Zingiber's got bite! Harvested from British Columbia's Fraser Valley, the crabapple has a high-tannin skin and a piquant, flavourful flesh. Heavy notes of crisp, tart apple, ginger, turmeric, cardamom and South Indian spices, bitter cinchona bark and cinnamon.
Beverage recommendations: Best served with: white spirits, oak-matured spirits, world whisk(e)y especially Irish and Blended Scotch, vermouth, beer & cider, sparkling water & wine
Cooking recommendations: We love composing salad dressings, vinaigrettes and sauces with dried fruit, and using in poultry glazes. Light cookies and pastry sauces are perfectly seasoned with this unique and beautiful bitters.
— shake, serve up, lavender sweet-salt rim, orange peel garnish —
3/4 oz. vodka
3/4 oz. Fino Sherry
3/4 oz. Campari
1/4 oz. vanilla syrup
1.5 oz. fresh watermelon juice
2 dashes Zingiber Crabapple Bitters
Lavender Sweet-Salt (1 part dried lavender, 3 parts sugar, 8 parts salt)