_This month’s Mixology Monday is hosted by Rumdood and the theme is “Ginger”.  Immediately I thought of Domaine de Canton, though like Marshall I have some G.E. Massenez creme de gingembre, and to be honest, it should include things like ginger beer, muddled ginger, and anything else with ginger in it.  WELL LA DEE DA!

I have all that stuff but good day in the morning, am I lazy.

You might be surprised to hear that because if you’ve been reading the Den in the past week or so I’ve been coming up with a new drink every night to name after people going to Tales even including one that already had ginger liqueur in it.  I had already figured on combining Mixology Monday with my perhaps Quixotic quest but when Marshall pointed out how much he liked ginger I thought, hey, I should name one after him.

I wasn’t happy with how it came out.

That’s not entirely true; it wasn’t bad, it just didn’t seem the right drink for my cohort in crime drinking cocktails so I debated what to do next.  As I gathered up the fixin’s for a cigar a name popped into my head.  Sure, it’s not perhaps as custom as some of the drinks I’ve made, but when I got it right it felt like you could drink a lot of these, and that’d get you pretty sloshed.

Stop making fun of my pictures or I'll take pictures of you and make fun of them.

The SLOSHED
2 ounces rye (Rittenhouse 100)
1/2 ounce lemon juice
1/2 ounce Dr. McGillicuddy’s Vanilla Liqueur
1/2 ounce Domaine de Canton
1-2 dashes Dr. Schwartz’s Cherry Vanilla bitters
Combine all ingredients in a shaker with ice.  Shake, then strain into a chilled cocktail glass.  Garnish with a whiskey soaked cherry.

It’s not a bad drink at all.  I ended up using vanilla liqueur for two reasons: 1, I didn’t want to use vanilla vodka, and 2, I didn’t have any vanilla simple syrup.  Had I had the latter, I would’ve considered also cutting up some fresh ginger and muddling it in the vanilla simple syrup.  I also did completely ruin one cocktail by forgetting the bitters, generously given to me by sylvan, didn’t have a “dasher” thingamabob in the top of it.  OOPS.

If you try it with the G.E. Massenez, I think it’s also good, and this drink could definitely use some tweaking.  I’d love to hear if you tried it, and if so, if you tweaked it at all!

[Eighth in a series of drinks named after bloggers, mixologists, and random others who'll hopefully be at Tales.  The first post in the series is here.]