Episode 72: Plantation O.F.T.D.

5 Minutes of Rum episode 72: Plantation O.F.T.D., Clément Creole Shrubb, and the Spicy Danger.

Spicy Danger
2 oz Plantation O.F.T.D.
1/2 oz. Clément Creole Shrubb
3/4 oz lime juice
3/4 oz spice syrup
1 oz soda water

Fill a collins glass with crushed ice. Add all ingredients except for the soda water. Swizzle until chilled. Top with more crushed ice and add the soda water. Stir to combine. Garnish with with an orange spiral.

Spice syrup
Crack together: 3 cinnamon sticks, 2 (ok more like 4) whole cloves, 1/4 tsp cardamom (if you're starting from whole cardamom pods, use 1 tsp. pods), and 2 tablespoons whole allspice. Boil in 3 cups of water until 1.5 cups remain. Strain, and add 1.5 cups of sugar. Heat over low heat until the sugar is dissolved. Cool and bottle. Add ~1 oz. white rum to stabilize. 

Episode 71: Rum Fire

5 Minutes of Rum episode 71: Rum Fire, Rum The Manual, and Rum Fire with 4 mixers.

Episode links:

Rum Fire, Hampden Rum Company (official)
Rum Fire (The Rum Collective)
Rum: The Manual (Amazon)
Clementines (Fooducate)
5 Minutes of Rum episode 11 (J Wray & Nephew)

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!

Rum Fire + mixers

2 parts mixer, 1 part rum. Combine with ice in a tall glass. Stir. Sip.

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!


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.