As much as I like to think that my kitchen is constantly stocked with the freshest of herbs, garlic and onions, vegetables and spices one thing I always find myself wishing for is fresh ginger. Now, I just need to remember that I’ve got minced ginger in the fridge. I used to think that jarred ginger was kind of cheating (and still feel that way about garlic) but it actually makes a lot of sense for me and I’ll never be without it again. Little things like minced ginger just make me happy – knowing that whatever I’m making can be properly imparted with the bite and flavor of ginger. It adds so much!
Now I just want to find a way to incorporate it into a cocktail…any ideas? Do you use minced ginger, garlic, etc? Or do you think it is “cheating?”