Featuring aged rum and warming ginger and allspice, Sam Miller’s modern highball is “refreshing but bold, and gives you the feeling of the holidays,” he says. A measure of banana liqueur rounds out the drink with some sweetness and adds a tropical finish, as do the spiced candied orange wheels. (Miller recommends reserving the simmering liquid left over from making the wheels. “Use it to experiment with cocktails or drizzle over your ice cream,” he says. “I like to use it in my Daiquiris and Old-Fashioneds.”)
As for the drink’s name? “It’s an ode to the Peggy Lee song ‘Fever,’” one of my partners, Didi’s, favorite songs to sing.”
1 ounce Appleton Estate 8 Year Reserve Jamaica rum
1 ounce Appleton Estate 8 Year Reserve Jamaica rum
1/2 ounce Carpano Antica vermouth
1/2 ounce Carpano Antica vermouth
1/2 ounce Giffard Banane du Brésil liqueur
1/2 ounce Giffard Banane du Brésil liqueur
1/4 ounce St. Elizabeth Allspice Dram
1/4 ounce St. Elizabeth Allspice Dram
1 1/2 ounces Fever-Tree Ginger Beer
1 1/2 ounces Fever-Tree Ginger Beer
Garnish: spiced candied orange wheel (see Editor’s Note)
Directions
Build the first four ingredients in a Collins glass.
Fill the glass three-quarters full with crushed ice. Swizzle, using a barspoon or swizzle stick, to mix.
Top with ginger beer and more crushed ice.
Garnish with a spiced candied orange wheel.
Editor's Note
Spiced Candied Orange Wheels 1 orange, washed and cut into 3-millimeter slices (about 6 to 8 wheels)
2 cups water
2 cups sugar
10 cloves
2 6-inch-long cinnamon sticks
Boil orange discs for 2 minutes to reduce bitterness, then transfer to an ice-water bath. In a pot wide enough to accommodate the cinnamon sticks, simmer the water and sugar, stirring to dissolve the sugar. Add the cloves and cinnamon sticks and simmer for another 4 minutes. Remove spices. Bring to a boil, then reduce the temperature to a simmer. Add chilled orange wheels, and simmer for 1 hour on low heat. Remove wheels and place on a cooling rack over a paper towel to catch drips. Let cool overnight.
