Side Pannel
Turkey Legs
Ingredients List
- ¼ cup honey
- 1 ounce brandy, preferably V.S.O.P.
- ½ ounce blackstrap rum, such as Cruzan or Gosling”™s
- ½ ounce fresh lime juice
- ¾ ounce St. Elizabeth Allspice Dram
- Sprig of fresh mint, for garnish
- Dash of Peychaud”™s Bitters
Directions
1. Make honey syrup: In a small saucepan, mix the honey with 1/4 cup hot water from the tap. Simmer over low heat, stirring, until integrated. Set aside to cool, about 5 minutes.
2. In a tall glass, combine the brandy, rum, lime juice and Allspice Dram with 1/2 ounce of the honey syrup. (Remaining syrup can be refrigerated for up to 1 week.) Half-fill glass with crushed ice and stir with a bar spoon or chopstick until the outside of the glass begins to frost. Add more crushed ice until it forms a small mound above the rim of the glass.
3. Garnish by tucking the mint sprig between the ice and the glass, and insert a straw. Dash bitters over the mound of ice to give the drink a pink “hat.”
2. In a tall glass, combine the brandy, rum, lime juice and Allspice Dram with 1/2 ounce of the honey syrup. (Remaining syrup can be refrigerated for up to 1 week.) Half-fill glass with crushed ice and stir with a bar spoon or chopstick until the outside of the glass begins to frost. Add more crushed ice until it forms a small mound above the rim of the glass.
3. Garnish by tucking the mint sprig between the ice and the glass, and insert a straw. Dash bitters over the mound of ice to give the drink a pink “hat.”
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