TRAIN TO New Orleans I call this month’s cocktail the “Train to New Orleans” because I accidently made this drink at home one day just a few hours before I left for work. I had some ginger-infused 10 Cane rum in the fridge, so I mixed up some fresh orange, lemon zest, and cucumber, and had a drink. It was fantastic and as I rode the train to work from Brooklyn to Astoria, I imagined I was on a train to New Orleans – the weather was hot and the rum from the drink left a sweet taste. It was perfect. This is perhaps our most popular cocktail in the spring and summer because it is so fresh, so full of flavor, and so smooth. I recommend making this at home for your friends, or just make a pitcher and relax on a beautiful afternoon. Sasha is the owner of Bear Restaurant in Long Island City and in March started writing a monthly column for the LIC Courier and bringing one-of-akind cocktail recipes right to your fingertips. Sasha’s first book “Rarely Known” was published in 2014 by Element Press and is available on Amazon. ■MIXING IT UP SASHA POGREBINSKY Ingredients Ginger-infused white rum (preferably 10 Cane) Fresh ginger 1 orange 1 lime Sparkling water 1 cucumber Infusion Process - The infusion process for this drink is quite simple – get a nice bottle of white rum. I prefer 10 Cane, but you can use Bacardi. If you use a well white rum, put the infusion in a dark cold place for at least one month. - Buy a small piece of fresh ginger and chop into thick five to seven slices – leave the bark on the ginger because it also has important flavors and looks beautiful in the bottle. - Get a jar or can that is airtight, throw the five to six slices of ginger in, pour the rum and seal it. I also recommend covering Saran Wrap around it several times, and using a string or rubber band to tie around it. Don’t forget to label it with the following: 1. Ingredients and 2. Date of infusion. - If it is high-quality rum let stand between three weeks and three months, if low-quality let stand between three and five months. Prep 1. Crush some ice – about a full glass of ice 2. Pour the crushed ice into a glass 3. Pour about 3 oz of gingerinfused rum into glass 4. Squeeze half of an orange into the drink 5. Top off with sparkling water (like Perrier) 6. Decorate with a piece of fresh ginger and a thin full round of an orange 7. Zest with a fresh lime 8. Decorate with a slice of fresh cucumber and Serve! Photos by Marielle Solan
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