Sweet and crisp with just the right bite, this refreshing, Caribbean take on the Moscow Mule uses Maker’s Mark® for added depth. Perfect for those warmer days, but great any time of year.

Glassware: White wine glass (tapered)

Ingredients

• 1 Oz Maker’s Mark
• 2 Oz Soursop Nectar
• 1/2 Oz Thyme-Scotch Bonnet Simple Syrup
• 1/2 Oz Lemon Juice
• Barrits or DG Jamaican Ginger Beer preferably

Assemble thyme around the glass. Add all ingredients to shaker with ice. Shake. Add edible flower small square ice cubes to glass. Pour cocktail into glass & top with Ginger Beer & blue float.

Thyme-Scotch Bonnet Simple Syrup

• 1 piloncillo cone
• 8 ounces of waters
• 2 very small slivers of scotch bonnet (seeds removed)
• 4 sprigs of thyme

Simmer piloncillo cone in water. I double bagged piloncillo in a ziplock bag and broke it apart on a hard surface outside. One nice throw, lol. It makes it melt faster.

Add thyme and scotch bonnet. Bring to a slow boil. Cut off & let cool. Remove Scotch Bonnet. Let thyme and sugar infuse for 30 minutes. Remove thyme. Pour syrup into air tight container and refrigerate. It can last one month.

Garnish: For garnish with remaining piloncillo syrup, simmer lemon slices (in one layer) on low for 30 minutes making sure they are coated. Let dry. Garnish with candied lemon slice and 2 sprigs of thyme.

To add a Nipsey blue floater, use Blue Curaçao and pour slowly over the back of a spoon.