5 Minutes of Rum episode 27: Ron Barcelo Anejo, making ginger syrup, and the Hispanola.
1 1/2 oz Ron Barcelo Anejo
1 1/2 oz Rhum Barbancourt (4 or 8)
1/2 oz fresh lime juice
1/2 oz fresh lemon juice
1 oz ginger syrup
1/2 oz orange curaçao
1/4 oz falernum
Shake with ice cubes and strain into a double old-fashioned glass with crushed ice. Garnish with a stick of fresh ginger.
Take a piece of fresh ginger that’s about 2-4 ounces and cut it into slices. Put that in a saucepan with a 1:1 ratio of sugar and water; 1 cup of each. Bring that mix to a boil over low heat until the sugar is dissolved. Cover and let it simmer for 2 minutes. Then take it off the heat and let it sit covered for 1-2 hours, depending on how strong a flavor you want. Strain and bottle and add 1/2 oz silver rum to help stabilize.
This recipe can be scaled down as necessary. The syrup stays viable for a lengthy period of time as long as it's refrigerated, but it'll gradually lose flavor (this is not desired).