- 1 1/2 oz rum
- 2 oz tart cherry juice
- 1/2 oz orgeat
- 2 dashes peychaud's bitters
- 2 sprigs of fresh thyme chopped
- ginger beer
- pickled cherry and thyme for garnish
Add rum, cherry juice, orgeat, bitters, and thyme to tin with ice and close; shake. Use hawthorne strainer and strain into mesh strainer (to catch any pieces of thyme) over ice filled highball glass. Top with ginger beer. Garnish with pickled cherry and thyme sprig.
This cocktail works well batched in large amounts as a punch. For batching: multiply recipe according to number of drinks desired. Build cocktail with all ingredients in punch bowl; except float whole sprigs of thyme instead of chopped. If possible, chill punch bowl using large ice made using a bundt pan as an ice mold. The punch ice can be made decorative by adding sprigs of thyme and cherries before freezing.