Episode 70: Mount Gay 1703

5 Minutes of Rum episode 70: Mount Gay 1703 (twice), more on falernum, the Home Bar Basics book and site, and the Corn ’n Oil.

Cloves soaked in JWray.

Added lime zest, ginger, almonds.

Finished extract, ready to strain.

Added simple syrup: - Oh yeah!

Side-by-each

Corn ’n Oil
1/2 oz falernum
2 oz blended aged rum from Barbados (Mount Gay Black Barrel)
2 dashes of Angostura bitters

Add everything to an old-fashioned glass and fill with crushed ice. Swizzle until the glass gets frosty. Sip.

Falernum #70
1. Soak ~40 cloves in 6 ounces of J Wray & Nephew rum for 48 hours.
2. Add the zest of 9 limes, 2 tablespoons of toasted slivered almonds, and 1 1/2 oz of peeled fresh ginger to the rum and cloves. Soak that mixture for 24 hours.
3. After that last 24 hours, add in 14 ounces of 2:1 simple syrup (2 parts sugar to 1 part water) and 1/2 tsp. almond extract. That was stirred together and then shaken together.

Episode 69: Damoiseau VSOP

5 Minutes of Rum episode 69: Damoiseau VSOP, Tawny Port, The PDT Cocktail Book, and the Professor.

Professor
2 oz rhum vieux (Damoiseau VSOP)
3/4 oz tawny port (Dow’s Fine Tawny Porto)
1/2 oz Sweet Vermouth (Martini & Rossi)
1 dash Angostura bitters
1 dash PDT House Orange Bitters (Regan’s Orange Bitters)

Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.

Episode 68: Bacardi 8

5 Minutes of Rum episode 68: Bacardi 8 and a trio of cocktails.

Episode links:

Bacardi Limited (official)
Bacardi 8
Brother p-touch label maker
Smuggler’s Cove (book)
Sippin’ Safari
Beachbum Berry Remixed
5 Minutes of Rum episode 7 (Mai Tai)
5 Minutes of Rum episode 27 (ginger syrup)

Note: Amazon links are affiliate links. Buy something from Amazon using those links and I’ll get a penny or two kicked back my way. Mahalo!

Queen’s Road Cocktail
1/2 oz fresh lime juice
1/2 oz orange juice
1/2 oz honey mix
1 1/2 oz gold Puerto Rican/column still aged rum (Bacardi 8)
1/2 tsp ginger syrup
Dash angostura bitters

Add all ingredients to a cocktail shaker and shake with ice cubes. Strain into a cocktail glass.

Q.B. Cooler
1 oz orange juice
1/2 oz fresh lime juice
1/2 oz honey mix
1/4 oz falernum
1 oz soda water
1 oz gold Jamaican rum (Appleton Signature)
1 oz light Puerto Rican/column still rum (Bacardi 8, so column still aged rum)
1/2 oz Demarara rum (Hamilton 86)
2 dashes Angostura bitters
1/2 tsp ginger syrup
8 oz crushed ice

Combine all ingredients in a mixing cup. Mix with a spindle blender for 5 seconds and pour unstrained into a double old-fashioned glass. Garnish with plenty of mint sprigs.


The Arcane
3/4 oz fresh lemon juice
3/4 oz ginger syrup
1/4 oz simple syrup
2 oz column still aged rum (Bacardi 8)
2 dashed Angosture orange bitters
8 oz crushed ice

Combine all ingredients in a mixing cup. Mix with a spindle blender for 5 seconds and pour unstrained into a collins glass. Alternately, build with crushed ice in a collins class and swizzle until the glass frosts over. Garnish with a piece of candied ginger on a cocktail pick.