International Players Anthem Recipe

Make honey-ginger syrup (can be done ahead)

Combine equal parts honey and hot water (for a bar-friendly syrup use 1/2 cup honey + 1/2 cup hot water) and stir until dissolved. Add a 1-inch piece of peeled, bruised fresh ginger and let steep 10–15 minutes. Strain and cool. Store refrigerated up to 1 week.

Chill a rocks glass or coupe by filling it with ice and water, or placing it in the freezer briefly.

Rinse (optional)

If using the optional liqueur rinse, pour 0.25 tsp of orange liqueur (or Peychaud for a bigger aromatics) into the chilled serving glass, swirl to coat the interior, then discard the excess.

Add large ice cubes to a mixing glass or shaker to properly chill and dilute the drink.

Measure and pour 2 oz aged (añejo) rum and 1 oz gold tequila into the mixing glass.

Add 1 oz freshly squeezed lime juice and 0.75 oz freshly squeezed orange juice to lend bright citrus balance.

Add 0.5 oz honey-ginger syrup for sweetness and gentle spice. Add 2 dashes aromatic bitters and 1 dash orange bitters.

Stir the mixture briskly with a bar spoon for 20–30 seconds (if using a mixing glass) until well chilled and properly diluted. If you prefer a slightly more aerated drink, briefly shake (8–10 seconds) in a shaker with ice and then fine-strain.

Discard the chilling ice/water from the serving glass if used. Add fresh large ice cubes (or a single large cube) into the chilled glass.

Strain the chilled cocktail into the serving glass over the large ice.

Garnish with a dehydrated orange wheel or a fresh lime wheel and a sprig of mint. Express the oils of a citrus peel over the drink before placing the garnish for added aroma.

Serve immediately. Optionally, for a crushed-ice variation (tropical style), fill the serving glass with crushed ice and pour the strained cocktail over it, then garnish as above.