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Credit: Todd Thrasher, Owner, PX, Alexandria, Va.
The National Culinary Review, May 2013
1 oz. Chairman’s Reserve White Rum
½ oz. Bombay Dry Gin
¼ oz. Pok Pok honey vinegar
1 oz. Buzzed Mix (recipe follows)
¼ qt. ginger (peeled, sliced)
¼ qt. honey
1 t. cloves
1 T. cardamom
1 anise pod
1 T. lavender
2 qts. water
Method: Chill glass. Stir together Buzzed Mix, rum, gin and vinegar. Strain over Juliette ice cube (large square cube). Float with lemon bitters; finish with lemon twist.
Method: Simmer ginger, honey, cloves, cardamom, anise and lavender in water, low and slow, until ginger is translucent. Strain.
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