Ginger's Island Recipe

Combine the chopped fresh ginger, sugar and water in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and let simmer gently for 10 minutes to extract flavor.

Remove from heat and let the mixture steep for 20–30 minutes for a stronger ginger character.

Strain the syrup through a fine mesh strainer or cheesecloth into a clean jar, pressing on solids to extract as much liquid as possible. Discard solids. Cool to room temperature, then refrigerate. Yields about 6–10 oz; keeps 2 weeks refrigerated.

Prepare glass

Fill a double old-fashioned or tiki mug with crushed ice to chill while you assemble the cocktail.

In a cocktail shaker, add the aged rum, fresh lime juice, ginger syrup, orange curaçao, falernum and 2 dashes of Angostura bitters.

Add a scoop of crushed ice (about 1/2 cup) to the shaker, cap and shake vigorously for 10–12 seconds until the shaker feels nicely cold. The brief shake chills and lightly dilutes to integrate flavors.

Discard the ice used to chill the glass if desired and fill the glass with fresh crushed ice to just above the rim.

Strain the shaken mixture over the fresh crushed ice, distributing evenly into the glass.

Carefully float the dark rum on top: pour the 1/2 oz slowly over the back of a bar spoon so it layers on the ice.

Garnish with the lime wheel on the rim, a thin slice of fresh ginger laid on the ice, and a sprig of mint. Optionally slap the mint between your palms briefly to release aromatics before placing it into the drink.

Serve with a short straw and instruct the drinker to stir lightly if they want more uniform integration of the float. Enjoy immediately while cold and aromatic.