August 16th is National Rum Day. We don’t know why and we don’t really care, we’ll take any excuse to enjoy one of our favorite liquors. We love rum so much that Zane Lamprey is even creating his own called Monkey Rum. All you need to know about rum is that it is produced from sugarcane, was first distilled in the Caribbean, known as a tropical drink but used in plenty of famous cocktails, and is popular among sailors and pirates. But enough about history, let’s get to the drinking.
Flor de Caña Rum Day Recipes
2.25 oz Flor de Caña 7 Year Grand Reserve
1 oz fresh lemon juice
1.25 oz simple syrup
1.5 oz diced long cucumber
1 large strawberry
Instructions: Muddle cucumber and strawberry in cocktail shaker until the strawberry is pulverized. Add remaining ingredients and shake vigorously with ice. Strain over fresh ice into old fashioned glass. Prop slice of fresh strawberry onto rim of glass.
1.5 oz Flor de Caña 7 Year Grand Reserve Rum
1 oz CAMUS VS Cognac
1 tbs superfine sugar
4 sprigs of fresh mint
Instructions: Muddle mint leaves, superfine sugar and lime in a mixing glass. Add Flor de Caña, CAMUS and ice in a cocktail shaker and shake. Strain into a tall glass filled with ice. Top with tonic water and garnish with a sprig of mint. Sugarcane syrup can be used to replace superfine sugar.
1.25 oz Frangelico Hazelnut Liqueur
1.25 oz Flor de Caña 7 Year Grand Reserve rum
1.25 oz sweet vermouth
Orange twist as garnish
Instructions: Shake with ice, strain into rocks glass. Garnish with orange twist.
Cruzan Rum Day Recipes
CRUZAN® ”DON’T HURRY” CANE
1 part Cruzan® Vanilla Rum
2 parts Cruzan® Aged Light Rum
1 tsp Sugar
3 Lime Wedges
Instructions: Combine 2 of the lime wedges, sugar & Cruzan Vanilla Rum in a tumbler and lightly muddle for ten seconds. Add Cruzan Aged Light Rum and a scoop of ice and shake hard for 20 seconds. Strain into a chilled Hurricane glass and garnish with the final lime wedge.
CRUZAN® TAKE 9
1 1/2 parts Cruzan® 9 Spiced Rum
3/4 part Dry Vermouth
1/4 part Curacao
1/2 tsp Grenadine
Instructions: Combine all ingredients over ice in a tumbler and stir for 30 seconds. Strain into a chilled Martini coupe. Garnish with an orange twist.
CRUZAN® COCONUT OLD FASHIONED
2 parts Cruzan® Single Barrel Rum
1/2 part Rich Simple Syrup
3 dashes of Bitters
Coconut Water Ice Cubes (see additional recipe below)
Instructions: Cut a wide swath of orange peel and lightly press it in the bottom of a rocks glass. Add rum, syrup and bitters. Now drop in a few Coconut Water Ice Cubes and stir gently. Coconut Water Ice Cubes Recipe: Pour a can of Coconut Water (strain the pulp out first, if needed) in an ice cube tray – the bigger the cube try the better – and freeze for several hours.
1 oz blackberry grapefruit tea oleo syrup*
1 oz grapefruit juice
1/2 oz lime juice
2 oz sailor jerry
1/16-1/8 oz angostura bitters
2-3 oz ginger beer
*To make blackberry grapefruit tea oleo syrup
- Brew two bags of english tea into one cup of hot water
- Add the peel of one grapefruit and 10 blackberries to 1 cup of cane sugar
- Muddle berries and peel
- Add hot tea and stir to dissolve sugar
Instructions: Add syrup, grapefruit, lime into bowl, add Sailor Jerry, slowly add ice and stir. add bitters and stir. finish with ginger beer. keep chilled. serve over ice in desired glassware
Background: Historically punches in the 1700s and even 1800s in what is now New England consisted of rum, sugar, citrus, water, and local fruit if some was available for flavor. Ingredients were combined and served out of a bowl or by the glass over ice. Punch was pivotal in the history of rum because this way of drinking rum was enjoyed in abundance by either the politicians or poor, wealthy or nefarious, pirates and everyone in between. Rowes Warf is a warf in boston that is one of the further points leading out the atlantic ocean in the boston harbor. Boston and other colonies around the city were a rum distilling haven and a necessary piece of the spice trade.
Wahine Piña Colada
1.5 oz. fresh pineapple juice
1.5 oz. house-made cream of coconut*
1.5 oz. sailor jerry
*House-made cream of coconut: Combine two cans of Coco Lopez with 1 can of coconut milk, and 2 oz. fresh lime juice.
Instructions: combine all ingredients in a shaker. Add ice. Shake. Pour into a frozen pineapple, sprinkle coconut flakes, and garnish with an orchid, etc.
Background: pina colada was allegedly created on august 16th in 1954 in Puerto Rico. The drink quickly became popular cause of the taste of the fresh pineapple, sugar, and rum. Within years drinks with similar flavor profiles made their way to mass popularity due to popular culture, architecture, and lifestyle trends that resembled the south seas. “Wahine” is the hawaain term for female goddess. tikifiles escaping their reality and practicing recreation Polynesian lifestyle referred to females in Hawaii or “wahines” as symbol of unconditional love. This directly relates to a promising culture of chauvinism and alcoholism that were common in the south seas during the wars.
Forward to the Past
1.5 oz sailor jerry
.25 oz amaro
.25 oz lime juice
.50 oz homemade cola syrup
Top with soda water
Instructions: In mixing glass add rum, amaro, lime juice, cola syrup. Add ice. Shake. Pour into highball glass. top with soda water. Garnish with lime wedge
Background: popular 20th century drink that gained traction with a combination of American soldiers bringing coca cola to cuba during the Spanish American war and a pop hit on the billboards in 1945 called “rum and coca cola.” The title refers a modern day twist to a late reinvention of the rum drink that still reigns popular today in america)
As mentioned above, Zane Lamprey will be releasing his own brand of rum soon. They will be both a spiced coconut rum and coconut vanilla rum, flavored with natural rich spices and real savory coconut. Over the years, Lamprey has traveled the world tasting many fine libations and experiencing an array of exquisite flavors. With this knowledge Lamprey has crafted a flavorful and versatile rum that stays true to the quality that he has experienced along his travels.