Episode 34: Privateer Amber rum
5 Minutes of Rum episode 34: Privateer Amber rum, rum in Colonial America, and 2 punches.
Meeting House Punch in a ceramic barrel by Johnnie Velour.
Privateer Punch
Meeting House Punch (modified)
4 oz lager beer (Red Stripe recommended)
2 1/2 oz Privateer Amber rum
1 1/2 oz white Virgin Islands rum
1/2 oz lemon juice
3 teaspoons white sugar
1 teaspoon demerara sugar
peel of 1/2 of a lemon
Muddle lemon peel and sugar in half of a boston shaker. Let sit for 30-60 minutes, and then muddle again. Add lemon juice and stir to partially dissolve the sugar. Add the rums and stir again until sugar is completely dissolved. Remove lemon peel, fill shaker with ice, and stir in the beer. Pour unstrained into a barrel mug with 2 straws or pour unstrained into 2 old fashioned glasses (this will make ice distribution a little trickier). The original recipe posted in Potions of the Caribbean calls for 6 ounces of beer, but I feel the beer dominates too much in that formulation. Accordingly, I lowered the beer part and slightly raised the lemon juice and amber rum parts.
Privateer Punch
1 1/2 oz Privateer Amber rum
1 1/2 oz Applejack (or apple brandy)
2 oz black tea (cold)
1 oz lemon juice
1/4 oz demerara sugar syrup
1 tablespoon demerara sugar
peel of 1 lemon
Muddle lemon peel and sugar in a pint glass. Let sit for 30-60 minutes, and then muddle again. Add lemon juice and stir to dissolve the sugar. Add the rum, applejack, tea, and syrup and stir again until sugar is completely dissolved. Remove lemon peel or simply strain into a double old-fashioned glass filled with ice. Stir again to chill, and make a toast.
For serving in larger quantities, simply multiply each ingredients based on number of guests.