How do you preserve your fresh ginger? I keep mine in a jar of vodka. Not only does it infuse the vodka with a slight gingery flavor, but it give me easy access to fresh ginger (no freezing and thawing) without throwing away ginger-gone-bad.
Why, you may be asking, am I talking about storing my ginger in vodka? Well, I wanted to make a cocktail inspired by this kiwi mocktail, and I didn’t have any ginger beer or ale on hand. I was envisioning a Spring version of a Dark ‘N’ Stormy. With kiwi, because I needed to use up some from last week’s produce bin. And Stormy, because that’s what it was doing outside all last night.
No ginger beer meant substituting ginger-infused vodka and club soda for the rum and ginger beer in a traditional Dark ‘N’ Stormy. To add even more ginger flavor, I juiced some of my preserved ginger with a garlic press. It works brilliantly for juicing a 1/4-inch piece at a time. If any of the ginger actually gets minced, I throw that in too. The dark raw agave nectar added some color back to make this drink more like its namesake, but this drink cannot be called dark. More amber and appropriate for Spring. Why not? It has kiwi in it for goodness sake!
Spring ‘n’ Stormy
1/2 a lime, juiced
1/2 t. fresh ginger, juiced
3 T. raw agave nectar
1 kiwi fruit, diced, plus one slice for garnish
4 oz. club soda or sparkling water
Squeeze lime and ginger juice into a 16-ounce glass. I use a garlic press to juice my ginger. If any of the ginger is ‘minced’, I add it to the glass too. Add agave nectar and stir until combined. Add diced kiwi and club soda to the glass and stir gently. Add a few ice cubes, but not too many, or it will make it harder to eat the kiwi fruit. Garnish with kiwi slice. Enjoy!
Makes 1 cocktail.