An umami rum sour with ginger, maple, and mustard
2 oz. mustard-infused Plantation 3 Stars rum
1 oz. lemon juice
.5 oz. maple syrup
.5 oz. ginger syrup
.25 oz. tamari
Combine ingredients in a shaker, add ice, and shake.
Double strain over a large ice cube.
Garnish with a speared piece of candied ginger.
Mustard-infused rum
750mL Plantation 3 Stars rum
26g whole yellow mustard seed
Combine ingredients in an air-tight container. Infuse at room temperature for six days. Strain through a chinois.
Ginger syrup
200g fresh ginger root
500g sugar
500g water
Combine sugar and water in a vitamix or similar blender and blend for about two minutes. Roughly chop the ginger and add it to the blender. Blend for three minutes, then strain through a fine mesh chinois. Press the ginger pulp with a spatula to squeeze all the syrup out.
When it comes to taste, this is an in-your-face drink with an in-your-face name. Inspired by my favorite salad dressing recipe, the maple ginger vinaigrette from the Inn at Shelburne Farms cookbook, every aspect of this cocktail is assertive. For maple syrup, try to find "dark color with robust taste", I find the maple flavor comes through more clearly using this grade. For tamari, I like to use San-J organic. You could probably use a different brand of tamari or even soy sauce, but you will probably need to adjust the measurement for balance.