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Trade Winds

INGREDIENTS

  • 1.5 oz. Chairman’s Reserve rum 
  • 1 oz. Barceló Imperial rum
  • .75 oz. Lime juice
  • .75 oz. Orange juice
  • .75 oz. Ginger syrup
  • .5 oz. Vanilla syrup
  • .5 oz. Cinnamon syrup
  • 2 dashes Angostura bitters
  • Mint sprigs for garnish

METHOD

  1. Shake all except garnish on ice and strain into a large snifter and top with crushed ice.
  2. Garnish with lightly bruised mint sprigs.
Simple Syrup:
  1. Equal parts by volume of white cane sugar and water. (1 cup of each.)
  2. Place in jar and shake until sugar is dissolved.
Ginger Syrup:
  1. Equal parts by volume of fresh squeezed ginger juice and white cane sugar. (1 cup of each.)
  2. Place in jar and shake until sugar is dissolved.
Vanilla Syrup:
  1. 8 oz. of simple syrup and 1 ounce of premium Vanilla extract.
  2. Place in jar and shake to mix.
Cinnamon Syrup:
  1. 2 oz. ground premium cinnamon and 16 oz. simple syrup.
  2. Place in small saucepan, bring to gentle boil, stirring occasionally.
  3. Immediately lower to a bare simmer and cover.
  4. Simmer for five minutes and remove from heat.
  5. Let sit until cool, strain through a fine Chinois/China hat; or a fine cloth such as a napkin or bandanna, squeezing and twisting until all liquid is released, and bottle.

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