
From Imbibe Magazine·View original →
Briefly shake all of the ingredients with a few small pieces of ice, then pour into a glass filled with pebble- size crushed ice. Add more ice to form a dome on top of the drink, then “paint” the ice with Peychaud’s bitters. Garnish with a lime wedge “tattooed” with a pattern using a zester or channel knife.
Ginger Syrup: Combine 4 oz. of fresh ginger juice with 4 oz. of granulated sugar, and whisk to dissolve sugar. Use immediately.