Episode 43: Appleton Reserve

5 Minutes of Rum episode 43: Appleton Reserve, Vintage Spirits and Forgotten Cocktails, Jasper’s Secret Mix, and 2 rum punches (Jasper’s Jamaican Planter’s Punch and Jasper’s Rum Punch).

Appleton Reserve - current (June 2015) label

Appleton Reserve: pre-June 2015 label on left, June 2015 label on the right.

Jasper's Secret Mix

Jasper’s Jamaican Planter’s Punch

Jasper’s Rum Punch

Jasper’s Jamaican Planter’s Punch
2 oz dark Jamaican rum (Appleton Reserve)
1 1/2 oz Jasper’s Secret Mix

Add to a 10 oz highball glass filled with cracked or crushed ice. Stir or swizzle until well-chilled and the glass frosts. Add more ice to fill. Garnish with a sprig of mint. As published in VSFC, the recipe calls for 1 1/2 oz dark Jamaican rum (Coruba).

Jasper’s Rum Punch
1 1/2 oz J Wray & Nephew White rum
1 1/2 oz Jasper’s Secret Mix

Stir with cracked or crushed ice in a small-ish highball glass. Garnish with a cherry (use the good ones). Or mint. Or both.

Jasper’s Secret Mix
To make Jasper’s Secret mix, combine 12 ounces of fresh squeezed and strained lime juice with 1 1/2 cups of demerara or another raw sugar. Add 1 1/2 ounces of Angostura bitters and half of a whole nutmeg, freshly grated. Stir until the sugar is dissolved, bottle, and let it sit in the refrigerator for at least 2 hours. If you think you won’t use it quickly, you can halve the recipe. 

Episode 42: Cruzan Black Strap rum

5 Minutes of Rum episode 42: Cruzan Black Strap rum, Campari, fresh pineapple juice, and 3 Jungle Birds.

Jungle Bird 1

Jungle Bird 2

Jungle Bird 3

Jungle Bird (Intoxica version with the Hale Pele substitution)
3/4 oz Campari
1/2 oz fresh lime juice
1/2 oz simple syrup
4 oz unsweetened pineapple juice
1 1/2 oz Cruzan Black Strap rum

Shake well with a lot of ice cubes. Pour unstrained into a tiki mug, double old-fashioned glass, or a collins glass. In any case, garnish with several springs of mint, and an orchid if you have one.

Jungle Bird (Jason Alexander, Tacoma Cabana)
1 1/2 oz fresh pressed pineapple juice
1/2 oz fresh lime juice 
1/2 oz passion fruit syrup 
1/2 oz Campari 
1 1/2 oz Plantation Original Dark rum

Shake well with a lot of ice cubes. Pour unstrained into a tiki mug or double old-fashioned glass. Liberally garnish with several springs of mint. If you’ve taken Jason’s fire safety class, you can try one of his garnishes. 

Jungle Bird (Stiggins Fancy)
1 1/2 oz fresh pressed pineapple juice
1/2 oz fresh lime juice 
1/2 oz passion fruit syrup 
1/2 oz Campari 
1 1/2 oz Plantation Stiggin’s Fancy Pineapple infused rum

Shake well with a lot of ice cubes. Pour unstrained into a double old-fashioned glass. Liberally garnish with several springs of mint. Maybe put a bird on it.

Episode 41: Scarlet Ibis

5 Minutes of Rum episode 41: Scarlet Ibis Trinidad rum, more from the Death & Co book, tools from Cocktail Kingdom, and Death From Above.

Setup for the Rum 103 symposium at TIki Caliente 7

Audience at the Rum 103 symposium at TIki Caliente 7

Your host for the Rum 103 symposium at TIki Caliente 7

Yarai mixing glass

Swissmar bar spoon

Death From Above
1 oz Lemon Hart 151 (sub Hamilton 151 as needed)
3/4 oz Scarlet Ibis rum
1/4 oz Cruzan Black Strap rum
1 tsp Lustau East India Solera Sherry
1 tsp cane syrup
1 dash Angostura bitters
2 dashes Death & Co. house orange bitters (equal parts Fee’s, Regans’, and Angostura Orange bitters; I used 1 dash of each for simplicity)

Stir all ingredients over ice and then strain into a double old-fashioned glass over 1 large ice cube or ice ball. Garnish with 1 lemon twist and 1 orange twist.