Although we don’t have Thanksgiving here in Australia, I love hearing about all of the dishes that are being served up. B’s cheesecake included.
There is something so delicious about a crisp ginger cookie, like B used in the base of her cheesecake. This response post called for a brainstorm over a family dinner, and we decided on a cocktail would use that gorgeous ginger crispness in another way. We are starting to have some hot days, so this was perfect to share with friends on the verandah yesterday. That said, I have had it in winter with more rum, less mixers, and it was perfect.
Here is what you will need:
Fresh ginger, apple for garnish, dark rum, sparkling apple juice, ginger beer and some ice.
I muddled some fresh ginger in with the dark rum, using the end of a rolling pin in a measuring jug. This gives a bit of ginger kick to the rum.
I poured the rum off the ginger in to a highball glass, and then added some ice, half filled the glass with ginger beer, then topped it up with sparkling apple juice. I added some thin slices of apple as a garnish, I gave it a stir and it was ready to go.
Ginger Rum Fizz
ingredients per glass
45ml/1.5oz dark rum
1 peeled knob of fresh ginger (can be used over and over)
Half a glass of ginger beer
Half a glass of sparkling apple juice
Thinly sliced apple for garnish
Pour the rum over the piece of ginger and crush the ginger into the rum a little with a muddler, or with a rolling pin handle like I do. Pour the rum away from the ginger, into the glass, and pile in some ice. Fill half way with ginger beer, and then the other half with sparkling apple juice. Mix well. Garnish with thin slices of apple. Serve.