August 2020 |

Black Lemon and Basil Cocktail| A Sublime Cocktail with Lemon Basil & Black Lemon

by corrie.pennington / August 28, 2020

This Black Lemon and Basil Cocktail is an exotic drink with a clean taste; it’s made with fresh lemon basil, black lemon sparkling tea, lemon juice, and simple syrup. This lemon basil & black lemon cocktail is perfect for lemon lovers who want to venture beyond the Lemon Drop.

I never win anything. Giveaways, cherry pies in cakewalks, knock-off plushies in claw machines, money from lottery tickets, free sandwiches. Nada. Statistically speaking, I’m sure most people in the world would say “me either.”

Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like!

I don’t feel like a “lucky” person. I guess I don’t fully *believe* in Luck (maybe It knows). But when I think about my old coworker who’s won TWO cars and tens of thousands of dollars from gambling, I’ve gotta chalk it up to something. I guess it is luck and I just don’t have much of it.

But that changed a few weeks ago. I WON A GIVEAWAY. An Instagram giveaway, at that. I must’ve quadruple-checked the message when I saw it. And before you get all excited and start trying to figure out where I live, I didn’t win anything crazy.

I won a sampler of Sparkling Botanicals sparkling teas. A 12-pack y’all 🙌 I had seen these gorgeous cans sporadically in my Instagram feed and oohed and ahhed at all the flavors. Ooh and ahh is all I did though because these babies are pri-cey. I hopelessly entered the giveaway, as I often do, and went about my life until the fateful DM that ushered in my stroke of luck.

A couple days later a friend texted me. “I went to the farmers’ market today and got some lemon basil. The guy gave me a one-pound bag– I’ll never be able to eat it by myself. Can I bring you some tomorrow?” Seriously. Get you some friends that support your cocktail creating habits. As soon as I saw the words “lemon basil”, I knew I wanted to use it in combination with the black lemon flavor of Sparkling Botanicals.

Just in case you’re wondering if you read that right, yes- it does say black lemon. I’d never heard of it before but I was intrigued. Turns out, black lemons are actually limes (usually) that have been dried. They’re soaked in a brine solution before being left to dry out in the sun. Black lemon is a common ingredient in Iranian cooking and has a distinguishable taste. If you’re intrigued, too, you can buy a bag of them on Amazon. Supposedly they’re a sublime addition to stews and soups.

If you can’t purchase Sparkling Botanicals’ black lemon flavor, you can use lemon sparkling water instead. Instead of calling it a Black Lemon and Basil, you can just dub it a Lemon and Basil. It won’t taste the same but it’ll still be good, especially if you’re able to get your hands on some lemon basil.

Lemon basil tastes exactly what it sounds like and it smells straight-up divine. This was my first time ever having it & that’s a crying shame. I put some of these cuttings in a bottle of water to propagate and they’re just about ready to transplant into a pot. Then I can have an endless supply of lemon basil at home. Well, if I keep it alive. If you need some tips on how to grow your own basil at home, check out this great article written by Okra In My Garden.

If you’re looking for other exotic drinks, check out my Golden Pothos cocktail that also calls for cardamom simple syrup and turmeric, and my Rub of the Green that utilizes matcha simple syrup and cardamom bitters.

Have you ever had a black lemon cocktail or used lemon basil in a cocktail? Let me know in a comment below!

Ingredients for a Black Lemon and Basil Cocktail

1 1/2 oz vodka, or gin
1/2 oz fresh lemon juice
4-6 lemon basil leaves
1/2 oz cardamom simple syrup
3+ oz black lemon sparkling water

How to Make a Black Lemon and Basil Cocktail

Add the liquor, freshly-squeezed lemon juice, cardamom simple syrup, and lemon basil leaves to a cocktail shaker. Gently muddle the basil, making sure to only bruise the leaves and not obliterate them. Add ice and shake well for about 20 seconds. Strain into a highball or Collins glass that’s been filled with ice. Top off the rest of the glass with the black lemon sparkling water. Garnish with additional lemon basil leaves.

Black Lemon & Basil Cocktail

This cocktail has bright notes of lemon warmed up by black lemon sparkling water and cardamom syrup. It's refreshing with a subtle complexity that'll make you want to take sip after sip.

