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  • For Cocktail
  • 2 oz Mt Gay Infused Rum (fresh lemongrass & ginger)
  • .5 oz velvet falernum
  • 1 oz fresh orange juice
  • 1 oz fresh lemon juice
  • ginger beer
  • For Infused Rum
  • 750 mL bottle of white rum
  • 2 lemongrass stalks
  • 1 1-inch piece of ginger
  • 1L air-tight container

For Infused Rum:

  1. Remove the outer leaves of the lemongrass stalks and chop into short pieces. Peel and wash the knob of ginger.
  2. Pour 750ml of your desired white rum into a large, air-tight container (mason jars work well) over the lemongrass and ginger.
  3. Let infusion sit in a cool, dry place or refrigerator for 2 weeks being sure to taste periodically. Every 3-5 days, shake the mixture to assist infusion.

For Cocktail:

  1. Add all ingredients except for ginger beer to shaker with crushed ice.
  2. Shake vigorously, strain into glass and top with ginger beer.
  3. Add lemon wheel for garnish if desired.
  • Recipe by Jeff Chaffin of Cane Rhum Bar & Caribbean Kitchen in Charleston, SC

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