We love gingerbread. Well, to be specific, we love the sort of ginger cookies that we used to get at the Christmas markets in cities throughout Germany and Northern Europe. In Norway, these ginger cookies were called pepper kayaker… or pepper cakes.
Of course, nothing can beat having access to fresh ginger juice when you’re making a cocktail – but it isn’t something that most people have lying around their kitchen, and if you do make ginger juice, it starts to lose its flavor almost immediately. By using a combination of dried gingers and alcohol, we’ve been able to create a shelf-stable ginger bitter that can bring that bite to warming winter cocktails – especially those made with rum and bourbon – yet also work beautifully in classic bucks and mules. In fact, 10 drops in a Moscow Mule turns it into something special.
