Bahama Bob's Ginger Mint Daiquiri

     Summertime is Daiquiri time.  Down here in the keys on a hot and humid summer day, there is nothing nicer that a unique daiquiri.   I got fooling around with a new syrup that I made and found that it is very versatile for summer cocktails.  Everyone knows about the mojito and julep, all popular mint cocktails, but I was looking for something minty different.

     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.