The Tasting Panel magazine

March 2017

Issue link:

Contents of this Issue


Page 38 of 102

36  /  the tasting panel  /  march 2017 Ginger Mania Like a lot of consumers these days, I'm a sucker for anything ginger. If I see it on a cocktail menu, I will probably order that drink, but that doesn't mean all things ginger are created equally. So if you want your guests coming back for more ginger creations, I suggest you check out these fine offerings; they are sure to win over the pickiest ginger- loving palate. by Emily Coleman Mix Master: omas Kemper Ginger Ale Thomas Kemper started as a brew- ery on Bainbridge Island, near Seattle, in 1985. For the city's Oktoberfest in 1990, the com- pany decided to offer root beer as an alternative to beer. Eventually, the brewery portion was sold, but the craft brewed sodas portion remained intact. With less of a ginger bite, its Ginger Ale doesn't overwhelm; instead, it has a smooth, clean flavor that ends with a touch of sweetness due to honey added to the drink. This mellower mixer will allow the other parts of the drink to come through and adds balance to any libation. Smooth Sailing: Regaa Ginger Beer An East Coast brand targeted towards sailing enthusiasts and yacht clubs, Regatta focuses on its mix- ability, serving as a step up from your rail ginger ale or club soda. This ginger beer, made with pure cane sugar and no artificial ingredients, doesn't back away from its base component: It hits the palate with a bold ginger then transitions into green apple and hints of citrus. It won't fade away when put up against even the most intense flavor profile of a spirit. Coming in regular, diet and light with a variety of packaging options—like the eight-ounce cans, which are the perfect size for mixers and are boat-friendly—you can offer your customers plenty of ways to upgrade their cocktail. Traveling the Spice Routes: East Imperial ai Dry Ginger Ale By following the same trade routes Britain traveled in the 1800s for spices, East Imperial looks into the past in order to develop its offerings. Celebrating the cocktails of this era, the company developed Thai Dry Ginger Ale as a mixer for cock- tails like the Buck and Hong Kong Gunner. Allowing the spice notes to shine, it has low sugar content (only 10.5 grams per serving) and uti- lizes real spice extract from natural ginger. Even though its ingredient list isn't long or complicated, it shines beautifully in a libation due to the high quality of these elements. Ready to Serve: ne Cocktails For those busy bars that require a quick ginger option or for those off- premise retailers who want to offer their customer an easy at-home choice, Fine Cocktails fills this need with its pre-made drinks. With no artificial flavors or preserva- tives and mixed with gin, its Lychee-Elderflower-Ginger offering has a clean refresh- ing profile, which begs to be enjoyed on a sun-filled patio. A Long Legacy: Barri's Bermuda Stone Ginger Beer The history of ginger beer as we know it today begins in England during the mid-18th century, when legal limitations forced brewers to bring down the alcohol percentage from about 11 percent to under two percent. Now many ginger beers—including family-owned and -operated Barritt's—don't have any alcohol content, but that doesn't mean they aren't the perfect mixer. Produced in Bermuda since 1874— William John Barritt, an English expat, started brewing it at his dry goods store—and made with pure cane sugar, Barritt's leads with citrus and earthy notes, followed by a hint of sweet and spice, and finishes dry; it's no wonder the island of Bermuda so strongly prefers it for a Dark 'N' Stormy!

Articles in this issue

Links on this page

Archives of this issue

view archives of The Tasting Panel magazine - March 2017