1 1⁄2 oz Ginger liqueur, Domaine de Canton
1 oz Irish whiskey, Jameson
1 oz Ginger shrub (*homemade)
1 part Egg white
1 1⁄2 oz Tonic water
Instructions
Dry shake Canton, Jameson & egg white for ~10 seconds; add ice and shrub and shake till well chilled. Strain into a (8 oz) glass Irish coffee mug and top with tonic--enough to force the meringue over the lip
Notes
*for any cold-process shrub: mix equal parts fruit/peel/herb with sugar and apple cider/red wine vinegar; let stand in a mason jar at room temp for 2 days, strain and re-jar; refrigerate for two weeks and keep for 6 months +
History
One of my cocktailing buddies is a "Big Ginger" fan (a Minneapolis staple), so we were looking to utilize the same flavor elements but with a fuller body and mouthfeel
