The warm flavors of ginger and molasses are ones I look forward to in Autumn foods. The best part of the Fall season for me when I was growing up was not the beautiful foliage that I admire now, but Halloween festivities and ginger snap cookies. All those years ago, Sweetzels Spiced Wafers, sold only during October in the Philly area, were part of many wonderful childhood memories.
I still love ginger snaps and spiced wafers. (Spiced wafers have a bit more depth of flavor than ginger snaps due to the addition of cloves, cinnamon, and allspice.) It’s quite possible these spiced treats are what started the pumpkin spice craze. This flavor profile is also very fitting for a Halloween cocktail!
This cocktail uses bourbon as a base. We tend to shift towards bourbon drinks when the cooler Fall weather hits. The sweet-spicy ginger flavor comes from Domaine de Canton, a French ginger liqueur with a brandy base that uses Vietnamese ginger blended with Tahitian vanilla beans and orange blossom honey. There are other ginger liqueurs on the market, but this one is my favorite. A touch of molasses and some pear juice complete the mix for this year’s Halloween cocktail!
Bourbon Ginger Snap
Bourbon Ginger Snap (an original recipe by Linda J Heuser)
Ingredients:
- 1 1/2 ounces bourbon
- 1 1/2 ounces Domaine de Canton Ginger Liqueur
- 1/2 teaspoon molasses
- 2 ounces pear juice
Add the bourbon, ginger liqueur, molasses, and pear juice to a cocktail glass. Whisk the liquids together until the molasses dissolves. Add ice to fill the glass. Garnish the drink with a slice of crystallized ginger or a slice of pear.
This will spice up your Halloween! ~Linda
- 1 1/2 ounces bourbon
- 1 1/2 ounces Domaine de Canton Ginger Liqueur
- 1/2 teaspoon molasses
- 2 ounces pear juice
Add the bourbon, ginger liqueur, molasses, and pear juice to a cocktail glass. Whisk the liquids together until the molasses dissolves. Add ice to fill the glass. Garnish the drink with a slice of crystallized ginger or a slice of pear.