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Prep Time 3 mins

Course Drinks

Servings 1

Equipment

cocktail shaker

Ingredients

1½-2 oz vodka, or gin
½ oz lemon juice, freshly squeezed
4-6 leaves lemon basil
½ oz cardamom simple syrup*
3+ oz black lemon sparkling water

Instructions

Add the liquor, freshly-squeezed lemon juice, simple syrup, and lemon basil leaves to a cocktail shaker.
Gently muddle the basil, making sure to only bruise, not obliterate them.
Add ice and shake well for about 20 seconds.
Strain into a highball or Collins glass that's been filled with ice.
Top off the rest of the glass with the black lemon sparkling water.
Garnish with additional lemon basil leaves and a lemon wheel.

Notes

*You can find the easy recipe for cardamom simple syrup here.

Keyword beet simple syrup, black lemon, gin, lemon basil, sparkling water, vodka

This cocktail has bright notes of lemon warmed up by black lemon sparkling water and cardamom syrup. It's refreshing with a subtle complexity that'll make you want to take sip after sip.

vodka

Spiked Cherry Limeade | An Easy 3 Ingredient Cocktail

by corrie.pennington / August 25, 2020

This spiked cherry limeade recipe is almost too easy. If you can stir a drink, you can make this cocktail. You might even have the 3 ingredients on hand already.

I’ve been meaning to share this cocktail recipe for months now. Since I started up this blog, actually. It’s been a go-to of mine for over a year now. It’s definitely more of a summery drink, in my opinion. So I decided I would wait until May to post it. The months ticked by sooo slowly (thanks, pandemic).

But then BOOM summer was here and I got distracted by posting classic summer drinks like Piña Coladas and Mai Tais and Jungle Birds. This spiked cherry limeade recipe faded from memory.

One day I posted a quiz on an Instagram story, asking people what they thought my most popular recipe was. It was (and still is) my Cucumber Basil Refresher but nearly evvverryone clicked “Cherry Limeade Margarita“. Huh. That got my attention. Clearly people are fans of this flavor… OH MY GOSH I NEVER POSTED THE SPIKED CHERRY LIMEADE RECIPE I’VE BEEN WAITING MONTHS TO POST! Buhh what have I been doing with my life?!

Okay, that’s a tad dramatic but really. I was shocked to realized I’d never posted this recipe. So naturally I let several more weeks pass by until I’m finally sitting down to type it out now.

It’s honestly so easy that it feels a little silly to type out. Once you see it, you’ll think “Wow, why did I never think of that?”

Those are actually the same words that I said when my friend shared this recipe with me. It’s a brilliantly simple idea:

cherry limeade drink mix + liquor + Sprite = spiked cherry limeade

You can use this formula to make any manner of fruity boozy beverage– just change up your drink mix. Cherry limeade is an obvious winner, but I’ve done this with a cucumber melon drink mix, a watermelon drink mix, and several others. The options are almost limitless.

I like using the True Lime brand of drink mixes (you can find their black cherry limeade one here) because they don’t use artificial flavors, colors, or sweeteners and their ingredients are also non-GMO. But I definitely have the Walmart brand ones in my pantry, too.

As for the liquor to use, take your pick of your favorite clear booze. Vodka is always a good choice because it melds nicely with all flavors. Tequila is great, too, especially if you’re gonna use a citrus-flavored drink mix. Rum’s a pretty safe bet. Gin can get tricky because some gins have a strong juniper taste that might not blend smoothly with some drink mix flavors. But you do you.

You can also use sparkling water in place of the Sprite if you’re looking to cut down on sugar and calories. I’ve found that Spindrift has the strongest lime flavor out of all the lime sparkling waters. It’s my fav and would be amazing in a spiked cherry limeade.

So. Go check your pantry for a drink mix. Pair it with your favorite clear liquor. Pour in something bubbly. Now you’ve got yourself an easy 3 ingredient boozy bev.

If you’re looking for another super easy (I’m talkin’ TWO ingredients) cocktail, check out my Blood Orange Tequila Fizz. I also have a whole post with 17 cocktail recipes that call for 4 ingredients or less. It’s one of my most popular blog posts, and for good reason. 17 cocktail recipes that truly anyone can whip up.

