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. Formerly partner in Winterport Winery and Penobscot Bay Brewery from 2007-2009. I'm also in the process of starting up an artisanal, micro-batch distillery specializing in super premium spirits. These will include bourbon, rye, and single malt whiskey, peach, pear, and apple brandy, a variety of aged rum, and gin. The style will be American from the Gilded Age, the last 25 years of the 19th century.
I am going to add to this site as quickly as I can, but I am a bit pressed for time. I have around 200+ pieces already written to post here, as well as hundreds of cocktail recipes. As time permits I will add them to the archives.
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) | Send feedback »
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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