The Night Marcher

• 2 1/2 ounces (5 tablespoons) aged white Martinique rum
• 1/2 ounce (1 tablespoon) Lemon Hart 151-proof Demerara rum
• 1/2 ounce green Chartreuse
• 3/4 ounce (1 1/2 tablespoons) lime juice
• 3/4 ounce Demerara simple syrup (see note)
• 2 dashes Angostura bitters
• 18 teaspoon Mexican hot sauce
• 1 1/2 ounces (3 tablespoons) ginger beer
• 1 slice fresh ginger (for garnish)
• Lime wedge (for garnish)

1. Measure all ingredients except garnishes into a 12-ounce glass.
2. Fill halfway with crushed ice.
3. Insert a long spoon into the ice, hold the handle between your palms, and gently rub your palms together, back and forth, to swizzle the drink.
4. Top glass with more crushed ice and swizzle again.
5. Garnish with the ginger slice and the lime wedge.

aged, lemon, green chartreuse, lime juice, simple syrup, bitters, hot sauce, ginger beer, ginger

Taken from cooking.nytimes.com/recipes/1012909 (may not work)