Tiger Recipe

Combine 1 cup thinly sliced fresh ginger, 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir to dissolve the sugar and bring to a gentle simmer.

Simmer for 8–10 minutes until fragrant and slightly reduced. Remove from heat and let steep for 30 minutes to intensify the ginger flavor.

Strain the syrup through a fine mesh sieve, pressing the ginger to extract liquid. Cool completely before using. Keeps refrigerated up to 2 weeks.

Prepare glass

Chill a coupe or rocks glass by filling it with ice water while you mix the cocktail, or select a chilled serving glass.

Dry shake (if using egg white)

In a cocktail shaker, add the dark rum, fresh lime juice, ginger syrup, falernum, orange curaçao and egg white (if using). Seal and shake vigorously without ice for 15–20 seconds to emulsify and develop foam.

Wet shake

Add ice to the shaker (about 4–6 large cubes) and shake hard for 10–15 seconds until well chilled and slightly diluted.

Strain

Discard ice water from the chilled glass. Double-strain the cocktail into the chilled coupe or rocks glass (use a Hawthorne strainer and fine mesh if available) to remove ice shards and any ginger solids.

Add bitters

Add 2 dashes of Angostura bitters on top of the foam (if present) or on the surface. Optionally, use a toothpick to gently create a pattern if desired.

Garnish and finish

Garnish with a lime wheel or twist on the rim. Lightly grate a small pinch (about 1/4 tsp) of fresh nutmeg over the foam or add a small piece of candied ginger on a pick. Serve immediately.