Rum Rickie

• 6 ounces dark rum, such as Myers's Original Dark Rum
• 6 ounces Simple Syrup, recipe follows
• 3 ounces ginger juice
• 2 ounces black currant liqueur
• 8 ounces ginger beer
• 4 lime wedges
• 1 cup sugar

1. Combine the rum, Simple Syrup, ginger juice and black currant liqueur in a shaker with ice.
2. Shake until chilled, then strain into high-ball glasses with ice, filling the glasses three-quarters full.
3. Top each glass with some ginger beer and garnish with a lime wedge.
4. Combine the sugar and 1 cup water in a small saucepan and bring to a boil.
5. Cook, stirring, until the sugar dissolves.
6. Remove from the heat and let cool completely.
7. Keep covered in the refrigerator up to 1 month.
8. Yield: 1 1/2 cups

dark rum, simple syrup, ginger juice, black currant, ginger beer, lime wedges, sugar

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/rum-rickie.html (may not work)