What Is Domaine de Canton French Ginger Liqueur?

What's the Difference Between Domaine de Canton and The King's Ginger?

Domaine de Canton French Ginger Liqueur

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Domaine de Canton is a popular liqueur with a brilliant sweet and spicy ginger flavor against a Cognac base. Produced in France and enjoyed in cocktails throughout the world, it's a bottle you'll find behind many bars and in nearly any liquor store you visit. Adding it to your own bar is a great idea because the ginger liqueur can be used in a variety of cocktail recipes.

Domaine de Canton vs. The King's Ginger

Domaine de Canton is the best-known premium ginger liqueur, though The King's Ginger is quickly picking up fans. The quality is nearly the same, as is the price, and the flavor is similar. The biggest difference is that Canton is a little truer to the raw ginger flavor and not quite as sweet as The King's Ginger, though this one does have a bolder ginger kick.

Substitutions

There are a number of other ginger liqueurs on the market today. If you're looking for the spiciest ginger liqueur, seek out Barrow's Intense Ginger Liqueur, which definitely lives up to its name. New Deal Ginger Liqueur is a great option for bold ginger flavors, too. And, for an organic alternative, FruitLab Ginger Liqueur is sure to please. Ginger syrup acts as a substitute as well and, since its nonalcoholic, will lower the drink's strength.

Fast Facts

  • Ingredients: Ginger, brandy, vanilla, orange blossom honey
  • Proof: 56
  • ABV: 28%
  • Calories in a shot: 70
  • Origin: France
  • Taste: Ginger, honey, vanilla
  • Serve: Chilled, on the rocks, cocktails, shots

What Is Domaine de Canton Made From?

Domaine de Canton is a French ginger liqueur with a brandy base. It's made in small batches with eau-de-vie and VSOP and XO Grande Champagne Cognacs. The main flavor comes from fresh, baby Vietnamese ginger, which is peeled and cut by hand. That's then blended with other herbs and spices, including Tahitian vanilla beans and Provençal orange blossom honey.

The name of the liqueur comes from where it was first produced, in Canton (now Guangzhou), China. The original formulation was made and sold from 1992 to 1997 under the name of "The Original Canton Delicate Ginger Liqueur."

A decade later, a new ginger liqueur was formulated and produced in Jarnac, France, by John Cooper. At 28 percent alcohol by volume (ABV, 56 proof), it's stronger than the original. This new formulation was first called Canton Ginger & Cognac Liqueur when it was released in the U.S. in 2007. In 2008, the name changed to the current Domaine de Canton French Ginger Liqueur.

What Does Domaine de Canton Taste Like?

The flavor profile of this yellow-gold liqueur begins with an aroma of ginger and honey. The taste is of ginger, honey, and vanilla with a sultry, cream-like texture. You will notice the ginger's heat building as it reaches the edges of your tongue and throat, finishing up the lively experience perfectly.

How to Drink Domaine de Canton

You can certainly enjoy Domaine de Canton on its own. It's best on the rocks or slightly chilled. However, it really shines in cocktails. This is a versatile liqueur that can pair with a variety of fruits, herbs, and spices, and in cocktails of every style. It works with any of the main base spirits, adding its sweet spice most often to gin, whiskey, and vodka cocktails. You can also mix it with brandy, rum, tequila, and it can even stand up to the smokiness of mezcal. Anytime a recipe calls for ginger liqueur or syrup you will not be disappointed if you pour Domaine de Canton.

Cocktail Recipes

Since its release, Domaine de Canton has been the go-to ginger liqueur in many bars. It works great in classic ginger liqueur recipes and many new drinks have been created specifically for it. You will never run short of new and fun drink recipes to explore.

Cooking With Domaine de Canton

This liqueur has found fans of its use in the kitchen as well. Recipes for salad dressing, chicken and beef marinades and glazes, and ceviche are just a few places where it's been used. With time, there's sure to be more added as chefs continue to explore its potential.