We named this cocktail after my memoir. It’s got a lot of flavor, and just a little hint of spice
Total time: 5 minutes
2 sprigs mint
¾ ounce honey syrup (below)
¾ ounce Homemade Ginger Beer
¾ ounce pineapple juice
½ ounce fresh lime juice
1½ ounces vodka
1 mint leaf
2 cups peeled and powdered ginger (use the food processor)
4 cups light brown sugar
Juice of 2 limes
5 Thai bird chiles
Make the honey syrup: Bring equal parts of honey and water to a simmer. Cool it down and pour it into a bottle. It will keep for months in the refrigerator.
Make the homemade ginger beer: Pour 2 quarts water into a large saucepan. Add the powdered ginger, light brown sugar, lime juice, and Thai bird chiles. Bring to a boil, then strain through a fine strainer lined with several layers of cheesecloth. Pour into bottles and refrigerate. This makes 2 quarts and will keep for about 1 week.
Rub the mint sprigs between your palms and drop them into an old-fashioned glass.
To a cocktail shaker, add the honey syrup, ginger beer, pineapple juice, lime juice, and vodka. Fill with ice and shake.
Pour the drink into the old-fashioned glass and garnish with the mint leaf.