A few weeks ago, we shared a scene from our R&D kitchen and promised that cocktail recipes were coming soon. Chris, our Culinary Director, is fond of a French ginger liqueur called Domaine de Canton, and we’d been experimenting with that in anticipation of holiday merriment.
We started with our luscious Ginger Pear Butter, mixed with Canton and a bit of white rum for an elegant gingery cocktail enhanced by the delicate sweetness of Leelanau Bartlett Pears.
But we didn’t want to leave you with just one delicious cocktail and a nearly full bottle of Canton, so we kept experimenting. We muddled a few spoonfuls of our brandied Winter Compote with bourbon and the ginger liqueur, then strained the heady mixture into a martini glass. The resulting cocktail is sweet and spiced and delightfully fruity, with the warm caramel notes of bourbon and a gentle kick of ginger.
Of course, champagne is often the drink of choice on New Year’s Eve, and its light effervescence melds beautifully with the ginger spice of Domaine de Canton and the intense sweet-tartness of our Red Raspberry Butter.
Any one of these fruit and spice cocktails would make a deliciously sophisticated and particularly pretty addition to your New Year’s celebration. Or, better yet, try all three and let us know which is your favorite. Cheers!
Ginger Pear Cocktail
2 ounce American Spoon® Ginger Pear Butter Add to Cart
2.5 ounces Domaine de Canton ginger liqueur
3.5 ounces white rum
Combine ingredients in cocktail shaker with ice and shake vigorously. Strain through mesh kitchen strainer into martini glass. Serve up.
Gingered Winter Cocktail
3 ounces American Spoon® Winter Compote Add to Cart
3 ounces Domaine de Canton ginger liqueur
2 ounces Bourbon
Place Winter Compote in bottom of cocktail shaker and muddle until whole fruit pieces are roughly broken. Add Canton and bourbon with ice and shake vigorously. Strain cocktail through mesh kitchen strainer into martini glass. Serve up.
Gingered Raspberry Sparkler
1 ounce American Spoon® Red Raspberry Butter Add to Cart
4 ounces Domaine de Canton ginger liqueur
6 ounces chilled sparkling wine
Combine Red Raspberry Butter and Canton into cocktail mixer with ice and shake vigorously. Strain liqueur through mesh kitchen strainer and split between two champagne flutes. Top each glass with three ounces of sparkling wine.