Twitter facebook
 
Recipes

Vacation in a Glass

April 20, 2012 By: Brandy Rand


The association of rum with relaxation and good times is rooted in two things: most rum is produced in warm climates (the Caribbean, Central and South America) and liquor companies often market their brands that way. Scan the rum section of any liquor store, and you’ll see a whole lot of palm trees and pirates. But rum’s “vacation in a glass” reputation has evolved to become a backbar “staycation,” holding its place on menus year-round. For more on rum's recent renaissance, check out "Rum's New Directions" at Nightclub.com.

Captain Morgan Black and GingerCaptain Morgan
Recipe courtesy of Diageo.

1¼ oz. Captain Morgan Black Spiced Rum
½ oz. fresh lime juice
4 oz. ginger ale
1 lime wedge

Add Captain Morgan Black Spiced Rum to an ice-filled Collins glass. Top with ginger ale and stir. Garnish with a lime wedge.


Twist on a TwistTwist on a Twist
Recipe courtesy of Allan Katz of Cana Rum Bar in Los Angeles. Photo courtesy of Anne Fishbein.

¾ oz. Smith & Cross
¾ oz. Luxardo Morlacco
¾ oz. Amaro Cio Ciaro
¾ oz. lime juice
1 dash Angostura bitters
Luxardo cherry, for garnish

Into an ice-filled shaker, add all ingredients except garnish. Shake, strain, discard ice from shaker, then strain liquid back into shaker. Now shake vigorously without ice to dissolve ice slivers, add airy texture and whip up that pretty head. Pour into a chilled cocktail glass. Garnish with a Luxardo cherry.


Calipto SourCailpto Sour
Recipe and photo courtesy of Milan De La Rocha of Cana Rum Bar in Los Angeles.

1½ oz. Banks rum
1 oz. lime juice
¼ oz. pasilla juice
1 barspoon Yellow Chartreuse
3/8 oz. raw sugar simple syrup (1:1 ratio)
3/8 oz. eucalyptus syrup
Slice of pepper, for garnish

Into an ice-filled shaker, add all ingredients except garnish. Shake, strain, discard ice from shaker, then strain liquid back into shaker. Now shake vigorously without ice. Pour into a chilled cocktail glass. Garnish with a slice of pepper.


Rum Old FashionedRum Old Fashioned
Recipe courtesy of Frank Cisneros of Cienfuegos in New York City.

2 oz. Cockspur 12 Year Rum
1 tsp. St. Elizabeth Allspice Dram
1 tsp. simple syrup
3 dashes Angostura bitters
2 dashes orange bitters
Orange and lemon twist, for garnish

Stir briefly over fresh ice, then pour over large rock in double Old Fashioned glass. Garnish with an orange and lemon twist. 


Pisco SourPisco Sour
Recipe courtesy of Adam Kanter of Rum Bar in Philadelphia.

2 oz. Don Cesar Pisco
1/2 oz. triple sec
1 oz. lemon juice
1 oz. simple syrup
1 egg white
2 to 3 dashes housemade lime bitters
Lemon peel, for garnish

Separate egg white and discard yolk. Add all remaining ingredients into a shaker and dry shake for 8-10 seconds. Add ice and resume shaking cocktail. Strain into a fluted pilsner glass. Peel a lemon and rub lemon oils on glass rim. Garnish glass with lemon peel.


Sorrel Spring TeaSpring Tea
Recipe courtesy of Adam Kanter of Rum Bar in Philadelphia.

1 oz. Atlantico Reserva
1 oz. Diplomatico Blanco
4 oz. Sorrel Mix*

*To create Sorrel Mix, first create a ginger syrup by peeling and chopping 3 whole ginger roots. Add ginger to 2 cups of water and 2 cups of sugar. Bring to a boil. Allow to simmer for 10 minutes. Transfer into heat-resistant container and let sit at room temperature for 24 hours. Strain out all ginger. Combine 1 cup of cooled ginger syrup with 1 cup of dried sorrel, 1/2 cup of lemon juice, 1/2 cup of orange zest and 2 cups of water. Bring to a boil and allow to simmer for 10 minutes. Strain out sorrel and zest and discard. Chill Sorrel Mix for 2 hours prior to use.

Into a shaker, combine Atlantico Reserva, Diplomatico Blanco and Sorrel Mix. Add ice and shake. Strain over fresh ice in cocktail tumbler.


Brugal Mojito
Recipe courtesy of Brugal.

1½ oz. Brugal Blanco Especial
12 fresh mint leaves
½ lime
2 oz. club soda
2 Tbsp. simple syrup (or 4 tsp. sugar)
Lime wedge and mint leaves, for garnish

Crush mint leaves and squeeze lime into a cool, tall glass. Pour simple syrup on top to cover and fill glass with ice. Add Brugal Rum and club soda; stir well. Garnish with a lime wedge and fresh mint leaves.


Brugal Dry Blush
Recipe courtesy of Brugal.

2 oz. Brugal Blanco Especial
1½ oz. club soda
Splash of cranberry juice
Squeeze of fresh lime
Lime slice, for garnish

Pour Brugal, cranberry juice and lime juice into a highball glass half-filled with ice. Top with club soda. Garnish with a slice of lime.


Nueva Playa del Sur
Recipe by Jackson Cannon of Eastern Standard in Boston.

1½ oz. Brugal Rum Blanco Especial
2 oz. blood orange puree
½ oz. agave nectar
1½ oz. Champagne
Twist of orange, for garnish

In a shaker, shake Brugal, blood orange puree and agave nectar with ice. Strain into a coup glass, top with Champagne and garnish with a twist of orange. 


Life & LiberteaLIfe and Libertea
Recipe by Gary Hermanson of Rumba in Boston.

Privateer SIlver Rum steeped with Earl Grey Tea
½ a lemon
1 oz. honey syrup

In a shaker, shake Privateer steeped with Earl Grey, lemon and honey syrup. Strain into a glass.


Add Comment


© 2014 Questex Media Group LLC. All rights reserved
Reproduction in whole or part is prohibited
Please send any technical comments or questions to our webmaster.