Episode 11: Wray & Nephew Overproof Rum

5 Minutes of Rum episode 11: Wray & Nephew overproof rum, falernum, and The Hawaiian Eye.

Falernum components (or COM-ponents as you say)

Infused Wray & Nephew.

Final falernum prep.

Bottled falernum

Bottled falernum

The (modified) Hawaiian Eye

Falernum #9

6 oz Wray & Nephew Overproof White Rum

Zest of 9 limes with no white pith

40 whole cloves

1 1/2 oz (by weight) peeled and chopped fresh ginger

2 tablespoons blanched, slivered almonds

14 oz 1:1 simple syrup.

3/4 teaspoon almond extract

4 1/2 oz fresh lime juice, strained

Toast cloves and almonds in 350 degree oven for 5-7 minutes or until they begin to get aromatic. 

Combine the rum, lime zest, cloves, almonds and ginger in a sealed mason jar, letting mixture soak for 24 hours. 

After 24 hours. strain this through moistened cheesecloth, squeeze out all the liquids. 

Create a 1:1 ratio simple syrup from 1.5 cups of sugar and 1.5 cups of warm tap water. Shake or stir until sugar is dissolved. This should yield a little more than 14 oz. 

Add the almond extract, sugar syrup, and lime juice to the rum mixture. Stir to combine. Bottle, refrigerate and amaze your friends. 

 

The (modified) Hawaiian Eye

1/2 oz lime juice

1/2 oz falernum

1/2 oz simple syrup

1/2 oz Wray & Nephew Overproof rum

1 oz Gold Puerto Rican rum (sub Gold Virgin Islands rum)

1 cup crushed ice

Combine all ingredients and blend for 5 seconds. Pour unstrained into a tiki mug, tulip glass, or pilsner glass. garnish with mint. 

 

 

 

Episode 10: Spiced rum

5 Minutes of Rum episode 10: Spiced rum, infusing your own spiced rum, and the Henry & John cocktail.

Empty Kraken spiced rum bottle.

Infusing spiced rum at home. 

Infusing spiced rum at home.

Straining.

Left: Spice-infused Mt. Gay Eclipse (3 days)

Right: My Gay Eclipse from the bottle. 

Henry and John cocktail.

Henry and John cocktail.

Home-infused spiced rum

To a good bottle of amber aged rum such as Mt. Gay Eclipse, add:

1 vanilla bean, split lengthwise

1 4-5 inch length of orange peel with all white pith removed

1 cinnamon stick, cracked

3 cloves

5 all-spice berries, cracked

5 whole black peppercorns, cracked

1/4 tsp grated nutmeg

2 pieces of fresh, peeled ginger approximately the size of a quarter

Seal the bottle and store in a cool dark place. Turn the bottle upside-down and then right-side up once a day. On day 2, sample the rum. If any particular flavors are starting to dominate (and that's not desired), strain the bottle through a wire mesh strainer, remove the spice in question, and return everything else to the bottle. Between day 3 and 5, strain completely and pour rum back into the bottle. If desired, re-add a spice or 2. Leaving the spiced in longer will result in a stronger flavor. Just be sure to sample as it infuses. It's much easier to add flavor than to remove it. 

 

Henry and John (Martin Cate) 

3/4 ounce fresh lime juice

2 dashes Angostura bitters

2 dashes orange bitters

2 ounces quality spiced rum (like your own!)

1 ounce demerara sugar syrup

2 ounces soda water

Orange peel spiral and mint for garnish

Combine all ingredients except soda in a shaker with ice. Shake. Stir in soda water, then strain into an ice-filled Collins glass with an orange peel spiral running through it. Top with mint. A swizzle wouldn't hurt either.

Episode 9: Overproof rum and Lemon Hart 151

5 Minutes of Rum episode 9: A little information on overproof rum, a little more on Lemon Hart 151 specifically, and the Hart of Darkness.

Old label Lemon Hart 151, new label Lemon Hart 151.

New label Lemon Hart 151.

Old label Lemon Hart 151.

Bar blender / milkshake mixer. 

Hart of Darkness

 Hart of Darkness

Hart of Darkness

1/2 oz fresh lime juice

1/2 oz passion fruit syrup

1/2 oz honey mix

3/4 oz soda water

1 1/2 oz Lemon Hart 151 rum

1/4 oz lemon juice

8 oz crushed ice (1 cup) 

Combine all ingredients into a blender. Blend on high speed for 5 seconds. Pour into a Collins glass. Add ice cubes to fill.