With a particular interest in house-made syrups and infusions, it’s not uncommon for Jelani Johnson’s original tiki drinks to incorporate elaborate components, like quatre épices syrup, inspired by the four-spice blend often called for in French cooking, or a coconut-orgeat blend. Here he takes a decidedly more straightforward approach, calling on what he dubs his “favorite tried-and-true flavor combo.” Building off a base of Jamaican rum, he adds the ginger and lime components of a classic mule, along with a good dose of fresh pineapple juice and a finishing touch of Angostura bitters.
Garnish: candied ginger slice on a pick, lime wheel, edible orchid
Combine all the ingredients in a cocktail shaker.
Add ½ cup crushed ice and shake for about 5 seconds.
Pour the contents of the shaker into a pilsner glass filled with crushed ice.
Garnish with candied ginger on a pick, a lime wheel, and an edible orchid.
Ginger Syrup: Makes about 1 3⁄4 cups
1 1⁄2 cups sugar
1 1⁄2 cups water
1 cup ginger juice
In a medium saucepan, heat the sugar and water over medium
heat, stirring, until the sugar has dissolved. Remove from the
heat, add the ginger juice, and stir until fully incorporated. Let
cool, then store in an airtight container in the refrigerator for
up to 2 weeks.
NOTE:If you don’t have a juicer, look for fresh pressed ginger
juice at health food stores or juiceries