The art of drinking gingerly

Ginger is good at stopping what ails you — it’s the Guinness of tubers. So if I’m heading into the evening with a dodgy stomach or expecting that the next day is starting to look a bit rough, a little ginger in a cocktail is a tasty way to self medicate.

One of my favorites for spring is a Pimm’s Cup — it’s Pimm’s No. 1 Cup ginger ale and seemingly whatever produce you have on hand, as long as that includes cucumber slices. It’s the spirit version of sangria.

For something that looks nice in the glass, the Swing Voter (vanilla vodka, grenadine, lemon juice, ginger ale) will likely get the job done. On the complete other end of the taste spectrum, I’m intrigued by the citrus ginger sake spritzer cocktail, a chef-inspired cocktail that uses a bevy of ingredients (ginger syrup, limes, grapefruit, sake and lemon-lime soda) to apparently mock the taste of yuzu without using actual yuzu juice.