Stars in My Eyes Cocktail

A mix of rum, Earl Grey syrup, and ginger liqueur from mixologist Michael Neff
Contributor
holiday cocktail lounge

"With the Stars in My Eyes I wanted to derive a classic stirred whiskey cocktail and customize it to include the richness of flavor of ginger and black tea. Santa Teresa "1796" Rum is the perfect backbone for this cocktail; the depth of a Solera-aged sugar cane spirit carries the diverse aromatics nicely, and has a nice balance of its own native aromatics with the restrained sweetness of the Domaine de Canton Ginger Liqueur." -Michael Neff

Recipe courtesy of Michel Neff, mixologist atRu Holiday Cocoktail Lounge in NYC.

1
Servings
89
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 ounces Santa Teresa "1796" Rum
  • 1/2 ounce Domaine de Canton Ginger Liqueur
  • 1/4 ounce Earl Grey syrup
  • 4 dashes Angostura Bitters
  • orange twist

Directions

For the Earl Grey syrup: Steep Earl Grey tea in 4 ounces hot water for ten minutes. Mix with equal parts granulated sugar and stir until dissolved.

For the cocktail: Combine all liquid ingredients in a mixing glass and stir until well-chilled. Serve up in a cold cocktail glass. Garnish with an orange twist.

Nutritional Facts

Sugar
8g
9%
Carbohydrate, by difference
14g
11%
Protein
1g
2%
Vitamin A, RAE
5µg
1%
Calcium, Ca
13mg
1%
Fiber, total dietary
1g
4%
Iron, Fe
1mg
6%
Magnesium, Mg
1mg
0%
Phosphorus, P
1mg
0%
Sodium, Na
75mg
5%
Water
57g
2%

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