Ingredients
Listed recipe quantities, before ice dilution. Ice, equipment and garnish are additional.
| Ingredient | Amount | Role |
|---|---|---|
| Light Rum | 59.1 ml | Base spirit: flavour and alcoholic structure. |
| Variable Dunderclap | ||
| Fernet Branca | 14.8 ml | Modifier: flavour, sweetness and/or bitterness; check the bottle. |
| Lime juice | 22.2 ml | Juice: acidity, fruit and volume vary by ingredient. |
| Cinnamon syrup | 7.4 ml | Sweetener or flavoured sweetener; concentration matters. |
| Ginger beer | 88.7 ml | Length, aroma or texture; add sparkling ingredients at serving. |
| Angostura aromatic bitters | 4 dash | Concentrated seasoning; keep its stated unit. |
Method
- Add all ingredients except ginger beer to a shaking tin.
- Add ice and shake until chilled.
- Strain into a highball glass over an ice spear.
- Top with ginger beer.
- Add several dashes of Angostura bitters on top.
Glass: Highball
Garnish: candied ginger, lime peel, and a fresh bunch of mint
Bar Assistant catalogue · Open recipe source