Back in July last year, with the help of Old J Spiced Rum, I created my Not so Jamaican ginger cake. For me, it was what a ginger cake should taste like – sweet, spicy, rich and sticky. Oh and a little bit boozy. After all, it uses Old J’s Tiki Fire – which sits at 75.5% abv.
Yes, 75.5%, you read that right, it’s not a typo. Oh and no, I didn’t set my oven on fire.
Fast forward six months later to a chance meeting in Revolucion de Cuba, one of my ‘go to’ bars for a salt rimmed margarita after work. Well, 2 for 1 every evening from 5-7pm isn’t bad at all.
I’d bumped into Marcin, who has in the past been responsible for the cocktails I’ve sampled at RDC’s Rum Club on more than one occasion. We chatted about this week’s launch of their Sailor Jerry event (which includes food), future possibilities and some how swerved onto cake.
I mentioned my recipe.
Marcin immediately started to think. I could see the cogs whirring.
He reached for a pen and started to scribble notes on his arm, on a scrap of paper, pulling together an idea. It was fascinating to watch. I wonder if I’ve ever looked similar when a cake or bake idea has popped into my head?
I left, with a promise to come back in on the Saturday.
And come back I did.
Marcin had recreated my cake in cocktail form. So allow me to introduce you (named by Keeley, I hasten to add) to the Ginger Sybil.
Ingredients:
37.5ml Plantation overproof rum
22.5ml Monin ginger syrup
15ml Freshly squeezed orange juice
37.5ml Black tea (chilled)
Coupe glass and orange slice to serve
Method:
Chill your coupe glass.
Add all ingredients to a Boston glass. Top with ice.
Place the tin on top firmly and shake til the sides of the tin are too cold to hold.
Strain into a coupe and garnish with the orange.
And enjoy. From booze, to cake, cake to cocktail, this one is a corker.
I’ll see you at the bar.