It’s time for our very last Captain’s Table Challenge recipe – a drink suitable for enjoying during the big game this Sunday. I’m not really much of a football fan (understatement; I actually don’t watch sports at all), but I am a fan of parties, whether they revolve around football or not. And although I don’t know much about the sport, I do know that people like to drink beer while watching it, so our contribution to this edition of the challenge is a classy beer cocktail, the Captain’s Lime Shandy. A classic shandy is typically a mixture of light beer and sparkling lemonade, but we upped the potency with a shot of Captain Morgan White Rum, and played off the tropical, lime-y flavors in the rum with a slightly sweetened clarified key lime juice in place of the lemonade. A dash of bitters  added a hint of sweetness and complexity, and we had ourselves a drink worth watching football for. Not too sweet, not too bitter, these perfectly combine the drinkability of a beer with the more nuanced flavors of a good cocktail.

But be careful, these are highly drinkable! A fact we discovered last night when we found ourselves inadvertently tipsy while recipe testing. Perhaps if we had been noshing on these Mini Shrimp Tacos at the same time we would have been better off.

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Captain’s Lime Shandy

Serves 2.

• 2 shots (1 1/2 oz. each) Captain Morgan White Rum
• 1 shot ( 1 1/2 oz.) Clarified Key Lime Juice (available at WholeFoods, or use a mix of fresh key lime juice and sugar)
• 4 dashes Fee Brothers bitters
• ice
• 1 bottle light bodied beer, chilled
• sparkling lime soda, chilled
• key lime slices, for garnish

1. Add the rum, key lime juice, bitters, and ice to a cocktail shaker. Shake vigorously for 30 seconds, then strain into two Old-Fashioned or juice glasses. Pour the beer over the liquor to fill the glasses almost to the top, then top each glass off with a splash of sparkling lime soda. Stir briefly to mix, serve immediately.

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I forgot how soul-sucking winter is. Maybe I purposefully blocked it out. The only mental note I seem to have left for myself from last winter was “plan a warm vacation for February or March, you’ll need it.” And I did that, we’re going to Ecuador in March and I can’t wait, but still: soul-sucking. The cold has turned my usually pleasant 15 minute walk to the subway into 15 minutes of breath-stealing torture. The other day my breath was actually freezing on my eyelashes and then melting onto my face every time I blinked. The other Bostonian commuters and I have been reduced to a pair of eyes surrounded by layers of black wool, and that small open part of my cheeks that my scarf doesn’t cover are perpetually windburnt. So even though we try our best to stick with root veggies and dried beans and hearty winter greens in January, last weekend the only solution to the cold was to turn to fantasy, and go all out with tropical flavors.

Two mangoes, one papaya, and a whole pineapple later, we were successfully pretending that we live somewhere with greenery, sunshine, and brightly-colored birds. These Mini Shrimp Tacos are our contribution to the Superbowl edition of the Captain’s Table Challenge. They’re glazed with Captain Morgan’s newest product, Captain Morgan White Rum, which is lighter and slightly fruitier than their spiced rums. The glaze also has honey, lime, bell pepper, and smoked paprika, for a pleasant mixture of sweet, tangy, and smoky. Wrapped in mini tortillas and topped with avocado, lettuce, and a bright pineapple-papaya-mango salsa (that also has a bit of rum in it for good measure), they’re great football-watching finger food that will also help cure your winter blues.

For anyone who’s been stopping by here for a while, you might have noticed that these tacos have the honor of being the first seafood recipe I’ve ever shared on this blog. Yep, the 1st post out of 333. I’ve never been much of a seafood-eater (in fact, as my parents can attest to, it absolutely disgusted me as a kid), but the past year or so I’ve been trying to get myself to come around to it. I can honestly say that I like smoked salmon, but shrimp is still a bit of a stretch – I ate one of these and liked it OK, but Trevor did some leftover shredded chicken in the same rum glaze, and that was much more my speed. Still, it’s progress! But whether you make these tacos with shrimp or chicken, for a football party or for sitting on your couch at home and watching rom-coms, I promise they’ll be a bright spot in your week.

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Mini Rum-Glazed Shrimp Tacos with Boozy Tropical Salsa

Makes 10 mini-tacos.

