Episode 24: El Dorado 8

5 Minutes of Rum episode 24: El Dorado 8, spindle mixers and The Sea of Cinn.

Sea of Cinn
2 oz Demerara rum (El Dorado 8)
1 oz lime juice
1/2 oz cinnamon syrup
1/2 oz honey mix
1/2 oz Lemon Hart 151
Combine all ingredients with 1 cup of crushed ice and blend in a spindle mixer for 5 seconds. Pour unstrained into a tiki mug or double old-fashioned glass. Garnish with a swizzle stick.

Episode 8: An Introduction to Demrara rum, with El Dorado 5 year rum

5 Minutes of Rum episode 8: An introduction to Demerara rum, El Dorado 5 year rum, demerara sugar syrup, and the Noa Noa. 

El Dorado 5 year rum

Demerara sugar

Demerara sugar syrup

Bar swizzles

The Noa Noa

The Noa Noa

The Noa Noa

Demerara sugar syrup

In a medium saucepan, combine 1 cup demerara sugar with 1/2 cup cold water. Stir over very low heat until the sugar is dissolved. Don't bring to a full boil. Remove from heat, cool in pan, and transfer to a syrup bottle. Add 1/2 ounce silver Puerto Rican rum as a stabilizer.

The Noa Noa

1 oz fresh lime juice

1/2 oz demerara sugar syrup

4 to 6 mint leaves

3 oz Demerara rum

Swizzle everything in a double old-fashioned glass half-filled with crushed ice for ~30 seconds. Add more crushed ice to fill. Swizzle again until a frost forms on the outside of the glass. Garnish with a mint sprig and half a spent lime shell. Add your favorite restaurant or bar swizzle.