Rum Tum Tum
(courtesy of Loren DeVincenzi, general manager and co-owner, Rum Sugar Lime in Midtown. Serves 1)
1½ ounces El Dorado 8 Year Old Cask Aged rum
½ ounce Malahat Spirits Co. Ginger Rum
1 ounce lychee purée
¾ ounce lemon juice
¼ ounce honey syrup (recipe to follow)
¼ ounce ginger syrup (recipe to follow)
Splash of soda water
Combine all ingredients (except for soda water) in shaker filled with ice. Shake and double strain into highball glass filled with ice cubes. Add splash of soda and garnish with lemon wheel.
For ginger syrup
2 cups freshly juiced ginger
3 cups unrefined sugar
Pinch of salt
Add juice and sugar in blender; blend on high until emulsified. Add small portions of water until thick syrup consistency is achieved.
For honey syrup
Combine equal parts raw, local honey and water with a pinch of salt in saucepan. Bring to boil, cover, and cook until emulsified, stirring occasionally.
