Gimber + When Penicillin just isn't enough

 

Last week I received a very nice sample pack of Gimber, a non-alcoholic product that’s basically a concentrate of ginger juice, made from Peruvian ginger, mixed with lemon and herbs. The perfect serve is 30 ml Gimber topped with 200 ml of Perrier soda. But you can also use 20 ml in warm water (or in your tea), excellent when having a cold. It’s a fresh product without alcohol or preservatives. This means it does have a limited lifespan, it will last 60 days in the refrigerator.

As always, I started with a neat sip, followed by the perfect serve. It sure does have a spicy ginger-bite, definitely stronger than what we’re used from the average ginger-ale or even ginger beer. The first thing that comes to mind is using it in cocktails which normally have ginger-ale or ginger beer in them. And of course I’m going for that strong kick. And when it coms to whisky, peat and ginger go very well together.

When Penicillin just isn’t enough

Ingredients
50 ml Port Charlotte 10y Heavily peated whisky
20 ml Gimber
20 ml fresh lemon juice
10 ml simple syrup

Method
Put everything in a shaker with enough ice. Shake for 20 seconds and double strain into a tumbler with a big block of ice. Garnish with ginger. Candied ginger would be nice, dried ginger also does the trick.

Tip : You don’t have candied ginger, but you do have some fresh ginger in your fridge ? Cut off a fresh slice (very thin) and dip it in sugar. The sugar will stick to the juicy sides. Burn with your kitchen torch. Not as good as properly made (boiled) candied ginger, but a good second best.
 
Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.