The Great Ginger Fail

I had this idea.

You really have no idea how many times that sentence has ended in relative disaster for me.

My idea was born of an anniversary gift from Alex, a bottle of Snap that I had been too guilty to splurge on yet. I have a little big ginormous thing for ginger in general, so you can imagine my glee. There may have been some petting of the bottle. Anyways, I started off by doing a quick mix-up of one of the ‘suggested cocktails’ in the little attached booklet…and it was absolutely disgusting. It tasted like sipping paint thinner.

Alright, no worries – how about I use this opportunity to take some baby steps away from my recipe dependance? Surely that’s a better idea than picking any of the dozen recipes I collected specifically for that spirit! I’m sure, going with the title, you can imagine how this ends.

It was a fairly conservative idea – start with a basic bourbon sour, make it gingery. Split the mix from straight bourbon into half and half with the Snap. Add lemon, then some honey syrup? Yeaaaah, not so much. It’s what I like to call ‘lopsided’ – a drink with a pronounced limp on the palate.

Maybe if I made it more gingery (Erin’s solution to any number of problems)? Skewed the spirit ratio, used some Morris Ginger Syrup instead. Nope. Nope nope nope, totally flat. Somehow tasted LESS gingery. Maybe if I add a couple drops of Shanghai Rhubarb Bitters (I like ginger and rhubarb elsewhere)? Yeaaahh, no, this thing is just not going to happen this evening.

It was a sad moment, made sadder by the empty space in the bottles. Waste of Snap, waste of a very, very tasty bourbon. I’m determined to try again after a bit, to not let it haunt me as long as my failed egg white experiments. I know you can’t learn what works until you’ve had an intimate acquaintance with what certainly doesn’t, so we’ll see when I can muster my courage once more.

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