This recipe comes from our #BarChronicles series on Instagram, featuring some of the country's latest and greatest craft bartenders. 67 Fresh comes to you from Leo Dassie (@leo_ness__) at 67 Orange in Harlem, New York.
This recipe comes from our #BarChronicles series on Instagram, featuring some of the country's latest and greatest craft bartenders. 67 Fresh comes to you from Leo Dassie (@leo_ness__) at 67 Orange in Harlem, New York.
Build in a shaker. Muddle ginger and mint. Add rum, lime juice, clove simple syrup, Domaine de Canton, and St. Elizabeth. Fill with ice.
Shake vigorously, then double strain into a highball filled with ice.
Top with Hella Bitters & Soda Dry Aromatic and garnish with mint sprig.
Clove Simple Syrup
In a spice grinder or mortar and pestle, coarsely grind 2 teaspoons whole cloves. In a small saucepan, combine the ground cloves with 8 ounces of water and bring to a boil. Remove from heat, cover and let stand for 20 minutes. Pour through a fine strainer into a jar. Add 1 cup sugar, cover and shake gently until dissolved. Refrigerate for up to 1 month.
