santiago squall

2 oz House Aged Rum Blend (*)
1/2 oz Lime Juice
1/2 oz Demerara Syrup
6 leaf Mint

Shake with ice, strain into a Collins glass, and add 1 oz Gosling's Ginger Beer. Top with crushed ice, add a straw, and garnish with 2 dash Angostura Bitters and a mint sprig.
(*) A solera mix that was mostly El Dorado 5 Year, Clement Rhum 3 Year, and Bacardi 8 Year.
The drink that Andrea asked bartender Sam Cronin for at Ames Street Deli was the Santiago Squall. Sam described how it was the house cross of an Old Cuban with a Dark & Stormy. Once prepared, it shared a mint aroma accented by Angostura Bitters' spice that gave way to a lightly carbonated caramel and lime sip. Next, rum, mint, and ginger pleasantly filled the swallow.