Episode 36: Clement Canne Bleue

5 Minutes of Rum episode 36: Clement Canne Bleue, a ‘ti punch reminder, Death & Co. book, and the Caribbean Shrub Cocktail.

Strawberry-balsamic gastrique raw materials

Strawberry syrup

Balsamic added

Strawberry-balsamic gastrique reducing

Straining the strawberry-balsamic gastrique

Straining the strawberry-balsamic gastrique

Bottled strawberry-balsamic gastrique

Caribbean Shrub cocktail

Caribbean Preserve cocktail

Caribbean Shrub Cocktail (Death & Co.)
1 oz Appleton V/X
1 oz La Favorite Rhum Agricole Blanc (Clement Canne Bleue)
3/4 oz Strawberry-balsamic gastrique
1/4 oz cane syrup
Shake all ingredients briefly with 3 ice cubes and then strain into a collins glass filled with crushed ice. Garnish with half a strawberry.

Caribbean Preserve (Kevin Upthegrove)
2 oz Clement Primere Canne
3/4 oz strawberry balsamic gastrique
1/2 oz lime juice
1/4 oz simple syrup

Shake with ice cubes, strain into Collins glass filled with crushed ice. Float 1/2 oz soda water.

Episode 35: Banks 5

5 Minutes of Rum episode 35: Banks 5, Luxardo Maraschino, grapefruit juice and another juicer, and the Trader Vic Daiquiri.

Commercial-style manual juice press.

Black & Decker CJ625

Black & Decker juicer with "cocktail" grapefruit.

Oro blanco white grapefruit

Trader Vic Daiquiri
2 ounces silver rum (Banks 5)
1 ounce fresh white grapefruit juice
1/2 oz fresh lime juice
1/2 oz simple syrup
1/2 oz maraschino liqueur

Combine all ingredients into a shaker and fill with ice. Shake and strain into a whiled cocktail or couple glass. A lime twist is a nice garnish, but not required.

Episode 34: Privateer Amber rum

5 Minutes of Rum episode 34: Privateer Amber rum, rum in Colonial America, and 2 punches.

Meeting House Punch in a ceramic barrel by Johnnie Velour.

Privateer Punch

Meeting House Punch (modified)
4 oz lager beer (Red Stripe recommended)
2 1/2 oz Privateer Amber rum
1 1/2 oz white Virgin Islands rum
1/2 oz lemon juice
3 teaspoons white sugar
1 teaspoon demerara sugar
peel of 1/2 of a lemon

Muddle lemon peel and sugar in half of a boston shaker. Let sit for 30-60 minutes, and then muddle again. Add lemon juice and stir to partially dissolve the sugar. Add the rums and stir again until sugar is completely dissolved. Remove lemon peel, fill shaker with ice, and stir in the beer. Pour unstrained into a barrel mug with 2 straws or pour unstrained into 2 old fashioned glasses (this will make ice distribution a little trickier). The original recipe posted in Potions of the Caribbean calls for 6 ounces of beer, but I feel the beer dominates too much in that formulation. Accordingly, I lowered the beer part and slightly raised the lemon juice and amber rum parts


Privateer Punch
1 1/2 oz Privateer Amber rum
1 1/2 oz Applejack (or apple brandy)
2 oz black tea (cold)
1 oz lemon juice
1/4 oz demerara sugar syrup
1 tablespoon demerara sugar
peel of 1 lemon

Muddle lemon peel and sugar in a pint glass. Let sit for 30-60 minutes, and then muddle again. Add lemon juice and stir to dissolve the sugar. Add the rum, applejack, tea, and syrup and stir again until sugar is completely dissolved. Remove lemon peel or simply strain into a double old-fashioned glass filled with ice. Stir again to chill, and make a toast.

For serving in larger quantities, simply multiply each ingredients based on number of guests.