• ¼ c. red onion
• 2 T honey
• juice of ½ lime
• ¼ c. orange juice
• ½ c. Captain Morgan White Rum
• ¼ c. chopped bell pepper
• 2 tsp sea salt
• ¼ tsp smoked paprika
• 1 tsp red pepper flakes
• 2 cloves garlic, smashed
• ground black pepper to taste
• 1 ½ tsp cornstarch
• 10 10-15 ct. shrimp
• 10 mini-tortillas (we cut circles out of small tortillas)
• 1 c. shredded romaine lettuce
• 1 avocado, peeled, seeded, and cut into small cubes
• 1 c. boozy tropical salsa, recipe below

1. Finely chop the red onion, and bell pepper (I used orange bell peppers because they’re attractive), then combine everything except the cornstarch and shimp in a medium-sized bowl. Whisk together the ingredients, making sure the honey is fully dissolved in the marinade. Taste it before you add the shrimp! Make sure it’s delicious.
2. Devein shrimp and remove shells up the tail. Add the shrimp to the marinade and let them rest for an hour in the refrigerator.
3. Preheat your grill or pan to medium-high heat. Take the shrimp out of the refrigerator and skewer them (this isn’t strictly necessary, but I find their easier to handle this way), reserving about a cup of the marinade.
4. In a small bowl, add about a tablespoon of the marinade to the cornstarch, whisking briskly until no lumps remain. Brush the shrimp on both sides with the reserved marinade. Grill the shrimp for about a minute on each side, flipping them every 30 seconds and brushing the hot side with the reserved marinade after flipping, until they are bright pink and slightly charred.
5. Remove the shrimp from the skewers. Place one shrimp on top of each mini-taco, then top with lettuce, avocado, and salsa. Fold them in half and use a toothpick to secure. Serve immediately.

Boozy Tropical Salsa

Makes about 3 cups.

• 1 c. finely cubed fresh papaya
• 1 c. finely cubed fresh mango
• 1 c. finely cubed fresh pineapple
• 1/2 c. finely diced red onion
• 1 jalapenos, seeded and finely diced
• juice from 4 key limes (about 2-3 TBS)
• 1 TBS Captain Morgan White Rum
• 1 TBS orange juice
• 2 TBS finely minced cilantro
• 1/2 tsp sea salt

1. Add all of the ingredients to a large bowl and toss gently to combine. Taste and adjust seasonings (juices, cilantro, salt, jalapeno) as desired. Keeps in the fridge for a few days.

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As promised, I’m back with the drinkable half of my submission to Captain’s Table Christmas. Trevor did rum-cocktail research while I was away in Russia/Spain, and his favorite discovery was the Tom & Jerry, a variant of eggnog that is served warm. Apparently it’s a traditional Christmastime cocktail here in the States, but it was new to me, perhaps because it isn’t typically found outside of the midwest. I’m curious, have any of you ever had one? Do you have any favorite flavors? We decided to flavor this version with chocolate and orange, another traditional Christmastime combo. To make the “batter,” sweetened cocoa-powder and egg yolks get folded in to whipped egg whites, and then the batter is mixed with rum and orange liqueur and frothed with a little bit of warm milk, resulting in a sweet, strong, frothy drink with lots of Christmasy flavors. Give it a try! And then the next time you go to Wisconsin or Minnesota you’ll be that much more culturally attuned.

Remember, use the #CaptainsTable hashtag in your tweets/pins/instagrams/posts about holiday recipes and entertaining and $1 will be donated to WhyHunger every time. So mix up a drink, snap a picture, and share!

Disclaimer: This post is sponsored by Captain Morgan, who provided me with product samples and monetary compensation in exchange for my participation in this program. All opinions are honest and my own, as always.

Chocolate-Orange Tom & Jerry

Serves 4.

• 2 eggs
• 2 TBS sugar
• 1 TBS cocoa powder
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 2 c. milk
• 4 oz. Captain Morgan Black Spiced Rum
• 4 oz. Cointreau or other orange liqueur
• zest from 1 orange

1. Separate the eggs. Whip the egg whites until white and frothy, so they hold their shape but are not stiff and shiny. In a separate bowl, sift together the cocoa powder, sugar, cinnamon, and nutmeg. Beat the egg yolks together with the cocoa-sugar until very smooth and runny. Gently fold the whipped egg whites into the yolks until the mixture is even in color and consistency.
2. Heat the milk over low heat, until it is just beginning to steam, then turn off the heat. To prepare the drinks, add a few TBS of the chocolate egg white “batter” to each of four glasses, then add 1 oz. of rum and 1 oz. of orange liqueur to each glass. Stir gently to combine. Add 1/2 c. of warm milk to each glass, and stir vigorously to froth the drink. Taste, adding more milk or chocolate batter to your liking. Serve immediately topped with orange zest.

