INGREDIENTS

1½ ounces Rhum Clement White Rum
¾ ounce Rhum Clement Creole Shrubb
¾ ounce simple syrup
¾ ounce fresh lime juice
¾ ounce fresh ginger beer
½ pint fresh ripe blackberries
A few drops aceto balsamico
Mint sprig

METHOD

Place rums, simple syrup, lime juice and ginger beer in a shaker (if using bottled ginger beer, wait until after shaking to add ginger beer). Add ice, and shake to chill. Strain mixture over fresh ice in a tall, slim Collins glass. Puree blackberries and balsamico in a Vita-Mix® BarBoss® and pass through a fine mesh strainer. Add a spoonful of puree to the top of drink, and stir the top very lightly to slightly disperse color. The drink should be a gradiated color dark on top to light on the bottom. Garnish with long mint sprig.