The bar menu at Portland restaurant Ned Ludd is full of drinks that hint at bar manager Jeremy Wilson’s devotion to amari and other bittersweet liqueurs. Our favorite concoction features Becherovka, a traditional Czech liqueur with a pleasant bitterness and a spicy, herbal flavor. To it he adds rum, homemade honey-ginger syrup infused with cardamom and cinnamon, bitters, lime juice, and a splash of soda water. The resulting drink is simultaneously warming and refreshing—the perfect accompaniment to a chilly fall evening.
For the Honey-Ginger Syrup
- 1⁄2 cup honey
- 2 cardamom pods
- 1 stick cinnamon
- 1 lemon peel
- 1 (½”) piece ginger, peeled and thinly sliced
For the Cocktail
- 1 1⁄2 oz. Becherovka
- 1⁄2 oz. rum, preferably Flor De Caña Extra Seco
- 1⁄2 oz. fresh lime juice
- 1⁄2 oz. honey-ginger syrup
- 1 dash Angostura bitters
- 1 dash Fee Bros. Old Fashioned Bitters
- Soda water, to top
- Lemon peel, for garnish
- Make the syrup: Combine honey and ½ cup water in a 1-qt. saucepan over high heat; boil, then remove from heat. Add remaining ingredients and let sit for 30 minutes. Strain, and chill until ready to use.
- Make the cocktail: Combine Becherovka, rum, lime juice, syrup, and bitters in a cocktail shaker filled with ice; shake vigorously and strain into a rocks glass filled with ice. Top with soda water and garnish with lemon peel.