Rum Gimlet

INGREDIENTS

• 40ml Three Tides Smoked Demerara Rum
• 40ml Lime Sherbet
• 15ml Demerara/Porter Syrup
• 10ml Filtered Water
• Grated Nutmeg

PREP

Lime Sherbert: Wash 3 whole limes in hot water to remove wax from peel. Squeeze juice from 3 limes. Do not discard lime husks. Strain/filter juice of pulp and discard pulp. Weigh filtered lime juice and add same amount by weight of white sugar. Place lime/sugar mixture in pan on low heat. Add lime husks to pan and cook until warm (not hot) and sugar has dissolved. Allow to cool. Remove husks. Pour into small bottle. Ready to use.

Demerara/Porter Syrup: Add 100g Soft Brown Demerara Sugar to 100g Porter Beer and stir until dissolved. Use spoon to remove white residue on surface. Pour into bottle. Ready to use.

METHOD

Combine the rum, lime sherbet, syrup and filtered water with ice in a cocktail shaker, shake for 15-20 seconds and fine strain.

Serve in a Coupette glass or if using a larger glass serve with ice.

Garnish with grated nutmeg.