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The End cocktail. (Photo courtesy of Montauk Yacht Club)

Yeah, okay, it is the end. Even with the awesome warm weather this past week allowing a temporary moment of “la-la-la summer’s not over!” we know where we’re at. But that’s good enough reason to yo-ho-ho yourself into this yet-another rainy weekend. We’ll allow it.

But isn’t that thing about rum? Sure, it brings to mind tropical climes and sunny spots, but it was also deemed a necessary staple of rations for British sailors by the Royal British Navy when out to stormy sea. And who’s going to argue with the Royal British Navy? Not us.

This weekend Montauk Yacht Club and Mount Gay Rum are hosting “Sea to Seat,” a sustainable seafood dinner at Showfish al Fresco to celebrate the preservation of our local waters on Saturday, October 7 from 6 to 8 p.m. — certainly something to raise your glass to. Nab your tickets here, but if you can’t make it out to The End, you can sip it with their recipe below. Cheers, friends!

Montauk Yacht Club’s The End

Prep Time 1 hour
Serves 1 cocktail


  • 2 oz Mount Gay Silver rum
  • 1 oz ginger lime syrup
  • 2 oz fresh cucumber juice

For the ginger-lime syrup

  • 1 cup sugar
  • 1 cup fresh lime juice
  • 4 tbsp fresh grated ginger


  • Pour all ingredients into an ice-filled shaker.
  • Shake well until thoroughly chilled and a little frothy, about 10 to 15 seconds.
  • Strain into a coupe glass.

For the ginger-lime syrup

  • In a small saucepan, combine the sugar, lime juice and grated ginger.
  • Simmer over medium-high heat, until sugar dissolved and ginger is fragrant, about 15 minutes.
  • Allow to cool. Refrigerate for up to a week in a sealed glass container.