Ingredients for a Spiked Cherry Limeade

1 packet of cherry limeade drink mix powder (I love this one)
1 1/2 – 2 oz preferred clear liquor (I usually opt for vodka)
4+ oz Sprite

How to Make a Spiked Cherry Limeade

Add ice to a highball or Collins glass. Pour in the drink mix powder, your preferred liquor, and Sprite. Stir until the drink mix is dissolved. Garnish with a lime wheel and a fun paper straw.

Spiked Cherry Limeade

A 3 ingredient recipe that's simple, refreshing, and easy to modify.

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Prep Time 2 mins

Course Drinks

Servings 1

Ingredients

1 packet cherry limeade drink mix powder
1½-2 oz preferred clear liquor (I like vodka & tequila with this)
4+ oz Sprite*

Instructions

Add ice to a highball or Collins glass.
Pour in half the drink mix powder, your preferred liquor, and Sprite.
Stir until the drink mix is dissolved.
Garnish with a lime wheel and a fun paper straw.

Notes

*You can use unsweetened lime sparkling water if you’re wanting to save calories and watch your sugar intake.

Keyword cherry limeade, gin, rum, Sprite, tequila, vodka

brandy

Japanese Cocktail | A Classic Cocktail That’s Been Around For 160 Years

by corrie.pennington / August 18, 2020

Learn how to make a Japanese Cocktail- the famous 3-ingredient classic cocktail that has been around since the 1800s. It's made with cognac, orgeat, and bitters.

The Japanese Cocktail is a famous classic that has been around since the 1800s. The original recipe, written down in Jerry Thomas’ book How To Mix Drinks in 1862, lists cognac, orgeat, and bitters as the 3 ingredients. Later renditions have added lime juice or water but there’s a reason the original recipe has stood the test of time.

Despite being named the Japanese Cocktail, this drink’s ingredients lean more French than anything else. Thomas, the original creator of the Japanese Cocktail, was supposedly inspired by the first Japanese delegation to the United States who were staying at a hotel near his bar in 1860.

Known as one of the original kings of cocktails, Jerry Thomas enjoyed playing with ingredients behind the bar. The Japanese Cocktail is Thomas’ riff on an Old Fashioned. The cognac* used in place of whiskey adds a fruity flavor, while the orgeat lends a nutty, fuller mouthfeel than the traditional sugar cube. Both recipes include bitters, a small but powerful ingredient that has an uncanny ability to blend flavors seamlessly. The end result is a simple yet indulgent libation.

You might be able to tell that I used homemade orgeat in this recipe because the color of my cocktail is a lot more opaque than it typically is. You definitely don’t have to make your own, though. Small Hands makes a great orgeat and thanks to Amazon, you can have it at your doorstep in a couple days. If you do want to try making it yourself, the recipe post I linked to has a from-scratch version and a cheater’s version.

Thomas originally served his Japanese Cocktail in a lowball glass with an ice cube to help his drink further resemble an Old Fashioned. These days, it’s customary to serve it “up” in a coupe glass.

If you want to know how to make a Japanese Cocktail the traditional way, you can see the original recipe down below. As I mentioned earlier, there are a few different renditions that have surfaced in recent years. You can add 1/2 ounce of chilled water to drink to dilute it a bit (since it’s pretty strong) or you can add 1/2 ounce of lime juice to the drink to brighten it up. I’ve yet to try it with lime juice or water but I plan on doing so soon since I need to use up my orgeat pretty soon. Let me know how you end up making this one.

*Quick note about cognac: I’ve discussed in another brandy cocktail post that cognac and brandy are one and the same. Similar to France’s claim on the word “chardonnay”, cognac can only be called cognac if it hails from the Cognac region of France. Otherwise, it’s brandy.

Ingredients for a Japanese Cocktail

2 oz cognac or brandy
1/2 oz orgeat (here’s an easy homemade recipe or you can buy it on Amazon)
2 dashes Angostura bitters
lemon peel, to garnish

How To Make A Japanese Cocktail

Add all three ingredients to a cocktail shaker or cocktail glass filled with ice. Stir to incorporate the ingredients and to chill the ingredients (cocktail recipes without citrus are never shaken). Strain into a coupe glass. Express the lemon peel over the top of the glass before and placing it in the glass.

Japanese Cocktail

The Japanese Cocktail is a 3-ingredient classic cocktail that's been around since the 1800s.

