Episode 47: Cana Brava

5 Minutes of Rum episode 47: Cana Brava rum from Panama, Trader Vic’s and communal drinks, an example of one of those drinks - the Scorpion Bowl - and an original cocktail called The Bitter Sting. Oh and fire.

Inside label on Cana Brava

In the show I didn't reference the white wine from the punch. That's the element of punch that lengthens the punch (similar to water or tea, but in this case also adding a small amount of alohol and sweetness).

Scorpion Bowl (Trader Vic’s)
6 oz orange juice
4 oz lemon juice
1 1/2 oz orgeat
6 oz light Puerto Rican rum (Cana Brava)
1 oz brandy
2 cups crushed ice

Combine everything in a blender. Blend or 10 seconds and pour into a scorpion bowl (or other communal bowl). Add some larger ice cubes if needed to keep the drink chilled. Use long drink straws for each guest. Trader Vic’s version is garnished with fresh gardenia. If you choose to add a fire chamber and ignite, be very careful, keep your guests away while you work, and make sure you have a fire extinguisher nearby. I can’t say it enough - be careful. Serves 2-4 people.

The Bitter Sting
1 oz light Puerto Rican rum (Cana Brava)
1 oz brandy (Christian Brothers)
1 oz fresh squeezed lemon juice
1 oz orange juice (fresh if practical)
1/2 oz simple syrup
1/2 oz orange curaçao (Pierre Ferrand Dry Curaçao)
2 dashes Fee Brothers Aztec Chocolate Bitters

Shake with ice cubes in a shaking tin. Pour unstrained into a double old-fashioned glass or a small tiki bowl. Serve with a piece of dark chocolate.

Episode 39: Ron del Barrilito Two Star

5 Minutes of Rum episode 39: Ron del Barrilito Two Star, Potions of the Caribbean, Joe Scialom, plus the Sol Y Sombra and Oro de los Tontos cocktails.

Joe Scialom

Joe Scialom

Joe Scialom

Sol Y Sombra
1 1/2 oz gold Puerto Rican rum (Ron del Barrilito 2 star)
3/4 oz dark Jamaican rum (Coruba)
1/2 oz apricot brandy
2 ounces fresh pineapple juice
1/2 oz fresh lime juice
2 dashes Angostura bitters

Shake with ice cubes. Then either:
pour unstrained into a hollowed out baby/small pineapple, securing the pineapple in a specialty bowl filled with crushed ice
pour into an old-fashioned or rounded glass.

In either case, garnish with a paper parasol.


Oro de los Tontos (Fools Gold)
2 oz Gold Puerto Rican rum (Ron del Barrilito 2 star)
3/4 oz fresh lime juice
1/2 oz Licor 43
1/4 oz simple syrup
3 drops Pernod
3 drops almond extract

Shake all ingredients with ice in a cocktail shaker. Strain into a chilled cocktail glass.

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.