Link: 6 punch tips →

Though people are catching on, I think punch is still under-appreciated in both homes and at cocktail bars. Like many things related to spirits and cocktails, punch got a bit of a bad reputation in the 1970s and 1980s. A good host should know - and deploy - some basic punch tips.

“Punch should be lighter than a regular cocktail because it is meant to be sipped continuously over a long period of time. Partygoers should be able to have several cups without getting too smashed. Look to tea and citrus to lengthen your punch.”

Arrackuiri

A late post (from December 26, a couple of days ago) of the Arrackuiri, the first recipe I pulled and made from the Death & Co. Book I received for Christmas. As you might infer from the title, it's a classic daiquiri recipe with Batavia Arrack as the base spirit. The color comes from a small amount of Pomegranate Molasses (which you should totally have on hand for making grenadine).

Link: Rumdood on Lost Spirits Cuban Inspired 151 rum →

One of the first things I do with any new bottle of rum after trying it neat is using it in a daiquiri. It's almost disconcerting how smooth the Lost Spirits Cuban Inspired rum is in that application.

“You can also up the octane on other cocktails and come away satisfied. Throw this in a daiquiri and try to keep to your two drink maximum.”

Death & Co, the book.

To understate matters completely, this looks very interesting. There sure were a lot of good cocktail-related books in 2014.

'tis that season

Using this recipe by Jeffrey Morgenthaler as a guide, I've put up some short-term egg nog for Christmas week. I may try some aged egg nog for next season, but that's a topic for another time.

Naturally I'm looking to spike my nog with rum, rather than the tequila/sherry combination presented in the original recipe. But in the spirit of those ingredients, I've used 2 aged Plantation rums: the 5 year Barbados for the "Añejo"' and a 1999 aged Plantation Trinidad rum that was finished in sherry casks.

Results late tomorrow, once it has chilled overnight in the fridge.

Recipe.