The Zombie is a classic, but I’ve never really been into into it because the ones I’ve had – and the ones I’ve made – haven’t been very good. Lots of rum and fruit juice, which is fine, but they always seemed to lack a certain complexity. Then, Evan gave me some of his bitchin’ Falernum, (a rum based concoction flavored with lime, cloves, almonds and some other junk) and the whole thing really came together.
.75 oz. Black Rum
.75 oz. Gold Rum
.75 oz. Light Rum
.75 oz. Falernum
.75 oz. pineapple juice
.75 oz. orange juice
.75 oz. lemon juice
.75 oz. lime juice
Combine all ingredients (except bitts) in a shaker and pour over crushed ice. Some of the ice will melt a bit, which is fine – nothing to freak the fuck out about – just take a nice handfull of crushed ice and pack that shit on top of it. Now hopefully you’ve got a “sweet assed” mound of crushed ice, forwithontowhich you can dash your Ango bits, garnish with a few pineapple leaves and start partying.
Just about every book written on the subject has a different recipe for this drink. Some call for pineapple juice, some for guava juice, some even for curacao. The Savoy is the only one I’ve seen that calls for Falernum, but it’s a must, IMHFO.
I’ve been trying to come up with an easy, light, refreshing punch to take to the GUD picnic next weekend. I’m going to make a batch of prescription juleps, since that’s about the best drink ever for dealing with Detroit in July, but I wanted to come up with something else… So, Eastern Market on Saturday, I grabbed some rhubarb, whipped up a batch of rhubarb syrup, and came up with this saucy little bastard…
Rhubarb Rum Punch
2 oz. White Rum (I used Don Q.)
3/4 oz. Lime Juice
3/4 oz. Rhubarb Syrup
For a single plan cocktail, Combine all ingredients (except soda) in a shaker, and give them a bit of a dry shake. Don’t get crazy, just get that mint a little agitated. Pour over ice, top with soda, swizzle (or stir), and garnish with mint.
For a batch, I’ll be combining 2 bottles of white rum, the juice of about 25 limes, a full bottle of rhubarb syrup, and a solid bunch of mint to a large pitcher. I’ll pour each serving over a few cubes of ice, garnish with club soda, and stir. Should be pretty easy.
This is a pretty solid drink… It’s very light, and very tasty. The important thing is to really get the rhubarb flavor happening, otherwise it’s pretty much just a mojito. For the first batch of syrup, I chopped the rhubarb, but for the big batch I’ll most likely grate about six to ten stalks.
And also, I might add some green tea. Wow.
Went to Eastern Market last week with the Nasty Blaster, and picked up some Lemon Verbena, which is lovely and fragrant and generally ass kicking. And then I did this:
Lemon Verbena Mojito
2 oz. Gold Rum (I used Mount Gay)
1 tbsp. sugar
1/2 lime, quartered
Lemon Verbena Stems
Ango Orange Bit
Muddle half a dozen lemon verbena leaves with the sugar and lime chunks in the bottom of a glass. Add rum, fill with ice, top off with soda, add a dash of Ango Orange and garnish with the top of a lemon verbena stem.
Because the LV isn’t as intense as a Kentucky Colonel mint, you’ve got to go heavy on the leaves. Also, I would have used lemon bitters, if I had them. If only…
I’m going on the record here… I am a big fan of Sailor Jerry rum. I said it. It happened. Deal with it. It’s a medium colored “spiced rum”, with some pretty nice flavors of cinnamon, allspice and clove. It’s 92 proof, so it makes for a great sippin’ rum. My favorite use of it so far is in the Tattooed Seaman, which I had at TVH.
3 oz. Sailor Jerry Rum
1 tsp. Dem Syrup
Root Beer Bitters
Stir, serve down.
Yes, this is essentially a rum old fashioned, but the root beer bitters are massively important to this drink. For some reason these ingredients are the fucking balls together. Just a bit of sweet from the sugar, and you’re dealing with Ass Kick 101.
Last week I made up a batch of ginger syrup for my Moscow Mule post. It’s pretty rad shit, but I haven’t really used it in any other drinks. So here’s an easy one I whipped up whilst making a pot roast.
3 parts Gold Rum
1 part ginger syrup
1 part lime juice
sprig of mint
Shake and serve down.
If your ginger syrup isn’t very strong, it’s not going to do much in this drink. The batch I made is excessively gingery, so it works nicely. I’ve also been using Appleton Jamaican Gold Rum. Shit’s cheap as hells and twice as tasty.
