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Ginger Rogers

  • Writer: boxton9
    boxton9
  • Dec 14, 2022
  • 1 min read

Updated: May 26, 2023

By Laura Chávez Silverman


Edible Hudson Valley/Edible Westchester, Spring 2018


This was a partner recipe to Elazar Sontag's lovely profile of ginger farmers in the Hudson Valley.


Ginger Rogers


Yields 1 cocktail



This cocktail is a showcase for the distinctive spicy flavor of fresh ginger. To make a small amount of ginger juice, grate a peeled chunk of ginger on a Microplane. Wrap the pulp in a clean kitchen towel or a doubled piece of cheesecloth and squeeze hard to extract the juice; or press the pulp in a fine-mesh strainer. To make the ginger syrup, gently simmer a handful of chopped ginger in equal parts sugar and water, then cover, steep until cool and strain.



2 ounces gin

½ ounce fresh ginger juice

½ ounce ginger syrup

½ ounce fresh lemon juice

Crystallized ginger


To a shaker filled with ice, add the gin, ginger juice, syrup and lemon juice. Shake until well chilled and strain into a rocks glass over fresh ice. Garnish with a chunk of crystallized ginger.


FOLLOW Laura Silverman @laurasilverman and @theoutsideinstitute

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About Me

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I Was Supposed to Go to Grad School

Growing up in a large, loud family of 7, they use to call me “Pass Me The, Pass Me The” for the way that I’d try to doctor my dinner with whatever condiments were on hand. At about 8 or 9, I gave up on condiments and took control of dinner entirely, cooking out of a beat-up copy of The New York Times Cookbook that I still own, my little penciled-in annotations intact. I cooked for 7 people nightly, all throughout high school. By the time I was winding up college, I’d become a damn fine cook.

 

My father was a professor of American History. I figured I’d follow in those footsteps, teaching Dickens to 18-year-olds who were not at all interested. I gathered applications to doctorate programs, meanwhile, I took a job as a waiter in a busy catering company. The kitchen where I worked was perpetually understaffed—my cooking skills were quickly identified and I was press-ganged onto their crew. I LOVED it—the excitement, the creativity, the freedom, the trench humor, learning professional cooking techniques. There I stayed for several years while my graduate school applications gathered dust.

 

Cue me, later, a refugee from a crash-and-burn restaurant opening where I was not only the sous-chef, but also the loan application writer and babysitter for a chef/owner who had gone spectacularly off the rails. By then, I had a couple of herniated discs and no desire to stay in restaurants. I moved back to the world of words, and I’ve never looked back. 

 

Since then, I’ve been a restaurant critic, a national award-winning blogger, a food journalist, a travel writer, a columnist, a cookbook author, and the editor-in-chief of four Edible titles. I can’t wait to see what's next.

 

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