Posts Tagged ‘Rum’

Wherever you are, beat the summer heat by celebrating National Rum Day on August 16.

Crank up some island tunes, fire up the grill and invite your friends over for a night of rum revelation and celebration! As soon as they walk in the door, hand them an awesome rum cocktail and get the party started.

The following rum cocktails were provided to me by the folks at Brugal Rum (but no, they didn't give me any free booze to post the recipes). Enjoy National Rum Day!

Pineapple Mojito

Created by Martin Sadlemire at the Wequansett Resort in Harwich, MA

Pineapple Mojito

Ingredients:
3 oz Brugal Añejo Rum
1 oz triple sec
1 oz pineapple juice

Method:
In a cocktail shaker, muddle 2 slices of pineapple, 4-5 wedges of lime and 6-8 leafs of mint. Fill shaker with ice and liquid ingredients. Shake well and serve in a highball glass filled with ice. Garnish with mint sprig.

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Some nice folks representing Appleton Estate Jamaican Rum offered me a quintet of delicious rum cocktail recipes to post online. And being a sucker for cocktail recipes, I heartily accepted. I hope you enjoy trying them out as much as I hope to do.

The first three recipes (the Mai Tai, Pomegranate Martini and Royal Aperitif) are from the Appleton Estate website and the last two recipes were created by The Drake Hotel, a well-know Toronto drinking establishment.

Appleton Estate Reserve Mai Tai

Appleton Estate Reserve Mai Tai

Ingredients:
1-1/2 oz Appleton Reserve Rum
1/3 oz Grand Marnier
1/2 oz orgeat
1/3 oz rock candy syrup
1 oz fresh lime juice

Preparation:
Combine ingredients in a shaker. Add lots of cracked ice and shake well. Strain over crushed ice in a rocks glass and garnish with a fresh sprig of mint.

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The kind folks representing Sailor Jerry Spiced Navy Rum sent along a few warm weather drink recipes to enjoy during your summertime grilling sessions. They even came up with a tasty sounding barbecue sauce recipe that I'm personally looking forward to trying.

First up is the Backyard Tea a light and refreshing sipper made with lemonade and iced tea. Easily made for small and large groups, serve it as a punch so guests can serve themselves and you can focus on socializing and manning the grill.

Backyard Tea

Backyard Tea. A refreshing summer sipper.

Ingredients:
2 parts Sailor Jerry spiced rum
1 part iced tea
2 parts lemonade

Glass:
Highball

Preparation:
Add ingredients to an ice-filled highball glass and stir gently to combine. Garnish with a lemon wedge.

Made with a spicy combination of ginger beer, pilsner, Tabasco and Sailor Jerry, the ingredients aptly explain thuis next drink: The Hellfire. Sweet, spicy, and salty come together nicely here. It can also provide that much needed hair-of-the-dog in the morning following a successful summer celebration.

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July 19 is National Daiquiri Day. And what better way to celebrate such a fantastically themed day than with a cool and refreshing Daiquiri?

The deservedly famous Daiquiri.

Rumour has it that this classic cocktail was invented in Cuba by a pair of Americans circa 1898. It continues to be one of the most popular summer thirst quenchers around and its easy preparation makes it a great choice for those who like to keep things simple. So crack a bottle of rum, squeeze a few limes and enjoy a classic Daiquiri in honour of National Daiquiri Day.

Daiquiri

Ingredients:
1-1/2 oz white rum
1 oz simple syrup
3/4 oz freshly squeezed lime juice
Lime wheel for garnish

Preparation:
Pour rum, simple syrup and lime juice into a shaker with plenty of ice and shake hard. Strain into a chilled cocktail galss and garnish with a lime wheel.

How do you like your Daiquiri? Classic style or frozen style?

This is the third in a series of posts featuring some great recipe excerpts, along with some cool photos, from the cocktail book Rum Drinks: 50 Caribbean Cocktails, From Cuba Libre to Rum Daisy. This is the final recipe excerpt but I'll also be posting an interview (later in the week) that I conducted with the book's author, Jessica B. Harris.

The previously published recipe excerpts were for the Hurricane cocktail and for Rum Punch Today: the Rum Julep.

Rum Julep

A batch of refreshing Rum Juleps. Photography by Tara Donne.

In Famous New Orleans Drinks and How to Mix ‘Em by Stanley Clisby Arthur, he suggests that the bourbon-based mint julep might have originated as a rum julep and that the drink arrived in New Orleans in 1793 with refugees from the Haitian Revolution. Get out your silver julep tumblers for this one and frost them in the refrigerator.

Makes 1 drink

4 sprigs fresh peppermint
2 or 3 Demerara sugar cubes
Crushed ice
2 ounces dark rum, such as Rhum Barbancourt 5 Star
Mint bitters (optional)
Orange flower water (optional)
1 slice orange (optional)

Strip the leaves from 2 sprigs of mint and place them in the bottom of a bar glass with the sugar. Muddle the sugar and mint leaves with a dash of water. When the mint is well pulverized, pour the mixture into a well-chilled julep tumbler.

Add crushed ice and the rhum, and stir to mix well. Garnish with the remaining mint sprigs and a straw.

If you want to get fancy, top with a dash of mint bitters and a drop or two of orange flower water and garnish with an orange slice as well as the peppermint.

What's your favourite rum-based cocktail?