The East Wind combines Caribbean rum with the sharp, fresh aromas of Asia. Ginger, lime and a hint of sugar meet the spice of a good white rum – a drink that bridges the gap between tiki culture and modern Asian-fusion bars. Refreshing, lightly spicy and perfect for those who like things uncomplicated.
And here’s what you need for the East Wind
5 cl white Rum
2.5 cl fresh lime juice
2 cl ginger syrup
1.5 cl Cointreau
2 thin slices of fresh ginger
This is what matters
The East Wind lives on the ginger syrup – and it should be homemade. Slice ginger thinly, briefly boil with equal parts sugar and water, then let it steep for 20 minutes. This delivers a spiciness that no store-bought syrup can match. Important: double strain. Ginger fibres in the drink are unpleasant and disrupt the silky texture. If you prefer it even spicier, you can leave a slice of ginger in the shaker longer – but be careful, the spiciness increases exponentially.
Variations
- East Wind Sour — Shake with 1.5 cl egg white for a creamy texture and milder spiciness.
- West Wind — With Tequila Blanco instead of rum and a hint of agave syrup – the Mexican answer to the classic.
- East Wind Fizz — Build in a tumbler on ice and top with 3 cl soda water – longer, lighter, more refreshing.
Frequently asked questions
Which rum works best?
A dry white rum like Havana Club 3 or Plantation 3 Stars. Too much sweetness disrupts the balance between ginger and lime.
Can I use ready-made ginger syrup?
Yes, but most are too sweet and too mild. If so, use a ginger syrup from Monin or Giffard – and reduce the amount by 0.5 cl.
Why double strain?
Otherwise, ginger fibres will settle in the drink and continue to steep. Fine straining ensures a clear, silky texture without disturbing particles.
Can I use lemon instead of lime?
Yes, but it’s not the same. Lime has more punch and suits the ginger spiciness better. Lemon makes the drink rounder, but also less distinctive.