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 I can’t believe Christmas is only ten days away. I was in St. Petersburg for a quick trip from last Tuesday to Saturday, then yesterday flew over to Madrid. It’s always exciting to travel, but both trips have been fairly busy, and I’m missing out on critical Christmas-preparation time (thank God for Amazon Prime). Knowing I would feel this way, I made sure that last weekend was Christmas-activity heavy – we went and picked out a tree (our first! Trevor even let me take a gratuitous self-timer picture in front of it), played carols, watched Love Actually, and made this gorgeous roasted duck for the next round of the Captain Morgan Captain’s Table Challenge.

After making a sweetish side-dish for the last round, we knew that this time around we wanted to do a stunning, savory, Christmas dinner centerpiece. This whole roast duck with a pomegranate, orange and rum glaze is just that. The flavors are a perfect mix of fruity, bright, herbal, and salty; the skin is golden and crispy; the meat is tender. Surrounded by a boozy chestnut, apple, and pancetta stuffing that echoes all the flavors in the duck itself, it’s the perfect thing to grace your Christmas dinner table if you’re having a small gathering. I genuinely loved the complexity the rum gave to both the duck and the stuffing, and I might have to make the whole thing again soon even if just for a cozy Sunday night dinner.

Also, I have to take a moment to brag here (not a humblebrag, I’m still working on that skill) – Trevor and I won the first round of the Captain’s Table Challenge with our sweet-potato souffle and sparkling cranberry-ginger cocktail! I think the most exciting part for me is that Hugh Acheson was the judge, and it feels quite validating to have a successful chef say your recipe seems decent. Finding out was just the momentum we needed to come up with this duck recipe. Stay tuned for our drinkable submission to the Christmas round later this week – Trevor’s been testing out cocktails while I’ve been away, so he’s getting to be an expert on rum-based Christmas drinks.

Disclaimer: This post is sponsored by Captain Morgan, who provided me with product samples and monetary compensation in exchange for my participation in this program. All opinions are honest and my own, as always.

Rum-and-Pomegranate Glazed Roast Duck

Serves 4.

For the duck:

• One 5-lb. whole duck
• 1 TBS coarse sea salt
• 1 TBS finely chopped rosemary + 3 whole sprigs rosemary
• 1 tsp freshly ground black pepper
• zest of 1 orange, finely grated
• juice from 1 orange
• 2 c. pomegranate juice
• 1/2 c. Captain Morgan Original Spiced Rum
• pomegranate-rum glaze (see below)

1. Preheat the oven to 450°F. Remove giblets from cavity of duck and reserve for another use. Pat the duck dry and place on a cutting board. Cut off any excess skin, as well as the wing tips (to prevent burning). Truss the bird by tying the legs together over the front side using kitchen twine, tucking the tail between the legs. Score fat on breast-side of duck all over in a cross-hatch pattern, making sure to cut down to the meat. Flip the duck over and prick the back and the legs all over with a sharp knife.
2. Add the salt, 1 TBS of chopped rosemary, black pepper, and orange zest to a mortar and pestle, and pound until rosemary is crushed and mixture is somewhat moist. Rub the paste all over the duck, making sure to get under the skin. Place the duck in a roasting pan. Pour the orange juice, pomegranate juice, and rum over the duck into the bottom of the pan – bottom of the pan should be covered by liquid to a depth of a quarter inch, if it is not, add more pomegranate juice. Add the rosemary sprigs to the liquid, and place duck in the oven.
3. Roast the duck, for 2 hours and 30 minutes, basting the duck with the pan juices every 15-20 minutes. Before the last 15 minutes of cooking, take the duck out of the oven and brush all over with the prepared glaze, then finish off. Let rest 5-10 minutes before carving.

