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.

Tropicalia
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.

Episode 51: Pusser’s Navy rum

5 Minutes of Rum episode 51: Pusser’s Navy rum, cream of coconut, the Painkiller, and Gorillas on Deck.

Coco Real, old branding.

Dosing is easier from a bottle.

Painkiller in a Jungle Modern Ceramics mug.

"Gorillas on Deck"

Painkiller - Pusser’s writes their recipe in “parts” which has been normalized to 1 ounce here
4 oz unsweetened pineapple juice
1 oz orange juice
1 oz cream of coconut (Coco Lopez)
3 oz Pusser’s rum

Shake all ingredients in a shaker tin with lots of crushed ice. Pour unstrained into a tall glass, a tiki mug, or a ceramic coconut mug. Add more crushed ice to fill and dust the top with nutmeg and add a whole cinnamon stick to garnish.

Gorillas on Deck
1 oz Clement Premiere Canne Rhum Agricole
1 oz Plantation Overproof rum
1 oz pineapple juice
1 oz cream of coconut (Coco Lopez)
1/2 oz ginger syrup
1/2 oz fresh lime juice

Shake with a few ice cubes and pour unstrained into a tall glass. Fill with crushed ice, add a straw, and garnish with mint sprigs and 5 dashes of Angostura bitters.