rum

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!

 

Eventing: Prym Rum

We meet again. I’m gonna be honest with you off the bat: Some entries for my Eventing series will be wayyy shorter than others and that is mainly because, believe it or not, sometimes I’m trying to learn about this stuff and therefore forget to take photos. But since we’re being honest, sometimes I’m just being the social butterfly that I am, and therefore forget to take pictures of things, faces and macro shots of whatever the hell I was there to learn about in the first place.

Over the winter (yeah. it was that long ago) I had the pleasure of meeting Dinna & Damian of Prym rum in this sweet warehouse in Red Hook for a private tasting of their new rum. Well that rum aint so new anymore but it is still delicious. For a white rum it’s got all the heft you would expect from aged one but with an unorthodox balance that has made it my personal flask-it spirit of choice.

Think more along the lines of a rum old fashioned than a daiquiri with it. You’ll be seeing more of Prym rum on the site now that I have another bottle (I use my flask a lot) since it’s quite versatile but if you see it, give it a go and tell me what you think!

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Eventing: Spotted Tiger Pop-Up

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In this first installment of Eventing, we visit The Spotted Tiger Pop Up hosted by the Siegfried & Roy of bartenders (get it?! …cause its 2 dudes and a tiger?! …nobody? I will die alone), Ran Duan and Daniel Lynch at Empire in Boston, MA.

The event was sponsored by Bacardi and featured a rum-based cocktail menu deigned by Ran and Dan, who went by the names Ran-Kwon & M.E.T.H.O.D. Dan respectively for the night. There was Bacardi rum everywhere. There was also sushi (served by Empire’s kitchen) but I didn’t get to taste any of that because life is unfair (aka ‘poor time management’ on my part), so you wont be seeing any of that here, kids.

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Drinks were poured into coconuts and pineapples all over the damn place by the crew @ Empire lead by these 2 darlings. No. That’s a lie. Technically they were poured in a very specific place behind the bar. I’m sorry I fooled you just now.

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You may already know about Ran Duan (I wrote about his bar, The Baldwin here) from kicking the crap out of Boston shakers with his patent pending 2-handed-gallop-shaking technique and Dan Lynch, previously of The Hawthorne, now bar manager over at the upcoming Liquid Art House.

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A fun, rum-fueled event by The Spotted Tiger. Looking forward to the next one.

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Royal Armada

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Condensation can go suck it.

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Apparently I have to start chilling, not only my glassware and spirits but also my house when shooting for the blog, unless I want to end up with photos of sweaty cocktails. And that concludes the ranting part of the tour…

So I’m back, kids. I’ve had a weird couple of months trying to be (the best stripper in Boston) super healthy where I’ve emerged (like a beautiful butterfly some might say) with the following 2 truths about myself:

1. I can’t quit craft cocktails & burritos from Chipotle.
2. No matter how much weight I lose, skinny jeans is just not working. I need to stop that shit.

I’m an avid (yet admittedly suck at it) crossfitter and was following  Whole30 for around 50 days (yeah that math doesn’t make sense to me either), which meant no booze. So I would just stare at my home bar at nights and wipe the dust and cobwebs off my bottles. But I got around to cooking a lot, which actually helped me think of new cocktail ingredients and recipes for the future of DTSM… cause you can bet your sweet ass that I’m enjoying the sweet, loving embrace of gin and whiskey again. Downside is that I suck at drinking at the moment and I have to be real selective with what I make, ’cause chances are that’s gonna be my only drink for the night [picture me nursing a warm negroni all night].

So there. That’s my excuse for the lack of posts lately and now that I have your forgiveness, I’ll give you a quick rundown of this drink, which was intended to be a tribute to Spain but then the west indies got in the mix and it became some weird Frankenstein history lesson that tastes a bit heavy but has a lot of depth.

