Episode 28: Angostura 1919 rum

5 Minutes of Rum episode 28: Angostura 1919 rum,  The Drunken Botanist, Angostura bitters, and the 2070 Swizzle.

2070 Swizzle
1 oz Angostura 1919 rum
1 oz Lemon Hart 151 rum
1/2 oz lime juice
1/2 oz simple syrup
1/2 oz honey mix
1/4 oz pimento dram
4 drops Pernod
2 dashes Angostura bitters

Combine all ingredients in the metal mixing cup of a spindle blender and add 1/2 cup crushed ice (last). Mix for 5 seconds and pour unstrained into a collins glass. Add more crushed ice to fill. As an alternate preparation, combine all ingredients directly into the collins glass filled with crushed ice. Swizzle by hand until blended, top off with more crushed ice, and continue to swizzle until the outside of the glass frosts over. Garnish with freshly grated nutmeg.

Episode 27: Ron Barcelo Anejo

5 Minutes of Rum episode 27: Ron Barcelo Anejo, making ginger syrup, and the Hispanola.

Hispanola

1 1/2 oz Ron Barcelo Anejo
1 1/2 oz Rhum Barbancourt (4 or 8)
1/2 oz fresh lime juice
1/2 oz fresh lemon juice
1 oz ginger syrup
1/2 oz orange curaçao
1/4 oz falernum
Shake with ice cubes and strain into a double old-fashioned glass with crushed ice. Garnish with a stick of fresh ginger. 


Ginger syrup
Take a piece of fresh ginger that’s about 2-4 ounces and cut it into slices. Put that in a saucepan with a 1:1 ratio of sugar and water; 1 cup of each. Bring that mix to a boil over low heat until the sugar is dissolved. Cover and let it simmer for 2 minutes. Then take it off the heat and let it sit covered for 1-2 hours, depending on how strong a flavor you want. Strain and bottle and add 1/2 oz silver rum to help stabilize. 
This recipe can be scaled down as necessary. The syrup stays viable for a lengthy period of time as long as it's refrigerated, but it'll gradually lose flavor (this is not desired).

Episode 26: Rhum Barbancourt 8

5 Minutes of Rum episode 26: Rhum Barbancourt 8, Sippin’ Safari, and the Port au Prince.

Port au Prince (from Sippin’ Safari)
1/2 oz fresh lime juice
1/2 oz unsweetened pineapple juice
1/2 oz falernum
1/4 oz sugar syrup
3/4 oz Barbancourt 5 Star (8 year)
3/4 oz gold Virgin Islands rum (Cruzan)
Dash Angostura bitters
1/8 tsp (6 drops) of grenadine
4 oz (1/2 cup) crushed ice

Combine everything in a spindle blender, adding ice last. Blend for 5 seconds. Pour unstrained into a Pilsner glass. Garnish with a mint sprig.