Clear Ginger Cosmopolitan
TIME/SERVINGS
Total: 5 mins
Active: 5 mins
Makes: 10 to 12 servings
From: Public Restaurant
This recipe was created for the CHOW launch party by our friends at Public Restaurant in New York City. They were kind enough to part with the recipe.
Game plan: Make the Ginger-Infused Vodka well in advance, and keep it around for whenever you crave this cocktail. You could make a big batch of the ginger Cosmos, but it’s even better if you make them “to order” in a cocktail shaker.
- 2 cups Ginger-Infused Vodka
- 1 1/3 cups Triple Sec
- 1 cup white cranberry juice
- 1/2 cup fresh lime juice
- 12 pieces candied ginger on bamboo picks, for garnish
- Combine vodka, Triple Sec, cranberry juice, and lime juice. Pour mixture over ice in a cocktail shaker and shake well. Serve on the rocks, or strain into a chilled martini glass.
- Garnish with a piece of candied ginger on a bamboo skewer.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
I would like to try this recipe, but 1 tsp of ginger doesnt seem much. How gingery is it? Should someone like me who likes my ginger to really pack some punch dare to maybe add a little more? Maybe 2 tsp? Or will I kill my guests?
Sixy, grated fresh ginger (especially when infused overnight) should pack quite a punch.
HAve you tried it yet with more? I'd be interested in what results you had - my guess is it'd over-power the other ingredients.
Hoover, you are correct, it really overpowers. I made a batch of peach+raspberry+ginger infused vodka on Monday...I add at least 1/4 cup of fresh ginger root. The result is great -- tastes and looks like picked ginger for sushi -- but it's VERY strong in the ginger flavor, with no fruit flavor at all.
As mentioned in the recipe, making them to order in a shaker is very pleasing, but I wish the proportions for, say, two cosmos was provided. I guess I can convert the measurements myself. So far, experiments have been good, I'm not crazy about sweet cosmos, so tend to make them dry.
For a single:
1 1/4 oz ginger vodka
3/4 oz triple sec
1/2 oz white cranberry
1/4 oz lime
Oh, and as for strength of the ginger vodka... start with the one teaspoon as directed. If you think it needs to be stronger, add more ginger and let it keep infusing. Be warned a little ginger will go a long way. Keep tasting it to make sure things are still where you want them.
Thank you for that JK, spouse entered the recipe into our Living Cookbook software which converts measurements.
The proportions are very important to appreciate the full potential of this delightful drink!
found a good way to make a ginger martini... use this new liqueur called 'domaine de canton' or 'canton' ..Im excited because it cause i love ginger and this stuff is real intense and fresh..not bitter
www.domainedecanton.com
So it's Wednesday before Thanksgiving and I REALLY, REALLY don't want to go back to the grocery store. (I went once today already). However, I forgot to pick up fresh ginger. I did get the candied ginger and am considering trying to infuse the vodka with it instead.
Would this be a horrible decision? Must I head back into the breach?
Is Canton distributed nationally or is it just in NY and LA?
I haven't seen domaine de canton in years! (NoVA here). I think I received a free sample with a cordial glass for sending in something from a magazine like Gourmet or Saveur about 12 years ago.
I'd use the candied. People are driving crazy out there this evening. This is the first Thanksgiving eve in years when Spouse and I haven't had to cook for 10 people. It's wonderful.
This is a new Domaine de Canton, new bottle and new formula - its amazing. If you love ginger like I do, this is right up your alley. I like it straight after dinner, or tasted it in a ginger mojito in South Beach last weekend at the Food & Wine festival. Did anyone else go?