Yash Lakhan
May 12, 2025
The ability for fresh ginger root to add an edge, enhance or reset the flavour of food and drinks finds a special place in global cuisines — from East Asian stir-fries to Indian curries and Latin spice blends. This cross-cultural presence for the condiment makes it easy to feature the ingredient in bar menus built curated based on contemporary profiles – enabling combinations that rely on similarity than rhythm. *All alcoholic concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
The crackling crust of Korean-style fried chicken approximates the biting spice of a ginger-beer highball, so that every bite feels crisper and keeps flavours intact.
Juicy, fatty pork belly sandwiched in a pillowy steamed bao has a rich texture and taste which is contrasted by spice and citrus notes of the non-alcoholic beverage – neutralising the palate before the next morsel.
A tuna tartare peppered with fresh and dried chillies brings fiery character which is elevated by the clean, citrus notes of the sprtizer – also furthering the mellow fishy flavours of cured tuna.
The presence of smoked ginger in an old fashioned variation locks in complementary flavours against the nutty-umami profiles of the skewered chicken delicacy.
Herbal spice of the fizz leaps between bites of crunchy tempura vegetables; serve with a sweet chilly dipping sauce for additional flavour vibrancy and to echo sweet, gingery tastes.
The rich heft of the sweet potato filling mingles with the spice and zest of the margarita variation where bursts of chilli and ginger elevate the dish rather than subduing it.