Dark and Orangey
2 oz Dark rum
1 oz Ginger liqueur, King's Ginger
1⁄2 oz Triple sec, Cointreau
3⁄4 oz Lime juice
1 twst Lemon peel (as garnish)
Instructions
Shake, strain, rocks, lowball, garnish
Notes
Recommend 1oz Smith & Cross and 1oz molasses-forward rum (Goslings 151 worked).
History
Revised to be more tarter, more ginger-forward. Originally was 1oz Cointreau, 1/2 Gingembre, 1/2 lemon, 3d orange bitters.
This is our most sold drink on the list.
Is there a specific reason for shaking this rather than stirring?
Tried as original, subbed out agave for orgeat. Muddled a slice of blood orange and like it better this way.
Curated to include Ehrmann's Elixir de Poivre cordial in the notes. I made the cordial using twice as much szechuan peppercorn as called for. It worked very well in this drink, and if anything I might increase the szechuan pepper again to try to capture some of its numbing essence (which was not apparent in the cocktail.) The cocktail was very good and my wife soon requested another. She is not usually a fan of mezcal drinks, so this was high praise.
This is a good drink, but needs more acid in my opinion. I tried the recipe as written and then added some lemon juice which I think really helped. I do suggest trying it as written though because I know many of my friends would have really loved it as-is.