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.
Sweetener: .75 oz ginger-honey syrup (see recipe below)
Acid/Bitter: .75 oz Lemon Juice
Garnish: .25 oz Islay Single Malt Scotch; Candied Ginger or Lemon Peel
Preparation: Place all ingredients, except for the Single Malt Scotch and garnish, into a mixing glass. Pour into a cocktail shaker with ice and shake. Strain into a double old-fashioned glass with a large ice cube. Float the Single Malt Scotch on the top of the drink and garnish with a candied ginger or lemon peel.
This recipe is attributed to Sam Ross of Milk & Honey in New York City.
Ginger-Honey Syrup: Combine 1/2 cup honey and 1/2 cup water in a saucepan over medium heat and whisk until well combined. Add an ounce of peeled, sliced fresh ginger and bring to a boil; reduce heat and simmer for 10 minuted. Allow to cool completely and strain into a bottle. I found this recipe for the ginger-honey syrup on the website cocktailchronicles.com.
An alternative to creating a ginger infused honey syrup is to use a honey simple syrup and then muddle 3 slices of fresh ginger into the bottom of the cocktail shaker prior to adding the ingredients. This technique is recommended by Paul Clarke of seriouseats.com for home mixologists because the ginger flavor can lose its luster before a bottle of the infused honey syrup is gone.
Preparation: In an old-fashioned glass, use a muddler or bar spoon to lightly pound the ginger – no need to pulverize. Add cranberries and sugar and muddle again. Add the gin, apple liqueur, and lemon juice. Then fill the glass with ice and pour the contents into a shaker. Shake briefly and pour everything into the glass.
Bonus Tip: To infuse produce that’s chunkier (like a handful of cranberries or a couple of slices of fresh ginger) into your drink, start by muddling.
This recipe was listed in the November 2011 Esquire and was attributed to Dushan Zaric, co-owner of Employees Only in New York City.