1 oz Applejack
1 oz Domaine de Canton Ginger Liqueur
1/2 oz Orange Juice
1/2 oz Lemon Juice
Shake with ice and strain into a sugar-rimmed cocktail glass. Garnish with a large pickled ginger slice (bottom of glass). Measurements were estimated due to free pouring.
On the walk home from Andrea's birthday dinner at Dalí on Tuesday night, we stopped in at Highland Kitchen for a nightcap. They updated their menu to have a lot more classic cocktails (including the De La Louisiane) and fewer vodka drinks (down to 3!). Instead of one of the classics, I went with a newer one (perhaps a house recipe?) and asked Claudia Mastrobuono to make me a Rickshaw. The ginger from the Domaine de Canton worked rather well with the citrus flavors. The drink was slightly on the tart side which could be quenched at will with the glass's sugar-coated rim. I let Andrea have a sip and she thought the drink had some honeydew melon notes. As I drank more of the Rickshaw, it began to get increasingly spicy. Turned out that the garnish was not a citrus peel or an apple slice but a piece of pickled ginger (not thin or pink like the sushi type); the infusion it generated was indeed a nice touch.