- 1½ cups dark brown sugar
- 1½ cups water
- 4 ounces fresh ginger, sliced into thin rounds
- 4 jalapeno chilies, sliced into thin rounds (seeds left in)
- 2 ounces light rum
- 2 ounces jalapeno ginger syrup
- ½ ounce lime juice
- 6 ounces Reed’s Ginger Brew
- Ice cubes
- Mint, for garnish
In a small (1½ quart) saucepan over medium heat, combine the sugar, water, ginger and chilies. Stir to combine. Bring up to a simmer (this will take 10–12 minutes), turn the heat down to low and let simmer for 5 minutes. Turn off the heat. Let the syrup steep for 30 minutes.
Place a wire mesh strainer or colander over a bowl and line it with a double layer of cheesecloth. Pour the syrup through the strainer. Let it cool to room temperature, chill for at least 2 hours, and refrigerate until ready to use, up to 2 weeks.
To make each cocktail: In a glass, stir together the rum, ginger syrup and lime juice. Add ice cubes. Pour in ginger beer and stir to combine. Serve garnished with a sprig of mint.