Abandonment Issues

My poor little blog…what have I done to you?! I’ve been away far too long, busy with moving and (seemingly) endless trips to Home Depot and the dentist. But you’re right, those are just excuses and you deserve better than that from me. Don’t you worry tho. We’ll be drinking together soon. How soon?! Hmm What are you doing tomorrow? You know I cant drink in the daytime tho, I still have remnants of decency left.

We should be back to business now that I have my liquor where it belongs (my cold dead hands) and a brand new drink station where I’ll be crafting these sons of bitches on a regular pace. I have voids to fill (that’s what he said! I’ll STFU now) in drinks containing rum, so I’ll be hitting those pretty hard. What said drinks will be, I have no idea. But I know this: they’ll have rum and will probably be cold. Perhaps even served in a cup of sorts? Yeah.


Indian Summer

3 parts rum [ Banks ]
1 1/2 parts young coconut water [ Vita Coco’s need not apply ]
1 part velvet falernum [ the boozy kind ]
1 part cranberry compote
1 part fresh lime juice
dash of allspice

Im telling you right now: this is not a drink you’ll make often. you may never even make it again after your first go. So why the fuck did you add it in the first place??!! you ask; so politely. well, its pretty looking. and sometimes in life, thats good enough. Ladies, am I right?!
This cocktail is great for learning how to balance flavors and textures in a drink. Not long ago, I didn’t know much about ratios and control when making cocktails. Which meant I followed recipes as written, without question. PRO TIP: Dont follow cocktail recipes and expect to love them just the same as the person who wrote them. Experiment (like you did back in your sophomore year in college) and tweak it to your own liking. How will you make something truly yours otherwise?

How to:
Take the fresh coconut water [ don’t forget to scrape up all the good stuff from the inside as well. more on that in a bit ] and pour it into your mixing glass
Add the cranberry compote, the lime juice.
Take a couple of pieces of the coconut meat you scooped out and add it to you mixing glass. muddle that to extract the oil from the coconut. [ extra points if you’re brave enough to muddle the limes used as well ]
Add the rum, falernum and a tiny dash of allspice.
Shake it and serve in a collins glass filled with crushed ice.
[ Enjoy ]

Traitor Vic

2 parts spiced dark rum [ Captain Morgan 100 proof ]
1 part fresh lime juice
1/2 part ginger liquor [ Domaine de Canton ]
1/2 part orgeat [ if you can make your own, you’re my hero ]
orange bitters [ Scrappy’s Bitters ]
mint sprig

IMPORTANT ANNOUNCEMENT: I broke a 1/2 full (ever the optimist) bottle of Averna Amaro pulling my rum out of the liquor cabinet when making this. You’ll never know my pain. Now sometimes I wake up in the middle of the night in a cold sweat because of this. “The wrong kid died!”

How to:
Shake the rum, juice, liquor and orgeat.
[ mai tai’s are served in the ice they were mixed in. Fuck that ]
Pour into a rocks or collins glass filled with cracked ice.
Hit it with a couple cashes of the bitters
Slap the taste out of the mint sprig’s mouth [ that makes no sense ] and tuck it into the drink.
[ Enjoy ]