MOUNT GAY’s new Black Barrel rum officially launched last year, and Rum Journal is a fan (for more, see here).
The rum is a new angle on the traditional quality for which Mount Gay is known, and it’s equally at home on the rocks or in a cocktail.
It’s the latter that’s the subject of this edition of Rum Journal, which features a new recipe from Mount Gay Black Barrel.
It’s called the Black Barrel and Ginger, and it’s a relatively simple nod to an old classic.
“The flawless Black Barrel and ginger combination helps resurrect this forgotten classic,” says Scott Fitzgerald, brand ambassador for Black Barrel.
Here’s the recipe:
Black Barrel and Ginger
2 oz. Mount Gay Black Barrel
.75 oz. fresh lemon juice
1 oz. ginger syrup
Shake all and fine-strain into a cocktail glass. Garnish with a lime rind.
· 1 Part Boiling Water
· 1 Part Raw Sugar
· 1 Part Peeled & Chopped Ginger
Combine sugar and ginger, top with boiling water and let sit overnight. Strain into separate container for storage. Syrup will last for up to 4 weeks.