3 Rum Cocktails to Make Your Winter Drinking Way Less Boring
Article by GQ February 21st 2018
While we’re still slogging through the nightmare that is winter, there’s a small silver lining hiding on your bar cart waiting to brighten up your seasonal slump. That boozy respite is rum. Particularly the aged sort, the kind that’s spiced and dark and comes from the Caribbean. So we asked bartenders well versed in the sugar cane spirit to offer up some easy-to-tackle rum recipes at home for the sake of our winter blues. That Big Cup Of Whiskey recipe you’ve been tinkering could use a break.
Drinkers in San Francisco have the pleasure of escaping winter weather by dipping into the underground tiki oasis that is Smuggler’s Cove. When it’s cold out, bar owner Martin Cate reaches for the potent stuff. “Typically, I think it’s time to bunk down with a higher proof and longer age,” he says. “The warm leather and vanilla notes from a long-aged spirit are good for the soul on a long dark night.” Cate’s cocktail suggestion comes from Patrick Gavin Duffy’s 1934 The Official Mixer’s Manual, adapted by Smuggler’s Cove. “Think of this as a daiquiri for the winter,” Cate says of the Wedding Night. “Maple and rhum agricole are a surprisingly good combination.”
2 ounces Neisson Élevé Sous Bois Rum (or other aged AOC Martinique Rhum Agricole)
½ ounce Grade A maple syrup
1 ounce fresh lime juice
To make it: Shake all ingredients with ice in a cocktail shaker until frothy. Strain into a coupe. Skip the garnish.
Rum & Cola
Rum is definitely on the menu at New York’s BlackTail, a spicy new spot from The Dead Rabbit co-founders inspired by American bars in Cuba (circa 1920-1950). “What I look for in a winter rum cocktail right now is a nice Rum Manhattan variation,” says BlackTail’s Head Bartender Jesse Vida, “something with some heat and maybe baking spice.” Vida has a Rum & Cola recipe that goes beyond the titular Coca-Cola variation.
Rum & Cola
1 dash orinoco bitters
1/2 tsp Fernet
.75 oz cola syrup (homemade or storebought)
1 oz Bacardi Facundo NEO silver rum
4 oz Brut Champagne
Lemon twist, to garnish
To make it: Stir the first four ingredients with ice in a mixing glass. Strain into a rocks glass over a big piece of ice, and top with champagne. Garnish with lemon twist.
Rum Old Fashioned
For Joshua Ivanovic, owner of Kuala Lumpur’s first rum bar JungleBird, drinking rum is drinking happiness. “The majority of rum is made in the tropics. The Caribbean makes the best rum in the world, and second to that would be Central and South America,” says Ivanovic. “When you’re drinking that rum in a cold climate, or any climate for that matter, you’re drinking a liquid that’s hugely influenced by such a vibrant, fun culture.”
Rum Old Fashioned
35 ml Angostura 7 year rum
25 ml 8 year old Diplomático rum
5 ml Demerara syrup
3 dashes Scrappy’s chocolate bitters
3 dashes cardamom bitters
Orange blossom water, for garnish (optional)
To make it: Stir all ingredients in a mixing glass with ice for 30 seconds Strain into an old fashioned glass. Mist with a small spritz of orange blossom water from a spray bottle.