My fridge is starting to get consumed by homemade syrups – vanilla syrup, regular lavender syrup, honey-lavender syrup, ginger syrup, extra-strength ginger syrup, cinnamon syrup… There is something about sugar, heat and some flavorization that I can’t stay away from. It also leads to ever crazier ideas. Like tarragon-bergamot syrup. Or rosemary-lemon syrup. Or maple-bacon syrup. (OK, that last one sounds kind of gross.)
This drink was the winning cocktail for Thursday Drink Night a few weeks ago when the “theme” was Martin Miller’s gin. Kind of tiki-esque, without the full tropical slam. A fine summery drink that’s worth repeating. Plus, it has a mess of ingredients, which is always fun.
1 1/2 oz Martin Miller’s gin*
1 oz Appleton Extra rum
1 oz fresh grapefruit juice
1/2 oz cinnamon syrup
1 dash Angostura bitters
6 drops absinthe
ginger beer, to top
Shake all but ginger beer, strain into ice filled collins glass and top with ginger beer.
* Martin Miller’s is a fairly “balanced” gin – with no particular botanical hogging center stage. So when subbing the gin, I’d choose something medium-bodied.
Courtesy of Rick at Kaiser Penguin.