Episode 62: Real McCoy 5

5 Minutes of Rum episode 62: Real McCoy 5 year rum, Mount Gay Eclipse 154 proof rum, and a nice Barbados Tea.

Barbados Tea
2 oz blended aged rum (Real McCoy 5)
1 oz fresh lemon juice
1 oz honey mix
1 oz soda water
1 dash Angostura bitters. 
Fill a collins glass with crushed ice. Added all ingredients except the soda water and swizzle or stir until chilled. Refill with crushed ice and swizzle until the glass frosts. Float the soda water. Garnish with a lemon peel and a nifty swizzle stick.

Gotham Tea
1 oz blended aged rum (Real McCoy 5)
1 oz blended overproof rum (Mount Gay Refined Eclipse Barbados Rum 154)
1 oz lemon juice
1 oz honey mix
1 oz soda water
1 dash Angostura bitters. 
Fill a collins glass with crushed ice. Added all ingredients except the soda water and swizzle or stir until chilled. Refill with crushed ice and swizzle until the glass frosts. Float the soda water. Garnish with a lemon peel and a nifty swizzle stick.

 

Episode 49: Foursquare Distillery Port Cask finish rum

5 Minutes of Rum episode 49: The grab bag - Foursquare Distillery Port Cask finish rum, new cocktail tools, and a few holiday-themed recipes.

Nutty Like a Fruitcake

Egg Nog

Xmas Red

Rum (originally Tequila-Sherry) Eggnog
2 large eggs
3 oz (by volume) superfine or baker’s sugar
2 oz añejo tequila (aged rum, such as Plantation 5 or Diplomatico Reserva)
2 1/2 oz Amontillado sherry (sherry-finished rum, or other strong rum. I originally used a Plantation Trinidad rum, aged in sherry casks, subsequently I used Clément Single Barrel)
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.

Xmas Red
1 1/2 oz Grand Marnier (Clement Creole Shrubb)
1 1/2 oz Smith & Cross Jamaican rum
1 1/2 oz Cranberry juice
1/2 oz fresh lemon juice
1/2 oz simple syrup (hibiscus grenadine syrup for a richer red color)
Fresh rosemary needles

Muddle 8-10 rosemary needles with simple syrup. Add the rest of ingredients and shake well with ice. Strain into a rocks glass with large ice cubes and garnish with a rosemary sprig.

Episode 32: Mount Gay Eclipse

5 Minutes of Rum episode 32: Mount Gay Eclipse, vanilla syrup, substitutions, the Nui Nui, and the Coco Nui.

Newest label (as of 2014)

2nd newest label (as of 2014)

Vanilla syrup

Nui Nui

Nui Nui, garnish detail

Coco Nui (trust me, it's in there)

Nui Nui
1/2 oz fresh lime juice
1/2 oz fresh orange juice
1/4 oz cinnamon syrup
1/4 oz Don’s Spices (#2)*
2 oz amber Virgin Islands rum (substitute Mount Gay Eclipse)
1 dash Angostura bitters
4 oz crushed ice

Combine in the mixing cup of a spindle blender, adding the ice last. Blend for 5 seconds and pour into a tall glass. Add more crushed ice to fill. Garnish with a long, spiral-cut orange peel.

*equal parts vanilla syrup and pimento/allspice dram

Coco Nui
1/2 oz fresh lime juice
1/2 oz fresh orange juice
1/4 oz vanilla syrup
1/4 oz pimento dram
2 oz Koloa coconut rum
1 dash chocolate bitters
1/4 oz simple syrup
4 oz crushed ice

Combine in the mixing cup of a spindle blender, adding the ice last. Blend for 5 seconds and pour into a small coconut mug. Add more crushed ice to fill. Garnish with a long, spiral-cut orange peel.