Ale, snaps, beer, bread… Rogers, Baker.

To the list of all things "Ginger," another should surely be added: liqueur. I've loved the taste of ginger ever since I watched my father crush a stack of ginger snaps in a glass of cold milk to make what I thought of as a milkshake sans ice cream.

Ginger beer is mandatory for a good Dark N' Stormy, of course, and where would sushi be without a nice little pile of pickled ginger on the side? Ginger's bold spiciness (the Gilligan's Island character was aptly named) complements and enriches the flavor profiles of both food and beverage, and the reputed health benefits – from gastrointestinal assistance to the prevention of an assortment of diseases – are a great side benefit. That it's also possible to enjoy genuine ginger flavor in a well-crafted liqueur may not yet be common knowledge, but by all accounts awareness is growing. Some are even calling it the "new" St. Germaine. That's the French elderflower liqueur that's all the rage with professional and home bartenders for its seemingly limitless ability to enhance a wide range of cocktails — pairing especially well with gin, whiskey and even champagne. I've found that ginger liqueur has much of that same flexibility, and it's been fun to experiment.

Only time will tell if ginger liqueur will achieve the same popularity St. Germaine is currently enjoying, but I wouldn't be a bit surprised.

Check out the photo gallery above for two ginger liqueurs that can be found locally, and a few cocktails to try them in.

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