Print Recipe Pin Recipe

Prep Time 2 mins

Course Drinks

Servings 1

Ingredients

2 oz cognac or brandy
½ oz orgeat*
2 dashes Angostura bitters
1 lemon peel, to garnish

Instructions

Add all three ingredients to a cocktail shaker or cocktail glass filled with ice.
Stir to incorporate the ingredients and to chill the ingredients (cocktail recipes without citrus are never shaken).
Strain into a coupe glass.
Express the lemon peel over the top of the glass before placing it into the glass.

Notes

*Here are two recipes for homemade orgeat or you can buy some on Amazon here.

Keyword angostura bitters, brandy, orgeat

Looking for another recipe to use orgeat in? Check out the Mai Tai. The Mai Tai is perhaps the most iconic cocktail that uses orgeat as an ingredient.

mocktail

Rowdy Mother | A Refreshing Cocktail or Mocktail Made with a Raspberry Shrub

by corrie.pennington / August 15, 2020

The Rowdy Mother is a rejuvenating and healthy cocktail or mocktail made with a raspberry shrub. It's a drink with a bite, thanks to the red wine vinegar in the raspberry shrub; and yet, it's refreshing, too, thanks to the fresh raspberries and sparkling raspberry water.

The Rowdy Mother is a rejuvenating drink made with a raspberry shrub. It can be made as a cocktail by adding booze or kept alcohol-free by leaving it out. It’s a drink with a bite, thanks to the red wine vinegar in the raspberry shrub; and yet, it’s refreshing, too, thanks to the fresh raspberries and sparkling raspberry water.

Have you ever heard of a shrub before? And no, I’m not talking about the shabby little bushes you should’ve pulled outta your overgrown flower bed three years ago. I’m talking about the shrubs used in drinks.

Shrubs have been around for millennia but the term has only recently resurfaced in the cocktail world, thanks to the resurgence of craft cocktails. A shrub is a non-alcoholic syrup made from vinegar, sugar, and fruit, and sometimes other spices or aromatics.

They can be used in cocktail recipes, alcohol-free drinks, or drunk on their own. They’re an easy way to impart a lot of bite and flavor to a drink with little effort.

Shrubs have long been dubbed as restorative drinks. If you’ve got a few spare minutes, I highly suggest you check out The Ultimate History Project’s article about the history of shrubs and switchels (a fruit-less shrub) in America.

Today, shrubs do provide health benefits. Vinegar is known for its ability to support good digestion and immune health. It also has antimicrobial and antioxidant properties and can lower blood sugar levels. However, not all shrubs are created equal. Some contain “the mother”, or the colony of good bacteria, which means even more of the health benefits are delivered to you.

Other Mother Vinegar is one such shrub. Several weeks back, my husband and I took a socially-distanced vacation to our favorite spot– Fredericksburg, Texas. One of the things we like to do if we’re there on a Thursday is check out their farmer’s market. Lisa from Other Mother was there and we got to chat for a second about her product. I had been wanting to try shrubs in cocktail recipes for a while and OM’s shot-sized bottles would make it easy. I bought the ginger and honey shrub and Lisa was kind enough to throw in raspberry shrub, too, and boy am I glad she did!

Other Mother Vinegar is unique amongst other shrub companies because they use red wine vinegar. This makes it taste smoother than shrubs with apple cider vinegar or white vinegar. OMV is also made using Texas wine, which is pretty cool seeing as how I’m a Texan and all. You can read more about Other Mother Vinegar here.

(By the way, this is not a sponsored post. I just love spreading the word about local businesses!)

If you’re looking to up your cocktail or mocktail game, consider buying some shrubs or even making your own. Here’s a recipe my friend Mark sent me. He’s a great mixologist & a good (Insta) friend, too!

Strawberry-Rhubarb Shrub

– 6 oz. rhubarb, cut into 1/4 inch pieces
– 2 oz. fresh strawberries, cut into quarters
– 8 oz sugar
– 8 oz white vinegar

Add all ingredients to a small saucepan and bring to a gentle boil. Reduce heat and simmer for 10-15 minutes, stirring occasionally, until the rhubarb has completely broken down. Take off heat and pour through a fine-mesh strainer. Let the strained shrub cool before storing it. It can be refrigerated for 3-5 days.

