Recipe: a ginger-spiked rum cocktail from Momofuku bartender Benjamin Deacon
By Benjamin Deacon
PREP TIME: 1 hour 5 minutes
GINGER SYRUP (optional; you can also buy it)
½ cup fresh ginger, unpeeled, washed, roughly chopped
½ cup granulated sugar
1½ cups water
2 oz Appleton rum
1 oz fresh lime juice
1 oz ginger syrup
2 oz Spearhead Hawaiian pale ale
Candied ginger for garnish
1. Place ginger, sugar and water in a small pot. Bring to a boil, then reduce to a simmer over medium-low heat. Cook for 1 hour until the mixture reduces to a thick syrup. Strain the syrup twice through a sieve into a jar or bottle. Refrigerate. Makes 1 cup.
2. To make cocktail, place all ingredients except Spearhead in a Boston glass. Add extra ginger syrup to taste. Add ice, shake and pour into glass. Top with beer.
Brisbane native Benjamin Deacon has found kindred spirits in Toronto: tipplers who, he says, have adventurous palates and appreciate a well-balanced cocktail. Deacon started at the Little Italy restaurant Acadia and last year decamped to Momofuku at the Shangri-La Hotel. He likes to reinvent classic cocktail recipes—he describes his Bundy-Bear as “a dark and stormy on steroids,” with ginger syrup and Hawaiian pale ale in lieu of ginger beer.