Sweet, spicy, and versatile, ginger liqueur is having a moment. Domaine de Canton, an aromatic ginger liqueur from France, brings a smooth, lively flavor that works well in everything from classic cocktails to creative new concoctions. Don’t just take our word for it—bust out your shaker to try these seven cocktails. From bright citrus sips to fizzy sparkling numbers, each recipe makes the most of ginger’s vibrant character.

Ginger adds a subtle warmth and gentle spice that complements everything from bourbon and tequila to French Champagne and Korean makgeolli. In these recipes, you’ll find a mix of twists on traditional cocktails and unexpected new flavor pairings, all brought together by the unique personality of Domaine de Canton. Perfect for entertaining friends or enjoying a quiet evening in, each drink highlights the alluring flavor of ginger while staying approachable for home bartenders. From the first sip to the last, these cocktails prove that a bottle of ginger liqueur can transform even the simplest drink into something memorable.

Honey Ginger French 75

A playful spin on a Prohibition-era classic, this cocktail combines honey and tahini with ginger liqueur and sparkling wine. Nutty, creamy, and lightly spiced, it evokes the flavors of Korean yakgwa cookies while delivering a celebratory drink for Lunar New Year or any other festive occasion. Get the recipe >

Mango-Ginger Margarita

Mix tequila with Domaine de Canton, lime juice, and a touch of mango purée for a tropical twist on the margarita. The ginger liqueur adds warmth and spice, offsetting the citrus and agave notes for a layered and approachable riff. Get the recipe >

Ginger Martini

This rendition of everyone’s favorite classic cocktail combines vodka, Domaine de Canton, and dry vermouth with a few dashes of Angostura bitters for depth. The ginger liqueur adds gentle sweetness and nuanced complexity, while an orange twist gives the drink a warmer, more aromatic profile. Get the recipe >

Ginger Julep

Rework this Derby Day staple by pairing bourbon, mint, and crushed ice with Domaine de Canton. The ginger liqueur adds another dimension of flavor but keeps the familiar structure of an old-school julep intact. Get the recipe >

Fizzy Lifting Drink

Prepare for lift‑off! Just like its namesake concoction in Roald Dahl’s Charlie and the Chocolate Factory, this cocktail propels you upward—sparking wine, ginger liqueur, and crème de cassis come together for a balanced and refreshing sip. Get the recipe >

Ginger Makgeolli Twist

In this three-ingredient cocktail, makgeolli, an unfiltered Korean rice wine, contributes a lightly sweet, milky character that’s sharpened by ginger liqueur and white rum. A twist of lemon peel is the only embellishment you need. Get the recipe >

Ginger Gold Rush

This warming mix of bourbon and ginger liqueur balances sweet, spicy, and citrusy notes. Simple yet elegant, it’s stirred with fresh lemon juice to create a cocktail that’s both comforting and invigorating.  Get the recipe >

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Rum and ginger liqueur lend a tropical note to Hana Makgeolli brewer Alice Jun’s refreshing twist cocktail. For this recipe, seek out an undiluted, premium version of the Korean rice beverage, such as Jun’s Takju 16.

Featured in: “Makgeolli Magnate Alice Jun Is Spreading Korean Culture, One Bottle at a Time” by Juliana Sohn.

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This bubbly, pink concoction of champagne dosed with fruity crème de cassis and spicy ginger liqueur is inspired by the mysterious drink of the same name from Roald Dahl’s Charlie and the Chocolate Factory. It was served at the now-closed Social Restaurant and Wine Bar in Charleston, South Carolina.

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A hit of ginger liqueur turns the traditional mint julep squarely on its ear into a spicy, sweet, and modern cocktail, with a citrus tang from lemon. It’s a fresh twist on a beloved Kentucky Derby party classic.

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Domaine de Canton, an aromatic, small-batch ginger liqueur made in France, adds a spicy note to this fruity twist on the classic margarita from New York City’s Le Bernardin, where the drink was dubbed “Le Mexique.” While optional, a garnish of thin dark chocolate shavings pairs surprisingly well with the subtly sweet, silky smooth cocktail.

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Ginger liqueur adds a mildly sweet, lightly spicy note to this twist on the classic vodka martini.

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Vodka and beef broth pair surprisingly well in this unusual cocktail that originated at Detroit’s Caucus Club in the 1950s. Legend has it that advertising executive John Hurley was brainstorming ways to sell more Campbell’s beef broth with the club’s owner Lester Gruber, and lo and behold, the Bull Shot was born. Think of it as a Bloody Mary with beef broth in place of tomato juice and plenty of Tabasco. 

Featured in “Drinks That Beat the Heat” in the June/July 2009 issue.

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Like the classic Negroni, which has three ingredients sharing one communal space in equal quantities, this less-conventional four-way—adapted from David Lebovitz’s book Drinking French—is equally alluring.

Featured in “The 2020 Saveur 100: 21–30” in the Fall 2020 issue.

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A longtime favorite of SAVEUR staffers and readers, these irresistible French cheese puffs are the perfect hors d’oeuvre. Believed to originally come from Burgundy, these savory choux pastries are commonly made with grated Gruyère, but Comté or Emmentaler work just as well. If you want to make gougères ahead, freeze them after scooping them into balls, ideally directly on the baking sheet, then bake them straight from the freezer (they will need a few additional minutes in the oven). Gougères are best enjoyed when they are still warm but can also be served at room temperature, making them perfect for parties.

Featured in “Our Best Recipes of All Time” in the Winter 2019 issue.

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The word bruschetta comes from the Italian word bruscare, which means to toast. In this rendition adapted from Rose Gray and Ruth Rogers’ Italian Easy: Recipes from the London River Cafe, boiled Tuscan kale (also known as cavolo nero, lacinato kale, or dinosaur kale) offsets salty prosciutto atop garlicky grilled bread.

Featured in “Sweet Leaf” by Indrani Sen in the November 2007 issue.

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Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, this version adapted from chef Victor Riquelme in Patagonia relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. 

Featured in “The Epic Food and Landscape of Patagonia” by Adam Leith Gollner in the Summer 2016 issue.

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