Ginger Rye Mikado
Inside the Porthole:
- 1 medium sized ginger root, peeled and julienned
Liquid to be added:
- 1 lime, peeled and juiced
- 1 1/4 oz (35g) maple syrup
- 10 oz (285g) rye whiskey
Wash lime and peel it with a vegetable peeler. Remove pith from lime peel and cut into 3/16” wide strips.
Juice the peeled lime and strain the juice.
Stir liquid ingredients together.
Arrange ginger and lime peel in the porthole into a random pattern, lightly packing the Porthole cavity.
Close the Porthole and check for a good seal.
Transfer liquid mix into the assembled Porthole through the spout.
Allow infusion to settle for a few minutes before inserting a stopper.
Infuse for a minimum of 30 minutes up to 6 hours.
Enjoy straight up, over ice or with a dash of soda.