Friday, May 1, 2015

ginger-lime rum daiquiri

A few weeks ago, author Warren Bobrow asked if I would accept an advance copy of his new book, Bitters and Shrub Syrup Cocktails, and try out a recipe for the blog. As I read through all the recipes, one of the shrubs that grabbed me the most was the ginger-lime shrub. Besides the flavor profile sounding delightful, I had everything needed to start the project in my refrigerator. While some of the recipes in the book are rather quick shrubs, Warren recommended that this one and several others take its time to develop. So my post about the drink from the advance copy of the book is ready today, May 1st, when the book actually launches (see Amazon link above).
Ginger-Lime Shrub
• Peeled zest of 1 lime (discard pith)
• 1 lime (same one as above), quartered
• 2 oz sugar
• 1 1/2 tablespoons (3/4 oz) grated ginger
• 2 oz apple cider vinegar
Combine lime zest, lime flesh, sugar, and ginger; stir and leave 1-2 days. Muddle the lime and ginger; strain into a jar and add the vinegar. Store in a bottle for 3-4 weeks before using; mix every day or so until sugar is fully dissolved. Note: this recipe was scaled back 4x from the book.
I ended up scaling back the recipe a bit from the book's batch as well as reducing the 4 week incubation to 2 weeks. Resources and deadlines, you know. With this one shrub recipe, Warren provided 5 different drink recipes that can act on their own or serve as catalysts for future experimentation. From that handful, I was tempted by the egg white and Green Chartreuse-laden Twisted Cachaça Sour, but I ended up feeling the need for a Daiquiri.
The recipe for the Daiquiri pictured above is:
Ginger-Lime Rum Daiquiri
• 2 oz Rhum Agricole
• 1 oz Ginger-Lime Shrub
• 3/4 oz Lime Juice
• 1/2 oz Simple Syrup
Shake with ice and strain into a cocktail glass. Garnish with a lime wheel.
Once prepared, the Daiquiri offered grassy and funky rum aromas with a hint of fresh lime and savory vinegar. The sip was rather delightful with lime notes and a fruitiness very similar to peach. Finally, the swallow came through as expected with grassy rum and ginger flavors with a vinegar zing. Overall, Bitters & Shrub Syrup Cocktails is less history-driven compared to Michael Dietsch's Shrubs book but is loaded with culinary ideas and flavor combinations.

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