I like to serve it in a coupe, as shown above. It's important to have a wide-mouthed vessel when you're adding cinnamon and sugar to the rim (or anything, for that matter). Nobody likes cinnamon on the bridge of their nose.
Here are the ingredients that you'll need for The Spiced Ginger:
- 2 oz. spiced rum
- 1 oz. Domaine de Canton
- 1/2 oz. fresh squeezed lemon juice
- A dash of Angostura Bitters
- 1 tbsp. cinnamon
- Ginger ale
- 1/2 tbsp. superfine sugar
- A lemon slice
Begin by pouring 3/4 of the tablespoon of cinnamon and all of the sugar onto a wide plate. Mix the two together with a spoon, and arrange them into a circular shape around the outer edge of the plate so that the coupe will fit perfectly within the mixture. Run the lemon slice around the rim of your glass, and dip it carefully into the cinnamon and sugar.
Next, fill a shaker with ice. Add the rum, Canton, lemon juice, bitters and the remaining cinnamon. Shake vigorously, and pour into your prepared glass. Top with ginger ale, and garnish with a slice of lemon.
I used Crusoe Organic Spiced Rum in mine, but you could substitute any other type if you have another on hand. The Crusoe has a nice vanilla aroma that goes nicely with this drink.
The spiced rum gives this cocktail a bit of an "island" feel, while the cinnamon and ginger remind me of something I would drink on a cold snowy night by the fire. Because of this interesting combination, it's the sort of drink that could really be enjoyed all year round.