The Ginger Root

Have you checked out Root liquor yet???  This was my best impulse buy in a loooong time.  I'm still working on the best ways to use it in cocktails that properly showcase its beauty, but you should definitely use it at any chance you get - in whipped cream, drizzled on ice cream, baked goods in place of vanilla, etc.

Also, I have recently started picking up "young ginger" from Old Friends Farm, featured at Atlas Farm's Copley Square location where I have a market share.  It makes you feel like you have something so special - I've been using it as an excuse to have ginger in EVERYTHING.

If you're really lucky, Stu Sherman has made you brandied cherries.  And if you garnish your drink with one of those babies and a piece of candied ginger, you can die happy.

The Ginger Root
Serves 2

4 oz. gin (pref. dry, like Beefeater)
1 oz. Root
.5 oz. ginger syrup
3 to 4 dashes citrus-based bitters (we only have grapefruit bitters, I'm sure orange would be even better!  But also, angostura bitters would be fine)

- Chill martini glasses in advance.
- Shake gin, Root, syrup, bitters, and ice together.  Pour into glasses.
- Garnish with orange slice, candied ginger (try this if you've made the ginger syrup), and/or maraschino/brandied cherries.