June 16, 2011

What I’m Drinking: The Bubbly Colonial

Hey, I’m gonna come right out and admit two things: first, I tend to think most “flavored” rums (or other pre-flavored spirits) taste as if some chemicals had mated with some sleazy grains and had a bottle as their baby; second, I recently received the bottle of Cruzan 9 Spiced Rum used in the below recipe via the US post. With that said, I’m going to come right out and admit another thing: I’d like the new Cruzan 9 Spiced Rum even if I didn’t get it for free. It had a clean taste, with strong vanilla overtones backed by hints of cinnamon, nutmeg, and other spices (the full spice line up is listed on the bottle as: vanilla, nutmeg, cinnamon, ginger, cloves, mace, allspice, pepper, and juniper berry). I tend to like the Cruzan line up of rums for mixing (not unilaterally or anything, but they’re reliable), so it makes sense that they could put together a tasty spiced rum. Okay, on to the Bubbly Colonial:



After deciding that the Cruzan 9 Spiced wasn’t going to make me feel ooky, I started to think about what to make with it (a naturally progression). Recently (the day before, honestly), I’d made some lime-mint simple syrup, and that seemed like it should go well with the rum, as there are loads of precedence for these island flavors getting along. So, that was the start. I wanted something bubbly, as it was a rare sunny Seattle day and I figured I should take advantage of it by pretending I lived somewhere where summer means something, temperature-wise. So, tall, rummy, bubbly, all good. Then I decided a hint of orange might be nice, so I added a smidge of Cointreau. The combination ended up being mighty fine, with lots of spice hints (including a touch of coconut–I’m not sure where it came from? Island magic, perhaps?) and citrus tang. Oh, I added a full lime wheel as a garnish. That extra fresh juice brought a ton to the table.


Ice cubes

2 ounces Cruzan 9 Spiced Rum

1/2 ounce lime-mint simple syrup (see Note below)

1/4 ounce Cointreau

Chilled club soda

Lime wheel, for garnish


1. Fill a highball glass halfway full with ice cubes. Add the rum, syrup, and Cointreau. Stir thrice.


2. Fill the glass almost to the rim with club soda. Stir again, slowly but seriously, working to bring everything together. Squeeze the lime wheel into the glass, and then drop it in.


A Note: To make the lime-mint simple syrup, I added two whole lime peels, 4 ounces freshly squeezed lime juice, 3 cups sugar, 2-1/2 cups water, and 2 cups fresh mint to a medium-sized sauce pan, which I then put on the stove over medium-high heat. Let it just come to a boil, simmer for five or so minutes, and then let everything steep in the pan for at least an hour. Strain and use to your heart’s content.

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