Brooklyn Burro: A Tropical Mule

• 2 ozwhite rum (Leyenda uses Planteray 3 Stars)
• 1/2 ozpineapple juice
• 1/2 ozfresh lime juice
• 1/2 ozginger syrup
• 2 dashesangostura bitters
• 1 ozsoda water

Preparation

1. 1.

   Add the ingredients, except the soda water, to a shaker with ice. Shake to chill and strain into the glass. Top with the soda water and garnish.

2. 2.

   Ginger Syrup (Makes 6 oz.)In a juice extractor, juice the ginger to yield 4 oz (ginger does not have to be peeled). Combine the juice and sugar in a saucepan over low heat; stir until the sugar is dissolved. Remove from the heat immediately, allow to cool, and then bottle. Will keep in the refrigerator for up to 4 weeks.