Preparation: Combine Rum, lime juice, and ginger syrup in mixing glass. Shake for 15 seconds in an ice-filled cocktail shaker. Strain into Collins glass with ice. Using an eyedropper, drizzle a few drops of 5 Pepper-Infused Tequila over the top of the foam. Garnish with a lime wheel and piece of candied ginger.
This is a recipe by Ryan Maybee of Manifesto in Kansas City. I came across it in a blog called Tipple Sheet.
* 5 Pepper Infused Tequila: Using Blanco or Silver Tequila, infuse 1 750ml bottle with 1 sliced Green Bell Pepper, 1 sliced Red Bell pepper, 1 sliced yellow bell pepper, 1 sliced Poblano, and 2 small roasted Habaneros. On all sliced bell peppers, remove the hearts and seeds. Infuse for 1 week in a cool, dark place, shaking up occasionally.
Tools: Mixing Glass, Cocktail Shaker, Juice Press, Muddler
Preparation: Muddle the ginger, kumquats and sugar in the bottom of the mixing glass. Add the tequila, orange liqueur, lime juice and enough ice cubes to fill a rocks glass. Shake in cocktail shaker and pour unstrained into the rocks glass.
This is a recipe from the book Speakeasy by Jason Kosmas and Dushan Zaric of Employees Only in New York City.
Note: I was not able to locate the Rhum Clemente Creole Shrubb, which is a rum based orange liqueur, so I substituted Combier instead. I suspect that the Shrubb adds some depth the drink because mine initially ended up a bit too heavy on the citrus and sweet side for my taste, so I also added 2 dashes of Bittercube’s Jamaican 1 Bitters (primarily a Ginger and Black Pepper flavor profile) and that did the trick for me. I’d like to get my hands on a bottle of Shrubb sometime and see what the recipe in its original incarnation is like, but I was so fond of the Winter Season Ginger Smash that I couldn’t resist buying some kumquats and trying to make do with what I have at home.