For the glaze:

• 1/2 c. drippings
• 1/2 c. Captain Morgan Original Spiced Rum
• 1/4 c. pomegranate molasses
• juice from 1/2 orange

1. Add all ingredients to a small saucepan. Simmer over medium heat until reduced to a syrup, about 10-15 minutes.

Boozy Chestnut-Apple Stuffing

Inspired by Yankee Magazine. Serves 4.

• 1 large baguette, cut into 1/2 inch cubes
• 3 TBS olive oil
• 1/4 lb. pancetta, cut into 1/4 inch cubes
• 1 large onion, peeled and diced
• 2 honeycrisp apples, cored and cut into 1/4 inch cubes
• 1 1/2 c. roasted chestnuts
• 1 TBS minced fresh rosemary
• salt and freshly ground black pepper
• 2 eggs
• 3/4 c. chicken stock
• 1/4 c. Captain Morgan Original Spiced Rum
• seeds from 1 pomegranate

1. Preheat the oven to 350°F. Toss the bread cubes with the olive oil and spread on a baking sheet. Toast in the oven until golden brown and crispy, about 10 minutes.
2. Place a medium frying pan over medium heat. Add the cubed pancetta and fry until crispy on all sides, stirring frequently, about 10 minutes. Remove from the pan and set aside. Add the onion and apple to the pan with the pancetta fat and saute until the onion is soft and translucent and the apples are beginning to soften, about 10 minutes. Toss the onion and apple with the cooked pancetta, then stir in the chestnuts and rosemary. Season to taste with salt and pepper.
3. In a large bowl, whisk together the eggs, chicken stock, and rum. Add the toasted bread crumbs to this mixture and toss to coat, then add the apple-chestnut mixture and stir to combine. Butter a medium baking dish, then pour the stuffing into the prepared baking dish. Bake until the top of the stuffing is golden and crispy, about 30-35 minutes. Serve immediately, sprinkled with the pomegranate seeds.

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Happy Thanksgiving everyone! I hope that none of you have had any major kitchen or travel mishaps, and that you’re all getting ready/happily in the midst of/recovering from a relaxing day of family, friends, and delicious eating. We’re in the car on our way up to Maine to see Trevor’s family, but before we sit down to overindulge, I wanted to share our Thanksgiving submission to the Captain’s Table Challenge.

As I mentioned Monday, we’re part of a group of 15 bloggers that are teaming up with Captain Morgan to create delicious rum-based food and drink recipes for the holiday season. There’s a bit of a contest aspect to it as well, so I’m extra motivated to make these recipes top notch (there’s nothing like a little competition to get me going). For the Thanksgiving edition of the challenge, we decided to work with two classic November ingredients, sweet potatoes and cranberries, turning each into a rum-infused masterpiece. After a bit of group brainstorming at the wedding we were at last weekend, we decided that the only thing for the sweet potatoes was a souffle, and not just any souffle, but a light, fluffy, rum-scented souffle drizzled with a rum-raisin caramel sauce. There are a surprising number of sweet potato souffle recipes out there, but you’ll quickly notice that most of them are not actually souffles, but instead just mashed sweet potatoes buried under some form of sweet goo (I so enjoyed Sommer’s rant on this topic). What we were going for was a real souffle, with a classic roux-base, a bit of rum, and a hint of sweet potato flavor.

Creating our own recipe for souffles was a bit of a risky move, and it was a tense 30 minutes in the kitchen as we waited to take them out of the oven. We’ve made souffles before, but tweaking any baking recipe can be hit or miss, plus souffles are notoriously challenging and we did significantly more than tweak a base recipe. We did our research, though, and what came out of the oven was far more perfect than we expected – puffed up gracefully over the top of the ramekins, cooked through yet still creamy, light and sweet and everything you want a souffle to be. With the thick, syrupy-sweet rum raisin caramel drizzled on top, I am not ashamed to admit that we each had two of these, one after the other. And then we skipped dinner.

As for the cranberries, I knew I wanted to do a festive riff on Dark and Stormy’s, the classic ginger and dark rum cocktail that’s pretty much perfect any time of year. I wanted to incorporate cranberries, but I didn’t want the drink to be too sweet or cloying, so instead of using cranberry juice, I made a thick, almost jam-like cranberry-ginger syrup for the base of the drink. After reading an article in Bon Appetit about how we should be celebrating Thanksgiving with the new crop of artisanal hard ciders that wouldn’t have been out of place at early colonial celebrations, I decided to replace the traditional ginger beer with one of my favorite sparkling ciders, Bantam’s Wunderkind. The resulting drink was strong and slightly sweet, with hints of spice, cranberry and apple.

