Stars In My Eyes Cocktail
Stars In My Eyes Cocktail
"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
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
- 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.