Drink of the Week: The Black Ginger

The Black Ginger.In the world of higher end hard liquor, it seems as if whiskey is the big man on campus these days. I say that because the relative new kids in the world of super premium booze — tequila and rum — often try to emulate whiskey just a little. I am not opposed. While it might be less than advisable for Richie Cunningham to go around in a leather jacket like the Fonz, many of these whiskeyish expressions are actually pretty interesting cross pollinations, retaining enough of their own essential character to be interesting.

So it is with Hornitos Black Barrel, this week’s intriguing free-booze-I-got-in-the-mail. It’s been aged in wooden barrels to give it a more woody and very slightly sweet flavor that will likely remind you of a decent rye or bourbon, while also making you think even more of a pretty good tequila. It works nicely in an Old Fashioned, which is always my test for just about any booze, but especially one that has whiskey aspirations.

As for this week’s recipe offered by the Hornitos people, it’s not the flat-out cocktail home run they offered for my July 4th post a few weeks back to promote their perfectly-good plata, but it’ll do if you like sweet, refreshing drinks with a small dash of complexity.

The Black Ginger

1 1/2 ounces Hornitos Black Barrel Tequila
1/2 ounce fresh lemon juice
ginger beer (to top off)
1/2 ounce simple syrup or roughly or 2 1/2 teaspoons superfine sugar
1 sprig of fresh rosemary

Get a collins or highball glass and place your sprig of rosemary in it. Muddle it gently — think of it as a love tap — to get a bit more of the flavor into your glass. Next, combine all the remaining ingredients, except for the ginger beer, in a cocktail shaker with ice. Shake and strain into your glass, to which you have added fresh ice. Top off with the ginger beer of your choice.

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As I mentioned above, this drink is definitely not one for sweet phobics, but it’s not at all bad if you get one of the tangier ginger beers and use enough of it. Due to some confusion, I first tried this in a smaller rocks/old fashioned glass, and it wasn’t as good. Lesson learned.

The Black Ginger reminds me somewhat of a better than average tiki drink, minus a little exoticism, with the rosemary being a nicely subtle alternative to the mint you find more often in cocktails. (If mint’s totally your thing, by the way, the Hornitos folks are also promulgating their own version of a Mint Julep…which could be the perfect thing to have during one of the many years when Derby Day and Cinco de Mayo coincide.)

I tried the Black Ginger with a couple of different brands of ginger beer, which both worked fine. However, my first night out, I used some Verner’s ginger ale — which I thought might be fine because it’s the most-gingery of the well known commercial ginger ales. It wasn’t. I know that ginger beer, which is always non-alcoholic, is comparable in price to actual beer, but you need it for this drink. Proper cocktailing is not the cheapest hobby.

  

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