Episode 27: Ron Barcelo Anejo

5 Minutes of Rum episode 27: Ron Barcelo Anejo, making ginger syrup, and the Hispanola.


1 1/2 oz Ron Barcelo Anejo
1 1/2 oz Rhum Barbancourt (4 or 8)
1/2 oz fresh lime juice
1/2 oz fresh lemon juice
1 oz ginger syrup
1/2 oz orange curaçao
1/4 oz falernum
Shake with ice cubes and strain into a double old-fashioned glass with crushed ice. Garnish with a stick of fresh ginger. 

Ginger syrup
Take a piece of fresh ginger that’s about 2-4 ounces and cut it into slices. Put that in a saucepan with a 1:1 ratio of sugar and water; 1 cup of each. Bring that mix to a boil over low heat until the sugar is dissolved. Cover and let it simmer for 2 minutes. Then take it off the heat and let it sit covered for 1-2 hours, depending on how strong a flavor you want. Strain and bottle and add 1/2 oz silver rum to help stabilize. 
This recipe can be scaled down as necessary. The syrup stays viable for a lengthy period of time as long as it's refrigerated, but it'll gradually lose flavor (this is not desired).

Episode 21: Kirk and Sweeney 12 Year.

5 Minutes of Rum episode 21: Kirk and Sweeney 12 Year Dominican rum and the Beachcomber’s Gold cocktail.

Beachcomber’s Gold (Hollywood and Palm Springs)
Recipe circa 1937 (Hollywood) and 1950s (Palm Springs)
1/2 oz fresh lime juice
1/2 oz simple syrup
1 oz gold Puerto Rican rum (Kirk and Sweeney 12 year)
1/4 oz gold Jamaican rum (Appleton VX)
1/4 oz dark Jamaican rum (Coruba)
6 drops Pernod
4 drops almond extract
2 oz (1/4 cup) crushed ice
Add all ingredients to a mixing cup and blend. Strain into a champagne saucer or cocktail glass. Don’s presentation included an ice shell, which I’m not attempting at this time. 


Note: Yes, I mis-spoke early in the episode and said 12 months when I meant 12 years. I regret the error, but an edit seemed over the top.

Episode 13: Ron Matusalem Platino

5 Minutes of Rum episode 13: Silver Dominican Rum, Ron Matusalem Platino, and the Mojito. 

Collins glass (14 oz.)


Into a 14oz Collins glass, add:

1 ounce demerara sugar syrup

1 1/2 ounces lime juice (fresh!)

6 fresh mint leaves

Gently muddle this together in the glass. The goal is similar to spanking the mint - you want to break some cells to release the mint's oil but not shred it.


2 ounces Dominican Republic silver rum (Ron Matusalem Platino)

Stir to combine.

Fill 3/4 of the way with ice, stir until glass frosts.

Top with soda. Stir again to combine.