Simonson is exactly the sort of writer I should pay more attention to as I embark upon the next phase of my hobby (see here). He puts a great deal of thought into the specifics of his ingredients. The drink has its origins in Bermuda and, partly because of this, Simonson recommends Goslings rum, a Berumda product (I used Myers's, from Jamaica).
For me, the drink worked pretty well. It smelled amazing - not surprising given the components. Rum brings more to the table than vodka or gin but less than whiskey. The ginger predominates, per usual. In mixing, it is the ultimate flavor heavyweight. Ginger beer exploration is likely to be important for me going forward. Both wife and daughter love the stuff and it's a primary element in a highball, one of my wife's favorite drinks (see here). She likes her ginger beer spicy. I used Fever-Tree this time, plenty potent.
I haven't been impressed with ginger beer when I've had it.
ReplyDeleteMaybe I need to look into it again.
I made a pear-ginger daiquiri Sunday night (and peach last night), but I wasn't sold on it. I used lime juice (because I had it) instead of lemon, so that may have been part of the problem. The lime really buried the other flavors.
There is huge variation from brand to brand with ginger beer. I recommend trying several.
DeletePear-ginger certainly sounds nice. Lemon might be more forgiving.
I have a Gosling hat—they are the sponsor of the Leukemia Cup, a sailing fundraiser. On Sunday, Father’s Day, my daughter took me to one of her clients, “Ghost Coast Distillery”. They’ve been doing vodka for a few years but have just started releasing their bourbon. I had a “Time Traveler” which consisted of their bourbon, Carthusian Bitters, Chalmers Liqueur and Aztec Chocolate Bitters. It was pretty good.
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I suppose I have a few years before my daughter takes me out for drinks for Father's Day! The Time Traveler sounds interesting.
DeleteI drink Fever-Tree Tonic Water. I really enjoy reading all your drink experiments.
ReplyDeleteparsnip