Village to Village Cocktail

December 23, 2015 Todd

It’s hard for me to get out these days. It’s not that I don’t have the opportunity. After Fiona goes down around 7:30pm, I’m a free man. You see, the nights have always been relatively smooth. It’s the mornings that really take it out of me. Two or three consecutive 5:30am wakeup calls, and an evening out is the last thing on my mind. I’d rather bring the bar to me! That’s why I’ve been stocking up on my cocktail book collection. The latest addition: Death & Co. One of my alltime favorite bars, Death & Company has been a constant source of inspiration throughout my career. Three words: Oaxaca Old Fashioned.

I’ve been dying to get my hands on the book for over a year now, but you know . . . baby happened. Christmas came early this year, because last weekend I finally picked up a copy, and boy am I in trouble. I can’t put it down. I wanted to start with something refreshing. Something seasonal. Something tequila! First up, the Village to Village – simply put: cocktail perfection. Now if you’ll excuse me, I have some Christmas shopping to do . . .

Village to Village Cocktail

Tequila, allspice dram, lemon, fuji apple, honey, and ginger . . . simply put, the perfect cocktail!!

Servings: 1 cocktail

Adapted From: Death & Co.

INGREDIENTS

1/4 cup finely grated ginger

Cocktail

1 1/2 oz blanco tequila
1/2 teaspoon St. Elizabeth Allspice Dram
1 1/2 oz fuji apple juice
3/4 oz lemon juice
1/2 oz honey syrup (2 parts honey to 1 part water)
1/2 teaspoon ginger syrup
2 dashes Angostura bitters
sprig mint (garnish)

Ginger Syrup

1/2 cup demerara sugar
1/2 cup water
1/4 cup ginger (finely grated )

INSTRUCTIONS

Cocktail

Add all the ingredients (except bitters) into a shaker with 3 ice cubes. Shake for 10 seconds and strain into a highball glass over crushed ice.
Top with bitters, garnish with a mint sprig, and serve with a straw.

Ginger Syrup

Add the sugar and water to a small saucepan over medium heat. Peel and finely grate the ginger. Once the sugar dissolves, add the ginger and simmer for 10 minutes.
Remove from heat, strain through a fine mesh strainer, and let cool to room temperature.

(images by HonestlyYUM; recipe adapted from Death & Co)

Conversation

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I’m in love with your blog. Happy New Year!

Does finely grating the ginger have a specific benefit when making the ginger syrup or is it just as good to cut it into slices?

Hey Alissa! Great question!! Yes, since ginger is so hard/firm, I’ve found that the more you can break it down, the more juice you can extract – even if simmered. For example, try squeezing a few slices of ginger in your hand and see how much juice comes out. Alternatively, try squeezing a scoop of finely grated ginger, you’ll find that much more juice comes out. In fact, the ideal method for the ginger syrup would be to actually juice the ginger. If you have vegetable juicer, this would certainly be an option. This is what they do in the actual Death & Co cocktail book recipe. Again however, I’ve found I still get a VERY gingery syrup from the fine-grated method.