Ginger Elixir

Jelani Jah Johnson, Clover Club | Brooklyn, New York

Jelani Jah Johnson’s Ginger Elixir may look and feel like a classic buck, but its robust flavors of ginger and honey call to mind hallmark flavors of holistic healing remedies. An earthy sweetness from a homemade Carrot Honey Syrup plays in harmony with a molasses-rich dark rum, while the “Fever-Tree Ginger Beer has a great spiciness to it,” says Johnson. “This cocktail comes together as warming complementary flavors are elongated by fresh ginger beer.” Johnson preaches the practice of pouring the ginger beer in your glass first, as “topping off” a drink with bubbles can result in a drink that’s separated and, in his words, “unsatisfying.”

Order Fever-Tree for delivery via Amazon.


Serving: 1

  • 2 ounces dark rum, preferably Plantation Original Dark
  • ½ ounce lime juice
  • 1 ounce Carrot Honey Syrup (see Editor’s Note)
  • 1 dash Dale DeGroff’s Pimento Aromatic Bitters
  • 4 ounces Fever-Tree Ginger Beer, chilled

Garnish: lemon wheel

  1. Pour the ginger beer into a Collins glass over ice.
  2. Add the rum, lime juice, Carrot Honey Syrup and bitters to a cocktail tin filled with ice.
  3. Shake until chilled, then strain into the Collins glass with ginger beer and ice.
  4. Garnish with a lemon wheel.
Editor's Note

Carrot Honey Syrup
8 ounces (by weight) fresh carrots, roughly chopped (about 1 ¾ cups)
8 ounces honey
4 ounces water

Add the carrots, honey and water to a blender and mix on high until fully combined. Pass through a cheesecloth or fine-mesh strainer into a sealable container large enough to hold the full volume of liquid. Cover with a lid, and store refrigerated for up to one month.

Tagged: fever tree, highball