The Box

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.

The Box

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.


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