Well, it’s been far too long of a hiatus for this gal. Both September and October were complete blurs from two very busy months at the winery (harvest), moving houses, and just stumbling through a crazy life in general. But I’m back now and with bells on! And since it’s that time of year, what better way to celebrate the holidays than with a cocktail. Time for a Tawny Ginger Fizz! These two drink ingredients are not what most people would consider staples in a liquor cabinet, however, once you get your hands on them….and then make this drink…..you’ll be hooked.
Ginger Beer is not always a “beer” or alcoholic. In fact, most of the ginger beers sold on the US market are carbonated, sweetened beverages without alcohol. However, there are some smaller artisan brewers making a traditional alcoholic version —but those are not recommended for this drink. I’m using Bundaberg Ginger Beer (my favorite) from Queensland, Australia which is a brewed, non-alcoholic carbonated beverage primarily made with ginger and sweetened with sugar. The wonderfully pungent ginger flavor is the perfect mate to the nutty, raisin, and caramel notes in the Tawny. I used a California Tawny Port, but if you’d like to splurge on a Portuguese brand, all the better. But please do not substitute a Ruby or Vintage port for this drink, take the time to find a Tawny and you’ll be glad you did.
Tawny Ginger Fizz
Ideal during the winter months to warm up with, but this cocktail is also very refreshing in the summer months if you add a few sprigs of mint. Recipe makes 1 drink.