Chef notes
We named this cocktail after my memoir. It's got a lot of flavor, and just a little hint of spice.
Ingredients
- honey
- water
- 2 quarts water
- 2 cups peeled ginger, pulsed to a powder in the food processor
- 4 cups light brown sugar
- 2 limes
- 4 Thai bird chiles
- 2 sprigs mint
- 3/4 ounce honey syrup
- 3/4 ounce Homemade Ginger Beer
- 3/4 ounce pineapple juice
- 1/2 ounce fresh lime juice
- 1 1/2 ounces vodka
- 1 mint leaf
Preparation
For the honey syrup:
Bring equal parts of honey and water to a simmer. Cool it down and pour it into a bottle. It will keep for months in the refrigerator.
For the ginger beer:
Bring all ingredients to a boil in a saucepan, then strain through a fine strainer lined with several layers of cheesecloth. Pour into bottles and refrigerate. This makes 2 quarts and will keep for about 1 week.
For the cocktail:
Rub the mint sprigs between your palms and drop them into an old-fashioned glass.
To a cocktail shaker, add the honey syrup, ginger beer, pineapple juice, lime juice, and vodka. Fill with ice and shake.
Pour the drink into the old-fashioned glass and garnish with the mint leaf.
