Domaine de Canton, Storm Cloud Rising

Posted by TraderTiki on September 25th, 2008 — Posted in Drinks, Garnish, Original Drinks, Recipes, Rum, Tiki Drinks

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

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!


2 Comments »

Comment by Chuck

Yay, a boozy float!

Posted on September 25, 2008 at 3:28 pm

Comment by Rick

Blair,

I love the follow-up shot. I can’t even count how many times a garnish fell into the glass when I breathed in the wrong direction. Capturing fizz and puff is quite hard. Well done.

Posted on September 26, 2008 at 2:34 pm

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