This drink from Jim Kearns of New York City’s Slowly Shirley looks eerie but tastes ethereal. Made with a base of smooth aged rum and funky Batavia Arrack, it gets a hit of bright acidity from tart calamansi puree and orange juice, mellow sweetness from honey and a spicy kick from ginger. It gets its spooky hue from activated charcoal, which allegedly helps flush toxins out of your system—but mostly it just looks cool. Topped with hibiscus liqueur and an orchid, it’s a hauntingly delicious sipper.
Boiron Kalamansi purée
2 oz Rum
1 oz Batavia Arrack
1 oz Boiron Kalamansi purée
.5 oz ginger syrup
.5 oz honey syrup
1 oz orange juice
.5 tsp activated charcoal
2 oz Sorel
- Add all ingredients, except for the Sorel and orchid, to a shaker and fill with ice.
- Shake, and strain into a collins glass.
- Top with the Sorel, and garnish with an orchid.
1 Cup White Sugar
1 Cup Water
1 Cup Ginger
1 Bay Leaf
0.5 tbsp Black Pepper
- Add all ingredients to a saucepan and bring to a simmer. Once the sugar has dissolved, remove from the heat.
- Cool and refrigerate overnight. Strain with a fine sieve the next day.
- Makes approx. 2 cups of syrup.
1 Cup honey
1 Cup water
- Combine the water and honey in a saucepan and bring to a boil.
- Reduce to a simmer and stir until honey dissolves, about 2 minutes. Immediately take the saucepan off the heat.
- Let cool, then pour into a container and store in the refrigerator for up to one month.