2 ratings

Stars in My Eyes Cocktail

A mix of rum, Earl Grey syrup, and ginger liqueur from mixologist Michael Neff

"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.


  • 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


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.