This cocktail is dedicated to one of my best friends who is celebrating a Big Birthday this weekend. I had some very fresh ginger leftover and decided to make a simple syrup with it. I used peaches, because they are in season and super yummy right now, for the garnish.To make the ginger-vanilla simple syrup add below ingredients to a small sauce pan, bring to boil, then reduce to a simmer for 20 minutes, stirring occasionally:
- 1 cup water
- 1 cup white sugar
- 1 inch piece of fresh ginger, woody skin removed, and sliced
- 1/2 tbsp of vanilla paste or 1/2 vanilla bean
Strain into a bottle. Unused syrup can be kept in the refrigerator
To build the cocktail to a shaker 1/3 filled with ice add:
- 2 1/2 ounces of good quality amber rum (Trader Joe's Rum of the gods or Mount Gay Black Barrel)
- 1/2 ounce of the ginger-vanilla simple syrup
- 3 ounces of Kern's peach nectar
Strain into a cocktail glass rimmed with Jamaican ginger sugar (or brown sugar); garnish with a slice of fresh juicy peach!
Jules, here's to you and Happy Birthday!
Cheers
