Well, there was this overproof Jamaican rum at the party. It was quite yummy, although a bit sweet for my taste, and had a bit of a bite to it from the alcohol.
And a delightful gentleman of my acquaintance brought an entire plate of crystallized ginger that he made to the party, which was extremely yummy, and had a bit of a bite to it from the spiciness of the ginger.
And, well, as these things happen, I found myself next to the plate of crystallized ginger with a glass with a few thimblefuls of the rum, and I ate a piece of the ginger, chewing slowly to savor it. And then I had a sip of the rum.
Rum = yummy.
Ginger = yummy.
Rum + ginger = OH WOW! that’s a wonderful, perfect explosion in my mouth! The Fourth of July fireworks and the entire Boston Pops performance condensed into one instant and compressed onto my tongue!
plumtreeblossom said I looked like I was tripping. I don’t know exactly what was going on — clearly the spiciness of the ginger and the astringent effect of the alcohol were combining in a wonderful way, but it didn’t really make everything spicier, it just made everything that was there so much more intense. (And after the sweetness of the crystallized ginger the taste of the rum was perfect.)
Anyway, awesome discovery!