Jamaican Mule
Recipe:
- 60ml aged Jamaican rum (preferably Appleton Estate V/X)
- 30ml homemade ginger syrup
- 22.5ml lime juice
- 15ml pineapple juice
- 2 dashes Angostura bitters
Combine all ingredients in the shaker, add 1/2 cup of crushed and cracked ice, short shake for 5 seconds, pour into a prechilled Pilsner or longdrink glass, filled with crushed ice. Top up with crushed ice if needed. Garnish with candied ginger, a lime wheel and an eadible orchid.
Perhaps the perfect drink to show how good a perfectly made, spicy but not too crazy ginger syrup can be. Simply infuse (not boil!) simple syrup with a bunch of very finely chopped ginger at a low to medium temperature for 45-60 minutes and you're done. Jamaican rum is of course a perfect partner with its funky fruitiness, plus a little bit of freshness and polishing the edges with not too much pineapple juice. I like it very, very much.
Source: Jelani Johnson, Clover Club, Brooklyn, NYC, USA - Taken from "Easy Tiki" by Chloe Frechette
