I didn’t use to like ginger much, but then I started making cocktails and now it’s one of my favorite ingredients ever. I blame my friend Jim, who I shall refer to henceforth as The Ginger Champion. The Ginger Champion loves ginger. Ginger in food. Ginger syrup. Ginger beer. Ginger cocktails. Ginger on Gilligan’s Island. I mean, she was way more interesting than Mary Ann. The Ginger Champion is correct in all these things.
Ginger root is the epitome of simplicity. It’s just a rhizome, or a plant stem essentially, and it’s not very pretty but that’s because it has discovered it doesn’t need to tart itself up and be all flashy like that attention-whoring pomegranate. It may not look like much but it has substance, it has flavor and a little bit goes a long way.
I really wanted three things this week: some ginger, a cocktail, and a cocktail with ginger that wasn’t complicated. This Ginger Sparkler from Martha Stewart fit the bill. Yesterday in particular was one of those days where it seemed like everybody needed something at all times. So cocktail time was much needed.
It might be needed again tonight. It looks like there might be a raccoon living in one of our attics. Or maybe he just came for the cocktail too?
And while the Ginger Sparkler was the official recipe for this week’s Champagne Wednesday, I didn’t follow it truly myself. It was late before I got to it and I was tired, so I improvised and created a hybrid, sort of, between this cocktail and a classic champagne cocktail. Both recipes are below. Hope you get to enjoy this week!