Starting off 2016 with some delicious comfort chicken noodle soup from Around my French Table by Dorie Greenspan. The recipe called for a few dried red chilis but I threw in a handful of dried red Thai bird chilis. Added quite a bit of heat but it was still nicely balanced and not over-the-top spicy.
- 1 oz. Smith and Cross Rum
- 1 oz. Cynar
- .75 oz. ginger syrup
- .50 oz. fresh lime juice
- 3 dashes of Peychaud's bitters
- Seltzer/club soda
Add all ingredients except the bitters and club soda to cocktail shaker. Add ice. Shake until cold. Strain into a high ball glass with fresh ice. Top with a splash or two of club soda. Give it a quick stir and then top with three dashes of Peychaud's bitters.