This Awesome Cocktail Will Have You Celebrating All Year Long
Like rum!?
Of course you do or you would not be reading this article.
And you may or may not know that National Rum Day – #NationalRumDay on social media – is Aug. 16. This, by the way, is one of the original “national” days, rather than a Johnny-come-lately one created for marketing purposes so companies can post about themselves using social media hashtags.
Now at PubClub.com, National Rum Day is not confined to just one day. It’s whenever I feel like it, such as while sitting by the water, in a boat, in a tropical bar, listening to Jimmy Buffett or TropRock music, or even relaxing at my tiki bar after a long day of blogging in PubClub’s World Headquarters.
And when I make a good rum drink, I follow the recipe taught me by rum aficionado and friend Luau Larry. It’s fantastic, it’s satisfying and it’s easy. That last part is important because with this drink you won’t stop at just one and as the brain cells numb, then it won’t be difficult to repeat the process.
By the way, unlike some people’s recipes, this one does not include amounts such as “2 ounces,” “1/2 ounce” and so forth. How many home bartenders really know how much an ounce of a liquid is, right? I pour by sight and by taste. And that sight and taste are calculated by experience.
So you might have to make this drink three, four or five times to get it perfect to your particular taste. Just be sure to have on some Buffett or TropRock music.
Recipe
• Good rums. This recipe calls for two rums. In mine, I use the Bacardi Anjeo Cuarto 4-year old as the “base” rum and and the Bacardi Gran Reserva Diez extra rare gold 10-year-old for the floater.
• Orange Juice
• Another kind of juice. Guava works best, tho I also like mango. Note: Pineapple can be used, too, but I find it a bit too sweet for my palate.
• Mint Leaves
• Ice
Recipe
• Fill your glass with ice. But not to the top. You’re not at a bar, remember, you’re at home. None of that ice taking up to much space when you can have more rum.
• Pour in the “base” rum to fill up at least a quarter of the glass. I prefer mine to be a third at the very least.
• Add in the OJ to about half an inch from the top.
• Add in the other juice. This is just enough to add a different flavor and also to “cut” the acidity of the OJ.
• Stir.
• Add in a floater of the other premium rum. Do this almost to the top of the glass – enough to fill it but not enough to spill it.
• Take the mint leaves and rub them between your fingers. This will bring out the flavors and aroma of the mint leaves.
• Toss in the mint leaves.
Garnish with friends. Heck, after two or three you’re going to be calling or texting them because you will be so happy you’ll want to share this drink with others.
That’s it folks. Let me know how you like it.
Cheers!
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