August 23, 2019
Hello summertime! Sum, sum, summertime! What’s shaking? Or, in the case of this drink, not shaken at all. But it is a swell summertime sipper, one that I featured already on this blog – but like 8 years ago if you can believe it. 8 years! Holy cow, time flows like rum in an upside-down bottle. But here’s the skinny (or, in my, case, not so skinny). I had some extra limes lately, and the mint plant in the backyard is in full summer mint-in, so I thought, the other day, when the sun high in the sky was demanding a bubble drink – howsabout the Bubble Colonial, and it’s tasty lime-mint simple syrup? And then I thought, heck ya! And so, here we are, making summer even better with bubbles (and rum, lime-mint simple, Cointreau, and soda – and more lime). Yay!
The Bubble Colonial
2 ounces Cruzan 9 Spiced Rum (this is what I originally used, but regular white or dark rum works actually)
1/2-ounce lime-mint simple syrup (see Note below)
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, slowing 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, add 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. Put it 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 stir in the fridge if you don’t use it right away.
June 21, 2019
Hey sunshine daydreamers! Guess what today is? That’s right beach beauties, it’s the first day of summer, and you know what that means? Smear on the sunscreen and take off your sweaters, slip on your sunglasses and slip into some short shorts (or whatever your hot weather wear of choice), and start enjoying the rising mercury and retreating clouds and cold. All of that, plus make this this drink, which slides you straight into summer, while remembering that winter, like all seasons, isn’t gone for long. How does it do that? Well, the rum is a summer standby, of course, but dark rum can really play year round, and its pal here, Bénédictine, has that rich herbal monastic thing going on that keeps one warm when the temperature is chillier, but also fits into a number of sun-tastic tiki type drinks. See where we’re going? The final player: Crabbies ginger beer, superficially Orange Spiced variety, but if you can’t find it, go with the regular variety. Ginger beer is of course a refreshing refresher, but the orange spice, well, that’s winter time. Really, though, forget my shoehorning – this is a nice one to sip as the seasons change.
The Happy Crab
1-1/2 ounce dark rum
1/2 ounce Bénédictine
5 ounces Crabbies Orange Spiced ginger beer
1. Fill a big highball or comparable glass about halfway full with ice cubes. Add the dark rum and Benedictine. Stir briefly.
2. Add the Crabbies. Stir to combine. Face the sun with a smile.
April 26, 2019
Thought the rain and clouds and more some are experiencing (some meaning even me) may make it hard to imagine, spring is springing into action, and palates are moving slowly or quickly (depending on how fast your palate moves) into more refreshing numbers here and there and otherwheres. Which means this drink’s title becomes more and more apt, because the drink is a tall refreshing number, but one which has an undercurrent of rummy goodness (which, I suppose, points to summer, too), so fits the transition into spring. If any of that makes sense, fantastic! But I haven’t even mentioned what may be the key to all of this: Sidetrack Distillery’s lovely Nocino green walnut liqueur. Deliciously made using walnuts from their own farm, this Italian-inspired treat adds an individual note here. It, the rum, and the cider all bring this together into a manner that – between us – is ideal for spring, but also fall, and for that matter, summer, and winter!
What the Doctor Ordered
2 ounces dark rum (I used Mount Gay)
1/2 ounce Sidetrack Nocino walnut liqueur
3 ounces Seattle Cider Company Semi-Sweet cider
1. Fill a cocktail shaker halfway full with cracked ice. Add the rum and Nocino. Stir well
2. Strain into a cocktail glass. Top with the cider. Stir carefully and briefly. Enjoy the good health.
March 22, 2019
As spring continues shaking off winter, and the world continues its slow movements, various plants are springing up and blooming and peeking through the cold and snow (if you still have snow) and such. One of which – which really, toughs it out pretty well throughout the earth’s whirls – for me is rosemary. I have, as do lots up here, lots of rosemary. And while it’s fragrant and a nice herb to have around, sometimes, you have to think outside the box to decide what to do with it all. So: rosemary simple syrup! Or making a giant rosemary robot. I tend to go for the former, but if you go for the latter, okay! So, rosemary simple, which goes perfectly with rum and herbal-sipper Becherovka from the Czech Republic. So, if you have a little rosemary happening, now you know what to do with it.
Atomula (with the recipe from Ginger Bliss and the Violet Fizz)
1-1/2 ounces dark rum
1 ounce Becherovka
1/2 ounce rosemary simple syrup (see A Note below)
Rosemary sprig, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, Becherovka, and rosemary simple syrup. Shake well.
2. Strain the mixture into a cocktail glass. Garnish with the rosemary sprig.
A Note: To make rosemary simple syrup add 1 cup fresh rosemary leaves, 2½ cups water, and 3 cups sugar to a medium-size saucepan. Stirring occasionally, slowly bring the mixture to a simmer over medium-low to medium heat. Then lower the heat a bit, keeping the mixture at a simmer for 5 minutes. Turn off the heat, and let the syrup completely cool in the pan. Strain through cheesecloth or a very fine strainer, and then store in an airtight container in the refrigerator.
