Ginger Daiquiri

Recipe from Mas

Adapted by William L. Hamilton

Published May 22, 2004

  • Phil Mansfield for The New York Times
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Rating
4(34)
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—William L. Hamilton

Featured in: SHAKEN AND STIRRED; Meditate, a Sip at a Time

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Ingredients

  • orange peel

  • ginger sugar (seal 6 ounces turbinado sugar with 1 ounce fresh ginger root in a jar for a week; shake the jar every day)

  • 2 ounces white Haitian rum

  • ½ ounce Cointreau

  • ½ ounce Meyer lemon juice

  • ½ ounce ginger-infused simple syrup (simple syrup macerated with peeled fresh ginger root; 4 ounces ginger will yield one pint; macerate two days)

Ingredient Substitution Guide
Nutritional analysis per serving

27 grams carbs; 197 calories; 1 gram fat; 3 grams fiber; 19 milligrams sodium; 2 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Swipe the orange peel on the rim of a cocktail glass; press the wet rim down into a shallow dish of the ginger sugar, to ''frost'' the rim.

  2. Step 2

    Combine the remaining ingredients in a shaker with ice; shake and strain into the glass, to the rim. Garnish with peel.

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Ratings

4 out of 5
34 user ratings
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Comments

Nancy

This was pretty good. It is only a 3 1/2 oz drink, I felt like I should have doubled it! lol. My sugar turned very wet from the juice of the ginger. I spread it out and let it dry but I don't really get how you can do this without the ginger juice seeping into the sugar and wetting it. Help? I think next time I will swap out the Cointreau for Canton de Ginger. Can't get enough of that ginger flavor!

Delicious

I mixed ground ginger and sugar rather than infusing the sugar with fresh ginger.

Vicki

Made just the one time. Like Nancy, my ginger sugar turned almost entirely to liquid, and did not have that much ginger flavor. Next time, I will rub fresh ginger on the rim and dip in plain sugar. I might try adding ground ginger to plain sugar as an alternative. I liked the Cointreau in this, but might try Canton de Ginger since it's on my list to purchase for a different cocktail. This might be good with a ginger/thyme syrup I keep on hand. If I try it, I'll circle back.

echoyrules

It’s slightly sweet for my taste. I also happened to have made orange vanilla simple syrup, and added 1/4 of that with 1/4 of the ginger syrup. Minused the sugar rim, added an ounce or two of seltzer. Delicious, really

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Credits

Adapted from Mas

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