How to Make a Hanoi Ginger from Betel Bar and Kitchen

By Mallory Stuchin Thu., Dec. 27 2012 at 3:00 PM

Categories: The Daily Shot

Andrew Werner for Betel

The vendors on Broadway are selling oversized 2013 sunglasses. Bring on the sequins and make some questionable decisions, it's time for New Year's Eve.

If celebrating in sparkles is not your idea of a good time, consider washing your cares away with something bubbly instead (it's tradition!). Today's recipe for the cava-based Hanoi Ginger, comes from Betel Bar and Kitchen in the West Village. The drink is zingy but smooth, like a spiked lemon ginger tea, and would make for an easy entrance into the night's heavier cocktails. So drink up and save your resolutions for next year.

[See More Daily Shots: Blonde Manhattan from Lilium | Mezcal Cocktail for the Mayan Apocalypse from PDT]

The Drink: The Hanoi Ginger ($13)

The Bar: Betel Bar and Kitchen

Ingredients: 1.5 oz Domaine de Canton, 1/2 oz palm syrup (see recipe below), 1/2 oz lemon juice, Cava or similar dry sparkling wine, 1 piece of candied ginger or 1 lemon twist for garnish

Method: Combine Domaine de Canton, palm syrup, and lemon juice in a cocktail shaker. Stir. Pour into a champagne flute and top with Cava. Garnish with a piece of candied ginger or lemon twist. Serve.

For the palm syrup: 1 cup palm sugar, 1/3 cup water, 1 vanilla pod (optional). In a small saucepan, place palm sugar and water over medium heat. Cook until sugar is dissolved and begins to bubble. Take off the heat and drop the vanilla pod into the mixture then allow to cool before using.

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