Now on to today’s recipe. The Rowdy Mother recipe is a perfect way to enjoy a shrub. It’s easy, fresh, and can be made boozy or kept clean. Your choice. You can certainly sub the raspberry shrub for whatever flavor you have on hand, but if you can find it (or make your own using Mark’s recipe) I think tart raspberry pairs beautifully with the acidic vinegar.

I’ve also gotta point at that the Rowdy Mother is not named after my mom. (Unlike my other vinegar-based drink, Mother’s Garden!) The Mother part comes from the fact that Other Mother Vinegar shrubs contain “the mother”. Although… my mom can be kinda rowdy sometimes. But those are stories for future posts. (JK, mom.)

If you make the Rowdy Mother, be sure to tag me on Instagram!

Ingredients for the Rowdy Mother

1 1/2 oz vodka or gin (optional)
1 oz raspberry shrub
3 raspberries
1/4 oz lemon juice
1-3 oz raspberry sparkling water (I used La Croix’s cran-raspberry flavor)

How to Make a Rowdy Mother – A Healthy Cocktail or Mocktail with Raspberry Shrub

Add alcohol (optional), raspberry shrub, raspberries, and lemon juice to a cocktail shaker. Gently (very gently!) muddle the raspberries with a muddler or the back of a spoon. Double-strain* over a lowball glass filled with ice. Top off the glass with the sparkling water.

*Hold a fine mesh strainer over the glass while you pour. This will catch any raspberry seeds and flesh from getting in your glass. Totally an optional step.

Rowdy Mother

A revitalizing cocktail or mocktail made with fresh raspberries, raspberry shrub, and sparkling raspberry water.

Print Recipe Pin Recipe

Prep Time 3 mins

Course Drinks

Servings 1

Equipment

cocktail shaker
fine mesh strainer (optional)

Ingredients

1½ oz vodka or gin (optional)
1 oz raspberry shrub*
3 raspberries, plus more for garnish
¼ oz lemon juice
1-3 oz unsweetened raspberry sparkling water**

Instructions

Add all of the ingredients to a cocktail shaker, except for the sparkling water.
Gently (very gently!) muddle the raspberries with a muddler or the back of a spoon.
Double-strain using a fine mesh strainer over a lowball glass filled with ice.
Top off the glass with the sparkling water.
Garnish with additional raspberries.

Notes

*I used Other Mother Vinegar’s raspberry shrub- it’s made with red wine vinegar!

**I used La Croix’s cran-raspberry flavor

Keyword gin, lemon juice, raspberry, rasperry shrub, shrub, vodka

rum

Mai Tai |A Classic Cocktail Recipe That’s Been Lost in the Mix

by corrie.pennington / August 11, 2020

Learn how to make a classic mai tai, the most infamous tiki drink that dates back to the 1940s. Comparable in fame perhaps only to the Piña Colada, the Mai Tai is a drink that everyone's heard of. But the classic Mai Tai recipe is a far cry from the ones frequently mixed up at chain restaurants and bars.

The Mai Tai is a classic, if not THE classic, tiki cocktail. Comparable in fame perhaps only to the Piña Colada, the Mai Tai is a drink that everyone’s heard of. It’s popular for good reason. It’s freaking delicious. But the classic Mai Tai recipe is a far cry from the ones frequently mixed up at chain restaurants and bars.

Today, most Mai Tais served at chain restaurants are going to be made with artificial syrups & mixes, multiple fruit juices, and are extremely sweet. If that’s your thing, that’s cool. But if you’re been around Girl & Tonic for a minute, you’ve caught on to the fact that I’m not typically a sweet fruity drink kinda girl.

That’s one reason I stayed away from this classic tiki drink. In fact, I’ve never had one until I made one myself. My town has zero tiki bars, much less a craft cocktail bar, so any time I want to have a good cocktail, I’ve either gotta make it myself (not complaining) or drive an hour+ to the next town that’s got a much cooler cuisine and drink scene.

The only thing I’m bummed about is that I waited THIS long to make a Mai Tai. It’s a good thing Texas summers last until October because I need to enjoy the drink on several more occasions.

Similar to drinks like the Daiquiri and Whiskey Sour, the Mai Tai’s reputation has been tarnished by the use of commercial syrups and anything but fresh ingredients. Thankfully, the rise in craft cocktails in recent years has led to a resurrection of the original recipes of classic drinks.