 

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INGREDIENTS:

Dark rum (Aged)
Brandy de Jerez
Amontillado sherry
Licor 43
allspice dram
Angostura bitters

 



VARIANTS:

This is the first drink I made with sherry, where I tested both Oloroso and Amontillado, 2 of the most common "heavier" ones; The Amontillado won this time but I'll be sure to make something with the Oloroso soon. I dont know what took me so long to start using this stuff but I guess you get used to vermouth after a while... 

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Measure and pour the following into your trusty mixing glass (which you should have chilled slightly beforehand by stirring the lonely ice and straining out the water):

1 1/2 oz Appleton Estate 12 yr rum
1 oz Lustao Amontillado Sherry
1 oz Gran Duque D Alba Brandy de Jerez
1/2 oz Licor 43
1 barspoon St. Elizabeth AllSpice Dram
2 dashes Angostura bitters

Now perform your preferred stirring technique.
Strain into a Nick & Nora glass [if you’re cool like me] and garnish with a lemon peel monstrosity like seen above.

[Enjoy]

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Heart of Darkness

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Don’t try and use lemongrass as a straw. It just doesn’t work and you end up winded as f*ck.

I’m letting you know that this drink is a pain in the ass to make. I shouldn’t say that when the whole point of my site is to provide cocktail recipes that anyone can make but it’s a delicious labor of love for what it’s worth. For that I’d advise that if anyone reading this actually decides to make it, make a lot of it. You’ll find that its remarkably easy to drink and if you enjoy Thai food (I do and I find that remarkably easy to eat. All of it) then this is a drink that’ll have a lot of those familiar flavors and aromas.

Lets get this out of the way: making your own tamarind juice is delicious but it’s kinda gross to work with. You buy this block of seedless pulp (@ basically any Asian market), then you have to warm it up, strain it, dilute it, bottle it. But once you’re done, you have this nice tarty juice that has this subtle acidity to it that’s just begging to be used in cocktails. Because of said acidity/tartness, I didn’t really use much citrus in this drink and if you use more tamarind, you may not even need any at all.  If you already make your own ginger beer, then I highly advise you use it here. Especially if you make it with a lot of that ginger spice (not that one but you know you were into them at some point. Don’t lie to yourself).

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Spiced rum
Tamarind juice
Allspice dram
Angostura bitters
palm sugar / lemongrass  simple*

This drink is a take on the ‘Dark & Stormy’ which is pretty much a rum based Moscow Mule. So to make it more interesting, I added a lot of South East Asian flavors to make it more unique.

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*For the palm sugar / lemongrass simple:
Instead of using regular simple, take 1 part palm sugar (natural sugars from coconut trees) to equal part water; Add to that a couple 4″ 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.

1 3/4 oz Sailor Jerry spiced rum
1/4 oz St. Elizabeth Allspice Dram
2 dashes Angostura bitters
3/4 oz palm sugar / lemongrass simple
3/4 oz tamarind juice
1 wedge of lime (bout an 1/8 of a lime in size)
Shake all of the above and strain into a Collins glass with some fresh ice.
Top up with ginger beer (Fever Tree here).
Garnish with a stick of lemongrass, a lime wheel and a kaffir lime leaf.
[ Enjoy ]

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MXMO: From Crass to Class

What is mixology monday? Basically it’s a “booze thunderdome”.  I don’t think Tina turner is making drinks here tho. Unfortunately. I didn’t know about this until about a week ago, so don’t feel bad. All I know is there’s a cocktail theme every month, people get excited, fitted vests are pressed and some crazy shit goes down. This month’s theme comes from Scott Diaz of Shake, Strain & Sip: ‘From Crass to Class’. Basically its ‘Pretty Woman’ but in cocktail form. Maybe I didn’t understand the assignment but that’s what I based the entirety of my drink on. In fact, I named my cocktail “Hooker with a heart of gold(rum)”.

