PHOTO BY MICHAEL PIAZZA / STYLED BY EMMET KELTY
Depending upon the temperature outside you can alter the spices for this recipe and either use Massachusetts maple syrup or local honey as we get closer to summer. Think clove, cinnamon, and nutmeg in cool weather, making way for green cardamom and allspice in the warmer months. Always salt.
2 ounces Privateer Silver Rum
¾ ounces Spiced Maple or Honey Syrup (recipe below)
¾ ounces fresh lime juice
Shake over ice and strain into a glass.
SPICED MAPLE OR HONEY SYRUP
1 cup Massachusetts maple syrup or honey
1 cup water
3 pinches of salt
1 cinnamon stick
3 whole cloves
1 whole nutmeg
In a small saucepan, toast the spices. Then add maple syrup or honey and water and keep on low heat for 20 minutes. Let steep at room temperature to cool, then strain out the spices.
This recipe appeared in the Spring 2016 issue.