The Mai Tai is a creation claimed by the two original tiki masters, Don the Beachcomber and Trader Vic. You can read more about how these two men created the tiki culture in this great article by Thrillist. I think I’m gonna go with Trader Vic though, because he famous said that anyone who doesn’t believe that he created the Mai Tai “is a dirty stinker”. I don’t wanna be a stinker.

Trader Vic, born Victor Bergeron, said he created this drink in the spur of the moment when entertaining some Tahitian friends. Supposedly, one of them took a sip and said “Maita’i roa a’e” which means something along the lines of “the best” and “out of this world”.

The Mai Tai was made to showcase an incredible 17-year-old Wray and Nephew rum. There was no internet to break back then, so I guess you could say that the Mai Tai broke the world. It literally ran out of that rum. Then the recipe started calling for 15-year-old Wray and Nephew rum. And then the world ran dangerously low on that rum, too. People just couldn’t get enough of the Mai Tai. So the recipe was adapted to a mix of Jamaican rum and Martinique rum.

Interestingly enough, the Mai Tai recipe didn’t have any pineapple or orange juice until the mid-1950s when Trader Vic modified the drink to appeal to wider tourist crowds who were frequenting the Hawaiian location of his bar. That recipe was called the Royal Hawaiian Mai Tai but over the decades it began to be used in place of the classic Mai Tai recipe.

The original recipe required garnishing the Mai Tai with half a lime and a sprig of mint to symbolize a palm tree on an island. Trader Vic apparently hated the little umbrella garnishes and wanted them nowhere near his drinks. I like ’em because I like all things miniature, but to honor the man, I restrained myself this time.

Also, I’ve gotta say it– every time I see the word Mai Tai, I think of Matt Birk asking Andy Dalton if he can make him one in this Bad Lip Reading video. Skip to 0:43 if you want to know what I’m talking about.

If you make this classic Mai Tai recipe, be sure to tag me on Instagram! And if you’ve had both a modern-day Mai Tai and a classic Mai Tai, let me know in the comments how they compare.

Ingredients for a Classic Mai Tai Recipe

2 oz good, aged rum
3/4 ounce fresh lime juice
1/2 ounce orange liqueur
1/4 ounce orgeat (here’s a recipe for homemade orgeat syrup)
1/4 ounce rich demerara simple syrup (with a 2:1 ratio of water to sugar)
garnish– sprig of mint
garnish– a spent shell of a lime

How to Make a Classic Mai Tai

Add all of the ingredients, except the lime shell and mint sprig) to a cocktail shaker filled with crushed ice (crucial, according to Trader Vic). Shake well. Pour all of the contents into a glass– yep, don’t strain out the shaken ice. Garnish with the lime shell and mint by placing the lime shell cut-side down and arranging the mint to look like a palm tree on an island.

Classic Mai Tai Recipe

This recipe is for a classic Mai Tai, the ones that Trader Vic shook up all those years ago. The traditional garnish is a lime shell and a mint sprig arranged to look like a palm tree on an island.

Print Recipe Pin Recipe

Prep Time 3 mins

Course Drinks

Servings 1

Equipment

cocktail shaker

Ingredients

2 oz aged rum
¾ oz freshly-squeezed lime juice
½ oz orange liqueur
¼ oz orgeat (see note for homemade recipe)
¼ oz Demerara syrup (see note for recipe)
1 spent lime half, to garnish
1 sprig mint, to garnish

Instructions

Add all of the ingredients, except the lime shell and mint sprig) to a cocktail shaker filled with crushed ice.
Shake well.
Pour all of the contents into a glass– don't strain out the shaken ice.
Add more crushed ice to the glass if necessary.
To create the traditional garnish that looks like a palm tree on an island, carefully poke a hole in the top of one of the spent lime shells. Place the shell cut-side down on top of the drink. Stick the lime sprig in the hole. Remove the bottom leaves of the mint to make it look more like a palm tree.

Notes

To make homemade orgeat, you can check out my 2 different recipes here. Or buy some quality orgeat on Amazon.

Here’s a Demerara syrup recipe. Alternatively, rich simple syrup (2:1 sugar to water ratio) can be used in place of Demerara syrup.

Keyword aged rum, dark rum, demerara syrup, lime, lime juice, orange liqueur, orgeat, rum