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The Hearth
Hot-Honey Canchánchara Highball
HTH-007.1
Rum, lime, heat, and a long cold finish.
A tall rum-and-lime Canchánchara variation sweetened with hot-honey syrup and lengthened with ginger beer.
Yeild
Servings
1
Prep Time
5
Cook Time
0
Rest Time
0
Ingredients
2 oz aged or lightly aged rum
¾ oz fresh lime juice
½ oz hot-honey syrup
2 oz ginger beer to start
1 dash Angostura bitters, optional
Ice
Methods
1. Shake rum, lime juice, and hot-honey syrup with ice.
2. Strain over fresh ice.
3. Top with 2 oz ginger beer.
4. Add Angostura bitters if desired.
5. Taste and add another splash of ginger beer for a lighter, more sparkling drink.
Hot-honey syrup: combine equal parts hot honey and warm water.
Equipment
Cocktail shaker; highball glass
Notes
Hot-honey syrup is treated as part of the cocktail method rather than a separate component recipe.
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