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Lemon, washed and cut into wedges
Lime, washed and cut into wedges
Orange, washed and cut into wedges
3 oz. High Wire Silver rum
2 oz. lemongrass-ginger syrup, recipe follows
1/2 cup macerated summer fruit, recipe follows
12 oz. sparkling white wine
Fresh mint, for garnish
Squeeze two lemon, two lime, and two orange wedges into a pitcher. (You can toss in the rinds for more color.) Add the rum, lemongrass-ginger syrup, and macerated fruit. Stir. Add ice to fill the container, then top with sparkling wine. Stir gently and serve over ice in a glass with mint.
For the lemongrass-ginger syrup:
Combine one cup ginger (peeled and diced), one cup thinly sliced lemongrass stalks, two cups sugar, and one and a half cups water in a small saucepan and stir. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes. Remove from heat and let cool to room temperature. Strain before use. Store in an airtight container in the fridge for up to four weeks.
For the summer-fruit maceration:
Slice two kiwis, two strawberries, one guava, and one nectarine and place in a jar. Add six whole raspberries, four blackberries, and four grapes. Cover the fruit with six ounces Cointreau. Let soak overnight before use. Store any leftover mixture covered in the fridge for up to two weeks, or until fruit turns.
Note: Other fruit may be substituted to your liking or depending on availability.