Often the act of making is more about what one doesn't do. I'd made some flavorful pickled ginger with green tea kombucha vinegar and I'd wanted to feature it in a cocktail. After rolling it around in my head, I decided that vodka's neutrality would best serve the ginger's flavor and that some sweet vermouth might fill it out. Together in a martini glass the ingredients mimicked a flower.
Then my mind started to drift. What if I added some pear syrup? What about a peach liqueur? Sake, perhaps?
By the time I'd reached the final sip of the cocktail I had my answer. A wash of ginger flavor swept across my tongue, refreshing me.
I played with other variations. The Chinese mystery booze changed the ginger. It was a good drink, but I'd wanted the ginger punch at the finish. Other ingredients buried the ginger. Some were good, but, again, were different cocktails.
The simplest answer was the best. I give you, Friday imbibers, The Ginger Flower: One part sweet vermouth, two parts vodka, three petals of pickled ginger, (green tea ginger works best). It's light and summery with a great ginger finish. Enjoy.