Episode 40: Hamilton 151 Overproof

5 Minutes of Rum episode 40: Hamilton 151 Overproof, Sippin’ Safari, the ’34 Zombie, and the Shockwave.

1934 Zombie Punch

Zombie coaster by Tiki tOny

The Shockwave (Can you stand it?)

’34 Zombie Punch
3/4 oz lime juice
1/2 oz Don’s mix (2 parts grapefruit juice to 1 part cinnamon syrup)
1/2 oz falernum
1 1/2 oz gold Jamaican rum (Appleton VX)
1 1/2 oz gold Puerto Rican rum (Ron del Barrilito Two Star)
1 oz Hamilton 151 Overproof
Dash Angostura bitters
6 drops of Pernod
1 teaspoon grenadine
6 oz crushed ice

Put everything into a spindle blender and mixer 5 seconds. Pour into a tall glass (or tiki mug). Add ice cubes to fill. Garnish with mint.


Shockwave
1 oz demerara overproof rum (Hamilton 151 overproof)
1 oz Smith & Cross rum
1 oz gold Puerto Rican rum (Cruzan)
3/4 oz lime juice
1/2 oz grapefruit juice
1 oz Shockwave mix*
Dash of Angostura bitters
1/4 oz simple syrup

Blend with 3/4 cup of crushed ice for 5 seconds in a spindle blender. Pour unstrained into a tiki mug or tall glass adding ice cubes to fill. Garnish with mint.

*Shockwave mix: equal parts pimento dram, honey mix, grenadine, and blackberry liqueur. 

Episode 37: Lost Spirits 151 Cuban Inspired Rum

5 Minutes of Rum episode 37: Lost Spirits 151 Cuban Inspired Rum, The Bar Book, cocktail accessories, a 151 Swizzle tribute recipe, and the Peligro.

Tribute to The Mai-Kai’s 151 Swizzle, v.1, similar in profile to the Tiki-Ti's 151 Swizzle.

Peligro

Peligro
2 oz Lost Spirits 151 Cuban Inspired Rum
1 oz fresh squeezed lime juice
1/2 oz falernum

Shake all ingredients in a shaker tin with ice. Strain into a chilled cocktail class. The aroma from the rum is the only garnish you’ll need. Want to dial the potency back a little? Feel free to drop the rum component to 1.5 oz (or lower if you also proportionally drop the amount of lime juice and falernum).


Tribute to The Mai-Kai’s 151 Swizzle, v.1 (similar profile to Tiki-Ti's 151 Swizzle)
3/4 oz fresh lime juice
1 oz cinnamon syrup
3 drops of Pernod
2 oz Lost Spirits 151 Cuban Inspired Rum
2 dashes of Angostura bitters

Flash blend all ingredients in a spindle blender for 5 seconds. Pour into a collins glass, or a chilled metal cup if you have one. Add more crushed ice to fill. Dust with freshly grated nutmeg and a cinnamon stick.

Episode 11: Wray & Nephew Overproof Rum

5 Minutes of Rum episode 11: Wray & Nephew overproof rum, falernum, and The Hawaiian Eye.

Falernum components (or COM-ponents as you say)

Infused Wray & Nephew.

Final falernum prep.

Bottled falernum

Bottled falernum

The (modified) Hawaiian Eye

Falernum #9

6 oz Wray & Nephew Overproof White Rum

Zest of 9 limes with no white pith

40 whole cloves

1 1/2 oz (by weight) peeled and chopped fresh ginger

2 tablespoons blanched, slivered almonds

14 oz 1:1 simple syrup.

3/4 teaspoon almond extract

4 1/2 oz fresh lime juice, strained

Toast cloves and almonds in 350 degree oven for 5-7 minutes or until they begin to get aromatic. 

Combine the rum, lime zest, cloves, almonds and ginger in a sealed mason jar, letting mixture soak for 24 hours. 

After 24 hours. strain this through moistened cheesecloth, squeeze out all the liquids. 

Create a 1:1 ratio simple syrup from 1.5 cups of sugar and 1.5 cups of warm tap water. Shake or stir until sugar is dissolved. This should yield a little more than 14 oz. 

Add the almond extract, sugar syrup, and lime juice to the rum mixture. Stir to combine. Bottle, refrigerate and amaze your friends. 

 

The (modified) Hawaiian Eye

1/2 oz lime juice

1/2 oz falernum

1/2 oz simple syrup

1/2 oz Wray & Nephew Overproof rum

1 oz Gold Puerto Rican rum (sub Gold Virgin Islands rum)

1 cup crushed ice

Combine all ingredients and blend for 5 seconds. Pour unstrained into a tiki mug, tulip glass, or pilsner glass. garnish with mint.