Spicy, fragrant and genuinely good for you, ginger makes the perfect accompaniment to a perfect cocktail.
As any redhead knows, ginger is a way of life. Whether we’re talking about our flame-haired friends or the vegetable from which their name is derived, ginger is an under-appreciated flavour.
Ginger (we’re purely talking the vegetable now) is a rhizome that is juicy, fragrant and kind of hot. Its spicy flavour is used to brilliant effect in cuisine the world over, whether pickled in Japanese dishes or grated fresh in an Indian dahl. Plus, it’s a herbal remedy that’s genuinely good for you, with proven links to improved digestion.
It’s also a much-loved addition in the world of cocktails. Ginger is most commonly applied in the form of ginger beer or ginger ale, and sometimes in a syrup. But for today’s flavour match, we wanted to enjoy ginger in its essential form: grated raw.
Enter the Bloody Ginger. This guy is the perfect pick-me-up on a Saturday afternoon (or Sunday morning). First, take your cocktail shaker and throw in a tomato. That’s right: for the Bloody Ginger, we’re not using store-bought juice, but fresh tomato that we mash with a muddler.
Once your tomato is squished, fill the rest of the shaker with ice and pour over a dose of rum and a nip of vodka. Tip in a spoonful of fresh grated ginger, a pinch of salt, a dash of Worcestershire and another of your favourite hot sauce. Squeeze over the juice of half a lime, and then shake.
Strain into an ice-filled glass and garnish with either a slice of lime for flavour, or as Brazilian Cachaca-maker Sagatiba suggests, a whole green chilli for shock.