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Old Port Royal


  • 1.5 oz Barbancourt Réserve Spéciale Five Star
  • .5 oz falernum [BG Reynolds']
  • .5 oz Lyle's golden cane syrup
  • .75 oz fresh lime juice
  • 4-5 thin wheels of fresh ginger, 1-inch diameter
  • .2 oz black treacle


  1. Gently muddle the ginger at the bottom of a shaker along with the syrup, rum, falernum and lime juice. 
  2. Shake with ice and fine-strain into a highball glass filled with crushed ice. 
  3. Layer .2 oz of black treacle on top, garnish with a wheel of ginger and serve with a straw.

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