Stepping out from under the umbrella: a few fresh takes on rum
When most of us think of rum, we think of sipping something tropical, fruity, exotic, and usually garnished with a paper umbrella. But there is more to rum than just a beachy, fruity frozen sipper.
Because Aug. 16 is designated as National Rum Day, I felt it was time to revisit my rum shelf on the bar and see what I could come up with besides the standards—daiquiris, pina coladas, or cuba libre.
If you like scotch whiskey (as I do), try a Mr. Howell. It’s a twist on the daiquiri that adds a dash of maple syrup, and a peaty scotch. For something with a little sparkle, try a Silver Daisy—rum with prosecco. If your go-to is the traditional Madras (with vodka), try the Caribbean Madras with dark rum. If you need a conversation starter, try the rum drink with the funny name: Yaka Hula Hickey Dula. These rumtastic recipes should help make your National Rum Day a little more interesting. Cheers!
Dark ‘N’ Stormy
2 ounces Goslings Dark Rum
Goslings ginger beer
Pour ginger beer into ice-filled glass
top with 2 ounces ginger beer
garnish with lime wedge
Raspberry Rum Mule
2 ounces Cruzan rum
juice of ½ lime
1 tsp agave nectar
5 raspberries
6 ounces Goslings ginger beer
½ c ice
Add rum, lime juice, agave nectar, raspberries, and ice to cocktail shaker. Shake until ingredients are well blended and chilled. Pour into ice-filled glass and top with ginger beer. Garnish with raspberries and rosemary sprig
Silver Daisy
¼ ounce simple syrup
¾ ounce fresh lime juice (one or two limes)
½ ounce Dekuyper O3 orange liqueur
1 ½ ounces Brugal Anejo rum
2 dashes Fee Bros. grapefruit bitters
2 ounces Zardetto Prosecco
Add first five ingredients to ice-filled cocktail shaker. Shake well to blend and chill. Strain into champagne flute and top with prosecco.
Caribbean Madras
1 ¼ ounces Appleton Estate Signature Blend
3 ounces orange juice
1 ½ ounces cranberry juice
Add ingredients to ice-filled glass. Stir and serve. Garnish with orange wheel.
Mr. Howell
1 ½ ounces Plantation Artisinal Rum
¾ ounce fresh squeezed lime juice
½ ounce Great King Street Glasgow Blend Scotch
½ ounce maple syrup
Add rum, lime juice, maple syrup and scotch to a cocktail shaker filled 2/3 full with ice. Shake for about 15 seconds, or until well chilled. Strain into cocktail glass. Garnish with lime wheel.
Yaka Hula Hickey Dula
1 ½ ounces Smith & Cross Jamaican Rum
1 ½ ounces Dolin Dry Vermouth
1 ½ ounces pineapple juice
Add ingredients to ice-filled cocktail shaker. Shake well and strain into chilled cocktail glass. For a frozen treat, pour ingredients into blender with ¾ cup of ice. Blend until smooth. Pour into chilled hurricane glass.
by Richard F. Edwards, Uptown Wine & Spirits, 1208 Broadway