Mummy Juice is one of my favorite new drinks. I am making it for Halloween—though it will definitely outlast this holiday. Perfect for Thanksgiving in fact. The color, the spiciness of the ginger, the citrus notes lent by fresh oranges. This one is a keeper.
When I have dinner parties, I am always excited to offer a special drink before dinner. In fact, some of my friends have come to expect it. If they show up and I am not pouring a new rosemary infused lemon drop or marrying a bunch of rum with fancy new tropical juices or rolling up my sleeves to make the world’s best Christmas Kazi, then they are sorely disappointed. And I hate to disappoint my dinner guests.
So I play bartender once in awhile, most notably around holidays (here I am in the pumpkin patch, gaining my inspiration). Admittedly the ‘ew, gross’ look does cross my face during this drink-creating process. But it is in the adjustments and imagination and ‘what about this’? attitude that will bring together the fun drinks that cross my table. Once the winces have subsided from awful tasting libations, I am often left with an inventive cocktail worthy of the next dinner guest.
This drink has a Halloween name: Mummy’s Juice. To serve it, I plan on wrapping GAUZE around a glass before filling it to the brim. (After Halloween, we will just have to rename it Mommy’s Juice—it does have a nice kick, after all):
1 small glugg ginger simple syrup (recipe follows)
1 medium glugg fresh orange juice (squeezed or otherwise)
1 small glugg triple sec
1 large glugg light rum
1 medium glugg soda
(I tried to measure, really. But try the gluggs and see what you come up with; perhaps you will measure and send me the recipe?). I use CRUZAN light rum. Pour all ingredients into one glass. Fill second glass with ice, pour contents of first glass into ice-filled second glass. Voila!
Ginger Simple Syrup
2/3 cup sugar
1 cup water
1 1/2 inch of ginger, peeled and sliced thin
Place water and sugar over medium heat, stir a few times. In about 5 minutes the sugar should be melted. You never want a boil, but hints of a simmer are fine. As soon as the sugar is melted, plop in all the ginger. Let simmer (or just under a simmer, you don’t want to overcook the sugar, it shouldn’t be amber in color). Off heat and let ginger steep for another 10-15 minutes. Strain out ginger and use syrup!