We rang in the New Year with good friends, great food, and (too) many cocktails. The big trend in vodka right now is ginger and our favorite, Yazi, is distilled right here in Hood River. The following recipes were the crowd pleasers and come with the following disclaimers: For the GINGER MINX, use only freshly squeezed grapefruit juice. For the SWEET HEAT, you don’t need a HazMat suit, but you will need gloves for handling the habanero peppers (any cocktail that requires you to suit up is serious business). CHEERS!
GINGER MINX created by Adam Wilson of Beretta San Francisco
2 oz ginger vodka
1 oz fresh lime juice
3/4 oz cointreau (or triple sec)
1 oz fresh grapefruit juice
1/2 oz honey syrup (combine equal amounts of honey and water to make syrup)
3 dashes bitters
grapefruit twist or candied ginger for garnish (optional)
Combine all ingredients into a cocktail shaker, shake until icy cold, strain and serve up.
SWEET HEAT created by Alex Straus of Suite 700 at Hotel Shangri-La in Los Angeles
1-1/2 oz ginger vodka
1 small slice habanero pepper, seeded
3/4 oz agave syrup
3/4 oz fresh lime
candied ginger for garnish (optional)
Put on your HazMat suit, gently muddle the habanero slice in a shaker. Add the rest of the ingredients, with ice, and shake until icy cold. Strain and serve up.