Orange peel

Ginger sugar (seal 6 ounces Wholesome Sweeteners’ Organic Turbinado Sugar with 1 ounce fresh ginger root in a jar for a week; shake the jar every day)

2 ounces white Haitian rum

½ ounce Cointreau

Swipe the orange peel on the rim of a cocktail glass; press the wet rim down into a shallow dish of the ginger sugar to “frost” the rim.

Combine the remaining ingredients in a shaker with ice; shake and strain into the glass to the rim.  Garnish with peel.