Domaine de Canton is this amazing ginger liqueur that I had for the first time a few weeks ago. We went to dinner at Le Bernardin where Eric Ripert crafted an insane menu of food that either matched one of the five Domaine de Canton cocktails we tried or used the liqueur as an ingredient in the dish. It was gooooooooood.
I saw on his show that he was thinking of moving to Vietnam, so it wasn’t surprising that he was in on this dinner. The liqueur is made from baby Vietnamese ginger (didn’t even know there was such a thing) fortified with eaux de vie and Cognac. It also comes in a really pretty bottle ($32, btw) that reminds me of a Vietnamese paper lantern.
I’m usually opinionated when it comes to choosing my food, but when Eric Ripert is cooking I will eat anything put in front of me. We started out with this great punch, and then my two favorite food/cocktail pairings of the night are below.
2 parts Domaine de Canton
2 parts Fords gin
1 part strawberry purée
3/4 part ginger purée
4 parts lemon verbena tea
2 parts sparkling water
Mix all ingredients in a punch bowl. Add a large slab of ice and garnish with lemon and strawberry slices.
1.5 oz Domaine de Canton
1/2 oz fresh lemon juice
2 dashes of orange bitters
4 oz Champagne
Shake Domaine de Canton, lemon juice and orange bitters and pour over chilled Champagne into a flute. Garnish with a lemon twist.
food pairing: slivers of fluke with micro watercress, baby carrots, and Domaine de Canton vinaigrette – OHMYGODSOGOOD.
1 oz white tequila
½ oz Domaine de Canton
½ oz mango purée
½ oz fresh lime juice
¼ oz agave syrup
Shaved dark chocolate, for garnish
Combine tequila, Domaine de Canton, mango purée, lime juice, and agave syrup in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled champagne coupe. Garnish with the chocolate.
food pairing: TOTALLY insane with the macerated mango, black sesame meringue, and Domaine de Canton sorbet.
Tons more Domaine de Canton cocktail recipes here. I basically want them all.