Episode 79: Lost Spirits Jamaican rum

5 Minutes of Rum episode 79: Lost Spirits Jamaican rum, Lost Spirits distillery tour, and the Boo Loo.

Photo by Marie King

Botanical Boo Loo by Eric October

Boo Loo, Modified
2 1/2 oz unsweetened pineapple juice
1 1/2 oz fresh lime juice
1 1/4 oz honey mix
1 1/2 oz demerara rum (yellow label Lemon Hart 80 or Hamilton 86)
1 1/2 oz aged column distilled rum (Plantation Stiggins Fancy)
3/4 oz black overproof rum (Lemon Hart 151 or Hamilton 151)
3/4 oz dark Jamaican rum (Lost Spirits Jamaican)
1 1/2 oz Sculpin Pineapple IPA

Combine everything everything into the larger half of a shaker tin and stir lightly to combine. Fill a hollowed-out pineapple with crushed ice and pour the mixture into that pineapple. If there is too much mixture, reserve some in a small glass. Stir the mixture well in the pineapple to chill. Top with the pineapple crown, cutting a wedge for 2 straws. Sip slowly.

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.