Signature Drink & Eat

• 2 oz. spiced rum
• ½ oz. ginger liqueur, such as Domaine de Canton
• ½ oz. rich simple syrup (two parts sugar dissolved in one part water)
• ¾ oz. freshly squeezed lime juice
• Sparkling wine

Combine all the ingredients in a cocktail shaker and shake until cold. Pour into a highball glass with a few cubes of ice, and top off with cava, prosecco, crémant de Bourgogne, or another sparkling wine.

• 1¼ cups rolled oats, divided
• ¾ c whole wheat flour
• ¼ cup buckwheat or rye flour
• 1 teaspoon baking powder
• ¼ cup dark brown sugar
• ½ tablespoon powdered ginger
• 6 oz butter (unsalted, of course), cut into pieces
• ¼ cup sour cream

Preheat the oven to 350 °F.

Combine 1 cup of the oats and the rest of the dry ingredients (everything but the butter and sour cream) in a food processor. Pulse to blend, but don’t process so much that the oats become oat flour.

Add the butter and pulse until the dough is crumbly (roughly the texture of sand) and no chunks of butter are visible.

Put the dough in another bowl. Add the sour cream and the remaining quarter cup of whole oats, and knead the dough until it’s a homogenous ball. Cover the bowl with plastic and chill in the refrigerator for about 30 minutes.

Dust a surface with flour and roll out the dough out to ¼-inch thick (get the thickness to be as uniform as possible). Dock it—that is, make tiny holes all over the surface of the dough without piercing the dough the whole way through—with a fork. Cut the dough into crackers using whatever shape you like. It is fun to go “rustic” and cut them freeform with a paring knife, but a cookie or biscuit cutter works well, too. Using a thin metal spatula, carefully move the cut crackers onto a few baking sheets lined with parchment or silicone mats.

Bake the crackers until everything’s happy and evenly dark brown, somewhere in the neighborhood of 10 to 15 minutes (this seriously depends on how hot your oven runs and how close to ¼-inch you rolled the dough out).
When done, cool the crackers completely. And serve with copious amounts of blue cheese and fig jam. And pickled ginger if you got it.