Tag: rum

3oz Jamaican Rum (appleton 12 year is nice)

0.25oz All Spice Dram

1oz Fresh Lime Juice

0.75oz Demerara Syrup

2 dashes Angostura Bitters

Semi-Crushed Ice – best (and most enjoyable!) method is using a Lewis Bag and Mallet to create the ice, starting with standard cubes

June 29, 2024July 2, 2024

Add all ingredients to a stainless steel cup (comes with blender)

Fill with semi-crushed ice (made with Lewis Bag and Mallet, see above)

Flash blend (4-5 second bursts, 2-3 times)

Open pour into a chilled highball or Zombie glass

Garnish with sprig of Mint (slap it to wake it up first)

No Blender? No Problem!!

Add all ingredients to a cocktail shaker

Fill with semi-crushed ice and shake for 10-12 seconds

Open pour into a chilled highball or Zombie glass

Garnish with sprig of Mint (slap it to wake it up first)

Source: Smugger’s Cove Recipe (also found in their great BOOK)

The Jungle Bird

Campari is a challenging bottle. It’s a divisive bottle. There are those who love it and those who hate it. It is the mother of all Aperitifs, and you will be hard-pressed to find a bottle featuring such bitterness. But in a well-built cocktail, bitter does have a place. Perhaps you’ve poked at the genre with Aperol? Or at the very least mixed your martini with a dry vermouth. That’s a start.

We went looking for an “entry level” cocktail for Campari, and discovered that you can buy a smaller bottle (which isn’t the smart choice if you’re planning to mix with it often, but not a bad idea if you might get 2 ounces out and dump the rest). The Jungle Bird is an approachable campari cocktail. Based in Rum and dominated not by the bitterness, but rather by the Pineapple. The recipe we used from Steve the Bartender calls for 1.5 oz of Pineapple Juice, but we found that to be too fruit forward, so we dropped it back to 1.0 oz. We also made a version pulling back on the Campari to 0.5oz, but again that took the drink out of balance and it was all about Pineapple again.

The recipe below is a good balance of the citrus, the sweet and the bitter. The rum didn’t seem to matter. We used Appleton 12 year, but probably most aged rums will work. Just don’t get creative with Spiced Rum or similar, as the balance is delicate with this “bird”.

Properly built, the citrus will hit first and a slight bitterness will be the finish. If you are Campari curious, this might be the cocktail for you!

Cheers!

1.5oz Aged Rum

0.75oz Campari

1.0oz Pineapple Juice (can is okay)

0.5oz Fresh Lime Juice

0.5oz Simple Syrup

March 15, 2024July 2, 2024

Chill a Lowball Glass

Add all ingredients to a shaking tin

Add ice and shake for 10-12 seconds

Fill prepared glass with fresh ice cubes

Strain cocktail into glass

Garnish with an orange slice and cherry

Source: Steve the Bartender (slightly modified)

The Rattle Skull

We couldn’t have a menu, even a mini-menu, without recognizing our “Runaway Anchor Godfather, Anders Erickson. So we present a cocktail from year ago, but worthy of the season.

Our final St. Patricks Day cocktail features what could arguably be called the “national drink” for the holiday, Guinness. For this drink you’ll be mixing a cocktail in a shaker (there’s lime juice, so no stirring this one), and then pouring it into the glass full of beer.

If you’re using a standard pint glass, you’ll be able to add the entire can of Guinness before topping off with the liquor elements. Make sure not to skip the grated nutmeg, as you want every sip to have that aroma in the mix. Grating actual nutmeg is preferred, but also not as easy to find as the stuff on the spice section of Target. So do what you must, but don’t skip that nutmeg garnish! Cheers!

12oz Guinness (we divert from Ander’s recipe, calling for Founder’s Porter)

1oz Jamaican Rum (we use Mount Gay)

1oz Cognac (or Brandy if you’re in a pinch)

0.75oz Fresh Lime Juice

0.5oz Demerara Syrup

Garnish with grated nutmeg

January 11, 2024July 2, 2024

Pour the beer into a large pint style glass, leaving 1 inch for additional liquor

In a shaking tin, add the remaining ingredients

Add ice and shake for 10 seconds

Strain (or double strain if you hate ice chips like me) into the prepared beer glass

Once the foam as settled, grate nutmeg on the top, generously!

Source: Ander Erickson Rattle Skull Recipe

Twelve Mile Limit (VR-Enabled)

This was a very popular cocktail during the Summer months. Make sure to make your own Grenadine (it’s too easy to go with store-bought options).

This is also one of the few tiki cocktails that doesn’t call for a Hamilton Beach blender. All you need to your handy cocktail shaker and you can be sipping in the sun in no time. Even if it’s freezing outside!

Cheers!

0.5oz Fresh Lemon Juice

0.5oz Grenadine (homemade is best)

1oz Blended Lightly Aged Rum

0.5oz Rye Whiskey

0.5oz Brandy

December 28, 2023July 2, 2024

Add all ingredients to a cocktail shaker

Add cracked or cubed ice and shake for 15 seconds

Double strain into a chilled coupe glass

Source: Smuggler’s Cove Cocktail Book

Coquito

If you like the idea of egg nog, but the thought of raw egg in a cocktail kind of grosses you out, consider this cocktail as an alternative. Another holiday drink highlighted by Anders Erickson, this cocktail is a simple build with a bunch of milk, coconut and rum. The time consuming part is making the “spice tea” but even that is pretty easy to accomplish.

The trick to the spice tea is making sure to cool it completely before mixing it into the cocktail, and if you are thinking about skipping the “star anise” because it’s not already in your spice rack, we strongly recommend against it. Just one star is all you need and you can always use it to garnish your Vanilla Chai Old Fashioned if you like!

We hope you enjoy this Puerto Rican cocktail for the holidays or anytime you need something smooth and creamy to sip beside the fire.

Cheers!

8.0oz Coconut Milk

4.0oz Evaporated Milk

4.0oz Sweetened Condensed Milk

2.0oz Cream of Coconut

0.25oz Vanilla Extract

2.0oz Chilled Spice Tea (recipe below)

Pinch of Salt

4.0oz Don Q Gold Rum (it’s 151 proof, so drink responsibly and keep fire at a distance)

Grated nutmeg for garnish

Spice Tea Recipe

4 cinnamon sticks (broken in half)

25 whole cloves

1 whole star anise

1 cup water

Bring water to boil with spices. Continue to boil until the mixture is reduced by half. Chill in the fridge for a couple hours.

December 20, 2023July 2, 2024

Add all of ingredients to a blender or other type of mixer (preferably with a lid, not an immersion blender)

Blend for 10-15 seconds

Pour into chilled Nick and Nora glass and garnish with grated nutmeg

Source: Coquito Recipe Anders Erickson

Hot Buttered Rum (single serving)

Hot buttered rum is usually something made in a big pot for a big group. But what about those random winter nights when you just really want to sip a smooth buttery glass of hot rum? Our Runaway Anchor Godfather, Anders Erickson, once again saved the day with this “single serving” recipe.

Built in the glass, this one is easy to make and oh so smooth. Warm the butter a bit before you drop it into the glass, or you will be stirring to a while before everything is dissolved.

Cheers!

2oz Black Rum (the only booze in this drink!!)

1 tbls Butter (softened)

1 tbls Brown Sugar

0.25 tsp Cinnamon

1 pinch of Clove

1 pinch of All Spice

0.25oz Vanilla Extract

4oz Hot Water

1 Cinnamon Stick