Juicing ginger is not a task I usually get excited about. It takes time, clogs the juicer and requires more preparation and clean up work than I am willing to do for myself. When we cook for others we go an extra mile. At home, for us, somehow we just do not.
We have been exploring the world of cocktails and juices and aroma and tastes and working on extracting the most flavor with the least amount of work. Some things just do not have to be hard. Aki was working on an orange-verbena spritzer and wanted an element of ginger. Unfortunately, she thought of muddling the ginger after the drink was made.
But there, lying on the cutting board was our citrus juicer and a knob of ginger. I put the ginger in the press and squeezed. Out came a rush of beautiful ginger juice with very little effort. I tried it again and it was effortless deliciousness. Now we are looking at combining herbs and knobs in the press so that oils and aromas blend and delivered quickly and instantly into drinks. It also lends to finishing sauces, vinaigrettes, marinades and more.