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Recipes

Rum's Renaissance

May 11, 2010 By: Jack Robertiello Night Club and Bar Magazine


Rum is making a comeback in a big way, especially with the help of a few creative bartenders around the country pushing it to the forefront. Here are some examples of ways to take rum beyond the standard drink.

Red Rum Smash
Created by Esteban Ordoñez, DonQ Rums.
2 ounces DonQ Cristal Rum
1 ounce sparkling wine
1 ounce simple syrup
½ ounce fresh lime juice
Splash raspberry schnapps
5 raspberries

Combine all ingredients in a shaker. Shake and strain into an ice-filled rocks glass. Use a raspberry and a lime wedge for garnish.


Cortez
Created by Leo Robitschek, Eleven Madison Park, New York City.
1 ounce Ron Zacapa Centenario 23
½ ounce amontillado sherry
¾ ounce Ceylon Cinnamon Syrup
¾ ounce lemon juice
Champagne

Combine Ron Zacapa Centenario 23, amontillado sherry, Ceylon Cinnamon Syrup and lemon juice in a cocktail shaker filled with ice. Cover and shake until thoroughly chilled. Strain into a Highball glass and top with Champagne.


Summer Delight
Courtesy of Station Casinos.
1 ounce Malibu Pineapple Rum
1 ounce TY KU Liqueur
2 ounces fresh sour
4 ounces pineapple juice
Splash Sierra Mist

Combine Malibu, TY KU, fresh sour and pineapple juice in a mixing glass with ice. Shake ingredients and present in a cored pineapple. Top with a splash of Sierra Mist.


Via Especial
Developed by Brian Miller, Death & Company, New York City.
1 ½ ounces Ron Zacapa Centenario 23
¾ ounce lime juice
½ ounce cinnamon bark
Sugar for rim

In a cocktail shaker, combine Ron Zacapa Centenario 23, lime juice and cinnamon bark. Rim a Martini glass with sugar. Shake and strain into rimmed glass.


Sambatini cocktailSambatini
Courtesy of Flor de Caña Rum.
1 ½ ounces Flor de Caña 7-year-old Grand Reserve
Fresh muddled pineapple
½ ounce pineapple juice
½ ounce simple syrup
3 small slices serrano chili pepper, muddled
½ lime juice

Shake ingredients and strain into a Highball glass. Garnish with pineapple and a Jalapeño pepper.


Ginger Smash
Courtesy of Employees Only, New York City.
1 ½ ounces 10 Cane Rum
¾ ounce Luxardo Maraschino Cherry Liqueur
¾ ounce Berentzen Apple Liqueur
½ ounce fresh-squeezed lime juice
2 matchbox-sized pieces of fresh pineapple
2 long, thin slices of fresh ginger
1 tsp. bar sugar
Pinapple leaf, for garnish

Muddle pineapple, ginger and sugar in the bottom of a mixing glass until they turn into a consistent paste. Add the rest of the ingredients and fill the mixing glass halfway with ice. Shake briefly and pour unstrained into a rocks or Old Fashioned glass. Garnish with a pineapple leaf.


Pineapple Yuzu Mojito
Courtesy of Tommy Bahama Rum.
2 parts Tommy Bahama White Sand Rum
¾ parts yuzu simple syrup*
3-4 cubes fresh pineapple
5 mint leaves
2 parts lemon-lime soda

Muddle mint and pineapple chunks. Add ice, rum, yuzu simple syrup and fresh lime juice. Mix and top with soda. Garnish with a pineapple wedge.

*Yuzu simple syrup
Dissolve 2 cups sugar with 1 cup yuzu juice and ½ cup water over heat. Let cool.


Reserve Luxury Daiquiri
Created by Contemporary Cocktails Inc.
2 ounces Appleton Estate Reserve Rum
1 ounce Demerara syrup (1:1 sugar to water)
1 ounce fresh lime juice
1 blackberry
½ ounce Pom Wonderful
1 bar spoon of Luxardo Marschino Cherry Liqueur
Lime wheel for garnish

Muddle the blackberry in a pint glass. Add remaining ingredients and ice. Shake and strain into a chilled Coupe glass. Add garnish.


Strawberry Basil MojitoStrawberry Basil Balsamic Mojito
Courtesy of the California Strawberry Comission.
2 ½ ounces 10 Cane Rum
5 medium strawberries, sliced
1 Tbsp. brown sugar
½ lime, quartered, pith removed
4 medium-sized fresh basil leaves
Ice
Soda water
Balsamic vinegar
Strawberry or basil sprig, for garnish

In a strong pint glass, muddle strawberries, sugar, lime and basil until juicy. Add rum. Fill with ice and a splash of soda. Stir; add another splash of soda. Top with a dash of vinegar. Garnish with strawberry or basil sprig.


Jamaican CobblerJamaican Cobbler
Developed by Contemporary Cocktails Inc.
1 ½ ounces Appleton Estate Reserve Rum
1 ounce Dry Sack Medium Sherry
½ ounce G.E. Massenez Crème de Peche
2 ruby red grapefruit pieces with skin
1 sugar cube
Slice of ruby red grapefruit, for garnish

In a mixing glass, muddle fruit. Shake and strain ingredients over crushed ice into a white wine glass. Garnish with fresh grapefruit pieces.


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