So, awhile back I was getting quite a bit of booze in the mail and tried to think of new drinks for each of them. One of these bottles happened to be something I was very excited to see arrive, Domaine de Canton. Domaine de Canton is a ginger liqueur with a cognac base, in a rather unusual and interesting bamboo shaped bottle. It is based on a Chinese Ginger liqueur that has been out of production since 1997.
When coming up with new recipes, sloshing out drink after drink, suddenly I felt I kept doing more of the same, and had to do something radically different. So, why not use a unique liqueur, such as Domaine de Canton, for something a bit unique itself? So I present, the Storm Cloud Rising.
What makes this so unique? Well, instead of putting the liqueur in the drink, or on top, or dried and powdered on the rim, I decided to use it in a flavoring in ice cream, for a riff on the traditional ice cream float. What better to pair with Domaine de Canton ice cream than that most belovéd highball, the Dark ‘n Stormy.
First the ice cream, lovingly ripped off and modified from David Lebovitz’ Vanilla Ice Cream recipe.
Domaine de Canton Ice Cream
- 1 cup milk
- A pinch of salt
- 3/4 cups sugar
- 5 egg yolks
- 2 cup heavy cream
- A few drops of vanilla extract
- 1/4 cup Domaine de Canton
Heat the milk, salt, and sugar in a saucepan over a low heat. In a separate bowl, stir together the egg yolks As the milk warms, add some of the warmed milk to the yolks, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.
Continue to cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream and add the Domaine de Canton. Chill thoroughly, then freeze in your ice cream maker according to the manufacturers instructions.
This should yield about 1 quart of ice cream. I use the Cuisinart 1-1/2-Quart Ice Cream Maker, and the results are damned good. This recipe makes just about the best ice cream you can get, at the store or otherwise.
Now that you’ve got a friendly scoop of that, it’s time to take it to the drink!
Storm Cloud Rising
- 1 scoop Domaine de Canton Ice Cream
- 1 1/2 oz. Mount Gay Rum Extra Old
- Bundaberg Ginger Beer
- Lime Wheel
Pour Mount Gay Extra Old and Chilled Bundaberg Ginger Beer into chilled float glass. Add scoop of Domain de Canton Ice Cream on top, and garnish with Lime Wheel.
It’s frothy, delicious, and then some. The perfect mix of sweet, smokey and spicy as the Domaine de Canton Ginger Ice Cream melts into the Ginger Beer and Rum combo. Beware not to float the Ginger Beer up too high though… as you can see, floats don’t hold well to photography.
So get your Ice Cream maker ready, drinks ahoy!
Once again, time is marching on and another Tiki Central San Francisco Tiki Crawl is upon us! Coming up October 9th through 12th, this will be a doozy of a trip, as no decent Tiki Bar in the San Francisco Bay Area, East Bay and even South Bay will go untouched by the love of the Tiki Bus.
That’s right. 50 some-odd (and some very odd) Tikiphiles, packed on a bus, hitting the Tiki hot spots in the Bay Area. Drinks on the bus, drinks off the bus, and more often than not, a few drinks hosed out of the bus the morning after. Thanks to the fine folks at Mount Gay Rum, I’ll be headed down to cover the event on Friday and Saturday evening. Because drinking vicariously is still slightly better than drinking alone.
Thursday Oct. 9th starts off the show in the south bay with Smoke Tiki in San Jose (my old home town), and Trader Vic’s Palo Alto. Unfortunately, Martini Monkey in the San Jose airport will not be part of the crawl, as it is now behind security gates. But, if you’re flying in to SJ and have a moment, I’ve been and recommend it highly as the best Airport bar I’ve been to!
Friday I’ll be flying in and joining the foray as we crawl out into San Francisco proper, hitting up Trad’r Sams, the Bamboo Hut, and the fabulous Tonga Room at the Fairmont.
East Bay Saturday will be an evening to remember. I’ll be riding the bus all the way from Forbidden Island to Oakland’s Conga Lounge, the Kona Club, and finally settle in for an exotica event at Trader Vic’s Emeryville with The Mai Kai Gents!
Slowdown Sunday will be a relaxing pot luck feast at Forbidden Island, before everyone heads back home to their respective haunts.
Hope to see you there, just look for the guy in the Hawaiian shirt… (see, this is why I wear the Pith Helmet)!
This here’s a new drink I whipped together for the recent Forbidden Island cocktail contest on Tiki Central, held by Martin Cate of Forbidden Island! I revealed this last night at the Thursday Drink Night. No awards for this one, but I still think it’s a doozy of a drink.
- 1 1/2 oz El Dorado 12 (sub Lemon Hart 80)
- 1/2 oz Clement VSOP
- 1/2 oz Cointreau
- 3/4 oz Ginger Syrup
- 3/4 oz Grapefruit juice (1:1 white and red, if available)
- 2 dash Fees Bitters
- 2 drops Vanilla Extract
- 2 drops Don’s Spices #2
Mix with 6 oz crushed ice in top-down, and pour into a small Hurricane glass (sub chimney). Garnish with a dash of Cinnamon and piece of Candied Ginger.
If you’re looking for something to hit your sweet spot, this’ll do the trick. It needs a few moments in ice to cool its jets though, so let it sit a spell, it’ll still be there waiting for you.
I just can’t stop mixing with the El Dorado 12 lately, it’s a bit addictive. I may have to start weaning myself away with Mount Gay Extra Old. A new shipment of bottles just got into the galley, these are exciting times indeed!
Like it? Tried it? Got a tweek? Post a comment!
Developed this very evening at the Upstairs bar. Come and join us in the chat!
- 1 1/2 El Dorado 12 year (sub Lemon Hart 80)
- 1 oz Grapefruit Juice (1:1 white to red, if available)
- 1/2 oz Lime Juice
- 1/2 oz Orgeat
- 1/4 oz St. Elizabeth Allspice Dram
- 1/4 oz Gomme Syrup
- dash Grand Marnier
- dash Angostura Bitters
Shake like hell with crushed ice and pour into Goblet.
Make one, shake one, drink one tonight at the Mixoloseum Chat!
If you haven’t seen it over at Rick’s, tonight is the first official (though it’s been happening a few weeks now) Thursday Drink Night at the Mixoloseum Chat!
I’ll be in there, along with the rest of the yahoos in the cocktail blogger scene, furiously considering concoctions, drinking, discussing, and documenting them. Rick has even promised a few prizes to the “winner” (also known as the last person still able to type).
Anyhow, head on over and register your username, and see ya tonight! (and today, and tomorrow… we’re chatty)