November 2, 2018
Maybe I’m missing summer, maybe I’m a bore (get it? sure you do!), maybe I’m feeling tropical amidst the descending days of winter, or maybe I’m heading to San Leo tomorrow – whichever the I’m I am, I decided I needed one of these today. It features an Italian tamarind syrup (any good molasses-y textured tamarind syrup will do, and if you can’t find one, him, try a pomegranate syrup and call this a Sleeping Cinghiale’s Bikini) and other jolly pals.
1-1/2 ounces dark rum
3/4 ounce pineapple juice
1/2 ounce freshly squeeze lime juice
1/2 Carlo Erba Tamarindo syrup
Lime slice, for garnish
Pineapple slice, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, juices, and tamarind. Shake really well.
2. Strain through a fine strainer into a cocktail glass, or whatever good glass is nearby. Garnish with the lime slice and pineapple slice.
June 22, 2018
Hey, did you realize, the first day of summer was yesterday! On the calendar, it told me so, and so I thought I’d better have a Captain’s Blood to celebrate. One, because in summer, everyone is a Captain. Two, because the real blood in this drink is rum, and rum and summer go together like Captains and big hats – or big shields, if Captain America. Three, because the secondary blood in here is lime juice, which also goes so well with summer (like Captains and good catchphrases), and as a bonus will help keep the summer scurvy at bay. Four, because the tertiary blood here in orange bitters, a classic for summer and any time of year, and also a healing liquid I feel, and in summer of course you want to be healthy, Captain or not. Fifth, because this drink is easy, tangy, and boozy, all important components of summer drinks and of Captains (Captain America only the latter when not saving the galaxy naturally). Captains!
Oh, also, I used Washington-made Skiprock Distillery’s Belle Rose Amber rum, aged in used whiskey barrels; it boasts a caramel, vanilla, and sugar rum-ness accented by traces of tobacco and whiskey. I also used Washington-made Scrappy’s Orange bitters, because I love the locals, sure, but also cause it’s a beaut of a bitters, using fresh and bitter oranges and peels, and a nice orange-and-herbal flavor.
2-1/2 ounces Skiprock Belle Rose Amber rum
1/2 ounce fresh lime juice
2 dashes Scrappy’s Orange bitters
Giant ice cube
Lime slice, for garnish
1. Fill a cocktail shaker half way with ice cubes. Add the rum, two dashes bitters, and lime juice. Shake, brave Captain, shake.
2. Add your giant ice cube to an Old Fashioned or comparable glass. Strain the mix through a fine strainer over the cube into the glass.
A Note: You can – and I have – have this up. But if it’s really sunny, get that ice cube going.
June 8, 2018
Recently, I was on a trip – the actual physical kind, mind you – that took me away from my home bar and home region, and led me, let’s just say, to a different state, and while there I was really craving Brancamenta, and couldn’t find any anywhere. Anywhere! What kind of place or region or locale or spot doesn’t have this Fernet Branca sibling, which adds Piedmontese peppermint oil and a little sweetness to the legendary bitter-and-herb digestif?
Well, I was missing the minty mint-ness indeed by the time I got back, especially as we’re heading into summer and Brancamenta is a summertime hit of special proportions, especially with soda, and even moreso when mingled with dark rum (another summer fav) and a few other choice choices in the below drink. Try it and see! And if you have to travel anywhere that might not have Brancamenta, even just maybe might not have it, take your bottle with you. You don’t want to run into the situation I did, believe me you.
The Mint Meridian
2 ounces dark rum
3/4 ounces Brancamenta
1/4 freshly squeezed lemon juice
2 dashes Peychaud’s bitters
Chilled club soda
Mint sprig, for garnish
1. Fill a cocktail shaker halfway up with ice cubes. Add the rum, Brancamenta, lemon juice, and bitters. Shake well.
2. Fill a highball or closely comparable glass up with ice cubes. Strain the mix from Step 1 into the glass through a fine strainer.
3. Top with 3 ounces club soda. Stir. Garnish with the mint spring. Enjoy your afternoon.
June 1, 2018
June 1st is not the first day of summer, according to any calendars I can find. However, in my mind, June is a part of summer, and that means the first day of June is also a part of summer (this is math, I believe), and so in some ways not on the calendar, today, the first of June, is the first day of summer. Best to celebrate the many sunny days full of sunshine and short shorts that are on the sunny horizon with this bubbly and fruity and rum-y drink. You wouldn’t want summer mad at you, right?
The Beach Bubble
2 ounces dark rum
2 ounces pineapple juice
1 ounce mango juice
Chilled ginger ale
2 pineapple chunks for garnish
1. Fill a Collins glass or large goblet three-quarters full with ice cubes. Add the rum and juices. Stir, but with respect for the beach’s mellow demeanor.
2. Fill the glass up with ginger ale. Stir, but again, mellow-ly.
3. Spear the pineapple chunks on a toothpick, and float them in the glass (watch out for that toothpick when drinking).