Post #622297 by Brandomoai on Tue, Jan 24, 2012 2:19 PM

This is different from a ginger brandy or ginger liqueur like Canton or Giffard Ginger of the Indies (which I use). It's meant to capture the essence of ginger snap cookies. It's dark and viscous in the glass, has strong notes of ginger and molasses on the nose, and has a good spicy bite with ginger and allspice yet is surprisingly dry on the palate. It's actually not unlike allspice dram and would probably make an interesting substitution. Being that I just finished a six-day bender (AKA trade show) I haven't been overly eager to get behind the ol' bar, although I'm looking forward to experimenting with this stuff. Seems it's pretty new on the market. Here's a recipe that sounds good from a little booklet that comes hanging on the neck of the bottle:
Ginger Rye
1 oz Snap
1 oz rye
1/2 oz orange juice
1/2 oz honey
2-3 dashes Fee Bros. Whiskey Barrel Aged Bitters
Shake with cracked ice. Says to pour into a chilled highball glass, but I think a small rocks glass would be more appropriate.
Here's another one from Imbibe (Nov/Dec issue):
Snap Swizzle
3/4 oz aged rum
1 1/4 oz Snap
1/2 oz cinnamon syrup
10-12 fresh mint leaves
Muddle mint, mix liquids, strain into collins glass filled with crushed ice and swizzle.