For most of my life, I hated ginger. I was convinced I was allergic to it. Once, while near-violently seasick on a boating trip in Hawaii, a crewmember offered me a ginger candy to calm my seasickness. In a way, it worked: I threw up immediately.
A year or so ago, something inexplicable happened and I cannot pinpoint the moment in time. Now, I sit happily scoffing down pickled ginger like candy at the sushi bar. Forget the sushi, give me the sweet, sour, and spicy pickled ginger.
Bored of my usual negroni variants, I searched for an appealing way to combine my love of negronis with the newfound passion for ginger. This led me to a recipe on the Domain de Canton website.
The recipe is straightforward: equal parts Domaine de Canton, Campari, and Gin.
And it’s delicious.
- 1 oz Gin (Beefeater’s)
- 1 oz Campari
- 1 oz Domaine de Canton
- Add gin, campari, ginger liquer to cocktail shaker with ice.
- Stir, strain, and serve.
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