Recipe: Thunderhead

For pure visual delight, the fresh ginger leaves a bright yellow foam atop the impenetrable concoction, with just enough of a greenish tint to suggest the most foreboding of storm clouds — hence, its name.

The Thunderhead

• 2 ounces Blackstrap Rum
• 1 ounce fresh lime juice
• 3/4-ounce simple syrup
• 2 teaspoons fresh ginger juice*

Directions

Shake till frothy, then pour into a rocks glass. Top with a splash of soda or, if you have one that's really up to the task, then with ginger beer. Garnish with a generous lime wedge, and consume intrepidly, as a swashbuckler might.

*A note on the juicing of ginger: if you don't own a heavy duty electric juicer, something along the lines of a Breville juice fountain or a Jack Lalanne power juicer, you may find yourself with a rather challenging task. Ginger, like many roots, is quite dense and fibrous, and doesn't yield its precious essences easily. If you have no choice but to juice the ginger manually, then let me suggest grating it finely enough to produce a pulp (the indispensable microplane works well for this purpose), and then wringing the juice from the pulp through cheesecloth.

 This recipe was written by Clive Watson and originally posted on AnnArbor.com on June 20, 2011.