Just like a crystal. Steve Casey’s bubbly number presents more than one stunning face to its beholder (right in line with the light and dark duality of aged rum). On one side, an earthy depth entices with the flavors and aromas of fig, honey, and espresso. But then, like magic, a flood of energy flows in from a ginger beer made with pineapple, mango, and passion fruit. It’s a rum punch’s worth of elements uniting for an easygoing cocktail that’ll shimmer and sparkle to the last drop!
1 ½ oz aged rum
½ oz honey-fig syrup
3 oz tropical ginger beer
- Spread ¼ of the bag of espresso salt out on a plate. Wet a small piece of a paper towel (or use a squeezed citrus rind) and run it around half of the rim of the collins glass to wet it. Drag and twist the glass across the plate so that half it’s rim gets coated in salt.
- Add the rum and syrup to a shaker. Fill the shaker with ice cubes and shake vigorously until it is ice-cold and shows frost on the outside (15-30 seconds).
- Strain the shaker’s contents into the rimmed collins glass over fresh cubed ice, then top with the tropical ginger beer, stirring softly to combine.