Story

Craft Ginger is a new item in the Kagura line designed for professional bars and restaurants — not as an izakaya sour mixer, but as a backbone flavour for cocktails.

We shaped the recipe with feedback from bars and restaurants in places such as Thailand, Singapore, Italy, the United States, Switzerland, and Taiwan. Soft, faintly sweet ginger was not enough. Grated-ginger heat is the axis; Western spices and honey layer on top, so the pour stays in the memory.

Craft

We use plenty of freshly grated ginger for vivid heat. Clove and cinnamon weave through the spice; a little chili adds depth on the finish; honey softens without turning the bottle into candy.

Japanese ginger meets Western spice — useful for mojitos, spice-led long drinks, and mule-style builds. Present it as something other than a sweet ginger flavouring.

Serve

On the rocks, with soda or tonic, or in a mule. Chill the bottle well.

Cocktails

Ginger Mojito

45 ml ginger liqueur, 20 ml lime juice, 1 tsp sugar, mint; muddle, add ice, top with soda.

Golden Spice

Ginger liqueur with apple juice and lemon over ice; stir.

Spicy Sunrise

Build ginger liqueur over ice with citrus and a long mixer; garnish as you like.

Food pairing

Ginger pork

Honey-and-spice ginger pork — a splash in the sauce adds depth.

Spicy honey chicken wings

Wings in a honey-chili glaze beside the glass.

Grilled salmon

Fat and smoke against ginger heat.

Spicy vegetable curry

Spice and ginger echo across the plate.

Specifications