When you fall in love with something you tend to see it out more often. That was the case with Canton ginger liquor. This cocktail combines a spicy ginger liquor with bitter grapefruit, rum and a homemade ginger sour syrup. A truly wonderful liquid vacation.
1 oz Ginger Liquor (Canton)
1 oz Light Rum
.5oz Dark Rum (Aged or Demerara)
2oz White Grapefruit Juice
.75oz Ginger Sour Syrup*
2 Cups Crushed Ice
Shake all but dark rum very well. Pour unstrained into Brandy Snifter. Garnish with pink grapefruit ring over mouth of glass, umbrella with cherry and colorful straws.
*Ginger Sour Syrup
1 cup Rum 151
.75 cup Ginger freshly chopped
.3 cup Ruby Red Grapefruit Zest
30 Allspice Berries
1 cup Sugar
1 cup Ruby Red Grapefruit Juice
.5 cup Lemon Juice
Combine rum, grapefruit zest and cracked allspice in a jar and let sit for 24 to 48 hours. In another jar combine grapefruit juice, lemon juice and sugar and shake or stir till dissolved. Keep in refrigerator. Taste rum mixture after 24 hours. Ginger and allspice should be very strong and aromatic. If not, give it another day. Strain through doubled cheesecloth or a permanent coffee filter, discard all solids. Now strain juice and sugar mixture of pulp. Combine the two mixtures and keep in refrigerator. Keeps for 3-4 weeks. Also, try on vanilla ice cream or fruit sorbets.