Posted on | December 22, 2015
Written by | BevNetwork
Heaven Hill Brands showcased Domaine de Canton Ginger Liqueur at Dear Irving with the help of 10 all-star drink-creators. Dynamic duos—including father/son, brothers, mentors and mentees and a couple from Brooklyn—prepared parallel but dramatically different Domaine de Canton libations celebrating drinking occasions from nightcaps to sophisticated shots to punch.
Gin – Sophisticated Shots for a Group
Negroni de Marteau by Michael Neff
2 oz Brooklyn Gin
1 oz Campari
¾ oz Domaine de Canton
½ oz Sweet Vermouth
Thrown in a Calabrese Shaker and served in ice-cold shot glasses. Garnish with a small bouquet of pickled melange.
Tequila and Mezcal Highballs
Bird on a Wing by Tad Carducci
1 oz Blanco Tequila (Siete Leguas preferred)
½ oz Domaine deCanton
½ oz Dolin sweet vermouth
3 oz San Pellegrino Pompelmo (grapefruit soda)
Build over ice (Kold Draft) in a tall glass. Garnish with a lime disk ‘wing’.
The Golden Blossom by Carie Bletz-Fuller
1 ½ oz Domaine de Canton
2 ½ tsp ginger preserves (I used Trappist Preserves, or James Keiller & Son would do.)
¾ oz pineapple juice
2 dashes Spicy Charred Pineapple Bitters (Brooklyn Hemispherical)
Shake, double strain, 3 Kold Draft, Old fashioned, top with soda. Garnish with a dehydrated pineapple blossom and gold dusted ginger button.
Plantation Ginger & Rum Punch by Dale DeGroff
(One Batch recipe about two liters)
750ml Santa Teresa 1796 Ron Antiguo de Solera
½ bottle (750ml) Canton Ginger Liqueur
200 ml bottle Cognac Louis Royer Force 53°
1 ½ oz Dale DeGroff’s Pimento Aromatic Bitters
24 oz spring water
8 oz fresh squeezed lemon juice
1 cup granulated sugar
4 fresh firm lemons
1 fresh firm navel or other thick skinned orange
1 ripe Pineapple cored and cut into small pieces
Macerate the pineapple pieces in the rum/cognac and bitters overnight and then strain off the pineapple.
Remove yellow and orange zest only from lemons and orange with a vegetable peeler. Pound the lemon and orange peels together with 1 cup of sugar. Use a pestle or a muddler to pound the sugar and lemon peels to extract the oils. Leave a minimum of 5 hours in a bell jar with a top shaking occasionally.
After 5 hours or longer if time permits (this can be left over night), pour in the 1 cup of lemon juice and the juice of an orange; stir to dissolve the sugar. Add 1 cup of spring water and continue to stir. Strain the liquid off the lemon peels, bottle and refrigerate until use. Refrigerate the peels we may be served as a garnish or dehydrated and ground for use on the rim of the glass.
Assemble the rum, cognac, Canton Liqueur, the shrub and the additional 2 cups of water together in a punch bowl with a large block of ice. Serve in goblet over cubed ice and garnish dust w/grated nutmeg
Black Dragon Punch by Leo DeGroff
Oleo Sacchurum made with Orange peel, Lemon peel, Lime peel, and grapefruit peel. Macerate with sugar and allow to steep. The same fruit is then used to make a citrus base.
¾ oz Fresh Lemon Juice
¼ oz Fresh Lime Juice
¼ oz Grapefruit Juice
¼ oz Fresh Orange Juice
½ oz Oolong Syrup
½ oz Tarragon Syrup
1 dash Dale DeGroff’s Allspice bitters
¼ oz Oloroso Sherry
¼ oz Domaine de Canton
¾ oz Santa Teressa Rum
1¼ oz Force 53 Cognac
Low ABV Beer Cocktails
Honey Creek by Damon Boelte
1 oz Domaine deCanton
½ oz Becherovka
½ oz Lemon Juice
½ oz Orange Juice
4-5 oz Allagash white
Shake all ingredients (minus the beer), and strain over ice cubes in a Pilsner glass, top with Allagash. Garnish with orange slice and fresh grated cinnamon.
King Medicine by Tonia Guffey
1 oz Fresh Squeezed Lemon
1 oz Domain de Canton
½ oz Tea Infused Honey Syrup
3 oz IPA beer
Serve over ice in a rocks glass or Pilsner glass. Garnish with a lemon wheel.
Slackjaw by Meaghan Dorman
1 oz Pikesville Rye
1 ½ oz Taylor Fladgate 10 Year Tawny Port
½ oz Domaine de Canton
Build drink in rocks glass. Stir and garnish with a brandied cherry.