Recipe Courtesy of Paul Maloney of the Stockade Tavern in Kingston, NY
2 oz. Roggen’s Rum
.25 oz. blackcurrant vinegar* (alt: cider vinegar and a few drops of cassis)
.5 oz. demerara sugar syrup (or maple syrup)
2 dashes walnut bitters
Muddle the mint leaves in the bottom of a pitcher. (“Kind of bang on them; don’t be too rough or they’ll get bitter,” advises Maloney). Add other ingredients, then ice. Stir thoroughly and strain into a chilled martini glass. Garnish with a mint leaf.