Stars In My Eyes Cocktail

Stars In My Eyes Cocktail
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"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 NeffRecipe courtesy of Michel Neff, mixologist atRu Holiday Cocoktail Lounge in NYC.
Servings
1
servings
Ingredients
  • 2 ounce 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
  1. 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.
  2. 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.
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