Comments on: Gingered and smokin’ http://www.adashofbitters.com/2007/10/30/gingered-and-smokin/ A weblog detailing cocktails, spirits, liqueurs, barware, bars, and bitters. Maintained by Michael Dietsch, a hobbyist mixer in Providence, R.I. Tue, 31 Aug 2010 02:35:24 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: scQue814 http://www.adashofbitters.com/2007/10/30/gingered-and-smokin/comment-page-1/#comment-46957 scQue814 Fri, 28 May 2010 09:17:48 +0000 http://www.adashofbitters.com/2007/10/30/gingered-and-smokin/#comment-46957 Domaine de Canton is a French cognac infused with Chinese baby ginger, ginseng and Tahitian vanilla. Served neat, it's sweet. Add a twist of lemon or a spritz of lime and it turns a bit spicy. Shake it in a cocktail and it adds a complexity that it's hard to find in other liqueurs. Canton (as it is colloquially known) is by far the most favourite item on our restaurant's backbar. I find myself using dashes of it in all sorts of cocktails--our Ginger-Cucumber Sake-tini, Bloody Geisha, Charbay Green Tea-ni, with bourbon in a drink called The Matador, with cachaca and coconut milk in my Thai-pirinha, and stands proudly front-and-center in (the most popular drink thus far) the Canton Sidecar. In the kitchen, you can add it to cream sauces, mussels, steamed fish with lemongrass and other Asian cuisine. Drizzle it over green tea ice cream. Make a green-tea toddy. Surely, you will be needing more than one bottle. And when you're done, you can have a local glass-smith transform your bottles into an attractive '20s-style lamp, a frosted votive holder or outdoor luminiere. ~Sc'Eric, bar manager Fuji & Jade Garden State College, PA Domaine de Canton is a French cognac infused with Chinese baby ginger, ginseng and Tahitian vanilla. Served neat, it’s sweet. Add a twist of lemon or a spritz of lime and it turns a bit spicy. Shake it in a cocktail and it adds a complexity that it’s hard to find in other liqueurs.

Canton (as it is colloquially known) is by far the most favourite item on our restaurant’s backbar. I find myself using dashes of it in all sorts of cocktails–our Ginger-Cucumber Sake-tini, Bloody Geisha, Charbay Green Tea-ni, with bourbon in a drink called The Matador, with cachaca and coconut milk in my Thai-pirinha, and stands proudly front-and-center in (the most popular drink thus far) the Canton Sidecar. In the kitchen, you can add it to cream sauces, mussels, steamed fish with lemongrass and other Asian cuisine. Drizzle it over green tea ice cream. Make a green-tea toddy.

Surely, you will be needing more than one bottle.

And when you’re done, you can have a local glass-smith transform your bottles into an attractive ’20s-style lamp, a frosted votive holder or outdoor luminiere.

~Sc’Eric, bar manager
Fuji & Jade Garden
State College, PA

]]> By: http://ohgo.sh/archive/out-with-the-old/ | The Pegu Blog http://www.adashofbitters.com/2007/10/30/gingered-and-smokin/comment-page-1/#comment-14151 http://ohgo.sh/archive/out-with-the-old/ | The Pegu Blog Mon, 07 Jul 2008 17:00:58 +0000 http://www.adashofbitters.com/2007/10/30/gingered-and-smokin/#comment-14151 [...] rather than Ginger Julep, which it seems to me is really more appropriate. For my tipple, I tried this unnamed cocktail from Michael Dietsch at A Dash of Bitters. HEY MIKE, WHERE’S THE BITTERS? 2 oz. Cognac 1 oz. [...] [...] rather than Ginger Julep, which it seems to me is really more appropriate. For my tipple, I tried this unnamed cocktail from Michael Dietsch at A Dash of Bitters. HEY MIKE, WHERE’S THE BITTERS? 2 oz. Cognac 1 oz. [...]

]]> By: John http://www.adashofbitters.com/2007/10/30/gingered-and-smokin/comment-page-1/#comment-8238 John Fri, 30 Nov 2007 17:24:25 +0000 http://www.adashofbitters.com/2007/10/30/gingered-and-smokin/#comment-8238 Just read that Paul Pacult, expert in distilled spirits, gave it a 5 star review! It is the absolute best and the world should now about it! Just read that Paul Pacult, expert in distilled spirits, gave it a 5 star review! It is the absolute best and the world should now about it!

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