Ingredients

serves 4

　　4 tablespoons Ginger Simple Syrup (recipe follows)

　　1 cup dark rum

　　4 cinnamon sticks

　　4 cups boiling water

　　4 tablespoons Ginger Butter (recipe follows)

　　

Ginger Simple Syrup

4 ounces fresh ginger, thinly sliced

　　1/2 cup water

　　1/2 cup granulated sugar

　　(makes 3/4 cup)

　　

Ginger Butter

3 pieces crystallized ginger, finely chopped (about 2 tablespoons)

　　1/2 teaspoon ground cinnamon

　　Pinch of ground cloves

　　Pinch of freshly grated nutmeg

　　1/2 cup (1 stick) unsalted butter, room temperature

　　(serves 8)

　　

Step 1

Divide the simple syrup among 4 heatproof glasses or mugs; add 1/4 cup rum, 1 cinnamon stick, and 1 cup boiling water to each. Stir well.

　　

Step 2

Top each serving with 1 tablespoon ginger butter. Serve immediately.

　　

Ginger Simple Syrup

Step 3

In a small saucepan, bring all ingredients to a boil over medium heat. Cook 2 minutes. Strain the mixture through a sieve, discarding ginger. Store in an airtight container in the refrigerator up to 1 week.

　　

Ginger Butter

Step 4

In a small bowl, stir ingredients with a fork until thoroughly combined. Shape into a log by rolling in parchment paper or plastic wrap. Chill until firm, about 1 hour, before slicing into eight rounds.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.