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Thursday, August 13, 2015

9 killer rum cocktails for National Rum Day, Aug. 16

Posted By on Thu, Aug 13, 2015 at 10:00 AM

Page 2 of 2

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6. Zacapa Rum 23: Contessa Royal
Hot young NYC mixologist Jane Danger (of Death & Co., Cienfuegos and the NoMad) concocted this tiki-inspired yet totally fresh drink especially for National Rum Day.
  • 1 1/2 ounces Zacapa Rum 23 
  • 1 ounce cold-press green apple juice 
  • 3/4 ounce lime juice 
  • 1/2 ounce jalapeño honey 
  • 2 dashes rosemary tincture 
  • sparkling wine 
  • green apple slice and rosemary sprig 
Combine rum, juices, honey and rosemary tincture in a cocktail shaker with ice. Shake well. Strain into a double rocks glass over a large piece of ice. Top with sparkling wine. Garnish with one green apple slice and rosemary sprig.


click image PHOTO BY JESSICA BRYCE YOUNG
  • photo by Jessica Bryce Young
7. Remix: Dark & Stormy
The classic Dark & Stormy is a favorite as well (click the title for that recipe), but coming up with variations on this cocktail is many bartenders' obsession.
  • 3/4 ounce lime juice
  • 3/4 ounce spicy ginger-shiso syrup (recipe below)
  • 1 1/2 ounces Cruzan Blackstrap Rum 
  • seltzer or soda water to taste
Pour lime juice, ginger syrup and seltzer into an ice-filled rocks glass and give it a good stir. When everything settles down, pour rum in slowly (it will sit on top of the other ingredients). Garnish with a paper-thin lime wheel.

spicy ginger-shiso syrup:
  • 6-inch piece of ginger, peeled, finely chopped
  • 1/2 cup water
  • 1/2 cup raw sugar (also called turbinado)
  • 4 green shiso leaves (aka perilla; in Vietnamese markets, may be labeled rau ti'a to)
  • 1/4 teaspoon red pepper flakes
Mix sugar, ginger and water and bring to a boil, then simmer for two or three minutes until syrup thickens slightly. Pour into a Pyrex measuring cup over roughly chopped shiso leaves and red pepper flakes; let steep overnight, then strain the syrup into a clean container. (Alternate uses: Make your own ginger ale by mixing with seltzer, or pour over coconut sorbet.)


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8. Monkey Rum: Watermelon Mojito
Host of Three Sheets, Drinking Made Easy, and his latest show on National Geographic TV, Chug, spirits connoisseur Zane Lamprey created Monkey Rum to his specific taste. Monkey Rum’s watermelon mojito is perfect for sweeter palates, with a fruity-coconut vibe.
  • 2 ounces Monkey Toasted Coconut 
  • 1/2 ounce lime juice
  • watermelon chunks
  • pinch of sugar
  • handful of mint leaves 
  • ginger ale
Muddle watermelon chunks with lime juice and sugar in a highball glass. Stir in a handful of mint leaves, then add Monkey Toasted Coconut and ice. Top with ginger ale.


click image PHOTO BY JESSICA BRYCE YOUNG
  • photo by Jessica Bryce Young
9. Remix: Tom & Jerry
The classic Tom & Jerry is an eggnog-like cold-weather drink; this Remix adapts it to Florida's climate and is appropriate year-round.
  • 12 ounces coconut bubble tea, with extra boba and no ice
  • 2 ounces Cruzan Blackstrap Rum
  • 1/2 cup sweetened vanilla almond milk 
  • fine-grain sea salt
Divide the cup of milk tea evenly between two glasses, making sure no one gets cheated on boba. Add 1 ounce of blackstrap rum to each. Froth the almond milk with the steam attachment on an espresso maker. (Alternatively, use a handheld battery-operated frother, but be sure to warm the almond milk in a small saucepan or in the microwave first.) Divide the froth between the two glasses, then dust lightly with sea salt.







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