This is one from the archives that never got published because I wasnt really happy with the pics. However, having just done a really sucky punch post, I figured I’d dust off this little bitch and give a shot…
So Bryan calls me up on Saturday and tells me he is going to some fucking “house party” in the city and asks if I would like to go, etc. I agree, on the condition that we make a punch to take along. I’ve got various reasons for wanting to do this, the first of which is I don’t like keg beer, and the second of which is I don’t like hipsters in tight pants. Okay, that has nothing to do with the punch, but I wanted to squeeze it in. Also, I’ve wanted to make a punch ever since I got Wondrich’s book “Imbibe!” – a gift from Bryan and his fiancée wife Kate. I’ve read thru quite a few recipes, but the one that has really intrigued me was the Philadelphia Fish House Punch (mainly for it’s bitchin name). However, the big problem is this recipe calls for a now defunct ingredient… real peach brandy. Peach brandy would in theory be liquor made by fermenting peaches and distilling the resulting mash. Nobody actually makes it like this anymore, for a reason that is beyond me. While there are a “peach brandies” on the market, these are essentially peach flavoring added to grain alcohol… think peach schnapps. Fortunately Wondrich addresses this issue in his book and provides a work around, using the following recipe which replaces the actual peach brandy with a 9:1 ratio of brandy to peach schnapps:
Philadelphia Fish House Punch
9 oz. brandy
6 oz. rum
1 oz. peach brandy
2/3 cup sugar
3 good sized lemons (6 0z. of lemon juice)
40 oz. water
Note, the original recipe pointed out that this would generally be enough for one person, while Wondrich states it’s more suited for 4 – 5. This means Bryan and I should be able to spilt it, as it’s about a half a gallon.
Preparing the Oleo-Sacrum
The good news is this is a great punch recipe. The bad news is everyone kept asking me if I “roofied it.”
I came across the Palmetto Cocktail on Rum Dood’s kick ass blog. There’s a dry version and a sweet version (which leads me to think the original recipe was lost somewhere along the line), both of which are pretty nice, but I definitely prefer the sweet. It’s recipe, according to Matt, is as follows:
1.5 oz. Aged Rum
1.5 oz. Sweet Vermouth
2 dash Orange Bitters
Stir over ice, serve up or down. Garnish with a lemon peel.
And that’s a kick ass cocktail. I’ve drank probably 187 over the last month or so. Well, maybe that’s an exaggeration. But at least 180. Anyways, it’s a fantastic use of my Ango Orange bitters, apreviouslyheretoforementioned.
Shit in a bucket, I can’t believe I haven’t reviewed this shit before now. It’s an error on my part – an oversight – and I apologize to you, my dear reader. But let’s put that business behind us, and return to the matter at hand: Brugal Anejo Rum: Who the Fuck Wants to Party?
This is a gold Dominican Rum… really versatile – ideal for Palmettos, Daiquiris, etc. It’s slightly sweet, has a touch of nuttiness and a really nice finish. It’ not Metusalem or RdB, but it’s only about 17 bucks in MI, so it’s pretty much my go to rum.
And also, you know what? That gold string on there … it comes with it! I didn’t even put that on there! The shit’s fancy dude, I’m telling you… and since when do you need friends to have a party? You don’t! Get yourself a bottle of Brugal, a few limes, and that’s it. Done. Party in a bottle. Party in a fucking bottle, brohammer.
I said I was gonna try it again, didn’t I. Fuck yes I did. So I grabbed on some Kraken, which is a pretty dang sweet-assed dark rum, and only about $20 here in MI, and I was like, “jeez, what in the dick should I make?” And then, I remembered a promise I made to you, loyal reader, and was like, heck yes it’s time! Sweet bastard. Sweet f-ing bastard. Sweet, sweet, fucking sally boy.
Planter’s Punch (Trader Vic’s recipe, as published in his 1947 book, The Bartender’s Guide)
* 3 ounces dark rum
* 1 ounce lime juice
* 1/2 ounce lemon juice
* 1/2 ounce grenadine
* 1/4 teaspoon superfine sugar
Combine all ingredients in a shaker, give a good dry shake, serve over ice. Garnish, if you’re “like that.”
Umm, it’s strong. So that’s pretty cool. I used home made grenadine, but you can fend for yourself on that one. It’s along the lines of a Ramos Gin Fizz, in terms of drinkability, meaning it goes down quick but has some balls. Anyhoo. Apre moi, deluge.
Also, I was going to call this post the Kraken Myass, but decided to be more classier.