Episode 64: Mezan XO

5 Minutes of Rum episode 64: Mezan XO, porter, and the Blow My Skull punch.

Deschutes Public House in Portland, OR.

Look at the creamy head on that stout!

Blow My Skull punch
3/4 cup of demerara sugar
1 quart (4 cups) of boiling water
16 oz of Jamaican pot-still rum (Mezan XO)
16 oz porter (Deschutes Black Butte Porter)
8 oz brandy (Christian Brothers)
6 oz fresh lime juice

In a large, sealable vessel combine the boiling water and sugar, stirring to dissolve the sugar. Add the remaining ingredients, except the porter. Seal the vessel, and refrigerate for many hours. Or at least as many hours as you have. When you are ready to serve, pour the mixture out into a punch bowl or other appropriate serving vessel and then add the porter. If you have a large block of ice, add it. Ladle the punch into small cups with ice. To scale it up, simply do some basic multiplication.

Episode 38: Flor de Cana 4

5 Minutes of Rum episode 38: Flor de Cana 4, brandy, Sippin Safari, the Kamehameha Rum Punch and the Island Mai Tai.

Kamehameha Rum Punch
1 oz light Puerto Rican rum (Flor de Cana 4)
2 oz pineapple juice
1/2 oz lemon juice
1 tsp blackberry brandy
1 tsp grenadine
1 tsp simple syrup
1 oz dark Jamaican rum (Coruba)

Fill a collins glass with crushed ice. Add all ingredients except the dark Jamaican rum and stir until the glass frosts over. Float the dark Jamaican rum on top. A traditional Hawaiian garnish would be a pineapple wedge and a cherry. A spring of mint is usually a safe bet for most tropicals as well.

If substituting blackberry liqueur for blackberry brandy, omit the simple syrup and increase the light rum to 1 1/4 oz.


Island Mai Tai
1 1/2 oz silver puerto rican rum (Flor de Cana 4)
1 1/2 oz orange juice
1 1/2 oz pineapple juice
1/2 oz lime juice
1/2 oz simple syrup
Shake with ice cubes, pour unstrained into double old-fashioned glass. Float dark rum on top (Coruba). Garnish with a pineapple chunk.

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.