Episode 54: Cruzan Single Barrel

5 Minutes of Rum episode 54: Cruzan Single Barrel rum, Kronan Swedish Punsch, the Rusty Harpoon, and the Golden Shellback.

Rusty Harpoon

Golden Shellback

The Rusty Harpoon
2 oz rum (Cruzan Single Barrel)
3/4 oz Swedish Punsch (Kronan)

Stir in a mixing glass with ice (add ice last) for about 30 seconds and then strain over a large chunk of ice in a double old-fashioned glass. Garnish with a lemon twist.

Golden Shellback
1 1/2 oz pineapple juice
3/4 oz fresh lemon juice
1/2 oz orgeat
1/2 oz Swedish Punsch
1/2 oz Benedictine
1 1/2 oz Lost Spirits Polynesian rum

Shake with ice and strain into a tiki mug filled with crushed ice. Garnish with an edible flower and/or mint and a swizzle stick.

Episode 53: Caliche rum

5 Minutes of Rum episode 53: Caliche Puerto Rican rum, tea syrup, and the Tropicalia cocktail.

Bodum tea press

Loose black tea

The Tropicalia, Stockton Islander mug by Eric October.

1 1/2 oz orange juice (fresh if possible)
1 oz fresh lemon juice
3/4 oz tea syrup (English Breakfast)
1/4 oz honey mix
2 oz silver rum (Caliche)
1 oz gold Barbados rum (Mt. Gay Eclipse)

Shake well with ice cubes, pour unstrained into a double old-fashioned glass or a bucket mug. Garnish with a lime wedge.

Tea syrup
Brew a strong English Breakfast style black tea and mix it with equal parts baker’s sugar while the tea is still hot. Stir to dissolve the sugar and store in a bottle in the refrigerator. Add 1/2 to 1 oz of silver rum as a stabilizer, depending on the amount of syrup being stored. 

Happy 10th Anniversary, ZTL.

Episode 52: Sugar House gold rum

5 Minutes of Rum episode 52: Sugar House Gold Rum, spices, and Hot Buttered Rum.

Hot Buttered Rum
2 oz rum (Sugar House gold rum)
4 oz boiling water
2 tablespoons hot buttered rum batter (recipe below)

Add batter to a warmed coffee mug and add 2 ounces of the boiling water. Stir to dissolve. Add the rum and remaining water and stir to combine. Server with fresh grated nutmeg (and a cinnamon stick, if you’re inclined).

Hot Buttered Rum batter
4 oz butter
8 oz demerara sugar
1/4 tsp fresh ground nutmeg
1/4 tsp ground ginger
4 cardamom pods
1 tsp whole cloves
1 tsp whole all-spice
half a cinnamon stick

Grind cardamom, cloves, all-spice, and cinnamon into smithereens in a blade coffee grinder. Cream the butter and demerara sugar in a stand mixer (use the paddle attachment). After the sugar and butter are well-integrated (about 5 minutes), add all of the spices and blend until it comes together. Store in an airtight container in the refrigerator. And of course, adjust the spices to taste. This is a strongly flavored spice mix.