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Rum

Rum’s the Word

May 2, 2011 By: Alissa Ponchione Night Club and Bar Magazine


Rum’s distinct history begins with its birth in the Caribbean in the 17th century, and it since has gone global, evolving into many iterations — añejo, silver, light, dark, spiced, etc. — along the way. Rum’s malleable quality means it can be mixed in a number of different ways for a variety of tastes. For a more diverse and nuanced backbar, make sure you stock rums from Central and South America and the Caribbean, including Puerto Rico, Martinique, the Dominican Republic and other iconic rum nations. Although specific to a particular region, different rums create a world of flavor profiles and tastes that will be a refreshing treat for your patrons’ palates. It’s a category consistently growing in popularity and variety, so make sure you’re reaping the benefits of this evocative spirit. For more information about why rum is rocking the nation, click here for Jack Robertiello's "Rum, Defined."

Flamenco RoyaleFlamenco Royale
Created by Jason Littrell, President, NYC Chapter of United States Bartenders Guild.

1 ounce DonQ Cristal Rum
1 ounce DonQ Mojito
Dash Angostura Bitters
½ ounce cinnamon syrup
½ ounce fresh lime juice
½ ounce pineapple juice
Splash Champagne or sparkling wine
1 lime wheel for garnish

Shake rums, juices, bitters and syrup with ice. Strain into a chilled cocktail glass. Top it with a splash of Champagne and garnish with lime.


Island Pleasure
Created by Beam Global Spirits Master Mixologist Bobby “G” Gleason.

1 ¼ parts Cruzan Light Rum
¾ part Cruzan Pineapple Rum
¾ part DeKuyper triple sec
2 parts pineapple juice or 2 wedges of fresh pineapple, chopped
½ part Orgeat Syrup
½ part Cruzan Black Strap Float
Juice of 1 whole lime
Mint sprig and pineapple/cherry stack for garnish

Muddle pineapple or shake all ingredients with ice, then strain over fresh ice in a Hurricane-style glass. Garnish with a mint sprig and a pineapple/cherry stack on the rim.


Las Descarga DaiquiriLa Descarga Daiquiri
Created by Pablo Moix from Bacardi Team Enterprises for La Descarga in Los Angeles.

2 ounces Bacardi 8
1 ounce fresh lime juice
2 bar spoons baker’s sugar
Fresh lime for garnish

Add all ingredients into a cocktail shaker. Shake vigorously. Strain into a cocktail coupe, and garnish with a thin lime wheel.


Maranon DiaquiriMarañón Daiquiri
Created by Nelson Ortiz for the USBG/Bacardi Legacy of the Cocktail competition.

2 ounces Bacardi Superior Rum
1 ounce Marañón (cashew) nectar
1 ounce fresh lime juice
½ ounce vanilla bean, cinnamon and sugar-cane syrup

Shake all ingredients with ice and strain into a chilled Martini glass. Rim glass with cinnamon, organic cashews and sea-salt mixture.


No Prohibo FumarNo Prohibido Fumar
Courtesy of Flor de Caña.

2 ½ ounces Flor de Caña 7 year rum
½ ounce maple syrup
2 dashes liquid smoke
Salt
Cigar for Garnish

Salt rim of small rocks glass. Add Flor de Caña, maple syrup and liquid smoke to shaker. Strain over ice. Garnish with cigar.


Avocado DaiquiriAvocado Daiquiri
Recipe courtesy of Lucy Brennan of Mint/820 in Portland, Ore.

2 ounces silver rum
2 ounces gold rum
2 ounces simple syrup
1 ¼ ounces ripe fresh California avocado* (¼ avocado)
¾ ounce fresh lemon-lime juice
½ ounce half and half
1 ½ cups cocktail ice cubes

Place the first six ingredients into a blender. Blend until combined. Add ice. Blend until smooth (light and creamy). Pour into a balloon wine glass. Lightly zig-zag pomegranate concentrate over top. Using a small drink straw, pull from the top of the zig-zag pattern through the center to make a series of pomegranate hearts. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


Holy TrinityHoly Trinity
Created by Michael Martensen of The Cedars Social in Dallas.

