Keysir Recipe

Make honey syrup

If you don't have honey syrup ready, combine equal parts honey and hot water (by volume) and stir until homogenous. Chill before using. (You can also use store-bought honey syrup.)

Combine ingredients

Add the aged rum (2 oz), dark Jamaican rum (0.5 oz), fresh lime juice (0.75 oz), orange curaçao (0.5 oz), honey syrup (0.5 oz), allspice dram (0.25 oz), simple syrup (0.25 oz) and 2 dashes aromatic bitters into a cocktail shaker.

Dry shake (optional)

If you want a slightly silkier texture, shake the mixture without ice for 8–10 seconds to incorporate and aerate the honey and citrus.

Shake with ice

Add large ice cubes to the shaker and shake vigorously for 12–15 seconds until well chilled (shaker feels cold to the touch).

Prepare glass

Fill a julep or rocks glass with crushed ice (or large crushed/packed ice) and set aside. If you prefer, chill the glass beforehand.

Double strain and serve

Using a Hawthorne strainer (and fine strainer if desired), strain the cocktail over the prepared crushed ice, filling the glass to the top to create a dome of ice.

Float dark rum (optional)

If you'd like a pronounced dark rum aroma and a pretty layered look, gently pour an additional 0.25–0.5 oz dark Jamaican rum over the back of a bar spoon to float it on top of the crushed ice.

Garnish

Express an orange twist over the drink by pinching the peel to spray oils across the surface, then rub the rim and drop the twist on top of the ice. Lightly grate a small amount of fresh nutmeg over the garnish if desired.

Serve

Serve immediately with a short straw or cocktail pick. Encourage the drinker to stir briefly if a floated rum is used to integrate flavors as they sip.

Use large cubes for shaking and crushed ice for serving to get the classic refreshing, slightly diluted texture. Have a hawthorne strainer and optional fine strainer ready for a clean pour.