I tried Crown Royal Cask recently. Nice stuff. It was on sale, so I figured I'd give it a try. Very smooth.

OK, I solved the "why isn't there a name for a margerita made with rum ?" mystery. If you make a Margerita with rum and add a bit of sweet stuff it's called a Mai Tai...

... and it's a bit too sweet

I found a unique bottle of, well not real sure what to call it. But it was good enough to revive this thread to recommend it. If you like ginger, you'll like this stuff....

http://www.artintheage.com/spirits-landing/snap/

I have not tried their other liquors yet, but plan to.

Got to experimenting again… Came up with a drink worth sharing, it’s pretty damn good.

Two parts Bourbon (I used Maker’s Mark)
One part Ginger and lemon simple syrup.
One part Ginger Beer
Fresh Mint

You’ll need to make the syrup. 2 cups sugar, 2 cups water, four stocks of lemon grass (make sure you smack the stalks with a cleaver or something to break them up a bit), two tablespoons or thereabouts of diced ginger root. Bring to a boil, then simmer covered for about half an hour. Remove lemon grass and strain. Let cool.

Muddle five or six mint leaves in a glass with ice. Don’t muddle too much, just enough. Add the bourbon, syrup and ginger beer. Shake with ice. Strain into an ice filled glass or into a martini glass. Roll another mint leave around in the palm of your hand to release its smell/flavor and drop it into the glass.

Very crisp and refreshing. You may want to play with the ratios a bit to your taste. Be careful, two of us killed a whole bottle of bourbon in about three hours and didn’t even realize it, till it was too late. Regretting doing that the next morning.

Looks great, Mike. What kind of ginger beer? Isn't it pretty sweet?

Not homemade.

I use Reeds. It's as sweet as you want it really. Just play with the ratios. The syrup goes a long way....

Find some Bundaberg from Australia - Costco carries it, so does Cost Plus.

That does look good.

We ran across a margarita variant called an Alcatraz at the Cuchon Butcher Cuchon Butcher in New Orleans;

Tequilla
Fresh lime juice
Steen's Cane syrup
Triple Sec or Grand Marnier (optional)

Interesting sweetness for the cane syrup...

Is it just me or do instructions to

"whack your stalk"
but
"do not muddle too much"

seem contradictory to you?