So, if you’re looking for something to do with your leftover mashed sweet potatoes or that bag of cranberries you didn’t end up using? Try a souffle, or a cranberry-ginger cocktail, or maybe even both. And let me know what you think! Also, if there’s any flavor combinations or recipe types you’d like to see for our Christmas Captain Morgan challenge, leave a note in the comments – we’re looking for inspiration anywhere we can get it. Have a wonderful holiday!

Disclaimer: This post is sponsored by Captain Morgan, who provided me with product samples and monetary compensation in exchange for my participation in this program. All opinions are honest and my own, as always.

Sweet Potato Souffles with Rum Raisin Sauce

Serves 5.

For the souffles:

• 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
• 2 TBS olive oil
• 3 TBS butter plus extra for greasing the ramekins
• 3 TBS flour
• 3/4 c. warm milk
• 1/4 c. Captain Morgan Original Spiced Rum
• 3 egg yolks
• 1/4 c. sugar plus extra for preparing the ramekins
• 6 egg whites
• pinch cream of tartar

1. Preheat the oven to 375F. Toss the sweet potato cubes with the olive oil and place in a single layer on a baking sheet. Bake for 30-40 minutes, until very tender and almost falling apart. Stir the sweet potatoes once after 20 minutes. While still warm, add the sweet potato cubes to a blender and puree until smooth. Scrape the puree out of the blender and set aside.
2. Adjust the oven temperature to 350F. Butter five 6-oz. souffle dishes or ramekins, then sprinkle a bit of sugar into each. Tap the sugar around the edges of the dish, tapping out any excess. Set the prepared dishes aside.
3. In a wide frying pan, melt the butter over medium heat. Whisk in the flour, and cook for 2-3 minutes, until the mixture is a pale yellow and smells nutty. Add 1/4 c. of the warm milk to the roux and whisk until smooth, then slowly whisk in the remaining warm milk. Cook over medium-low heat until thick and smooth, about 1-2 minutes, then remove from the heat. Whisk in the rum, and let cool slightly.
4. Beat the egg yolks and the sugar together until thick and pale yellow. Quickly whisk into the roux, taking care that the roux is not hot enough to scramble the eggs. Then, whisk in 3/4 c. of the sweet potato puree, adding 1/4 c. at a time. When the mixture is smooth and evenly colored, set aside.
5. In a large, clean bowl, beat the egg whites until frothy. Sprinkle the cream of tartar over the top, and then beat until the egg whites are shiny and hold a stiff peak. Fold the sweet potato mixture gently into the egg whites until they are just combined. Spoon the souffle mixture carefully into the prepared dishes, filling them just shy of the brim. Place the ramekins in a larger baking dish, and fill the baking dish with hot water so that it reaches halfway up the sides of the souffle dishes. Bake for 25-30 minutes, until souffles are puffed up and set in the middle. Remove and serve immediately with the warm rum raisin sauce.

For the sauce:

• 1/2 c. Captain Morgan Black Spiced Rum
• 1/2 c. raisins
• 1/2 c. sugar
• 1/2 c. cream

1. Place the rum and the raisins in a small saucepan. Heat over low heat until the rum just begins to steam, then immediately remove from heat and set aside. Let sit for at least 10 minutes to allow the raisins to plump up.
2. Pour the sugar into the bottom of a heavy-bottomed saucepan in an even layer. Place over medium heat, and melt sugar, whisking frequently. As you whisk, the sugar will clump up, but once melted, all the clumps should dissolve. As soon as all the sugar is melted, stop whisking but swirl slightly. Watch the sugar closely as it begins to darken. As soon as it reaches a golden caramel color, add the heavy cream all at once. Be careful, the caramel will bubble violently when you do this. Whisk until the mixture is even. Now add the rum and raisins all at once, again, being careful to avoid the bubbling up, and whisking until the mixture is even. As soon as the mixture is smooth and consistent. Remove from the heat and let cool slightly. Sauce should be served warm.

Cranberry-Ginger Sparkling Rum Cider

Serves 4.

