Aged rum meets Jamaican gold rum, fresh fruit and ginger in this summer refresher devised with more than a passing nod to our chef/patron Henry Omereye’s love for the West Indies.
20ml Zacapa 23 rum
20ml Appleton Kingston gold rum
15ml fresh lime juice
10ml standard sugar syrup
30ml watermelon juice, fresh ideally
Ginger beer, to top
1 mint sprig
1 dehydrated citrus wheel
Measure all the liquids bar the ginger beer into a shaker, add a good handful of ice and shake hard for five to 10 seconds. Double strain into a highball glass, top with ginger beer, garnish and serve.