Coming (very) soon.
As often happens, once I breach a bottle of ginger beer, a Colonel Beach's Plantation Punch often follows. Remembering that Rum Fire and ginger beer paired fairly well in a highball, I decided to try a slight variation on this punch recipe, substituting in Rum Fire for the half ounce of Barbados rum - not because the two are equivalents, but because it seemed like enough Rum Fire to get noticed but not overwhelm while complementing the ginger beer. The end result was a good variation, lending some of Rum Fire's assertive funk to a cocktail that is no slouch when it comes to boozy sharp flavors.
Missed releasing this episode in June, but a new show is on the way.
tl;dr: It's summer and it's hot, so go make Latitude 29's reconsidered Daiquiri.
“Sugar syrup gives the Daiquiri a glycerin-y, too-smooth mouth feel,” Berry explains. “There’s also water in sugar syrup [so] you’re cutting down on the flavor of the citrus and the rum.” Dissolving sugar into freshly squeezed lime juice, as opposed to adding syrup, gives the Daiquiri its desired snap. Berry also uses a custom sugar blend made up of four parts white sugar to one part turbinado or demerara sugars, which, he says, adds complexity and a subtle molasses-y note.
That's right, the most "reconsidered" part of this Daiquiri is mixing a blend of sugar and lime juice, not a sugar syrup and lime juice. There's also the matter of handling the ice, but go read the article to get the full story and the recipe. This is the new standard around these parts.