I’m from Long Island, NY and we know a thing or 2(hundred) about crass. you dont believe me? ride the LIRR from Babylon Station to NYC on the weekend. If I had a dollar for every time I heard a Malibu Bay Breeze being ordered or counted every drink that had Rose’s grenadine in it, I would have used it to tip the bartender while giving them an empathetic nod. so what better tools to use for this challenge than those preferred by my lovely ladies?!

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Had to buy a bottle (a small one) of Malibu rum for this as I am far too pretentious to keep it around these days. Add to that some Rose’s grenadine, canned pineapple juice and Capt Morgan and we have the recipe for the biggest headache and potential hangover you’ve had since that spring break in sophomore year of college.

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I’m sorry. I can’t. I just CANNOT use this grenadine. I mean its meant as a coloring agent and to induce diabetes, right?  So I swapped out the “grenadine” for some Aperol and Peychaud’s to maintain that color; Getting some bitters into this was all but guaranteed cause DAMN this Malibu is sweet. I mean, it might as well be simple syrup. Not to mention weak. 21% abv?! And people get drunk on this at nice weddings and Caribbean islands all summer long?! Luckily the capt Morgan is 100 proof but that guy can’t be trusted.

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3/4 part Malibu Coconut Rum (21% abv)
3/4 part Piña syrup*
1 part Aperol (11% abv)
1 1/2 part Capt Morgan 100 proof spiced rum (50% abv)
1 dash of Peychaud’s bitters

*Piña syrup:
1 cup canned 100% pineapple juice
1/4 cup grated ginger
1 cup sugar
1/2 cup water
boil. simmer. cool.
add 1/4 cup lemon juice. Stir and bottle.

Shake it.
Double strain into a martini glass.
Garnish with a lemon peel and enjoy.

There it is. Babylon Station. A classy looking drink, somewhere in between a Piña Colada and a Malibu Bay Breeze (for the love of God) that made me reminisce about velour track suits, loud drunks and home. Give it a go. Chances are if you’re reading this, you know better than to make it as is, so in all fairness, I Would recommend you try this drink with minor variations:

1 1/2 part Sailor Jerry’s spiced rum (46% abv)
1 part Piña syrup**
1/2 part Aperol (11% abv)

OR

1 part Banks 5 Island rum (43% abv)
1 part Piña syrup

**Piña syrup (the right way):
1 fresh pineapple. chop up about 2 cups of it and juice the rest
1/4 cup grated ginger
1 cup RAW sugar
1/2 cup water
boil. simmer. cool.
Add 1/4 cup fresh lemon juice. Stir and bottle.

Shake em all up. Double strain and garnish with a lemon peel.
[Enjoy]

La Cubanita

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I intended to name this post “The eternal struggle for Bank’s 5 Island Rum” but it doesn’t exactly roll off the tongue. So instead I made a drink inspired by the infuriatingly-hard-to-find rum (in the NorthEast at least) which I finally got a couple weeks ago after a +month long search, along with my own variation on the daiquiri.

The funny part is that I’m not the biggest fan of rum; I enjoy a refreshing mojito just as much as the next guy, trust me, but most of the pretentious cocktails I enjoy are old ones that don’t call for rum. You know who loves drinks with rum tho?! Women… and pirates. I know that may sound a bit sexist but try and think of as many cocktails with rum as you can….now tell me who you pictured drinking them? If you answered my sister (sorry, Flor) then you are correct.

So this one’s for them; For the ladies [but the fellas’ can enjoy it just as well].

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Bank’s 5 Island Rum
Velvet Falernum
Lime juice
Blood orange juice
Grenadine

Finding a bottle of this rum will probably be my highest achievement for 2012. What can I say, I aim low.

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2 parts Bank’s 5 Island Rum
1/2 part Lime juice
3/4 part Blood orange juice
1/2 part velvet falernum
1 barspoon of Grenadine [NOT that cheap shit puh-lease]

Pour into a shaker, add ice and beat the devil out of it.
Double strain into a chilled glass.
Garnish with a blood orange wheel or a lime wheel.
[Enjoy]

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