Home Speakeasy

Last Exit to Brooklyn
1.5 oz 10 Cane Rum
0.5 oz Domaine de Canton
0.5 oz lemon juice
0.5 oz orange juice
1 oz Cranberry Brown Sugar Syrup

Shake well with ice and strain into a coupe. Garnish with a strip of orange peel.

NOTES:  This is a drink I’ve been meaning to post for a while; I made it for our last cocktail party and it ended up being one of the most requested drinks. The rum and the cranberry-brown sugar syrup combine for a light, fruity taste that’s tempered by the gingery Canton and some sour from the lemon and orange juices. Overall a nice drink to have in the winter when all the great citrus starts flooding the supermarkets.

Cranberry Brown Sugar Syrup
1 pound of cranberries
2 cups light brown sugar
2 cups water

Pulse the cranberries and water in a blender or food processor for a few seconds to make sure the berries are all broken open. Bring to a boil in a sauce pan and add sugar. Stir until dissolved and simmer for 15 minutes. Strain through a tea strainer twice to remove all chunks, bottle and add 1 oz grain alcohol. Allow to cool, shake well, and refrigerate. Should  last a month or so.

NOTES: The brown sugar really goes nicely with this flavor. Part of the problem with the pomegranate syrup was that the sweetness of the sugar overwhelmed that tartness that made the pomegranate great. This adds sweetness without taking away from it, leaving you with a richer, bolder flavor.