Episode 78: Tanduay Silver and Gold

5 Minutes of Rum episode 78: Tanduay Silver and Tanduay Gold, back on the Inside the Desert Oasis Room podcast, and two cocktails: the Tawi-Tawi and the Virgin Island Kula.


Virgin Island Kula


2 oz Tanduay silver rum (lightly aged column still rum)
1 oz fresh white grapefruit juice
1/2 oz fresh lime juice
1/2 oz simple syrup
1 pinch of salt (optional)

Shake ingredients with ice cubes. Strain into a Collins (or rocks glass) filled with fresh ice. Top with soda water and stir gently. Garnish with a lime wedge.

Virgin Island Kula
by Ray Buhen, published by Jeff Berry in Potions of the Caribbean

1 oz apricot brandy (Luxardo)
1 oz dry gin (Beefeater)
1 oz Tanduay Gold (Gold Virgin Islands) rum
1 oz fresh lime juice
1 oz orange juice
1/2 oz simple syrup
1/2 oz orgeat
1/2 oz soda water

Shake with ice cubes. Pour into a Collins glass, a rocks glass, or a tiki mug. Garnish with a cherry and an orange slice.

Episode 77: Plantation Single Cask Barbados XO

5 Minutes of Rum episode 77: Plantation Single Cask Barbados XO, Boston Cocktails: Drunk & Told, and the Marshall Islands Swizzle.

Plantation lining the back Bar at Devil's Reef.

Marshall Islands Swizzle
2 oz Plantation Barbados rum (Plantation 5)
1/2 oz ginger syrup
1/2 oz honey syrup
1 oz lime juice

Add all ingredients to a collins class, fill with crushed ice, and swizzle until the glass frosts over. Add more ice to fill and stir. Garnish with 5-6 dashes of Angostura bitters. Add a fun swizzle stick and a straw.

Episode 76: Real McCoy 12 Madeira and Bourbon Cask Aged

5 Minutes of Rum episode 76: Real McCoy 12 Madeira and Bourbon Cask Aged, Clyde Common-inspired Egg Nog, and the Yuletidal Wave.

Egg Nog (Jeffrey Morgenthaler)
This is a combination of Mr. Morgenthaler's original recipe and his version served at Clyde Common, which swapped the brandy and rum for tequila and sherry. I've swapped back in 2 kinds of rum with a nod to the Clyde Common variation.
2 large eggs
3 oz (by volume) superfine or baker’s sugar
2 oz añejo tequila (I'm using an aged blended rum, Plantation 5 in this case)
2 1/2 oz Amontillado sherry (a sherry-finished rum, or other strong rum. I've used a Plantation Trinidad rum aged in sherry casks, a Clément Single Barrel, and in this case, Real McCoy 12 Madeira and Bourbon Cask Aged)
6 oz whole milk
4 oz heavy cream

In a blender or stand mixer on low speed, beat eggs until smooth. Slowly add sugar until incorporated and dissolved. Add sherry, tequila, milk and cream. Refrigerate overnight if possible and serve in small chilled cups. Dust with freshly grated nutmeg before serving.

Yuletidal Wave (Martin Cate)
2 oz pineapple juice
1 oz fresh lemon juice
1/2 oz pear liqueur (Mathilde)
1/2 oz Licor 43
1/4 oz allspice dram
1/2 oz brandy
1 oz bourbon (Maker's Mark)
1 oz column still aged rum (Angostura 7)

Multiply the ingredient quantities by the number of guests. Combine into a container, whisk together, and seal. Place in the refrigerator for at least 1-2 hours before serving. Add large blocks of ice to the container, or to a punch bowl and then add the mixture. Serve your guests in small cups with ice available for more dilution, if desired. I've found you can also make a nice single serving by combining the ingredients in a shaker tin and shaking with ice cubes. Strain into a tiki mug with fresh ice cubes.