Ginger Daiquiri

Recipe from Mas

Adapted by William L. Hamilton

Ginger Daiquiri
Phil Mansfield for The New York Times
Rating
3(31)
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Ingredients

  • orange peel
  • ginger sugar (seal 6 ounces turbinado sugar with 1 ounce fresh ginger root in a jar for a week; shake the jar every day)
  • 2ounces white Haitian rum
  • ½ounce Cointreau
  • ½ounce Meyer lemon juice
  • ½ounce ginger-infused simple syrup (simple syrup macerated with peeled fresh ginger root; 4 ounces ginger will yield one pint; macerate two days)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

197 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 2 grams protein; 19 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Swipe the orange peel on the rim of a cocktail glass; press the wet rim down into a shallow dish of the ginger sugar, to ''frost'' the rim.

  2. Step 2

    Combine the remaining ingredients in a shaker with ice; shake and strain into the glass, to the rim. Garnish with peel.

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Ratings

3 out of 5
31 user ratings
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Comments

Nancy

This was pretty good. It is only a 3 1/2 oz drink, I felt like I should have doubled it! lol. My sugar turned very wet from the juice of the ginger. I spread it out and let it dry but I don't really get how you can do this without the ginger juice seeping into the sugar and wetting it. Help? I think next time I will swap out the Cointreau for Canton de Ginger. Can't get enough of that ginger flavor!

echoyrules

It’s slightly sweet for my taste. I also happened to have made orange vanilla simple syrup, and added 1/4 of that with 1/4 of the ginger syrup. Minused the sugar rim, added an ounce or two of seltzer. Delicious, really

Wendy

I will try this swapping the 1/2 ounce ginger infused simple syrup with 1/2 ounce Canton de Ginger.

Hannah

Good basic cocktail. Followed Nancy's suggestion and subbed Domaine de Canton for the Cointreau. Used 1 oz Meyer lemon juice instead of the 1/2 oz regular.

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Credits

Adapted from Mas

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