Yash Lakhan
April 25, 2025
Ginger – even when used as garnish, transforms how a beverage is perceived because its presence in any form draws attention. A clear spirit might require finer juliennes while a dark liquor might be matched with its candied version that leans into deeper flavour.
Candied ginger complements drinks like a whisky sour or dark ‘n’ stormy, echoing molasses-like or oak undertones while adding depth without breaking up the established character.
A twist of ginger peel spruces up a gin and tonic or vodka Collins, unfurling aromatic oils that highlight citrus and botanicals without losing structure of the spirit and providing an aromatic lift.
Skewered ginger on a jungle bird or mai tai cocktail complements the flavour of rum and tropical brightness of fruit, reinforcing spice character while bridging gaps between sweetness and acidity.
A dried ginger and sugar rim elevates concoctions such as the paloma or margarita cocktail, adding spice and sweetness as well as texture to every sip, leading the way for citrus to reveal its profiles slowly.
Slivers of pickled ginger slivers effective additions to a bloody Mary or saké martini cocktail, heightening contrast and neutralising the palate with each sip, particularly if the drink leans towards briny or fermented profiles.
Crunchy shards of sugar-crusted ginger bits find a place on top of an espresso martini cocktail for contrast to the inherent bitterness and providing spiced tones to the coffee depth. *Drink Responsibly. This communication is for audiences above the age of 25.