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Canton Ginger & Cognac Liqueur

Canton Ginger & Cognac Liqueur - Review

Ginger? Snap!

We love the taste of ginger in our Chinese food, and often buy fresh ginger root for stir-frying at home. We even enjoy gingersnaps for dessert. But we are not fans of ginger as a beverage flavor. Every sip of a ginger-flavored martini, margarita or other cocktail has been met with revulsion — until now. Canton, a new French liqueur, has become the first ginger-flavored alcoholic beverage that we truly enjoy. Perhaps this is due to its Cognac base, as opposed to vodka or other less viscous spirits.

The very first ginger-infused white Cognac was made at a ginger estate called Domain de Canton located in what was then called Siam, now Thailand. John Cooper (son of famed Chambord importer, NJ “Sky” Cooper, and brother of St-Germain creator, Robert Cooper) has taken the original recipe and added a modern spin. His interpretation of the liqueur is hand-crafted with baby ginger, which is culled, sorted, washed, peeled and cubed by hand. It is cooked with herbs and spices in a cast iron pot to create a ginger essence, blended with VSOP and Grand Champagne Cognac, twice distilled in copper pot stills, and then aged in French oak barrels.

Before being filtered, ginseng, vanilla beans and honey are added. The end result, billed as the world’s first super-premium ginger liqueur, is sold in a distinctive bottle designed to resemble a bamboo stalk.  Neat or on the rocks, it hits the tongue with a bite of ginger, then ends with a long, tangy finish. This delicately-balanced liqueur with a rich and creamy texture can also be enjoyed in a cocktail, such as a Canton 75.

by Jeff Hoyt

Price: $29

Canton 75 cocktail

COCKTAIL RECIPE
Canton 75

1 part Canton Liqueur
3 parts Champagne


Squeeze the juice of a lemon wedge or add a dash of lemon bitters. Garnish with a lemon peel. Serve in a champagne flute.

For more information visit www.cantonliqueur.com

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