We here at the GSN offices are always on the lookout for a good ginger beer for our Moscow Mules and Dark & Stormy cocktails. So, we were intrigued by the bottle of Barrow’s that arrived a few weeks ago. Not a ginger beer, but a 100% natural ginger liqueur which could be used to both amp up the ginger flavor in less than stellar highball and also act as a spicy addition to just about cocktail out there. This is quite versatile.
Crafted in Brooklyn, NY by Josh Morton and named after the Manhattan street where he worked developing his recipe, he still oversees every aspect of the process. Less than 2,000 bottles have been made so far, so this is in a very real sense a boutique liqueur. He starts with 30 pounds of locally purchased fresh ginger and then prepares it for infusion by hand. It is then rested in unaged cane spirit for thirty days. He fills the bottles by hand (I love the stopper top) and finishes by numbering each one. I happened to get bottle #1405.
As a bonus for those readers who have special requirements for their libations, Barrow’s is gluten-free and certified kosher.
Barrow’s Intense Ginger Liqueur (44 proof)
Visual: A cloudy yellow. (Shake the bottle before use).
Nose: Spicy ginger juice with more than a touch of the heat to come.
Taste: A first, it just seems sweet and intensely sugary. The mouthfeel is thick and syrupy. After a few seconds though, the heat comes through brilliantly. Fresh, intense (as the name suggests) and amazingly flavorful.
Finish: The percolating heat goes on for several minutes. There is a sweetness, but it doesn’t seem at odds with the overall ginger character.
Overall: One of the best liqueurs I’ve had in a while. Not only does it taste homemade, but it has a tropical/Asian sensibility that makes it indispensable for use in tropical based cocktails. Use this in place of ginger syrup or Domaine de Canton. As a total plus, this makes for a perfect digestive after a large meal.
GSN Rating: A+
For more information go to: Barrow’s Intense