Rum Journal: A New Recipe From Barbados’ Mount Gay Rum

MOUNT GAY’s new Black Barrel rum officially launched last year, and you can count Rum Journal as a fan (for more, see here).

The rum is a new angle on the traditional quality for which Mount Gay is known, and it’s equally at home on the rocks or in a cocktail.

It’s the latter that’s the subject of this edition of Rum Journal, which features a new recipe from Mount Gay Black Barrel.

It’s called the Black Barrel and Ginger, and it’s a relatively simple nod to an old classic.

“The flawless Black Barrel and ginger combination helps resurrect this forgotten classic,” says Scott Fitzgerald, brand ambassador for Black Barrel.

Here’s the recipe:

Black Barrel and Ginger

Ingredients:

2 oz. Mount Gay Black Barrel
.75 oz. fresh lemon juice
1 oz. ginger syrup

Method:
Shake all and fine-strain into a cocktail glass. Garnish with a lime rind.
*Ginger Syrup
·         1 Part Boiling Water
·         1 Part Raw Sugar
·         1 Part Peeled & Chopped Ginger

Combine sugar and ginger, top with boiling water and let sit overnight. Strain into separate container for storage. Syrup will last for up to 4 weeks.

Cheers!

— CJ