Episode 75: Appleton 21 and 30

5 Minutes of Rum episode 75: Appleton 21 and 30, assorted glassware, and Conversation 16.

The samples have run dry.

'34 Zombie in 2017 Tonga Hut Zombie glass.

Conversation 16

Conversation 16
2 oz blended aged rum (Appleton Reserve)
1/2 oz black blended overproof rum (Lemon Hart 151)
3/4 oz fresh lime juice
1/2 oz fresh white grapefruit juice
1/2 oz cinnamon syrup
1/4 oz grenadine
1 dash herbstura (equal parts Herbsaint and Angostura bitters combined in a dasher bottle)

Combine in a shaker tin with ice cubes. Shake and pour unstrained into a BBB Zombie glass, a Collins glass, or a tall tiki mug. Garnish with a mint sprig.

Episode 74: Hamilton Jamaican Pot Still Rum

5 Minutes of Rum episode 74: Hamilton Jamaican Pot Still Rum (Gold and Black), Hamilton Jamaican Pimento Dram, and the Montego Bay cocktail.

Current label for Hamilton Jamaican Pot Still Gold rum.

Previous label for Hamilton Jamaican Pot Still Gold rum.

Left: homemade pimento dram. Right: Hamilton Pimento Dram.

Left: Montego Bay with Hamilton Jamaican Pot Still Gold rum. Right: Montego Bay with Hamilton Jamaican Pot Still Black rum.

Montego Bay
1/2 oz fresh lime juice
1/2 oz white grapefruit juice
1/2 oz honey mix
1 1/2 oz dark Jamaican rum (Hamilton Jamaican Pot Still Rum - Gold or Black)
1/2 tsp pimento dram (Hamilton Jamaican Pimento Dram)
1 dash Angostura bitters
6 drops of Pernod
6 oz crushed ice

Flash blend everything for 5 seconds. Pour unstrained into a small stemmed glass. There should be enough aromatics in the cocktail to leave off a garnish.

Episode 73: Brugal Especial Extra Dry

5 Minutes of Rum episode 73: Brugal Especial Extra Dry, infusing ginger rum, and the Cloak & Stagger cocktail.

Cloak & Stagger
1 1/2 oz gin (Hendricks)
1 oz house ginger-infused rum (Brugal Especial Extra Dry base) 
3/4 oz orange juice (fresh if possible)
3/4 oz honey mix (1:1 honey and hot water)
1/2 oz tawny port (Dow’s Fine Tawny Porto)
Dash of Angostura bitters

Combine all ingredients in a shaker tin with ice cubes. Shake and strain into a cocktail glass. Garnish with a piece of ginger candy stuck on a cocktail pick. Or on a sword.

Ginger-infused rum
Peel 2 ounces of fresh ginger and slice it into sticks into sticks. Add to a bottle of column still lightly aged rum (Brugal Especial Extra Dry). Let that sit in a cool dark place for at least 3 days, sampling daily until you achieve your desired level of flavor. Strain the rum, discard the ginger pieces, and rebottle.