Ginger Daiquiri
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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)
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
- 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.
- Step 2
Combine the remaining ingredients in a shaker with ice; shake and strain into the glass, to the rim. Garnish with peel.
Private Notes
Comments
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!
Made just the one time. Like Nancy, my ginger sugar turned almost entirely to liquid, and did not have that much ginger flavor. Next time, I will rub fresh ginger on the rim and dip in plain sugar. I might try adding ground ginger to plain sugar as an alternative. I liked the Cointreau in this, but might try Canton de Ginger since it's on my list to purchase for a different cocktail. This might be good with a ginger/thyme syrup I keep on hand. If I try it, I'll circle back.
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
I will try this swapping the 1/2 ounce ginger infused simple syrup with 1/2 ounce Canton de Ginger.