Episode 23: Ron Zacapa 23

5 Minutes of Rum episode 23: Zacapa 23, Bittermens Mole bitters, and a Three-Rum Old Fashioned.

Three-Rum Old Fashioned

1 ounce Appleton Estate Reserve rum (Appleton 12 here)
1/2 ounce Ron Zacapa 23
1/2 ounce Smith and Cross rum
1 teaspoon rich demerara syrup
2 dashes Angostura bitters
1 dash Bittermen's Mole bitters
Fill a mixing glass 1/2 - 2/3 full with ice. Add the rum, demerara syrup, and both bitters. Stir with a bar spoon until very cold - about 30 seconds. Strain into a rocks glass with either fresh ice cubes, or 1 large ice cube. Garnish with an orange peel. 

In this episode I made a a variant using 1 ounce of Zacapa 23 and 1/2 ounce of Appleton 12. Recommended.


Episode 22: Koloa 2 - Dark, Spice, and Coconut.

5 Minutes of Rum episode 22: 3 more Kōloa rums and 3 cocktails.

Sprindrift Jr.
3/4 oz orange juice
3/4 oz fresh lemon juice
1/2 oz passion fruit syrup (episode 3!)
1/4 oz vanilla syrup
1 1/2 oz Kōloa Dark rum (originally Demerara rum)
Combine all ingredients and shake well. Pour unstrained into a tiki mug or tall glass. Add more ice to fill as needed. Garnish with mint.

Captain Vadrna's Grog
2 1/2 oz Kōloa Spiced rum
1/2 oz white grapefruit juice (fresh if available)
3/4 oz fresh lime juice
3/4 oz demerara syrup (E9!)
ash of Angostura bitters
Shake well with ice and our unstrained into a double old-fashioned glass. Garnish with lime wedge and a cinnamon stick.

1 oz Kōloa Coconut rum
1 oz Gold Barbados rum (Plantation 5 year)
3/4 oz fresh lime juice
1/2 oz orange curaçao (Pierre Ferrand Dry Curaçao)
1/2 oz simple syrup
1/2 oz vanilla syrup
1 tsp. pimento dram
Combine all ingredients in a cocktail shaker and shake with ice cubes. Pour unstrained into a coconut mug or a double old-fashioned glass. Garnish with a lime wheel.

Episode 21: Kirk and Sweeney 12 Year.

5 Minutes of Rum episode 21: Kirk and Sweeney 12 Year Dominican rum and the Beachcomber’s Gold cocktail.

Beachcomber’s Gold (Hollywood and Palm Springs)
Recipe circa 1937 (Hollywood) and 1950s (Palm Springs)
1/2 oz fresh lime juice
1/2 oz simple syrup
1 oz gold Puerto Rican rum (Kirk and Sweeney 12 year)
1/4 oz gold Jamaican rum (Appleton VX)
1/4 oz dark Jamaican rum (Coruba)
6 drops Pernod
4 drops almond extract
2 oz (1/4 cup) crushed ice
Add all ingredients to a mixing cup and blend. Strain into a champagne saucer or cocktail glass. Don’s presentation included an ice shell, which I’m not attempting at this time. 


Note: Yes, I mis-spoke early in the episode and said 12 months when I meant 12 years. I regret the error, but an edit seemed over the top.