Episode 40: Hamilton 151 Overproof

5 Minutes of Rum episode 40: Hamilton 151 Overproof, Sippin’ Safari, the ’34 Zombie, and the Shockwave.

1934 Zombie Punch

Zombie coaster by Tiki tOny

The Shockwave (Can you stand it?)

’34 Zombie Punch
3/4 oz lime juice
1/2 oz Don’s mix (2 parts grapefruit juice to 1 part cinnamon syrup)
1/2 oz falernum
1 1/2 oz gold Jamaican rum (Appleton VX)
1 1/2 oz gold Puerto Rican rum (Ron del Barrilito Two Star)
1 oz Hamilton 151 Overproof
Dash Angostura bitters
6 drops of Pernod
1 teaspoon grenadine
6 oz crushed ice

Put everything into a spindle blender and mixer 5 seconds. Pour into a tall glass (or tiki mug). Add ice cubes to fill. Garnish with mint.

1 oz demerara overproof rum (Hamilton 151 overproof)
1 oz Smith & Cross rum
1 oz gold Puerto Rican rum (Cruzan)
3/4 oz lime juice
1/2 oz grapefruit juice
1 oz Shockwave mix*
Dash of Angostura bitters
1/4 oz simple syrup

Blend with 3/4 cup of crushed ice for 5 seconds in a spindle blender. Pour unstrained into a tiki mug or tall glass adding ice cubes to fill. Garnish with mint.

*Shockwave mix: equal parts pimento dram, honey mix, grenadine, and blackberry liqueur. 

Episode 39: Ron del Barrilito Two Star

5 Minutes of Rum episode 39: Ron del Barrilito Two Star, Potions of the Caribbean, Joe Scialom, plus the Sol Y Sombra and Oro de los Tontos cocktails.

Joe Scialom

Joe Scialom

Joe Scialom

Sol Y Sombra
1 1/2 oz gold Puerto Rican rum (Ron del Barrilito 2 star)
3/4 oz dark Jamaican rum (Coruba)
1/2 oz apricot brandy
2 ounces fresh pineapple juice
1/2 oz fresh lime juice
2 dashes Angostura bitters

Shake with ice cubes. Then either:
pour unstrained into a hollowed out baby/small pineapple, securing the pineapple in a specialty bowl filled with crushed ice
pour into an old-fashioned or rounded glass.

In either case, garnish with a paper parasol.


Oro de los Tontos (Fools Gold)
2 oz Gold Puerto Rican rum (Ron del Barrilito 2 star)
3/4 oz fresh lime juice
1/2 oz Licor 43
1/4 oz simple syrup
3 drops Pernod
3 drops almond extract

Shake all ingredients with ice in a cocktail shaker. Strain into a chilled cocktail glass.

Episode 38: Flor de Cana 4

5 Minutes of Rum episode 38: Flor de Cana 4, brandy, Sippin Safari, the Kamehameha Rum Punch and the Island Mai Tai.

Kamehameha Rum Punch
1 oz light Puerto Rican rum (Flor de Cana 4)
2 oz pineapple juice
1/2 oz lemon juice
1 tsp blackberry brandy
1 tsp grenadine
1 tsp simple syrup
1 oz dark Jamaican rum (Coruba)

Fill a collins glass with crushed ice. Add all ingredients except the dark Jamaican rum and stir until the glass frosts over. Float the dark Jamaican rum on top. A traditional Hawaiian garnish would be a pineapple wedge and a cherry. A spring of mint is usually a safe bet for most tropicals as well.

If substituting blackberry liqueur for blackberry brandy, omit the simple syrup and increase the light rum to 1 1/4 oz.

Island Mai Tai
1 1/2 oz silver puerto rican rum (Flor de Cana 4)
1 1/2 oz orange juice
1 1/2 oz pineapple juice
1/2 oz lime juice
1/2 oz simple syrup
Shake with ice cubes, pour unstrained into double old-fashioned glass. Float dark rum on top (Coruba). Garnish with a pineapple chunk.