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At first glance, a ginger-cognac liqueur doesn't seem like the world's best idea. After all, good cognac begs to be sipped neat. Then again, ginger's become a must-use ingredient in bars that play up the Asian-fusion angle. And cognac has been transformed in recent years from stand-alone sipper to upscale cocktail mixer.
Made in France, Canton's new concoction, packaged in a nifty bamboo-like bottle, is a blend of VSOP and Grand Champagne cognac. In other words, it's brandy. In addition to baby ginger, the recipe calls for ginseng, vanilla beans, honey, cane sugar and a secret mix of herbs and spices.
The bouquet is all ginger -- in a good, floral way. On the rocks, it tastes like cold, concentrated ginger candy, and it definitely needs water or a mixer. Over time, with proper dilution, it is softer and less sweet, with a noticeable tickle-burn on the back of the throat. Champagne-like in color, with no artificial colors added, the drink works well with vodka and soda, too.
-- James Oliver Cury
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