I keep coming back to this drink because I like it so much. It can be a bit of a chore to make though. The orginal recipe came from an article by William L. Hamilton (Shaken & Stirred, New York Times, May 23, 2004). His came from the restaurant Mas, and included white Rum, Cointreau, Lemon juice and a home made ginger simple syrup. A great drink when made by the recipe, but the syrup takes two days to make. I’ve made them using our homemade ginger syrup. Quite good. Another good variation is to use Domaine du Canton Ginger Liquor in place of half of the rum. But the ginger Liquor ain’t cheap. Monin has a premade ginger syrup, $8 a bottle, that seemed worth trying. That lead to this:
- 2 oz white Rum
- 1 oz fresh squeezed and strained lime juice
- 3/4 oz Monin Ginger Syrup
Shake and strain.
Lots of ginger on the nose, but the taste seemed a bit fake.
The Ginger Daiquir Deluxe that gets its spice from the ginger liquor and Oregeat syrup is still the favorite around here. No planning required.