Toast to spring with this refreshing cocktail.
- 1 1/2 ounces ginger-infused rum
- 1/2 ounce blood orange liqueur
- 1/4 ounce fresh lime juice
- 1/4 ounce organic honey
- 1/2 ounce fresh grapefruit juice
In a shaker, combine all ingredients over ice. Shake well and strain into a coup or martini glass. Garnish with a dehydrated orange slice.
To infuse rum, combine in a large mason jar with lid, a bottle of dark rum with 1 whole ginger root (peeled and sliced) add 1/2 cup of brown sugar and let rest for three to five days in a dark, cool area. Shake infusion daily. Strain once completed.
— Matthew Serrano, bar chef at the Table Creekside and Phillippi Creek Oyster Bar