Friday Night Cocktail: the Ginger Scald

2012-10-26 12.46.57

(Yes, my work table is dirty. How good of you to notice.)

I lost the morning to running errands (Halloween candy–a must: we live on the town common, and they quite literally bus kids in to trick-or-treat. Last year, the town provided socialized candy, but none has shown up yet this year!–dinner necessities, hurricane necessities–gas the car!–and a bottle of rye.)

And some ginger liqueur, which made me have a nerdy romantic I-miss-my-boyfriend moment and brought me to the realization that really, I could have two cocktails on this particular Friday. If I were good.

Later on, I’m planning a Scofflaw (for serious after-work alcohol content. Here’s David Lebovitz’s post on them.) But for right now, because I am a nerd and found a new ginger liqueur today, I have made my own attempt at a recipe from my boyfriend’s fictional city of Camorr, the Ginger Scald. (Food Through The Pages has an awesome version here.)

As FTTP quotes Scott’s book:

Conte moved adroitly to fill this request, first selecting a tall crystal wine flute, into which he poured two fingers of purest Camorri ginger oil, the color of scorched cinnamon. To this he added a sizable splash of milky pear brandy, followed by a transparent heavy liquor called ajento, which was actually a cooking wine flavored with radishes. When this cocktail was mixed, Conte wrapped a wet towel around the fingers of his left hand and reached for a covered brazier smoldering to the side of the liquor cabinet. He withdrew a slender metal rod, glowing orange-red at the tip, and plunged it into the cocktail; there was an audible hiss and a small puff of spicy steam. Once the rod was stanched, Conte stirred the drink briskly and precisely three times, then presented it to Locke on a thin silver tray.”

-The Lies of Locke Lamora, by Scott Lynch

As you can see, this presents some issues. Ginger oil and radish-based cooking wine are not thick on the ground in our world… so, as others before me and in the grand tradition of recreating Pan-Galactic Gargle Blasters… I made a few substitutions. ;-)

Mine is:

1 part sweet vermouth

2 parts King’s Ginger liqueur (you could use Canton de Ginger, but it’s not as gingery and is sweeter. Or ginger brandy, if you can find one that does not taste like toes.)

2 parts pear liqueur. (You could also use pear brandy, and add simple syrup–or ginger syrup, as FTTP does.)

And then, because I’m not as awesome as FTTP, I dumped it all in a teacup, shaved a little fresh ginger over it, and popped it in the microwave for thirty seconds. While it was warming, I cut a fancy fan slice off a radish, put THAT in a wine glass, and poured the eventual cocktail over it.

It’s quite tasty.

Might need a drop or two of lemon juice to round it out, though. The vermouth gives it a lovely cinnamony color, however, as promised in the text. (ETA: I added a few drops of lime juice, having a cut lime lying around–as one does–and that perked it right up.)

In other news, tea today: jasmine green

Teacup today: ridiculously awesome phoenix cup

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And now, if I can write 2700 words, I (a) get another cocktail and (b) will have my 10K for the week, meaning I can either take the weekend off or try to get ahead of the storm, since we might lose power.

Work when you don’t have to work is almost no work at all.

Posted: Friday, October 26th, 2012 @ 6:16 pm
Categories: Blog, Cooking and Food, Daily Commute, Personal, Tea.
Tags: , , , .
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7 Responses to “Friday Night Cocktail: the Ginger Scald”

  1. neeuqdrazil Says:

    Good to know about the lemon/lime juice.

    My current plan for tonight is to follow the FTTP recipe closely – ginger syrup, pear brandy, vodka, although I think that the microwave trick might come in handy, as I sadly don’t have hot pokers. (One of my coworkers was very disappointed by this.)

    I can’t decide if I want to skip the radish entirely or not. :)

  2. matociquala Says:

    Yeah, I used the vermouth because I wanted a wine, as specified in the text–it worked pretty well, and the King’s Ginger is delicious. I might be tempted to mess around with a little Galliano or something next time.

    There’s this liqueur called “Root” I want to try–it’s infused with birch bark and wintergreen. ZOMG.

  3. WOL Says:

    “Or ginger brandy, if you can find one that does not taste like toes.”

    An acquired taste, no doubt. Will keep the fingers crossed that the storm does not plaster you.

  4. matociquala Says:

    How do you cook your toes? ;-)

  5. WOL Says:

    I toast them lightly by a fire (preferrably a fire in a fireplace. . . .)

  6. Jesse C Says:

    Root is phenomenal. Can be a bit tricky to track down, since Art in the Age seems to have a limited distribution range. But you can usually find it (assuming it isn’t sold out) in liquor stores in Pennsylvania. Art in the Age also makes an awesome Ginger based liquor called SNAP. Highly recommend that too.

    Lounge 5280 in the Colorado Airport (the best airport bar in the country, IMO) invented a Root cocktail for me which I’ve been trying to recreate. It tasted like the best old-school drugstore counter cherry coke, but alcoholic.
    It was:
    Root
    Leopold Brothers’ Cherry Liquor
    Cinnamon-infused Vodka
    Simple Syrup
    and I think a splash of Cranberry Juice.

    cheers

  7. matociquala Says:

    I know where to find it–it was just talking myself into it with no idea if it was any good. A testimonial helps!