¾ ounce Smith & Cross Jamaican Rum
¾ ounce Calvados
¼ ounce Yellow Chartreuse
¾ ounce lemon juice
½ ounce Grade B Maple Syrup
Lemon twist for garnish

Add all ingredients to a shaker, then add ice. Shake very hard, then strain into coupe or Martini glass. Garnish with lemon twist.


HemingwayHemingway
Courtesy of Ron Abuelo.

2 ounces Ron Abuelo Añejo
Juice of ½ lime
1 teaspoon Maraschino Liqueur
1 teaspoon grapefruit juice

Shake with ice, and then strain over crushed ice in a rocks glass. Garnish with a maraschino cherry.


Lord PanamaLord Panama
Courtesy of Ron Abuelo.

2 ounces Ron Abuelo Añejo or 7 Años
5 ounces ginger beer
Lime wedge

Pour the Abuelo over ice in a highball glass then fill with ginger beer. Squeeze in a lime wedge. Stir to mix.


Pomchi SmashPomchi Smash
Created by Paolo Votano, Bocca di Bacco & On The Rocks at New York City.

1½ ounces Ron Abuelo Añejo
2 ounces cranberry juice
1 ounce lemon juice
½ ounce simple syrup
10 fresh raspberries
5 mint leaves
Dash Angostura Bitters
Ginger Ale

Muddle raspberry with the mint. Add the rest of the ingredients. Shake hard and strain into a highball glass and top with ginger ale. Garnish with raspberry and mint.


The Crush
Created by Nate Everson for The Gates in New York City.

2 ounces Ron Abuelo Añejo
1 ounce vanilla syrup
1 dash of Angostura Bitters
3 blackberries

Crush blackberries in a shaker with ice. Add remaining ingredients. Shake well. Strain over glass of fresh crushed ice. Garnish with blackberries.


PintaoPintao
Courtesy of Ron Abuelo.

1 part on Abuelo Anejo
2 parts Club Soda
Splash of Cola

Pour the rum and club soda over ice into a chilled glass. Add just a splash of coke to ‘tint’ the cocktail. Garnish with lime.


Early RiserEarly Riser
Courtesy of Ron Abuelo.

1½ ounces Ron Abuelo Anejo
½ ounce Jumbie Coconut Splash
1 ounce fresh mango juice
1 ounce pineapple juice

Pour all ingredients into an iced filled shaker. Shake vigorously and strain into a tall glass. Garnish with maraschino cherries and orange slices.


Ginger Apple Mojito
Created by Boris Van Dyck, winner of The Charleston 2011 Wine & Food Festival Mixologist Competition.

2 teaspoon brown sugar, divided
¾ ounce fresh lime juice
8-12 mint leaves, plus sprig for garnish
1½ ounces Ron Abuelo Añejo rum
3 ounces homemade spiced cider*
1½ ounces ginger beer
½ tsp. nutmeg, for garnish
Apple peel twirl, for garnish

In a cocktail shaker, muddle one teaspoon of brown sugar with lime and mint. Add ice, rum, and cider. Shake, then pour in ginger beer. Combine remaining brown sugar and nutmeg on a plate. Run a lime wedge around rim of a highball glass, then dip rim into sugar and nutmeg. Pour in drink. Garnish with apple peel twirl and mint sprig.

*Homemade Spiced Cider (yields ½ gallon)
½ gallon cold-pressed cider
2 cinnamon sticks
1 star anise pod, broken
½ tsp. nutmeg powder
6-8 cloves

To a jar of cider, add cinnamon sticks, star anise, nutmeg, and cloves and let spices steep in refrigerator for 24 to 48 hours. Strain out spices.
 


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