Source: Brian MacGregor, Jardinere.

INGREDIENTS

1 1/2 oz Flor de Cana 7 yr old rum
3/4 oz fresh squeezed lemon juice
1/2 oz Velvet Falernum
1/2 oz rhubarb, ginger, black pepper syrup


PREPARATION

Take all ingredients and build in a shaker. Add ice, then shake; strain into a cocktail glass.

To make the syrup, first peel ginger, slicing against the grain to create “coins.” Blanch the ginger for one minute in boiling water, and then remove and set aside. Bring 2 cups water and 2 cups sugar to a boil, then add 4 stalks of chopped rhubarb  and reduce the heat to a simmer. Crack a few twists of fresh black pepper into syrup. Now add the ginger coins to the syrup, stir, and let simmer for 10 minutes. Remove from heat, and let sit for 24 hours, covered. Strain through a cheese cloth and refrigerate until ready to use.