Gingerbutter Collins Recipes

GINGER COLLINS

Steps:

• Add the gin, ginger liqueur, lemon juice, and simple syrup to an ice-filled Collins glass. Top with club soda and stir. Garnish with a lime wedge and a skewer of crystallized ginger.

GINGER BUTTER

Steps:

• Use a fork to cream all the ingredients to gether, cover and store in fridge or freeze until you want to use it.

GINGER BUTTER

Steps:

• In a small bowl, using a fork, stir together ginger, cinnamon, cloves, nutmeg, and butter until thoroughly combined. Shape into a log by rolling in parchment paper or plastic wrap. Chill until firm, about 1 hour. Slice into 8 even-size rounds.

GINGER BUTTER

Steps:

• Beat butter and chopped ginger in small bowl to blend. Beat in 2 to 3 teaspoonfuls ginger syrup to sweeten to taste. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.)

GINGER TOM COLLINS

Steps:

• Shake ingredients over ice and strain into a glass filled with ice. Top with club soda.

GINGER BUTTER SAUCE

Steps:

• Heat one tablespoon of the butter in a saucepan and add the shallots and ginger. Cook briefly, stirring, and add the vinegar and wine. Cook until reduced to one-third cup. Add the cream, bring to the boil and add remaining butter. Put the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Keep warm.