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Ingredients
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Jamaican Rum Cocktail
Brown Sugar Simple Syrup (makes ~4 oz)
Method
Brown Sugar Simple Syrup
- 1
Make syrup
Combine 0.5 cup dark brown sugar and 0.5 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture comes just to a simmer, about 2–3 minutes. Remove from heat and let cool to room temperature. Transfer to a jar and refrigerate if not using immediately. (Yields about 4 oz.)
Build the Myers Dark (serves 1)
- 2
Muddle mint and syrup
In a cocktail shaker, add the fresh mint leaves and 0.5 oz brown sugar simple syrup. Gently muddle the mint with a muddler or the back of a spoon just enough to bruise the leaves and release oils — do not pulverize.
- 3
Add citrus and rum
Add 0.75 oz fresh lime juice and 2 oz Myers's Dark Rum to the shaker.
- 4
Shake with ice
Add a handful of ice (about 4–6 large cubes) to the shaker. Shake vigorously for about 8–10 seconds until the shaker feels cold to the touch.
- 5
Prepare glass
Fill a Collins glass or highball with crushed ice (about 1 cup).
- 6
Strain and top
Double-strain the shaker contents over the crushed ice in the prepared glass to keep mint bits out (use a Hawthorne and fine mesh strainer if available). Top with about 4 oz ginger beer, pouring gently to preserve fizz.
- 7
Finish and garnish
Add 2 dashes of Angostura bitters over the top. Slap or clap the remaining mint sprig between your hands to brighten the aroma and tuck it into the glass. Garnish with a lime wheel or wedge and, if desired, grate a small amount of fresh nutmeg over the top for extra Jamaican spice aroma.
- 8
Serve
Serve with a straw and a long spoon for stirring. Encourage guests to give the drink a gentle stir before sipping to integrate the bitters and syrup.