5 Minutes of Rum
Notes on rum, a few minutes at a time.
From from the November / December 2015 issue of Imbibe is the recipe "Nutty Like A Fruitcake" by Mindy Kucan of Hale Pele in Portland, Oregon. The spice elements invoke a holiday vibe that plays off of the citrus and the dark rum balances out the sweetness. Okole Maluna!
Privateer punch is a pirate vessel. Recipe in E34.
I feel like I've had my eye on Trader Vic's Voodoo Grog before seeing the recipe in Jeff Berry's book Potions of the Caribbean. Ok maybe mostly I wanted the Voodoo Grog glass (I still do). But I finally was inspired to mix one after reading the write up on Cocktail Virgin.
I mixed 2 versions, as the version from Frederic Yarm's site has a slightly modified recipe by upping the gold Puerto Rican rum to 2 oz.
Both versions are very nice - I'm not in the habit of working in egg whites so while I enjoy the texture, it's uncharted waters for me. I used Don Q Anejo for the gold Puerto Rican rum and St. James Hors D 'Age for the agricole vieux. Using 3/4 oz of pimento dram certainly ups the spice element but it works well. The egg whites add body (obviously) but I don't really notice the passion fruit syrup - it may be a victim of competing flavors here.
Voodoo Grog (Trader Vic's recipe as published in Potions of the Caribbean)
Voodoo Grog recipe (Cocktail Virgin version)
This certainly sounds promising, given that I share the opinion that most "port/sherry" finished rums taste mostly like port/sherry. Review on Inu A Kena.
It's nearly Thanksgiving. If you're looking for a punch to serve your guests (or a punch to bring to your holiday destination), I have a couple of suggestions in episode 34, including one of my own recipes: Privateer Punch featuring Privateer New England rum. While you're listening you can hear about rum in colonial America. It's a real Thanksgiving extravaganza.
If you're hosting guests for Thanksgiving and not planning to serve punch, it's not too late to reconsider that ill-informed decision.