• 3/4 c. sugar
• 3/4 c. water
• 1 1/2 c. fresh cranberries, rinsed (remove any squished/deflated berries)
• 1-inch piece of ginger, peeled and sliced thinly
• 6 oz. Captain Morgan Black Spiced rum
• ice cubes
• 2 c. sparkling cider (alcoholic)
• sugared cranberries, for garnish

1. Add the sugar and water to a medium saucepan and place over medium heat. Stir until the sugar dissolves, then add the cranberries and ginger. Simmer the mixture until thick and syrupy, about 15 minutes. Stir occasionally to prevent the cranberries from foaming up, pressing the cranberries against the side of the pan to pop them.
2. Pour the cranberry mixture through a fine-mesh sieve and strain the liquid into a medium bowl. Press gently on the cranberries to extract more juice, but be warned that if you press too hard you may end up with more of a jelly than a syrup (still delicious!). Refrigerate the syrup until cold; save the berries for another use.
3. Add 1 to 2 TBS of the cranberry syrup to each of 4 glasses, then add 1 1/2 oz. (1 shot) of rum to each glass. Stir vigorously to mix. Add a few ice cubes to each glass, then top off with 1/2 c. of sparkling cider. Garnish with sugared cranberries and serve immediately.

The post Captain’s Table Thanksgiving // Sweet Potato Souffles with Rum Raisin Sauce + Cranberry-Ginger Sparkling Rum Cider appeared first on Katie at the Kitchen Door.

I’m excited to announce that for the next few months, I’ll be participating in the Captain’s Table Challenge that Captain Morgan is running this holiday season. Along with 14 other food bloggers, I’ll be creating six recipes – three cocktails and three sweet or savory dishes – using Captain Morgan. The first official recipes will be coming at you later this week, just in time for Thanksgiving, and then later on there will be some Christmas treats, and something snacky and craveable for the Superbowl. Hugh Acheson, of Georgian restaurant and F&W Best New Chef fame, will be judging the challenge, picking a winner for each holiday, and an overall winner at the end of the program. I’m looking forward to getting creative with rum, and also taste-testing everything –  because a little extra rum in the cold winter months never hurt anyone.

Besides free rum for me and a lot of rum-based recipes for you, there’s another great aspect to this program – every time the #CaptainsTable hashtag is used on social media this season, Captain Morgan will donate $1 to Why Hunger. So break out your rum, get cooking/mixing, and share your recipes and entertaining tips using the hashtag, because drinking is even better when you’re drinking for a cause.

Since I know you guys mostly come here for the food, I didn’t want to leave you hanging with no recipe today, so I have a bit of a bonus recipe for you. Trevor and I were both feeling a little rundown this weekend, although we did manage to put in a respectable showing on the dance floor at our coworkers’ wedding Saturday night. Come Sunday, all I wanted to do was lie on the couch and avoid going out into the “feels like 4°F” weather.  While I was laying there, bundled up and half-asleep at 4 in the afternoon, Trevor sat down next to me with a steaming cup of sweet, herbal rum. He’d been toying with the idea of a sage-based rum cocktail all weekend, and I’d been kind of a hard sell, but one sip of the drink changed my mind. Hot, soothing, sweet from the honey and rum, but balanced by the meyer lemon and sage, it really did make me feel better. This is probably completely a placebo effect, but my mom was always a proponent of hot toddies (just a teeny splash of whiskey) when we were sick, and who am I to argue with my mother’s wisdom? Side note: is Trevor not the best boyfriend of all time? I’m pretty sure he is.

Disclaimer: This post is sponsored by Captain Morgan, who provided me with product samples and monetary compensation in exchange for my participation in this program. All opinions are honest and my own, as always.

Meyer Lemon and Sage Hot Toddy

Serves 1.

• 1 TBS honey
• 1/2 c. water
• 4 sage leaves, washed
• 1 small meyer lemon
• 1 1/2 oz. Captain Morgan Original Spiced Rum

1. Add the honey, water, and sage leaves to a small saucepan. Heat over medium-low heat until sage is fragrant and honey is dissolved, about 4-5 minutes. Stir occasionally to prevent the syrup from foaming up, and do not let it come above a gentle simmer. Remove from the heat, remove and discard the sage leaves, and pour the syrup into a pre-warmed glass.
2. Cut the lemon in half, and squeeze 1-2 tsp of juice into the glass. Cut a slice of the remaining lemon for garnish. Add the rum and stir to combine. Serve immediately.

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