Although the unseasonably warm weather still makes it feel like summer and the desire to drink a cocktail that fits the weather, it is October and the beginning of the Fall, so it is appropriate to feature a Fall-like cocktail for this post. I present to you the "Sparkling Ginger" cocktail, which requires multiple steps to complete, but is so worth it with just the right amount of spice and refreshment for a warm day or evening or a nice, cool, breezy Fall night. It serves as a great before-dinner cocktail with your date.
The bubbly nature of this concoction projects a classy side or a special occasion and the homemade basil syrup demonsrates complexity and sophistication. The gingery Domaine de Canton, which is a Cognac-based cordial that's flavored with Vietnamese ginger, vanilla, ginseng, and other spices is an up and coming flavorful mixer in cocktails. The sparkling wine is perfect to use in this cocktail because the bubbles enhances the aromatics of the other ingredients before you even take a sip. Pick out a quality Californian bottle, but nothing too expensive. Domaine de Canton is widely available at state stores, but can set you back a little. It is a must-try though. The cocktail finishes with a look like you are just drinking an ordinary glass of champagne. It has a refreshing, spicy, and citrus taste that can be served in many different venues.
Have a great weekend and upcoming week! If you get adventurous and decide to make this wonderful cocktail, please let me know your thoughts. I will be back on the 14th to continue educating the world 'one cocktail at a time'. Happy Mixing!
- 1 oz Domaine de Canton Ginger Liqueur
- 1/2 oz fresh lemon juice
- 1/2 oz basil-infused simple syrup (will explain below)
- 3-4 dashes of Peychaud's bitters (available at full-service liquor stores)
- 4 oz chilled sparkling wine
- garnish lemon twist and fresh basil leaf
- Build ingredients, except for sparkling wine in a champagne flute or champagne saucer (no ice).
- Top with sparkling wine.
- Stir gently.
- Garnish with the lemon twist and fresh basil leaf (smack the leaf before placing in glass to release the oils)
To make the basil-infused simple syrup, add 1/2 cup of water and sugar to a saucepan and heat over medium-high. Bring to a simmer and reduce to medium. Simmer until the sugar is dissolved and the syrup develops. Remove from heat and add 1/2 cup of fresh basil leafs. Let sit for an hour, and then strain removing the basil leaves. Store in the fridge up to a month.