For the red currant syrup:
1 cup rovada red currants (de-stemmed)
1/4 cup + 2 tbsp sugar
5 tbsp water
1 oz vodka or gin
For the cocktail:
2 oz honey bourbon (I use Jim Bean)
Juice of half a lime (approx 1 tbsp)
Ginger & Spice cider (approximately 1/3 of a bottle)
1 tbsp red currant syrup
For the garnish:
1 hollowed out lime half (save the lime when you juice it for the cocktail)
1 tsp brown sugar
1 tbsp of mezcal (approximate amount, depends on the size of your lime half)
Food grade citrus essential oils* (optional)
To make the red currant syrup:
Put the red currants in a small saucepan and muddle well to release the juices.
Add the sugar and water, and bring to a boil. Let boil for 3 minutes.
Reduce to a simmer and simmer for 10 minutes. Remove from the heat and stir in the vodka or gin.
Leave to cool then strain twice, store in the fridge until ready to use.
To make the cocktail and garnish:
Fill a rocks glass with crushed ice.
Pour over the honey bourbon and lime juice
Fill almost to the top with ginger & spice cider
Drizzle the red currant syrup over the top (you may need to shake the container of syrup up a little to loosen it for pouring).
Put the teaspoon of brown sugar in your lime half, and use the back of the spoon to spread the sugar all around the inside. Gently place the lime half on top of the drink, hollowed out side facing up
Fill the lime half with mezcal. If using, put a couple of drops of the food grade citrus essential oils over the top of the mezcal, and spread a drop or two around the rim of the lime half
Use a cooks blow torch** to set the garnish alight. Let it burn for 10 seconds, then use a spoon to dunk the lime half into the drink to put out the flame and get the mezcal into the drink.
| Adapted from The Tipsy Giraffe