If I’m eyeing a cocktail list and ginger is listed as an ingredient, there’s a good chance I’ll try it. Ginger liqueur, fresh ginger, ginger beer – I don’t discriminate – I love the stuff. I had purchased a bottle of a ginger liqueur earlier this summer and wasn’t quite impressed, but not more than a week or two later, was invited to a local event by Domaine de Canton that showcased its use in culinary applications as well as featured libations. Chef Eric Ripert of famed Le Bernardin restaurant is a big fan and hosted the New York event.

I love a good complicated cocktail when I’m pulling up to a bar stool, muddled fruit, homemade bitters, barrel aged — the works, but when I’m home there are far less theatrics involved. There’s one thing that I don’t compromise on, and that’s fresh fruit. You won’t find a little plastic lemon in my refrigerator, squeezing citrus for a cocktail really doesn’t take much time and tastes far better than the bottled stuff.

This cocktail is called the Gold Rush and it’s simple enough to make at home, or order at the bar because of it’s simple 3-2-1 ratio. I’d like to thank the fantastic bartender Sean at Smash Kitchen + Bar for being a great sport and working with me for this post. I’ll include the recipe as written, but I’ll give you a head’s up – just make it a double as I do in my own home. They have a couple of house cocktails as well – look out for those in future blog posts.

Cheers!

THE GOLD RUSH

Build all ingredients into a mixing glass. Shake vigorously and strain into a martini glass. Optional cherry garnish.