Sebastiano Rocks Recipe

Combine sugar and water in a small saucepan over medium heat, stirring until the sugar is dissolved.

Add 2 cinnamon sticks, the allspice berries and ginger slice (if using). Bring just to a gentle simmer, then reduce heat and simmer 4–5 minutes to extract spice flavor. Do not boil vigorously.

Remove from heat and let the syrup steep with the spices for 20–30 minutes for a stronger cinnamon note.

Strain into a clean jar, discard solids, cool to room temperature, then refrigerate. Syrup will keep 2 weeks refrigerated.

Fill a double-old-fashioned glass (rocks glass) with large ice cubes until nearly full (about 1 cup of cubed ice).

Measure and Combine

In a cocktail shaker without ice (dry), add 2 oz blended or aged rum, 0.75 oz fresh lime juice, 0.5 oz yuzu juice, 0.5 oz cinnamon-spiced simple syrup and 2 dashes Angostura bitters.

Add one or two large ice cubes to the shaker, cap, and shake vigorously for 8–10 seconds to chill and lightly dilute the mix.

Strain the shaken mixture into the prepared rocks glass over the ice.

Top gently with 3 oz Olde Brooklyn ginger beer (or other quality ginger beer). Pour slowly to maintain carbonation and a light ginger head.

Give the drink a gentle stir with a bar spoon (2–3 turns) to marry the ginger beer with the shaken base without losing fizz.

Express a lime wheel (squeeze and rub the rim over the drink) and place it on the edge of the glass or float it on top.

Smash the toasted cinnamon stick briefly between your hands to release aroma (optional) and rest it in the glass or alongside the lime wheel.

Lightly grate a scant 1/4 tsp of lime or yuzu zest over the top for a bright citrus aroma.

Serve immediately while fizzy. Recommend stirring once before drinking if the ginger beer has settled.