Craig Robertson
One of the Regulars
- Messages
- 179
- Location
- boston
jamespowers said:Ah, a Ginger beer like in the Moscow Mule. I like Ginger Beer just by itself so mixed would be just fine. What brand? I have a hard time finding the really spicy kind I like.
I find Peychaud's Bitters to be a little stronger (more bitter) than the Angostura Bitters even though I know they both are gentian derivatives.
You are getting close to the Sazerac Cocktail with that highball:
Yes, the Sazerac Coctail is very good...but I prefer it as a highball. Real uncarbonated Ginger Beer is hard to find. Usually it is homemade. My son in law is John Gersten and is the Bar Manager at Nine Park in Boston. A swanky place. A couple of months ago he was voted one of the ten top bartenders in the country by Playboy Magazine. My daughter, his wife, writes a column on vintage cocktails for a paper here called The Weekly Dig.
So, yeah, I probably know way more about this than I need to. There's a Hatian market in this town that has real Ginger Beer
The other way to use Ginger Beer is a Dark and Stormy...half Goslings Dark Rum and half Ginger Beer in a tall clear glass. The Ginger Beer in first and then float the Goslings on top, unmixed. A dangerous drink.