Hand-peeled, hand-cut Vietnamese ginger is the core of this spicy, exotic elixir. It is then macerated with herbs and spices and married with a fine Cognac. "Ginger," according to the New York Times, "as a cocktail ingredient, is on a serious roll right now… but the Domaine de Canton, which fuses baby ginger with Cognac, feels more like a classic than something parachuted into a trend. It's got that ginger heat, but it's not too strong and it's very aromatic. It's also a lively addition to Champagne."
By: David Othenin-Girard
K&L Staff Member
Popular with the French since colonial times, this Ginger Cognac Liqueur melds the subtle heat of baby Vietnamese ginger root with the depth of flavor of Grand Champagne Cognac. The addition of spices, honey, and Tunisian ginseng make for a magnificently complex handmade elixir without preservatives or colorants.
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