Holey Dollar Rum Cocktail recipe by Franz Scheurer

Holey Smoke
30ml Holey Dollar 40% a/v Australian Heritage Rum
30ml Ginger + Chilli syrup
30ml Tonic
Small slice of red chilli for garnish (seeds left in)

Shake all ingredients with lots of ice
Strain into cocktail glass
Garnish with chilli

Chilli + Ginger Syrup
100g brown sugar
100ml water
Make simple syrup from the above (heat to boiling, boil for 2 minutes)

Then infuse:
6cm of fresh, young, peeled ginger, cut into slices
6 crushed small green Thai style chillies (also called ‘mouse shit chillies’ or Scuds)
1 x small piece of liquorice root (about ½ cm)
Lemon zest of one lemon
Juice of one lemon
Leave to infuse for 24 hours (not in fridge!)
Ready to use.

This syrup will keep in the fridge for about 2 weeks

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