"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.
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.