To accompany her Christmas menu, Marie-Fleur St-Pierre has imagined a tonic cocktail based on local ginger, freely inspired by the spritz. If she uses here a pastis that she brought back from a recent trip to Marseille, she suggests to the curious to try the pastis from Bas-du-Fleuve Ombrelle, made with fennel, agastache and caraway.
Yield: 1 serving
Ingredients
- 1 C. tablespoons homemade* or store-bought ginger syrup (suggestion: It tastes by Coop du Cap)
- 1 C. tablespoons Ombrelle pastis (Champ Gauche — Distillerie Fils du Roy) or other pastis of your choice
- 1/2 tsp. lemon juice
- 100 ml of Colfo sparkling wine from Domaine Bergeville
- Ginger ale or sparkling water, to taste
- Lemon zest and honeycomb for garnish
PHOTO SARAH MONGEAU-BIRKETT, THE PRESS
A few choice ingredients for an invigorating ginger and pastis spritz!
Preparation
- 1. In a shaker filled with ice cubes, mix the pastis, ginger syrup and lemon juice well.
- 2. Filter content into a nice cup. Add sparkling wine, sparkling water or ginger ale, and garnish with honeycomb and lemon zest.
* To make homemade ginger syrup, combine in a small cauldron one cup of cane sugar for one cup of water and add half a cup of ginger, washed and cut into juliennes. Boil for five minutes, then pour the contents into a glass jar. Store in the fridge.