For better or worse, spiced rum is tied to the Caribbean Sea. A vacation that takes you anywhere from New Orleans to Barbados will, if you are so inclined, have you sipping on some kind of a fruity punch potent with the molasses-based spirit within minutes of arrival. We once spent a night in St. John in the US Virgin Islands, many years ago, drinking 151 and diving from the hot tub into the pool. The next day, a wild donkey challenged me to a fist fight and stole my wallet. At least, that’s how I remember it. These days, I prefer to sip a good rum poured over ice. I’ve concocted this cocktail with homemade ginger-infused simple syrup and lots of fresh-squeezed orange juicel. Joining the illustrious ranks of The Hurricane and The Painkiller, I present my own creation, loosely based on one of my all-time favorites, The Dark and Stormy. Any dark rum with a salty name will work: Captain Morgan Private Stock, Kraken, or Sailor Jerry.
The Scurvy and Spice
- 1/2 an orange, cut into wedges
- 1/2 ounce ginger-infused simple syrup
- 2 ounces dark, spiced rum
- Dash of Angostura bitters
- Splash of seltzer water
- Sprinkle of nutmeg
In a cocktail shaker muddle the orange with a wooden spoon. Fill the shaker 1/3 way with crushed ice. Shake up ginger syrup, rum and bitters. Pour into a highball glass. Top with a splash of seltzer and garnish with nutmeg and a thin orange wedge.