When Black Friday Comes
- 2 oz amber Martinique rum (Saint James)
- 2 tsp allspice dram
- 1/4 oz absinthe
- 2 oz lime juice
- 2 oz ginger beer
ROWEN, FOGGED IN LOUNGE
For the rum, I went with Saint James Royal Ambre. It’s mellower than some other Martinique rums but the funk is definitely there, and it plays subtly with the absinthe and allspice. This drink should be good with Caribbean or Chinese food.
I use a lot of Fever Tree Ginger Beer—my favorite. It has the light body and clean flavor I prefer. The little market where I do most of my daily shopping stocks Bruce Cost’s Ginger Ale, tasty if a bit rich for highballs. It’ll work in the above recipe.
Maybe someday I’ll get it together enough to make Erik’s luscious-looking fermented ginger beer.