Scratch-made moscow mules + ginger beer concentrate
Cocktails
My experiments in baby ginger continue... it turns out pickling isn't all it's good for. Ever since Rachel's ruined me for ginger beer forever, I've been trying to recreate it at home, since I don't exactly make it to Seattle very often (and the shipping... well, it burns more than the ginger). In my experimentation I've discovered that not all ginger is created equal. The same recipe using ginger from different stores will taste different, and nothing I tried really tasted exactly right. Until I used the baby ginger. The flavor is strong and spicy, but fresher, without the same sinus-singing burn that more mature ginger tends to have. Granted, it is still pretty dang spicy (just how I like it), but you can easily adjust the quantities of sugar, lime juice, and other ingredients to mellow out the burn if you choose. I used the brilliant method outlined in Ashley's book, Date Night In, which calls for you to blend the ginger with sugar and water (no peeling necessary), and then strain
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