Dark & Spicy Jalapeño Ginger Cocktail

This cocktail starts with homemade jalapeño ginger syrup. The syrup makes enough for a dozen cocktails, and you can scale the ingredients in the cocktail recipe to serve as many people as you like. The mint garnish adds a little fresh cool down to this double-kick drink.

By / Photography By Coco Morante | May 30, 2018

Ingredients

For the syrup
  • 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)
For each cocktail
  • 2 ounces light rum
  • 2 ounces jalapeno ginger syrup
  • ½ ounce lime juice
  • 6 ounces Reed’s Ginger Brew
  • Ice cubes
  • Mint, for garnish

Preparation

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.

Ingredients

For the syrup
  • 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)
For each cocktail
  • 2 ounces light rum
  • 2 ounces jalapeno ginger syrup
  • ½ ounce lime juice
  • 6 ounces Reed’s Ginger Brew
  • Ice cubes
  • Mint, for garnish
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