Rum Is The New Black

This is my absolute favorite way to enjoy a rum old fashioned. It has sweetness, depth and a smoothness that makes it hard to resist whenever I look at my bottles of rum.

Autumn is here. I’m not a beach person (even though I got that beach bod! FELLAS, AMIRIGHT?! …laughs alone in an empty room that smells oddly like dog farts), so the idea of summer going away, much like that gross pimple you got on your nose a few weeks back, is a welcomed treat cause now we get to talk about pumpkins! Hey, I wont try and tell you how to live your life but if #pumpkintalk isn’t something you’re having with random strangers ad-nauseam these days, well friend, you need Jesus.

I like the fall for drinking. I mean, I like ANY-FUCKING-SEASON for drinking but the fall brings with it a more relaxed sense of imbibing that is simply lost in the summer, where it’s all about “QUICK POUR THAT COLD DRINK IN MY MOUTH AS FAST AS YOU CAN! I’M WEARING FLIP FLOPS AND A CROP-TOP SO OBVIOUSLY I DON’T HAVE ANY TIME TO WAIT FOR SOME FANCY SHIT” …something like that. Where “autumn drinking” is more along these lines:

“Oh. Hello there. Didn’t see you there while I was admiring my new boots and super-cute scarf. Take your time and stir me up a drink that I can sip while reminding everyone on social media how much of a “fall person” I am. Oh and can you make it taste like a pumpkin spice latte?!”

Those were not aimed at anyone other than myself. But we can talk about my new boots later…

Anyone can make a quality rum Old Fashioned by simply replacing the whiskey for rum (or for mezcal like in a Oaxacan Old Fashioned) but this one is a bit different with the syrup used and the addition of the cacao. It rounds out with the lower notes of the rum that make it a smooth sip without being overtly sweet

Rum Is The New Black

2 1/2 oz Phraya premium gold rum

1/4 oz Thai syrup*

1 dash Bittermen’s Xocolatl Mole bitters

1 dash Bittermen’s Taza Chocolate extract

*For the Thai simple:
take 1 part palm sugar (natural sugars from coconut blossoms) to equal part water; Add to that a couple pieces of fresh lemongrass (pro tip: beat them up a bit with a muddler to loosen up the fibers and release its flavors). Boil. simmer. cool. strain. bottle. You know the drill.

In a mixing glass, add all these ingredients with some nice pieces of ice and stir.
Double strain into a rocks glass with a nice chunk of ice & press a grapefruit peel
over the top, serving as a garnish as well.

[ Enjoy ]

I make these with Phraya rum (a premium rum from Thailand) but really, it’s hard to go wrong with whatever aged, quality rum you have; Be it Appleton reserve, El Dorado or Diplomatico Reserva. Let me know what your favorite sipping rum is in the comments!

 

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