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 ds Orange bitters, Angostura Orange
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.

Cocktail summary
Posted by Dan on
Created by
Dan Chadwick
Year
2009
Is the
author's original creation
Curator
4 stars
Average
4 stars
(23 ratings)
YieldsDrink
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From other users
  • Must Try
  • Made with Creole Shrubb
  • Made with 1/2 S&C and 1/2 Cruzan Blackstrap. Probably the most appealing use of the latter I've had.
  • Like a spicier, oranegy-er daiquiri.
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Comments
Dan commented on 5/27/2012:

Significantly revised to be less orange, more ginger-forward, spicier, and less sweet.

I like this quite a bit.  It's like a spicier, orangey-er daiquiri. I almost want to throw a little club soda on top of it, cause I'm crude that way.  

I subbed the Cointreau with Clement Creole Shrub, which seemed to fit the other ingredients well with an agricole base. As such, I didn't use a high-hogo rum, opting for Gosling's (given the Bermuda homage) and Cruzan Blackstrap. Used Domaine and Canton ginger, Regan's orange bitters. Excellent.