This copper-cupped cocktail will bring out your inner pirate with a mix of Jamaican rum, sloe gin and the spiciest of Blenheim ginger ale lineup—the red-capped bottle.
1 1/2 oz. Smith & Cross navy-strength rum
1/4 oz. sloe gin
1/2 oz. fresh lime juice
Blenheim hot ginger ale
Glass: copper mug
Garnish: skewered slice of orange, candied ginger, lime and cherry
In a crushed ice-packed copper mug, combine all ingredients, except ginger ale. Add extra crushed ice to the top, if necessary, top with ginger ale and garnish.
Brooks Reitz for FIG, Charleston, SC