While summer doesn’t officially start until, what, a month or thereabout from now, I’m always in my (very old) brain beginning to think “summer” in force on Memorial Day weekend, which is to say, right now! Summer only has a short “lease” (to bring us all together to the all together of this drink’s name), so I like to stretch it out longer than the calendar specifics. I’d say you can disagree, but, really, I doubt many would as it’s a fairly innocuous or unmemorable thought. This drink, however, is very memorable (if I may be so bold and not blush, as I created it), thanks to a double shot of rum – both white rum and the fancy Stiggins’ Fancy Pineapple rum, which is a delight to nature – a splash of herbally-but-approachably-awesome Montenegro amaro (most popular amaro in Italy by-the-way), pineapple juice (the juice epitome of summer), Scrappy’s Lime bitters (which if it would have been around during the first tiki wave, that wave would have never stopped), soda (for cooling and bubbly purposes), and fresh mint. It’s a treat all summer long, no matter how many days you want to celebrate the season.
Does it feel like brunch season to you? It does to me! Spring when springing always sings out “brunching time is on” in my old ears for some reason. More sunshine, perhaps, or the blooming of things equates in my brain having pals over for meals that aren’t really breakfast, but aren’t yet lunch either. Bascially: brunch! Great idea, brunch, by the way. Not that I don’t like brunches throughout the year, between us, but brunching in spring is best. Perhaps because you can, after a long winter (for many), have said brunch outdoors again if you want? Perhaps because by spring the days are longer so you can work up more of a brunch appetite (lots of weeding to be done in the morning, too)? Who knows! But in honor of, let’s call it, brunch season – which of course demands more brunch drinks – here’s a new effervescent cocktail for you, the Good Morning Sunshine. I like my brunch drinks bubbly in the main, and a bit fruity, while still having a smooth kick to help ease you into afternoon napping! That little rubric leads to the ingredient list here: two kinds of juice (oj, pj), the citrus-ish lightly sweet beloved of the nation (currently) Aperol, Aperol’s tight pal Prosecco (bringing the bubbles), and then a bit of a brunch surpriser: tequila, which adds the underlying strength while also bringing a hint of smoke and vegetalness. Quite lovely I have to admit. Brunch lovely, even!
A little lesser-known than some of it’s more famous tropical tiki siblings, the rummy Painkiller is an early-summer, mid-summer, and late-summer treat (though honestly, why not bring summer into any day by having this year round? I can’t conjure up a single reason). I once wrote “old pirates say this was first mixed using Pusser’s rum by Daphne Henderson (owner and bartender) at the six-seat Soggy Dollar Bar at White Bay, British Virgin Islands in the 1970s” and still believe that to be the historical case. I used to love the Painkiller at Seattle’s much-missed No Bones Beach Club (you can see me on Seattle’s King 5 talking about it and other Seattle tiki treats if so inspired), and currently love the one at the bubbly Baker’s up this way, but I also like to sail my own ship once in a while, high winds be damned, and you should tack the same direction. Because the Painkiller isn’t tough to make, and will leave you singing sea shanties in a superior manner – which is how every day should end, right? If you’ve never had a Painkiller, it’s a near cousin to the Pina Colada (if only Rupert Holmes would have sung about a Painkiller, we might be having a different conversation), meaning it’s coconutty, creamy, fruity, strong, and lush, with a dark rum base. Historically (see: above) it should be Pusser’s rum, but I am currently, sadly, Pusser’s deficient, and so went with Ron Abuelo 12-year old dark rum and it was yummy. Sometimes to relieve the pain you have to do what you have to do! So, get tropical y’all.
1. Fill a cocktail shaker halfway full with ice cubes. Add the rum, juices, and cream of coconut. Shake really well.
2. Fill a highball glass or comparable glass three-quarters up with cracked or crushed ice. If you happen to have a Lewis bag (and I hope you do!), now’s a good time to use it!
3. Strain the drink into the glass. Garnish with fresh nutmeg. You could also garnish with an orange slice and a cherry (both or one or the other, you might see). I wasn’t feeling the fruit salad, so left them off, this time!
Summer proper (first day of summer and all that) is still over a month away, but I can feel it creeping up with every sunny day, temperature rising, refreshing fruity drinks bubbling, flowers blooming, gardens growing, sweat sweating, outdoor meals aromatizing evenings, and did I mention the drinks? We had a precursor summer day recently, one of those days that provides a preview of all that sun and such just described, and I just had to make up a new drink to accompany said day, and had to name it after summer, and had to transport my mind into a summer mindset, and between us, I (humbly), think I did a fairly decent job, and that Theros would approve. Oh, what’s in the drink? I started with rum (a summer favorite), white rum, that is, and then upped the rummy-ness with a little Stiggins’ Fancy rum, which is a referred to as “pineapple rum,” but for summer’s sakes don’t take that to mean chemically-induced or saccharin-y or against nature, as (if you haven’t had it), Stiggins’ is none of those, instead, wafting a perfectly roasted pineapple aroma over a dark flavorful rum. If you haven’t had it, try it now. Then, to round out those rummy siblings and to underline with citrus, herbs, caramel, sweetness, and lushness, I added some Montenegro amaro – one might not think of amari as summer standbys, but one also might be foolish, as these flavor-packed pals can bring just the right layers to hot weather treats, when mixed with the right partners. Like rums! And, like pineapple juice, our next ingredient. And, like Scrappy’s Lime bitters, which delights with lime and lighter herbal notes (remember kids: bitters makes it better). Finally, ice, club soda, mint, and here we are, summer, a month or so early. Enjoy it now, and then.
Can you feel it, deep in your bones? A wisp in the wind in your hair and/or behind your ears? A light peeking out from the dark clouds, peeking out as the wind and bones make their respective natures felt? What do I mean? Spring! Spring! Spring! Well, it’s not here yet, of course, but I can sense it, lurking with all its happiness. And lurking behind it, summer! But let us not get to far in front of ourselves. Sometimes, though, it is admittedly hard to wait, cause you want those sunny and then sunnier days to arrive like a speeding chicken into your days. You want the whole sunshine and flowers feeling in your hand now. And here we are with this drink, which has a whole spring and summer feel, refreshingly rolling like a spring river with rum, rum’s old spring break compadre Falernum, totally tubular Tuaca (which reminds us with its citrus-vanilla-y-ness of a blooming orchard), pineapple juice’s jingly-jam, and ginger ale’s bubbly dance beat. Wowza! Come aboard the sunshine train y’all.
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 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).
It’s now Fall, as of today, actually, September 22, and your summer is now fading into a dream, as summer sadly always does. But if you miss the hot nights of the sunny months now in the past, and want to try and rekindle a little of that lovely summertime feeling, you might try this drink – though I wouldn’t have it alone. Have it with someone you are either close to (in a cuddly sense) or want to be close to, as it is – legends say – a romantic summer drink. That’s my advice, at least.
The Man Behind the Evening's PlansA.J. Rathbun is a freelance food and entertainment writer, poet and author, a frequent guest on the Everyday Food program (Martha Stewart Living/Sirius satellite radio), and is a contributor to culinary & entertainment magazines such as Every Day with Rachael Ray, The Food Network Magazine, Real Simple, Wine Enthusiast, and many others. Of course, there's so much more to it than that...Read More