I came on the idea of mixing a nice dark rum with some ginger and my new mint syrup. I went to work on the idea and came up with this one.
Bahama Bob's Ginger Mint Daiquiri
- 1 1/2 oz. Cartavio Black Barrel Rum
- 1/2 oz. King's Ginger Liqueur
- 1/2 oz. Bahama Bob's Mint Syrup
Place all ingredients in a shake with ice and shake until chilled. Pour into a fluted rocks glass along with the ice. Garnish with a mint sprig.
Bahama Bob's Mint Syrup
- 1 Cup of Sugar in the Raw
- 1 Cup of Water
- 4 Sprigs of Fresh Mint
Place sugar and water into a sauce pan. Strip the mint from the stalk and crush with a rolling pin. Put on high heat and stir until sugar is dissolved lower heat to 170 degrees and add mint leaves. Allow to slow boil for 2 to 3 minutes at 170 degrees and turn off the heat. Allow to steep for 30 minutes and strain into a suitable container. Keep in refrigerator, good for about two or three weeks.