Unstrung Harp
- Total Time
- 2 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ounce Gosling’s Black Seal rum
- 1ounce ginger syrup (see note)
- 2limes halved and crushed
- 3½ounces prosecco
Nutritional analysis per serving (1 servings)
293 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 20 grams sugars; 1 gram protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shake the rum, syrup and limes with ice and pour into the largest and most sturdy wine glass you can find. Add prosecco.
- To make ginger syrup, dissolve 2 teaspoons of sugar in a tablespoon of ginger juice from grated ginger.
Private Notes
Comments
A great trick with ginger. Cute the stem into 1-2 cm chunks - no need to peel - and keep in a jar in your freezer. NO waste and the ginger is now fantastically easy to juice: Simply thaw at room temperature and squeeze out the juice in a strainer or cloth. Frozen ginger grates and slices easily with no stringiness and no loss of flavor - maybe spicier actually.
I used equal parts rum & ginger syrup. Used 1 lime instead of two. Found a recipe online for ginger syrup--combine 1 cup sugar, 1 cup boiling water, and 1 cup rough chopped ginger in a blender and liquefy. Strain through sieve or cheesecloth. Makes enough syrup to last for the rest of your life--but it was easier than grating ginger...
You've got to start with a fairly large hunk of ginger to get an appreciable amount of juice. If you don't have much, do what I did: grate the ginger finely, put the pulp and juice in a small pan, add 1/2 C water & 1/2 C sugar, bring to a simmer for a few minutes. Strain with a fine sieve & use in multiple rounds of this really tasty drink.
Easier still is just to put the ginger through a juicer. A decent juicer will produce 8 ounces of ginger juice in less time than it takes me to type this out.. The juice and or the syrup both freeze well and you can make it into 1.5 oz cubes and then store in a jar or zip lock bag for future use.
Addendum: I altered the recipe (to its improvement) by using 1 Lemon and swapping out the rum for 1 1/2 ozs. of homemade Limoncello which = The Unstrung Cello.
Served this last night to very discerning cocktail connoisseurs and I'm happy to report it was a huge hit! Just delicious. I actually made the ginger syrup by simmering sugar, water and ginger for a half hour. My teenager added it to sparkling water and it was also a huge hit! This is going to be our summer cocktail for sure!
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