Hot for Ginger!

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Whenever I think of ginger ale, I am reminded of a former restaurant co-worker who was addicted to ginger ale. She worked back of the house (restaurant lingo for kitchen) but the sole soda gun was located at the bar in the dining room. No less than three times a day she would quickly dash out of the kitchen, fill a giant pitcher with ginger ale and then rush back to her station. I couldn't believe that a human being could consume that much ginger ale and quickly became obsessed with her habit. I tried talking to her a few times, wondering if she ever drank other flavors like orange Fanta or Fresca but whenever I approached her, I could tell she was too hopped up on sugar to concentrate. When she finally left us to pursue a position at another restaurant, our bartender went from changing the ginger ale syrup once a week to once every couple of months.

My former co-worker would be pleased to know that ginger is the newest flavor sensation to hit the food and drink world, a title previously held by pomegranate, mint and even basil. Ginger is a unique spice and I can see it's appeal in cocktails - it's sweet, savory and spicy and easily blends well with the flavors of many different types of spirits. It brings out the juniper, citrus and floral components of gin, enhances the baking spice and caramel notes of rum and Bourbon, brings out the vanilla flavors of Cognac and of course stands on it's own with the neutral nature of vodka.

Ginger originated in Asia and has long been hailed for its medicinal properties. It is used to combat nausea, aid digestion, and improve circulation, among other things. As a child, whenever I had a cold or started coughing, my Indian grandmother would make ginger tea for me or give me a piece of ginger to chew on. There is also an increasing presence of artisan ginger beers and ginger ales. At my local Whole Foods last week, I counted no fewer than six different types of small batch ginger ales available on the store shelves.

Perhaps the recent popularity of ginger really ties into the overall trend of "health" cocktails and turning a vice into a virtue drinking, in other words - If you're going to drink, why not make it something that's supposedly good for you. It's the marketing of drink well and live longer, e.g., acai berry and pomegranate for antioxidant benefits, organic vodka made with non-gmo grain that leaves you with a buzz sans nasty pesticides or chili powder to help burn calories and boost your Vitamin A intake. Feel good and well....feel good. I happen to like ginger so I welcome the trend, whatever the reason.

Here's a sampling of the ginger based drinks, spirits and liqueurs

SKYY Infusions Ginger

Launched earlier this month and currently the only nationally available ginger vodka. Made with an infusion of real ginger, the aromas are consistent with ginger ale and on the palate the flavor is slightly sweet and reminds me of spicy ginger candy. This would be good mixed with coca cola or lemon lime soda.

Domaine de Canton Ginger Liqueur

A good option if you don't want to go through the trouble of making your own ginger syrup. Domaine de Canton is French Cognac infused with baby ginger. You can also cook with it. I like to drizzle it over grilled fruits such as plums, peaches, apples and pineapples.

Koval Distillery Ginger Liqueur

This is an organic product made by a local boutique Chicago distillery owned by a very adorable and inspiring husband and wife team. Sixty pounds of ginger went into making just one batch.

Yazi Ginger Vodka

Vodka infused with ginger, lemon, orange, cayenne and red pepper. The product is marketed specifically towards women, note the perfume shaped bottle.

Bruce Cost Ginger Ale

Bruce Cost is a partner in our Lettuce Entertain You Asian Concepts and his latest venture is Bruce Cost Ginger Ale. I had an opportunity to try his latest batch and it's really spicy and with real pieces of ginger, it's very gingery in flavor. Not at all like the usual canned stuff.