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Wednesday, April 20, 2016

Unstrung Harp







Time 2 minutes
Yield 1 drink

Jeffrey Tascarella, the general manager at the NoMad restaurant in the Manhattan hotel of the same name, used to serve this drink at his Midtown restaurant Tenpenny, to unbelievable effect. Named for Edward Gorey's 1953 novel, it combines dark rum with ginger syrup, lime and prosecco to deliver a cocktail that punches well above its weight in terms of both flavor and potency. Back in 2011, some among us at The Times called it the drink of the summer.

Featured in: The Drink Of The Summer?.

Ingredients
1 ½ ounce Gosling’s Black Seal rum [42 ml]
1 ounce ginger syrup (see note) [28 g]
2 limes halved and crushed
3 ½ ounces prosecco [98 g]


Preparation
1. Shake the rum, syrup and limes with ice and pour into the largest and most sturdy wine glass you can find. Add prosecco.

To make ginger syrup, dissolve 2 teaspoons of sugar in a tablespoon of ginger juice from grated ginger.

http://cooking.nytimes.com/recipes/1016319-unstrung-harp


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