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Drinks | |
One 1-inch piece fresh ginger, peeled and thinly sliced 5 fresh mint leaves, preferably chocolate mint, plus mint sprigs, for garnish 1/8 teaspoon ground cinnamon 1 1/2 teaspoons Simple Syrup, recipe follows 1 1/2 ounces spiced rum or Vanilla-Spiced Rum, recipe follows 2 ounces apple cider 1 1/2 ounces ginger beer 1 lime wedge Simple Syrup: 1 cup sugar Vanilla-Spiced Rum: 1 vanilla bean, split but not scraped (it can be a used bean or a fresh) 1/2 teaspoon vanilla paste One 750-milliliter bottle spiced rum | |
| In a cocktail shaker, add the ginger, mint, cinnamon and simple syrup, then muddle. Add the rum, cider and some ice, preferably a very large cube, and shake. Fill a cup with ice cubes. Strain the cider into the cup and top with the ginger beer. Garnish with the lime and mint. Simple Syrup: Yield: 1 1/2 cups Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator for up to 1 month. Vanilla-Spiced Rum: Yield: One 750-milliliter bottle Add the vanilla bean and vanilla paste to the bottle of rum. Cover and let the rum steep for at least a day. | |
Unrated | |
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