Jewels of The Southern Kitchen
Sourcing Spices In South Carolina
Two days after Thanksgiving, my husband and I stood over the patch of fall-blooming saffron crocus in our front yard and plucked two brilliant threads to place o...
The piney flavor of a Meyer lemon really plays up the curry kick in this version of the classic. We like SC’s own Blenheim’s ginger ale for added heat.
Ingredients
SERVINGS: 4 Serving(s)
- 8 ounces dark unspiced rum
- 2 teaspoons curry powder
- Ginger beer or ale
- 2 ounces Meyer lemon juice, plus zest (or substitute limes or regular lemons)
- 2-4 tablespoons maple syrup (optional)
- Ice
- Collins glass
Preparation
Stir together rum and curry powder, and let sit until guests arrive, at least 20 minutes.
Divide rum amongst 4 collins glasses. (Depending on the richness of your rum and the strength of your ginger brew, you may want to add up to a tablespoon of real maple syrup.) Add ½ ounce of lemon juice per glass. Stir well.
Add ice to the glass and top with ginger brew, stir. Garnish with citrus zest.
About this recipe
Go online for the recipe for Easy Cardamom Apple Tart with Pomegranate Maple Glaze at www.edibleupcountry.com.
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