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.

Episode 75: Appleton 21 and 30

5 Minutes of Rum episode 75: Appleton 21 and 30, assorted glassware, and Conversation 16.

The samples have run dry.

'34 Zombie in 2017 Tonga Hut Zombie glass.

Conversation 16

Conversation 16
2 oz blended aged rum (Appleton Reserve)
1/2 oz black blended overproof rum (Lemon Hart 151)
3/4 oz fresh lime juice
1/2 oz fresh white grapefruit juice
1/2 oz cinnamon syrup
1/4 oz grenadine
1 dash herbstura (equal parts Herbsaint and Angostura bitters combined in a dasher bottle)

Combine in a shaker tin with ice cubes. Shake and pour unstrained into a BBB Zombie glass, a Collins glass, or a tall tiki mug. Garnish with a mint sprig.

Episode 74: Hamilton Jamaican Pot Still Rum

5 Minutes of Rum episode 74: Hamilton Jamaican Pot Still Rum (Gold and Black), Hamilton Jamaican Pimento Dram, and the Montego Bay cocktail.

Current label for Hamilton Jamaican Pot Still Gold rum.

Previous label for Hamilton Jamaican Pot Still Gold rum.

Left: homemade pimento dram. Right: Hamilton Pimento Dram.

Left: Montego Bay with Hamilton Jamaican Pot Still Gold rum. Right: Montego Bay with Hamilton Jamaican Pot Still Black rum.

Montego Bay
1/2 oz fresh lime juice
1/2 oz white grapefruit juice
1/2 oz honey mix
1 1/2 oz dark Jamaican rum (Hamilton Jamaican Pot Still Rum - Gold or Black)
1/2 tsp pimento dram (Hamilton Jamaican Pimento Dram)
1 dash Angostura bitters
6 drops of Pernod
6 oz crushed ice

Flash blend everything for 5 seconds. Pour unstrained into a small stemmed glass. There should be enough aromatics in the cocktail to leave off a garnish.