Episode 32: Mount Gay Eclipse

5 Minutes of Rum episode 32: Mount Gay Eclipse, vanilla syrup, substitutions, the Nui Nui, and the Coco Nui.

Newest label (as of 2014)

2nd newest label (as of 2014)

Vanilla syrup

Nui Nui

Nui Nui, garnish detail

Coco Nui (trust me, it's in there)

Nui Nui
1/2 oz fresh lime juice
1/2 oz fresh orange juice
1/4 oz cinnamon syrup
1/4 oz Don’s Spices (#2)*
2 oz amber Virgin Islands rum (substitute Mount Gay Eclipse)
1 dash Angostura bitters
4 oz crushed ice

Combine in the mixing cup of a spindle blender, adding the ice last. Blend for 5 seconds and pour into a tall glass. Add more crushed ice to fill. Garnish with a long, spiral-cut orange peel.

*equal parts vanilla syrup and pimento/allspice dram

Coco Nui
1/2 oz fresh lime juice
1/2 oz fresh orange juice
1/4 oz vanilla syrup
1/4 oz pimento dram
2 oz Koloa coconut rum
1 dash chocolate bitters
1/4 oz simple syrup
4 oz crushed ice

Combine in the mixing cup of a spindle blender, adding the ice last. Blend for 5 seconds and pour into a small coconut mug. Add more crushed ice to fill. Garnish with a long, spiral-cut orange peel.

Episode 31: Saint James Royal Ambre

5 Minutes of Rum episode 31: Saint James Royal Ambre Rhum, Don’s mix, Donga Punch, and Saint-Pierre Punch.

Donga Punch
3/4 oz fresh lime juice
1 1/2 oz Don’s mix
1 1/2 oz aged Martinique rhum (Saint James Royal Ambre) 


Shake in a Boston shaker half filled with crushed ice. Pour into a Collins glass or Donn Beach mug. Add additional crushed ice to fill.


Saint-Pierre Punch
1 1/2 oz Aged Martinique rhum (Saint James Royal Ambre)
1/2 oz orgeat
1/2 oz fresh lime juice
1/2 oz Don’s mix
Dash of bitters


Shake in a Boston shaker with ice cubes and pour unstrained into a double old-fashioned glass or a small tiki mug. Garnish with a lime wedge.

Episode 30: Denizen Merchant's Reserve

5 Minutes of Rum episode 30: Denizen Merchant’s Reserve, revisiting the Mai Tai, and the Taboo Tai Swizzle.

Mai Tai
2 oz Denizen Merchant’s Reserve
3/4 oz fresh squeezed lime juice
1/2 orange curaçao (Pierre Ferrand Dry Curaçao)
1/2 orgeat
1/4 oz simple syrup (to taste)
Shake all ingredients with ice cubes in a boston shaker. Strain over fresh crushed ice in a double old-fashioned glass. Garnish with a spent lime shell and a sprig of spanked mint.


Taboo Tai Swizzle
2 oz Denizen Merchant’s Reserve
1/2 oz fresh squeezed lime juice
1/2 oz orgeat
2 dashes orange bitters (Angostura)
Add all ingredients to a collins glass filled with crushed ice. Swizzle/stir to combine. Refill with crushed ice and continue to swizzle until the glass frosts over. Add 2 more dashes of orange bitters to ice, and garnish with a lime shell and (spanked) mint.