Caribbean Ginger

Pro tips

• Extract ginger juice just before serving—it oxidizes and loses potency within hours.
• Don't peel the ginger before shredding; the thin skin contains flavorful oils.
• Use a fine bar strainer when pouring to catch pulp and catch any ice shards.
• Demerara syrup's molasses undertone complements the ginger; don't substitute with simple syrup without adjusting proportions.

Substitutions

• Dark rum → aged rhum agricole (funkier, grassy profile)
• Demerara syrup → muscovado syrup (earthier, slightly deeper)
• Pineapple juice → fresh pineapple juice (brighter, less commercial tang)

Storage & make-ahead

Mix and serve immediately. Ginger juice and lime juice are best used fresh; store extracted ginger juice in a sealed container in the refrigerator for up to 24 hours.

Equipment

box grater · bar towel or cheesecloth · bar strainer · jigger

How do I extract fresh ginger juice without a juicer?

Shred fresh ginger (no need to peel) on the large holes of a box grater, wrap in a clean bar towel, and wring firmly over a bowl to collect the juice.

Can I use ginger beer instead of fresh ginger juice?

Ginger beer will change the drink's character—it adds carbonation and sweetness. Fresh ginger juice gives sharper, cleaner spice that defines this cocktail.

What type of dark rum works best?

Aged Demerara rums are traditional; look for 5–12 year expressions. Avoid overproof rums unless you reduce the 2 oz measure.

Should I chill the glass before serving?

Yes. Chill a coupe or rocks glass with ice water, then empty before pouring. This keeps the cocktail cold longer without dilution.

Can this recipe be scaled for a batch?

Yes. Multiply all ingredients by the number of servings, extract ginger juice ahead of time, and store in the refrigerator for up to 24 hours before mixing.