Brooklyn Burro
- Level: Easy
- Yield: 1 serving
- Total: 15 min
- Active: 10 min
Ingredients
Ginger Syrup
6 ounces fresh ginger juice, extracted from ginger root or available at some stores
1 1/2 cups sugar
Brooklyn Burro
1/2 ounce Ginger Syrup, from Step 1
1/2 ounce pineapple juice
1/2 ounce freshly squeezed lime juice, from about ½ a lime
2 ounces white rum, preferably El Dorado brand
2 dashes Angostura bitters
Club soda
Ice cubes
Garnish
1 lime wheel
1 piece candied ginger
Directions
- Into a small pot set over low heat, add ginger juice and sugar. Stir frequently until sugar is dissolved; then turn off the heat and allow syrup to cool. (Note: Ginger Syrup will keep in an airtight container in the fridge for up to 2 weeks. Ivy Mix recommends adding a shot of vodka to extend shelf life to 1 month.)
- Assemble: Into a cocktail shaker, add cooled Ginger Syrup, pineapple juice, lime juice, rum, and bitters; top the shaker with ice. Fill a rocks glass with ice, then add about an inch of club soda. Cover and shake the cocktail vigorously for about 10 seconds; strain into the glass. Garnish with a slice of candied ginger and a lime wheel, speared with a cocktail stick.