1 1/2 ounces El Dorado 15-year-old special reserve rum

1/2 ounce lime juice, freshly squeezed

1 1/2 ounces ginger-habanero syrup*

5 ounces Dupont Monk’s Stout or other stout-style beer, chilled

Garnish: lime wedge

Add the rum, lime juice and syrup into a shaker with ice and shake briefly.

Strain into a pint glass half-filled with fresh ice and top with the beer. Stir briefly and gently to combine.

Garnish with a lime wedge.

*Ginger-habanero syrup: In a medium saucepan, combine 4 cups turbinado sugar, 1 habanero pepper
(seeded and chopped), 1 pound fresh ginger (sliced), and 3 cups water. Bring to a simmer over medium
heat, stirring until the sugar has dissolved. Remove from heat and allow to cool completely. Strain out and
discard solids. Will keep, tightly sealed and refrigerated, for up to 1 week.
 2 oz gin

1 oz strained pineapple juice

.75 oz allspice syrup (recipe below)

.75 oz strained lime juice

IPA to top

Combine all but the IPA in a cocktail shaker with ice. Shake and pour into an IPA glass filled 3/4 full with
crushed ice, top with IPA, and garnish with mint.

Allspice Syrup

1/2 cup sugar

1/2 cup water

15 crushed allspice berries

Combine all in a saucepan and bring to a simmer over medium heat. Sit until sugar is dissolved, then
remove from heat and let cool, covered. Strain and store in fridge until ready to use.