combination of Beefeater Gin and Plymouth Sloe Gin, Cherry Heering, Apricot liqueur, Lime juice, Fresh Ginger extract and cane syrup and chilled Perrier. Served on the rocks makes a complex combination of all flavor profiles. It is a relaxing yet sophisticated drink that I highly recommended you try, whenever you find yourself in this fine establishment.
Spice it up,
Salute!
Danilo Dacha Bozovic
6/6/2013, New York City
Supported by
barlogisticsnyc.com
One of the two wining cocktails of the Bacardi Legacy Competition NYC 2013. Containing Muddled Ginger, Bacardi Superior, Home Made Camomile Cordial, Lemon Juice, Egg White and Peychauds Bitters shaken and served straight up with a star anise as the garnish. An excellent drink, which represents the fines of the rum in an amazing way.
6. Sloe Gin Ginger Sling, at Bathtub Gin, NYC
A great combination of Beefeater Gin and Plymouth Sloe Gin, Cherry Heering, Apricot liqueur, Lime juice, Fresh Ginger extract and cane syrup and chilled Perrier. Served on the rocks makes a complex combination of all flavor profiles. It is a relaxing yet sophisticated drink that I highly recommended you try, whenever you find yourself in this fine establishment.
Spice it up,
Salute!
Danilo Dacha Bozovic
6/6/2013, New York City
Supported by
barlogisticsnyc.com