Here’s to cooking with ginger liqueur

Alcoholic beverages as an ingredient in sweet and savory cooking is not new, but it has become quite popular. Classics such as coq au vin and beef bourguignon use libations to enhance the flavor of the dish.

There are cookbooks devoted to wine, beer, liquor and liqueur. A new addition to my vintage recipe pamphlet collection is a recipe book using the Original Canton Delicate Ginger Liqueur.

Produced near Macau, China, until 1997, the beverage was imported by liqueur entrepreneur John Cooper.

With the popularity of Asian fusion cuisine and infused cocktails created by mixologists, the need for a ginger liqueur was apparent. Thus, Domaine de Canton Ginger Liqueur, produced in France, was introduced by Cooper’s company in 2007.

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