This month’s class will be March 25th at 6:00pm, and we will be diving into the marvelous spirit that is Rum. We will take a look at the main styles of Rum, enjoy some cocktails and rum inspired food, and take part in a tasting of a variety of Rums from around the world.
The class will be limited to 10 people, so if you are interested, or know anyone who is, reserve your spot now at the Bayou Oyster Bar, preferably between the hours of 5:00-7:00pm. It should be informative and a lot of fun, and I hope to see you there. Cheers!
While Mixology Monday has been absent for a couple of months, this month it’s back and is being hosted by Doug over at The
Pegu Tiki Blog. His challenge is to essentially write about anything tiki or related.
This poses a slight challenge for me. While Tiki is actually quite cool and not kitsch at all, as some would think, it also requires a lot of work and cool glassware. Despite the challenges, the appeal of Tiki lies in the ability to transport you away to an exotic time and/or place, without ever having moved you at all.
Tiki culture was purportedly created in 1934, by one Ernest Raymond Beaumont-Gantt, more affectionately known as Don the Beachcomber. It is from his brilliant mind that our cocktail comes from today. With a mix of tropical fruit juices, and loads of rum, Don’s Zombie is one fantastic drink. And with all things awesome, they are often shrouded in secrecy, apparently Don’s bartenders didn’t even know the makeup of many of his drinks, they just mixed out of bottles coded by numbers or letters. Nonetheless, several variations of the Zombie are out there, and this one comes to us courtesy of Ted Haigh.
Don the Beachcomber’s Zombie
1 tsp Brown Sugar
1 oz Lemon Juice
1 oz Gold Puerto Rican Rum
1 oz 151 Demerara Rum
1 oz White Puerto Rican Rum
1 oz unsweetened Pineapple Juice
1 oz Lime Juice
1 oz Passion Fruit Syrup
1 dash Angostura
Shake with ice, pour into fancy pants glass (traditionally a hurricane glass of course), and let yourself be transported away. As a disclaimer, while the glass in the picture you see below may seem empty, I can attest that there once was not just one, but two Zombies in that glass. Cheers!
This cocktail is brought to the world by the one and only Brian Miller, esteemed barman of New York’s Death and Co.
This twist on a classic is tasty and adds layer upon layer of complexity to the drink. While it may seem to be an unlikely pairing, the Campari and Goslings actually work wonders together, and while the Absinthe is understated, it serves to pull the ingredients together in harmonious balance. Cheers!
Benjamin Barker Daiquiri
1 1/2 oz Gosling’s Rum
1/2 oz Campari
1/2 oz Lime Juice
1/4 oz Absinthe
1/4 oz Demerara Syrup
So it’s been over a month since I’ve actually written about a cocktail. I don’t really know what my lack of motivation has been, but to be honest I haven’t really been up for making cocktails in the last month or so. I’ve had a lot going on both in my work and personal life, and when you are busy it is so much easier to just grab a beer and go. However, I’m back in the saddle and ready to go.
Our next entry in the vintage cocktail series is one with (to borrow a phrase) a long name and amazing results. A fabulous blend of rum, fruits, and ice, this is a cocktail for the summer. It is light and refreshing, sweet, but not too sweet, and when you are finished the drink, you have the wonderful fruits in season to partake of. Cheers!
Knickerbocker à la Monsieur
2 oz Virgin Islands Rum
1/2 oz Orange Curacao
1/2 oz Raspberry Syrup
1 oz Lemon Juice
Garnish with seasonal fruit
In 1935, A.S. Crockett, historian of the Waldorf-Astoria, put to paper The Old Waldorf-Astoria Bar Book. This book provided the recipes for over five hundred cocktails served prior to prohibition at the world’s most famous bar, as well as over a hundred recipes for drinks originating during, or slightly after prohibition. Presumably Crockett’s goal was to provide direction for the lost art of tending the rail, however, his book is a little challenging in that a large portion is essentially variations of the classic martini. Alternating ratios of vermouth, both sweet and dry, as well as different brands of gin and bitters, make finding a great cocktail in this book somewhat difficult. However, Ted Haigh has done the hard work for us, and unearthed a true gem.
1 oz Cognac
1 oz Jamaican Rum
1/2 oz Orange Curacao
Juice of 1/2 Lemon
1 tsp Apple Juice
1/2 tsp Simple Syrup (or Agave Nectar)