Episode 41: Scarlet Ibis

5 Minutes of Rum episode 41: Scarlet Ibis Trinidad rum, more from the Death & Co book, tools from Cocktail Kingdom, and Death From Above.

Setup for the Rum 103 symposium at TIki Caliente 7

Audience at the Rum 103 symposium at TIki Caliente 7

Your host for the Rum 103 symposium at TIki Caliente 7

Yarai mixing glass

Swissmar bar spoon

Death From Above
1 oz Lemon Hart 151 (sub Hamilton 151 as needed)
3/4 oz Scarlet Ibis rum
1/4 oz Cruzan Black Strap rum
1 tsp Lustau East India Solera Sherry
1 tsp cane syrup
1 dash Angostura bitters
2 dashes Death & Co. house orange bitters (equal parts Fee’s, Regans’, and Angostura Orange bitters; I used 1 dash of each for simplicity)

Stir all ingredients over ice and then strain into a double old-fashioned glass over 1 large ice cube or ice ball. Garnish with 1 lemon twist and 1 orange twist.


Episode 28: Angostura 1919 rum

5 Minutes of Rum episode 28: Angostura 1919 rum,  The Drunken Botanist, Angostura bitters, and the 2070 Swizzle.

2070 Swizzle
1 oz Angostura 1919 rum
1 oz Lemon Hart 151 rum
1/2 oz lime juice
1/2 oz simple syrup
1/2 oz honey mix
1/4 oz pimento dram
4 drops Pernod
2 dashes Angostura bitters

Combine all ingredients in the metal mixing cup of a spindle blender and add 1/2 cup crushed ice (last). Mix for 5 seconds and pour unstrained into a collins glass. Add more crushed ice to fill. As an alternate preparation, combine all ingredients directly into the collins glass filled with crushed ice. Swizzle by hand until blended, top off with more crushed ice, and continue to swizzle until the outside of the glass frosts over. Garnish with freshly grated nutmeg.