This liqueur is packed with big-time ginger flavor, made without any extracts or dried spices. Nothing but tons of fresh, spicy, sweet ginger. It's kind of like our favorite candied ginger, but with a measured boozy kick.
When they started, each batch required roughly 30 pounds of the spicy root, and it used to take Proof of Concept nearly two days just to get all that cleaned, trimmed and ready for a month-long steeping in cane-sugar-based spirits. Now, they're up to 200 pounds of the stuff!
We love sipping this all by itself, but the cocktail possibilities are endless.
Founder Josh Morton named the liqueur after Manhattan's Barrow Street, where he invented and perfected his recipe. Then, like all the cool kids, he escaped to Brooklyn to continue making Barrow's Intense Ginger Liqueur.
tip of the tongue
Try this refreshing cocktail from the folks at Proof of Concept: Combine 1 oz Ginger Liqueur, 1 oz absinthe (we like Doc's), and 1 oz lemon juice in a rocks glass over ice and stir until cold. Top with a splash of soda and garnish with a lemon twist.
Fresh ginger, neutral spirit; 22% alcohol by volume; gluten-free; comes in a 375ml bottle.