Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant, and formerly partner in a winery and brewery in Maine. Now, my new partner and I are currently in the process of starting an artisanal, farm distillery located on 370 acres in New York State called Dutch's Spirits. We will be specializing in premium, hand-made spirits. These will include bourbon, rye, and malt whiskey, peach and apple brandy, a variety of aged rum, gin, liqueurs, and cocktail bitters.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
XML FeedsGinger Chu-Cumber
By Jonathan M. Forester on Dec 9, 2008 | In Recipes from Tales of the Cocktail 2008, Cocktail Revolution, Cocktail Hour (Recipes)
Ginger Chu-Cumber
2 oz Kome Shochu (Rice Shochu)
1 oz Domaine de Canton Ginger liqueur
1/2 oz Fee Brothers Rock Candy syrup
1 oz fresh lime juice
Several slices of fresh cucumber
Muddle cucumber in shaker with simple syrup, add other ingredients and shake well on ice. Strain into a chilled cocktail glass and garnish with a thin cucumber wheel.
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