The Dirty Barbados

by Rachel on September 4, 2015

The Dirty Barbados. Photo Credit: Real McCoy Spirits, Corp.

Although my husband and I have been wine drinkers for most of our adult lives, we have been caught up in the artisan bartending revolution of the last few years. I’m embarrassingly fond of drinks that sport infused simple syrups and exotic bitters. I love trying out new producers of bourbon, rum and vodka. It is a long and involved tale that brought me to The Real McCoy Rum. The story involves my sixth grade square-dance partner and his cousin – as all good rum stories should. I’m not going to bore you with the whole thing (at least not right now), but I’ll leave you with this – The Real McCoy is, actually, The Real McCoy. Click through to their website for the story. It’s a hoot. The rum is fantastic, and should you share my love of interesting new drinks, give this one a shot over Labor Day Weekend, or whatever day it is.

The Dirty Barbados

Created by Chef James Wyman at the Oyster Club Restaurant in Mystic, CT

  • 2 oz. The Real McCoy 5 Year Aged Rum
  • 1 oz. ginger-infused simple syrup (recipe below)
  • 1 oz. freshly squeezed lime juice
  • dash of orange bitters
  • pinch of sea salt

Shake vigorously with ice and pour into an ice packed glass. Top with the sea salt.

Handmade Ginger-infused simple syrup

  • 4 oz. fresh ginger root
  • 1 cup sugar
  • 1 cup water

Peel the ginger root with a vegetable peeler and cut into thin rounds. Bring the water and sugar to a boil over medium high heat. Add the sliced ginger and bring the mixture back up to a simmer. Remove from the heat and allow the ginger to steep in the sugar syrup for at least 30 minutes. Strain the syrup through a fine mesh sieve. Toss the ginger root.

The ginger syrup will keep in the fridge for a month in an airtight container, long enough for you to make LOTS of fabulous rum drinks with The Real McCoy Rum!

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