A few weeks ago, I was invited to the first dinner in a series hosted by Domaine de Canton in partnership with a local chef and restaurant – Thomas Cook at Prime 108 in the Union Station Hotel. I jumped at the opportunity since I’ve been a fan of Domaine de Canton for several years. The dinner did not disappoint. In addition to cocktails, Canton was also used in the food!
Although we have a bottle of Canton amongst our liquor collection, I hadn’t visited it in sometime and was reminded just how good it is. The combination of ginger, vanilla, honey, and ginseng added to a base of VSOP and Grande Champagne XO Cognac is complex and delightful. After the dinner, we were gifted with some swag including a recipe book for both cocktails and food. Having exhausted my beer palate during Nashville Craft Beer week, I was in the mood for a cocktail and broke out the shaker and some martini glasses.
First up was the Canton Negroni. Joe isn’t a big fan of Campari as he finds it too bitter. It is definitely an acquired taste. It seems like other countries and cultures have more of a tolerance for bitterness. One of the popular sodas in Kenya was Krest – a bitter lemon soda. This is not an easy-drinking porch-pounder kind of cocktail, but I enjoyed sipping it as I stirred some mushroom risotto. The Canton replaces sweet vermouth in the regular version of the Negroni, and I enjoyed how the sweetness and spiciness of the ginger muted some of the bitterness of the Campari.
1 part gin
1 part Campari
1 part Domaine de Canton
Stir and strain into a martini glass. Garnish with an orange slice.
I knew Joe would be much more partial to a cocktail we had at the dinner – The Gold Rush. We had combined bourbon and Canton in the past. The Gold Rush is similar to a Whiskey Sour with the Canton replacing the simple syrup. This is a drink you could easily toss back.
The Gold Rush
1 1/2 parts Domaine de Canton
1 part bourbon
1/2 part fresh lemon juice
Build all ingredients into a mixing glass. Shake vigorously and strain into a martini glass. Optional cherry garnish.
Disclaimer: I was in no way compensated monetarily for this post. All opinions are my own.