The Night Marcher
Published December 1, 2009
Axel Koester for The New York Times
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Ingredients
2 ½ ounces (5 tablespoons) aged white Martinique rum
½ ounce (1 tablespoon) Lemon Hart 151-proof Demerara rum
½ ounce green Chartreuse
¾ ounce (1 ½ tablespoons) lime juice
¾ ounce Demerara simple syrup (see note)
2 dashes Angostura bitters
⅛ teaspoon Mexican hot sauce
1 ½ ounces (3 tablespoons) ginger beer
1 slice fresh ginger (for garnish)
Lime wedge (for garnish)
Nutritional analysis per serving
27 grams carbs; 324 calories; 34 milligrams sodium; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Measure all ingredients except garnishes into a 12-ounce glass. Fill halfway with crushed ice. Insert a long spoon into the ice, hold the handle between your palms, and gently rub your palms together, back and forth, to swizzle the drink.
- Step 2
Top glass with more crushed ice and swizzle again. Garnish with the ginger slice and the lime wedge.
To make Demerara simple syrup, combine equal measures Demerara sugar and boiling water in a small jar. Seal the jar, wrap it in a towel and shake well until sugar dissolves. Syrup will keep, refrigerated, up to 2 weeks.
Private Notes