Tip Your Bartender is a social media initiative from PUNCH connecting our readers with bar teams across the country via Instagram. We’re asking select bartenders to share their drinks (albeit virtually) and encourage the PUNCH audience to “tip” during the economically uncertain times ahead.
Between March 30th and May 29th, for every dollar tipped to bar teams, the Bacardi family of brands has generously committed to matching it with an equal gift to our charitable partner, Restaurant Workers’ Community Foundation.
Send a tip to the Leyenda bar staff via Venmo by searching @Ivy-Mix.
Ivy Mix and Leanne Favre, Leyenda | Brooklyn, NY
A riff on the Moscow Mule, Leyenda’s Brooklyn Burro takes a detour through the tropics. Rum stands in for vodka, and pineapple juice joins the expected ginger and lime for a kicked up take on the classic template.
2 ounces Bacardi Superior
½ ounce ginger syrup (See Editors’ Note)
½ ounce pineapple juice
½ ounce lime juice
2 dashes Angostura bitters
Garnish: lime wheel and ginger candy on a pick.
Combine all the ingredients except the soda water in a mixing tin filled with ice, and shake until chilled. Strain into a rocks glass over ice. Top with soda water and garnish with a lime wheel and ginger candy.
2 ounces white sugar
1 ounce fresh ginger juice
Wash the ginger root before running it through a Breville juicer. Combine the sugar and ginger juice in a small saucepan over medium-low heat and whisk until the sugar dissolves. Store in the refrigerator for up to two weeks.
(Note: If you don’t have a juicer at home, muddle several chunks of ginger with a 1/2 ounce of simple syrup in a cocktail shaker before adding remaining ingredients.)
Order ingredients for this cocktail for delivery via Drizly.