Sugar House Slingshot
2 oz. silver rum
1 oz. honey-thyme syrup*
1 oz. charred lemon juice**
2 dashes cardamom bitters
Place all ingredients in a cocktail shaker filled with ice. Shake like crazy. Rub the rim of a highball glass with charred lemon, and dip half the rim into coarse salt (I used Utah-sourced RealSalt). Fill glass with fresh ice, strain drink into glass over ice. Pop a little club soda floater on top, if desired. Garnish with thyme and a slice of charred lemon.
The story behind the drink:
This week I was thrilled to hear that my friends over at Sugar House Distilling got the go-ahead for sales of their latest release, a molasses distilled silver rum. Rum gets me all excited for spring imbibing: tiki drinks, mojitos, anything umbrella embellished and slurped through a straw. Slings are usually short cocktails made with liquor, citrus, sugar, and water, so this is a riff on that theme but using a honey-thyme syrup, instead of sugar.
This freaky unseasonably warm weather lately means we’ve uncovered the grill for the season—no doubt we should anticipate snow any day as a result of this arrogance—and I always throw on a few extra halved lemons when I’ve got some free space on the grates. The juice of these charred lemons makes a spectacular smoky sour mix, and in this case kicks some serious ass paired with the sweet-spicy notes of cardamom bitters. I’ve been playing around with making homemade cardamom bitters, but until I tweak that to satisfaction, you can find several varieties (like Fee Brothers) at specialty stores.
*To make honey-thyme syrup: in Mason jar mix ½ cup honey with ¼ cup water just off the boil; stir until honey is dissolved. Drop in a generous sprig of fresh thyme. Cool to room temp, remove thyme. This syrup will keep in the refrigerator for a couple of weeks.
**Charred lemon juice: Halve a bunch of lemons. Sprinkle with a tiny bit of sugar over each cut surface. Grill, cut side down, over high heat for about 5 minutes, or until lemons are smoking and well charred. Remove from heat and rest at room temperature for an hour or two. Keep several lemons aside for use as garnishes, and juice the remaining charred lemons, straining out seeds and excess pulp. Juice will keep in the refrigerator for a couple of weeks.