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Rum Revival

Once overlooked by connoisseurs, rum has been revitalized by quality craftsmanship and superpremium brands that have put the sugary spirit back on the top shelf
Jack Bettridge
From the Print Edition:
Tom Berenger, July/Aug 2007

(continued from page 1)

Oronoco Carioca Gimlet
Oronoco lends Latin flavor to this drink usually made with gin.
1 1/2 oz. Oronoco
2 freshly cut lime wedges
Splash of lime juice
Splash of tonic and soda
Mix Oronoco Rum, lime wedges, lime juice and ice in a shaker. Shake vigorously and strain into a Collins glass filled with ice and lime wedges. Top with equal splashes of tonic and soda.

Gosling's Black Seal Dark 'n' Stormy
The cocktail that made this dark rum's name.
1.5 oz. Gosling's Black Seal
Ginger beer (Barritt's)
Lime
Pour rum over ice in a highball glass. Fill with ginger beer and garnish with lime.

Bacardi Bacardi Cocktail
The recipe calls for light, but why not use its best expression for its namesake cocktail.
2 oz. Bacardi 8
1 oz. lime juice
1 tsp. grenadine
Shake ingredients over ice in a shaker and strain into a cocktail glass.

10 Cane Cuba Libre
Nothing improves the taste of cola quite so much.
1 1/2 oz. 10 Cane
Cola
Lime slice
Pour rum and cola over ice in a highball glass and garnish with lime.

Mount Gay Forbidden Pleasure
The best fruits of the Caribbean in a glass.
1 1/2 oz. Mount Gay Eclipse
1/2 of a fresh banana
1 1/2 oz. Ponche Kuba
2 1/2 oz. cream of coconut
2 oz. pineapple juice
Mint sprig
Blend with ice; garnish with mint.

Pampero Winter Mojito
This rich rum can even go out in the cold.
1 1/2 oz. Ron Anejo Pampero Especial
3/4 oz. fresh lemon juice
1/4 oz. maple syrup
2 dashes Angostura bitters
6 sprigs of mint
Muddle all but 1 sprig of mint and bitters in a shaker. Add Pampero, lime and maple syrup. Let sit for one minute. Shake hard. Strain over fresh ice into a double old-fashioned glass and garnish with remaining mint. Made with hot water, it becomes a toddy.

Appleton Estate Elusive Redhead
The rum's light fruit notes enliven this Bloody Mary variant.
1 1/2 oz. Appleton Estate V/X Jamaica
3 oz. Clamato or Bloody Mary mix
Season to taste with horseradish, Tabasco, pepper, salt, Worcestershire sauce or lime juice. Rim highball glass in sea salt and/or pepper. Garnish with celery stick and olives.

Cruzan Rum Sidecar
An elegant rum for an elegant cocktail.
2 oz. Cruzan Single Barrel Estate
Dash of Grand Marnier or Cointreau
Fresh lemon juice
Shake ingredients with ice in a mixing glass. Strain and pour into a sugar-rimmed Martini glass.

Flor de Caña Macuá
Nicaragua's spirit soars in this national drink, named for an indigenous bird.
1 1/2 oz. Flor de Caña Extra Dry 4 year old
1 oz. guava juice
1 oz. orange juice
1/2 oz. lemon juice
1/3 oz. simple sugar
1 orange slice
1 cherry with stem
Fill 1/2 of a cocktail shaker with ice and add rum, juices and simple sugar. Shake well for 20 to 30 seconds, serve in a tall glass with orange and cherry.

Tommy Bahama Velvet Rosa
Tommy brings Champagne to his rum.
2/3 part Tommy Bahama White Sand Rum
1/3 part peach schnapps
1 part cranberry juice
Champagne
Put all ingredients, except the Champagne, into a cocktail shaker with ice. Shake quickly. Strain into a chilled glass and top up with Champagne. Stir quickly to bring the effervescence into play. Garnish with a small, delicate flower.

Ron Matusalem Cuban Special
Cuban—style rum calls for a Cuban cocktail.
1.5 oz. Ron Matusalem Gran Reserva
Juice from half a lime
1.5 oz. Cointreau
1 oz. pineapple juice
Shake ingredients in an ice-filled shaker. Strain into cocktail glass. Garnish with lime twist.

Photos by Marc Vaughn and David Price, respectively


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