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Category Archives: rum
September 8, 2012Posted by on
After a break from posting for a while, due in part to not having easy access to the internet and taking a few weekends out of town I thought that a falernum recipe that I quite enjoy would be in good order. Falernum is a tiki-ish cordial from the Caribbean that can be consumed on its own over rocks or mixed into a variety of other libations, from lemonade to whisk(e)y drinks:
- peel of 4 limes, with as little pith as possible
- 10 oz aged rum (I used Chairman’s Reserve)
- .5 oz amaretto
- 60 cloves
- 1 teaspoon of nutmeg
- 1 cup sliced ginger
- .75 cups demerara sugar
- 3 oz boiling water
Mix the first six ingredients and let soak for at least one day, preferably 2 or more, make a rich syrup out of the sugar and water, strain rum mixture and add syrup, use this in a 4:3 ratio with fresh lime juice. I left the lime juice out of the recipe for the purpose of storing this long term, so that it wouldn’t risk rotting or souring at room temperature. You can mix the whole of your batch with lime juice in the beginning for ease of drink making if you want, just be sure to store it in the refrigerator.
June 23, 2012Posted by on
Here’s another strong but easy drinking one for summertime. This is a variation on a light rum old fashioned with the addition of some other liquors for some more layers of flavor:
- 2 oz light rum
- .5 oz cognac
- .25 oz mint syrup
- 2 dashes orange bitters
- 1 dash old fashioned bitters
- splash green Chartreuse
- 1 lime wedge
Muddle the rum, cognac, and lime wedge, add the syrup and orange bitters. Wash a chilled coupe or cocktail glass in the Chartreuse, stir mixture over ice and strain, float a lime wheel on top and dash the old fashioned bitters on the wheel. If this is too strong or you want a highball feel free to put this on the rocks with some tonic, the base still shines through with a lot of character.
I’ve played with this a decent amount using both Remy Martin VSOP and Hennessy VS, peppermint syrup and chocolate mint syrup, Regan’s and Angostura orange bitters, and Fee Brother’s and Angostura old fashioned bitters, and both Chartreuses. My preference so far is with Hennessy, peppermint syrup, Angostura bitters for both kinds, and green Chartreuse. This makes for the most aromatic and layered cocktail in my opinion.
January 25, 2012Posted by on
The original name for this one is much better, but I am loth to publish it for the whole world to see. If you stop by Ted’s Bulletin on a night that I’m behind the bar, and ask me really nicely, I’ll tell you:
- 1.5 spiced rum
- .75 white port
- .5 Aperol
- .5 dry vermouth
Shake, strain, and serve up with an optional twist. I made this as a way to try to push some of both our white port and our Aperol and thought at first that this wouldn’t really be an appropriate winter-time drink. I was wrong though, right behind the orange is a strong hit of vanilla on the palate, and an herbaceous bitter comes through about 5 seconds after taking a sip, which doesn’t linger too long at all. This would be a good cocktail hour drink before a heavy, creamy meal, but would also pair well with a dark chocolate cake at the other end of dining.
December 7, 2011Posted by on
A while back I decided that I wanted to make some fall and winter bitters so that i could have some more cocktail options. I wanted to make a general aromatic base that I could portion off and work with in sections:
- 750ml Bacardi 151
- 10 whole cloves
- 2 tablespoons Bitter leaf
- 1 tablespoons, 3 dashes Boldo
- 1 tablespoons, 3 dashes Chincona Bark
- 6 tablespoons Uña de Gato
- 1.5 teaspoons Rue
I soaked the cloves in the bottle for 2 weeks, at which point I could smell a hint of them, then I had my chef make a series of strong teas out of each of the herbs and reduce it from a quart and a half to between 1 and 2 cups each. Then came the fun part, I started mixing the herb teas into the rum drop by drop until I reached a bitter, exotically aromatic, but still light concoction. For ease I converted the drops to spoons and dashes with one drop being a fifth of a milliliter and a dash being 4 drops.
This is a good start to some house made bitters and can be used for a lighter Sazerac, Old Fashioned, Manhattan, or anything that calls for aromatic bitters. Stay tuned for the addition of some butternut squash to the recipe.
November 30, 2011Posted by on
This here is a variation of the The Mother-in-Law, inasmuch as it uses citrus, bitter orange liqueur, and Chartreuse. This concoction is a bit lighter and more easy going though, as it can be served on the rocks or punch style if you prefer:
- 1.5 oz white rum
- .75 Cointreau
- .5 Green Chartreuse
- .5 Lemon juice
- .25 Aperol (or Campari if Aperol isn’t available)
Build in ice filled shaker, shake, and strain into chilled cocktail glass, float a lemon wheel on top (or pour into old fashioned glass and garnish with lemon wedge, a sprig of your favorite aromatic herb, or a few brandied cherries).
Drinking this is like having a tart lemonade in an herb garden and it goes quite well with fish and lighter fried foods. It’s also easy to batch this up to make enough for a punch bowl or a picnic. I am also going to try making this without the rum and using it either as a marinade for fish or as the base of a lemon caper sauce.
September 6, 2011Posted by on
A little while ago I was reading Cask Strength and there was a call to re-educate bartenders in regards to one of the simplest drinks around, the daiquiri: a measure of rum, some lime juice, and a dash of sugar. With cachaça its a caipirinha, with tequila, a margarita, gin or vodka produces a gimlet. There’s a reason so many cultures and liquors have this combination, its simple and refreshing. I took the challenge and went to my local bars trying to find a daiquiri that was well made by a competent tender, the pickings were slim. I had to explain the drink to so many different barkeeps and also let them know that if their ‘blender is broken’ (which is a favorite saying of our ilk) that they didn’t, in fact, need a blender.
In my wanderings I figured that I should figure out a fresh take on this gem of a classic:
- 1.5 gold or dark rum
- .75 ginger coriander syrup
- juice of half a lime
Build in a shaker and strain to serve up or toss in a double rocks glass, I prefer to keep the lime shell in mine, but that really gets down to personal preference.
A note on the rum, I am not a fan of Bacardi, but at the bar I was told to sell through a bottle of Bacardi Oakheart that we had on hand. This is a spiced rum aged in charred white oak barrels that belongs on the lower end of any liquor shelf, maybe even on the rail. It did work really well for this drink though, and people drank it up like there was no tomorrow. The peak of my enjoyment of this drink though, was at home where I was able to use some Santiago de Cuba 11 Super 11 Year Old. I was lucky enough to have one of my regulars give me enough of this to sip a few neat and mix a couple of these after they returned from a trip to the islands. All told, this will work well with just about any gold or dark rum, even a spiced one. If you really want to enjoy it you ought to use a higher shelf rum, because its worth it during these last few weeks of summer.