Cocktail & Other Recipes By Spirit Rum Cocktails

Seersucker

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Liquor.com
Liquor.com

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Updated 09/28/21
Seersucker cocktail
Image:

Liquor.com / Tim Nusog

If you’re looking for a bright, juicy and sweet summertime cocktail, the Seerseeker might fit the bill perfectly. This rum-based cocktail comes from New York City bartender Brian Miller, and is perfect for sipping on a hot day. It’s also a relative breeze to build, as making the cinnamon simple syrup is the only real labor involved.

Miller makes this recipe with Flor de Caña white rum, an affordable and solid white rum from Nicaragua. However, it’s not essential for the drink, and another high quality white rum could fill in, instead. For clarity and balance you should stick with a clear rum rather than an aged one.

You’ll want to make this drink in summertime, not just because it’s a refreshing drink perfect for a hot day, but also because that’s when strawberries will be the ripest and sweetest. The Seersucker starts with a muddled strawberry before it gets a half-ounce of cinnamon syrup, but you may need to adjust the sugar levels depending on the quality of the berry.

In any case, the cinnamon simple syrup adds warmth to balance the cocktail. Once you’ve made it for the Seersucker you can implement the syrup in other drinks, too. Use it to add some additional warmth to your favorite Old Fashioned, spice up a Hot Toddy, give an autumnal touch to a Whiskey Sour or make drinks like the Fall from the Tree.

Ingredients

  • 1 strawberry
  • 2 ounces Flor de Caña white rum
  • 1/2 ounce cinnamon bark syrup*
  • 1 ounce lemon juice, freshly squeezed
  • Garnish: strawberry

Steps

  1. In a shaker, muddle the strawberry.

  2. Add the white rum, lemon juice and cinnamon bark syrup and fill with ice. Shake until well-chilled.

  3. Double-strain into a pilsner glass filled with crushed ice.

  4. Garnish with an additional strawberry.

*Cinnamon bark syrup: Combine 1 cup water, 1 cup sugar and 3 cinnamon stick, broken into pieces into a small saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to low and simmer for 5 minutes. Strain, and refrigerate until needed.