Episode 61: Don Q Anejo

5 Minutes of Rum episode 61: Don Q Anejo, the book Mai-Kai: History & Mystery of the iconic tiki restaurant, and the Derby Daiquiri.

Derby Daiquiri
1 oz fresh orange juice
1/2 oz fresh lime juice
1/2 oz simple syrup
1 1/2 oz column still aged rum (Don Q Anejo)
A “handful” of crushed ice

Put everything into a kitchen or spindle blender at high speed for 15 seconds. Pour unstrained into a cocktail glass. In a spindle blender you won’t get as finally blended ice, but I assure you it will taste delicious.

2 oz Don Q Anejo
1 tsp. simple syrup
2 dashes orange bitters

Combine in a mixing glass with ice. Stir to chill (about 30 seconds). Strain into an old-fashioned glass with a single large ice cube. Garnish with fresh orange peel.

Epsiode 59: Chairman's Reserve

5 Minutes of Rum episode 59: Chairman’s Reserve, Smuggler’s Cove (the book), and the Formidable Dragon.

Formidable Dragon
3/4 oz fresh lime juice
3/4 oz fresh lemon juice
1/2 oz honey mix
3/4 oz molasses syrup
1/2 oz Amaro di Angostura
1 1/2 oz blended aged rum (Chairman’s Reserve)
1 oz black blended rum (Coruba)
1/4 oz pot still lightly aged overproof (Smith & Cross)
1 oz seltzer or club soda

Combine all ingredients in a mixing tin with 18 ounces (just over 2 cups) crushed ice (per the Smuggler's Cove book, add 4 to 6 agitator small cracked cubes as needed) and blend for 5 seconds. Pour unstrained into a snifter or large tiki mug. Garnish with a swizzle stick, mint, and an edible orchid if available.

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.