Turkey Legs

• 1/4 cup honey
• 1 ounce brandy, preferably V.S.O.P.
• 1/2 ounce blackstrap rum, such as Cruzan or Goslings
• 1/2 ounce fresh lime juice
• 3/4 ounce St. Elizabeth Allspice Dram
• Sprig of fresh mint, for garnish
• Dash of Peychauds Bitters

1. Make honey syrup: In a small saucepan, mix the honey with 1/4 cup hot water from the tap.
2. Simmer over low heat, stirring, until integrated.
3. Set aside to cool, about 5 minutes.
4. In a tall glass, combine the brandy, rum, lime juice and Allspice Dram with 1/2 ounce of the honey syrup.
5. (Remaining syrup can be refrigerated for up to 1 week.)
6. Half-fill glass with crushed ice and stir with a bar spoon or chopstick until the outside of the glass begins to frost.
7. Add more crushed ice until it forms a small mound above the rim of the glass.
8. Garnish by tucking the mint sprig between the ice and the glass, and insert a straw.
9. Dash bitters over the mound of ice to give the drink a pink hat.

honey, brandy, blackstrap rum, lime juice, mint, bitters

Taken from cooking.nytimes.com/recipes/1015790 (may not work)