Episode 64: Mezan XO

5 Minutes of Rum episode 64: Mezan XO, porter, and the Blow My Skull punch.

Deschutes Public House in Portland, OR.

Look at the creamy head on that stout!

Blow My Skull punch
3/4 cup of demerara sugar
1 quart (4 cups) of boiling water
16 oz of Jamaican pot-still rum (Mezan XO)
16 oz porter (Deschutes Black Butte Porter)
8 oz brandy (Christian Brothers)
6 oz fresh lime juice

In a large, sealable vessel combine the boiling water and sugar, stirring to dissolve the sugar. Add the remaining ingredients, except the porter. Seal the vessel, and refrigerate for many hours. Or at least as many hours as you have. When you are ready to serve, pour the mixture out into a punch bowl or other appropriate serving vessel and then add the porter. If you have a large block of ice, add it. Ladle the punch into small cups with ice. To scale it up, simply do some basic multiplication.

Episode 63: Ron Cartavio Selecto

5 Minutes of Rum episode 63: Ron Cartavio Selecto, apricot brandy, and the Fugu (for 2).

Fugu (for 2) in a Munktiki fugu mug.

Some of Tiki Farm's fugu mugs.

Fugu mugs from (left to right): Tiki tOny, Eekum Bookem, and Doug Horne.

Fugu pin by Grider.

Fugu (for 2)
1 1/2 oz fresh lemon juice
2 oz unsweetened pineapple juice
1 oz passion fruit syrup
1 oz orgeat
1 oz apricot brandy / liqueur (Luxardo Apricot)
1 oz column still lightly aged rum (Flor de Cana 4)
3 oz blended aged rum (Ron Cartavio Selecto)

Blend with 2 cups of crushed ice for 15-20 seconds. Pour unstrained into a fugu mug or other large vessel. Add two straws and share.

Note: this recipe is easily cut in half for a single serving. Additional note: I sometimes omit the orgeat because of a transcription error and the drink still works without it. The passion fruit makes things plenty sweet.

Fugu (for 2), as originally published by SFGate
1 1/2 oz fresh lemon juice
2 oz unsweetened pineapple juice
1 oz passion fruit syrup
1 oz orgeat
1 oz apricot brandy
1 oz vodka
3 oz amber rum

Combine all ingredients in a blender with two cups of cracked ice and pulse for one or two seconds. Pour into a fugu bowl and add more cracked ice to fill.

Episode 62: Real McCoy 5

5 Minutes of Rum episode 62: Real McCoy 5 year rum, Mount Gay Eclipse 154 proof rum, and a nice Barbados Tea.

Barbados Tea
2 oz blended aged rum (Real McCoy 5)
1 oz fresh lemon juice
1 oz honey mix
1 oz soda water
1 dash Angostura bitters. 
Fill a collins glass with crushed ice. Added all ingredients except the soda water and swizzle or stir until chilled. Refill with crushed ice and swizzle until the glass frosts. Float the soda water. Garnish with a lemon peel and a nifty swizzle stick.

Gotham Tea
1 oz blended aged rum (Real McCoy 5)
1 oz blended overproof rum (Mount Gay Refined Eclipse Barbados Rum 154)
1 oz lemon juice
1 oz honey mix
1 oz soda water
1 dash Angostura bitters. 
Fill a collins glass with crushed ice. Added all ingredients except the soda water and swizzle or stir until chilled. Refill with crushed ice and swizzle until the glass frosts. Float the soda water. Garnish with a lemon peel and a nifty swizzle stick.