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
- Shake all except garnish on ice and strain into a large snifter and top with crushed ice.
- Garnish with lightly bruised mint sprigs.
Simple Syrup:
- Equal parts by volume of white cane sugar and water. (1 cup of each.)
- Place in jar and shake until sugar is dissolved.
Ginger Syrup:
- Equal parts by volume of fresh squeezed ginger juice and white cane sugar. (1 cup of each.)
- Place in jar and shake until sugar is dissolved.
Vanilla Syrup:
- 8 oz. of simple syrup and 1 ounce of premium Vanilla extract.
- Place in jar and shake to mix.
Cinnamon Syrup:
- 2 oz. ground premium cinnamon and 16 oz. simple syrup.
- Place in small saucepan, bring to gentle boil, stirring occasionally.
- Immediately lower to a bare simmer and cover.
- Simmer for five minutes and remove from heat.
- 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.