Domaine de Canton and Chef Eric Ripert team up for a sumptuous culinary and cocktail experience

Chef Eric Ripert prepping in the kitchen

Images by Michael Priest Photography

Domaine de Canton, the world’s first super-premium ginger liqueur, and Chef Eric Ripert of Le Bernardin, teamed up on May 20th to provide an unforgettable gourmet experience during the 2013 Manhattan Cocktail Classic. A longtime favorite of mixologists, Domaine de Canton has been blazing its way into foodies’ pantries and kitchens. Guests were treated to delectable cuisine by Chef Ripert, with each dish complemented by cocktails from industry visionary Simon Ford.

The menu included the following:

Fluke:

Slivers of Fluke; Micro Watercress, Baby Carrots, Domaine de Canton Vinaigrette with

Bonsoir

1.5 oz Domaine de Canton
1/2 oz fresh lemon juice
2 dashes or orange bitters
4 oz of Champagne

Shake Domaine de Canton, lemon juice and orange bitters and pour over chilled Champagne into a flute. Garnish with a lemon twist.

Langoustine:

Sautéed Langoustine; Chayote Squash, Sea beans, Domaine de Canton Sambal with

Don Quixote of La Macha

2.5 oz Domaine de Canton
1.5 oz manzanilla sherry
1/4 oz fresh lemon juice

Build ingredients over crushed ice in an old-fashioned glass and top with berries for garnish.

Striped Bass:

Wild Striped Bass; Bhutanese Red Rice, Green Papaya Salad, Domaine de Canton-Red Wine Sauce with

Jackie

1.5 oz Domaine de Canton
1 oz Cana Brava rum
1/4 oz Banyuals vinegar shrub
1.5 oz cooked pineapple juice
club soda

Shake ingredients and strain into a wine goblet. Top with club soda and garnish with a lime twist.

Striped Bass and Jackie

Mango-Ginger:

Macerated mango; Black Sesame Meringue, Domaine de Canton Sorbet with

Le Mexique

1.5 oz Domaine de Canton
1 oz Tequila Cabeza
1/2 oz mango puree
1/2 oz lime juice
1/4 oz agave syrup

Shake all ingredients over ice and strain into a cocktail coup. Garnish with dark chocolate.

Chocolate Ganache

Madagascan Chocolate Ganache; Domaine de Canton Foam, Salted Chocolate Ice Cream with

Le Fin

1.5 oz Domaine de Canton
1.5 oz Armagnac
3 dashes of mole bitters
1/2 oz demerera syrup

Pour ingredients into an old-fashioned glass, add ice and stir until sugar has dissolved. Garnish with an orange twist.

Le Fin

CrystalFanale, JohnCooper, Chef EricRipert and Simon Ford

Launched in 2008 by Maurice Cooper et Cie as the world’s first super-premium ginger liqueur, Domaine de Canton continues its ascent in popularity as more and more mixologists—and celebrity chefs—embrace the elixir’s fresh, vibrant flavor and smooth profile as a key ingredient in cocktails and fine cuisine. Bursting with the fresh essence of baby Vietnamese ginger fortified with the finest eaux de vie and Cognac, Domaine de Canton stands to become one of the most exciting top shelf brands in the home bartender’s collection and in the foodie’s pantry today—not to mention an ideal hostess gift from savvy guests hoping for a repeat invitation. The liqueur, which is hand-crafted in small lots by artisan blender Jean Francois Bardou in the heart of France’s Cognac region, retails for $32 (750 ml) and is available in all 50 United States as well as 13 foreign countries.

To learn more, go to www.domainedecanton.com.