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Cocktail History
The Ginger Inferno is a tiki cocktail that was created by Alex Sukopp, former bartender of Sips From Scripts, as a tropical-inspired experimentation that uses ginger liqueur. Named for the root and the heat of an erupting volcano, the recipe takes the classic formula of rum, citrus, and spices and adds the Polynesian flair of ginger to balance out the sweetness of the other ingredients.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
White Rum: This is a type of rum made with molasses or sugar cane juice and alcohol that is filtered and bottled right away without the aging process. I used Havana Club 3 Year Old Rum.
Dark Rum: This is a type of rum made with molasses or sugarcane juice, spices, and alcohol that has been barrel aged for a long period of time. I used Appleton Estate Special Gold Rum.
Overproof Rum: This is a type of rum made with sugarcane, spices, and water that has been barrel aged and contains over 50% alcohol content. I used J. Wray & Nephew Overproof White Rum.
Ginger Liqueur: This is a liqueur made with ginger root, spices, herbs, sugar, and alcohol. I used Domaine De Canton Ginger Liqueur.
Velvet Falernum Liqueur: This is a liqueur made with ginger, lime, almond, cloves, sugar, and alcohol.
Lime Juice: This is the liquid juice of a lime. I used freshly squeezed lime juice.
Lemon Juice: This is the liquid juice of a lemon. I used freshly squeezed lemon juice.
Cinnamon Syrup: This is a sweetener made with cinnamon sticks, white sugar, gum arabic powder, saline solution, and water. I made mine using this sous vide recipe.
Lime Slice: This is a slice of lime that has been cut into a half wheel shape.
Candied Ginger: This is a slice of dried ginger root that has been rolled in sugar.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Brown-yellow color with an ombré effect
• Aroma: Lime and ginger
• Taste: Tongue-tingling rum and ginger flavor that evolves into cinnamon and tart citrus
• Finish: More pleasant ginger burn
Kendall’s Rating: ⭐⭐⭐⭐⭐
Kendall’s Take: “This might just be one of my favorite tiki cocktails. I was hooked on it from the first few sips thanks to its delightful savoriness and hint of burn from the ginger. I would have to say the Ginger Inferno can only be described as divine. If you like a bit of unexpected flair in your summer cocktails, this is a great one to have on your menu.”
Recipe
Ginger Inferno
The Ginger Inferno is a tiki cocktail that was created by Alex Sukopp, former bartender of Sips From Scripts, as a tropical-inspired experimentation that uses ginger liqueur. Named for the root and the heat of an erupting volcano, the recipe takes the classic formula of rum, citrus, and spices and adds the Polynesian flair of ginger to balance out the sweetness of the other ingredients.
Ingredients
Method
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Add white rum, dark rum, overproof rum, ginger liqueur, velvet falernum liqueur, lime juice, lemon juice, cinnamon syrup, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a tiki glass or highball glass over fresh cracked ice.
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Garnish with lime slice and candied ginger.
