A great recipe with strong aromatic flavors,  The Actor truly performs brilliantly, garnering applause from all who try it. Give it a standing ovation!
The Actor

The Actor
 
Prep time
Mix time
Total time
 
Author:
Recipe type: Alcoholic Cocktails
Cuisine: American
Serves: 1
Ingredients
Ginger Syrup
  • 3 ounces ginger
  • 1 1/2 teaspoons whole black peppercorns
  • 1 Cup sugar
  • 1 1/2 Cups water
Pepper Rum
  • 2 red bell peppers
  • 1 liter golden rum
The Actor
  • 2 ounces Pepper Rum
  • 1/2 ounce Ginger Syrup
  • 1/2 ounce lime juice
  • ginger ale, chilled
  • Cabernet Sauvignon, other full-bodied red wine
  • mint sprig
Instructions
Ginger Syrup:
  1. Peel ginger using a spoon, then slice into thin coins.
  2. Add peppercorns to a medium saucepan set over medium heat. Toast peppercorns, shaking the pan occasionally, until aromatic (about 2 to 3 minutes). Add sugar, water, sliced ginger, stirring to combine.
  3. Bring mixture to a boil, stirring until sugar is dissolved. Once the mixture is boiling, drop heat to medium-low and simmer for 35 to 40 minutes. You want the mixture to smell very strongly of ginger.
  4. Take the mixture off of the heat. Let cool completely then strain into a clean jar or other container. Discard solids. Store in the refrigerator for up to 2 months.
Pepper Rum
  1. Remove the stem, seeds and ribs from red bell peppers and discard. Slice bell peppers into long, thin strips. Place sliced peppers in a large, airtight container then pour in the rum. Seal the lid and store in a cool, dark spot for 24 hours.
  2. After 24 hours, strain infused rum through a medium mesh basket strainer into a clean bottle or container. Discard solids. Store the rum in the refrigerator.
The Actor:
  1. Combine rum, ginger syrup and lime juice in a short glass with ice. Stir until well combined and chilled.
  2. Add ginger ale until almost topped off. Carefully pour red wine on top over the back of a bar spoon. Don’t add too much. Just enough to have a layer floating on top.
  3. Finish with a sprig of mint.

 

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