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!
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!
“I’m tired of Gin, I’m tired of Sin, and after last night, oh boy, am I tired.“
Yes, ladies and/or gentlemen, another month has passed, and the next Mixology Monday is already nigh past! This month’s, hosted by Jay at Oh Gosh!, leads us through the very exciting world of Gin.
My personal favorite, other than the only 1/4 oz sampled Bluecoat, has to be the locally made Aviation Gin. This is just fantastic stuff, very aromatic and delicately balanced, but still man enough to put some hair on your chest, or wherever you might find yourself in need of warmth. Changed my Gin Fizzes for life, I can tell you that much.
Now, being that this is could be considered a primarily Tiki drink site, Gin, well, didn’t find itself a primary liquor in too many, or, pretty much any drinks. It’s in the Fog Cutter, Colonel’s Big Opu, Suffering Bastard… oh, wait a moment. It is the primary in a Trade Winds cocktail (Grog Log, p. 84). Well, seeing as the drinking’s done for the night, I may have to do a second post on that one later. For this MxMo, I decided to roll with a Trader Vic original, the Gilded Lily.
- 1/2 oz. Modern Dry Gin (Aviation Gin recommended)
- 1/2 oz. Puerto Rican Rum (sub. Cruzan White)
- 1/2 oz. Peach Brandy
- 1/2 oz. Orange Juice
Shake and strain into cocktail glass.
It’s a nice light cocktail, and I love the fact that it’s a good two ouncer, not so much of the tipple as not to be able to put together sentences, but just enough to think the ones you do put together are quite charming indeed. If you can make any sense out of that last sentence, you may need another drink. Yes, the umbrella with the orange twist may be a bit much, but for this drink I think there’s no harm in gilding the lily.
One issue with the above drink though, the Gin shares an equal part with the Rum! Vic, ever the Rum fetishist, has failed me in trying to make a nice, entirely gin-centric write-up. Oh well, guess I may have to roll my own on this one. I must admit, inspiration had struck from the blogosphere today… and if I ever type that word again, slap me upside the head with a Gin and Tonic. Craig had a recent post on Ceylon Cinnamon, and Scottes somehow forced me out of the bar to pick up some Ginger Beer. Well, why not have the two shake hands over a nice bit of Gin? So I whipped up this little concoction, the Gin and Cin.
Gin and Cin
- 2 oz. Aviation Gin
- 1 oz. Ceylon Cinnamon Syrup
- 1/2 oz. Lemon Juice
- 2 dashes fee bitters
- 1/4 tsp Fresh grated Ginger
- Ginger Beer (Ginger People STRONGLY advised)
Shake all ingredients except Ginger Beer in a shaker, strain into ice-filled chimney glass. Top with Ginger People Ginger Beer. Garnish with ginger slices and powdered cinnamon.
This is a great digestive, and damned tasty drink, with the spicy ginger giving a sharp spike of flavor, while the Ceylon cinnamon keeps the taste buds active. The lemon provides a touch of a sour note, and the gin and bitters wrap all the notes together. Oh, and you might want to get some Ceylon syrup together, here’s the deal:
Ceylon Cinnamon Syrup
- 1 part water (16 oz. by volume)
- 1 part organic cane sugar (16 oz. by volume)
- bag (4 sticks) Ceylon Cinnamon
Put all ingredients in a pot on the stove. Let simmer covered for 15 minutes or so, cool, strain and bottle.
That stuff will go fantastic in any Nui Nui, Jet Pilot, so on an so forth. Hell, pour it on some waffles, it’s just damned good.