Let me say it again: Hurray for fall! If you’re looking for a refreshing drink that has a touch of fresh apple and spice, this is the recipe. The bubbles from the club soda made this a good choice for day drinking.
This recipe was developed with Brugal Especial Extra Dry rum, and I’ve found that, as the name says, this really is an extra dry rum without as much sweetness as most silver rums. That worked really well with Demerara (or raw sugar) syrup. With a little tasting and adjusting, you can use a silver rum and/or a rich simple syrup (which is a syrup made with regular white syrup in a 2 parts sugar, 1 part water ratio). Falernum is a liqueur made with lime, cloves, almonds, and rum. Velvet is THE one you’ll see around commercially, but it’s easy (and delicious) to make your own.
High & Dry
2 ounces rum
1/2 ounce Velvet Falernum (or make your own falernum)
1/2 ounce cane syrup or simple syrup made with Demerara sugar
1 ounce fresh lime juice
1 ounce club soda
3 dashes Angostura bitters
Muddle apple wedge in the bottom of a mixing glass or cocktail shaker. Add all other ingredients (except club soda) and shake with ice. Strain into a highball glass over new ice and top with club soda. Garnish with an apple slice.
Recipe by Trevor Schneider, Goldbar
Photo by Emmanuel Cayere
Now that it’s finally starting to feel like fall, it’s time to get cozy with some hot drinks. I got together with Savvy Housekeeping to mix up this delightfully autumnal pumpkin variation on Hot Buttered Rum. It has a pleasant spice mix and satisfying consistency, in addition to helping to keep you nice and warm. Use a dark or gold rum for the right flavor.
Hot Buttered Pumpkin Rum
2 tablespoons Pumpkin puree (canned is fine)
1 teaspoon Brown sugar
1 teaspoon Ginger
1 teaspoon Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Nutmeg
1 tablespoon Butter
2 ounces rum
Hot water (enough to fill the mug)
Cinnamon stick for garnish
Combine the pumpkin and spices in a mug and mix thoroughly so that they are completely integrated. Add the rum. Put the butter on top so it is floating in the rum. Carefully pour hot water over the drink. Stir with a cinnamon stick or spoon.
Photo by Savvy Housekeeping
I love the hibiscus flowers that come in syrup. Dropping them into a glass of sparkling wine makes for a beautiful and simple Champagne cocktail. However, I knew there had to be something more I could do with those delightful edible flowers and the delicious syrup they came in. Enter the Hibiscus Flash.
It uses rhum agricole, which is like rum only made with cane sugar instead of molasses. It has a stronger flavor and fuller mouthfeel than rum, so it’s a good match for the floral sweetness of the hibiscus syrup.
1 ounce white rhum agricole
1 ounce light rum
1/2 ounce hibiscus syrup
1/2 ounce simple syrup
1 ounce lime juice
Pour all ingredients into a cocktail shaker with ice and shake for about 15 seconds. Strain into a cocktail glass. If you got the syrup with the hibiscus flower in it, drop it into your glass as an edible garnish.
Photo by Jackson Stakeman
Brugal 1888 is one of my favorite spirits hands down. When I first tried it, I didn’t expect to like it as much as I do because, when it comes to sipping spirits, rum isn’t usually my choice. But Brugal 1888 is a rum that drinks like a whiskey. (Rum lovers, don’t be scared! It’s still very much a rum.) Continue reading
It’s almost Labor Day, which means it’s almost time for a watermelon cocktail! I’m a sucker for cocktails that mix watermelon with something spicy. So when Brugal shared this recipe with me, I was more than eager to give it a try. The balance between refreshing and spicy hits the spot. It’s a patio drink for a three-day weekend.
I’m picky about sharing recipes that liquor companies send me, but this one is solid. I got a bottle of Brugal Extra Dry from the company at Tales of the Cocktail, but you can use another light rum if you prefer. (You may want to start with a little less simple syrup and then add more to taste, since Brugal Extra Dry has a little less sweetness to it.)
Lingering Labor Day
Created by Scott Fitzgerald, Mulberry Project NYC
2 ounce light rum (I used Brugal Extra Dry)
1 ounce lime juice
3/4 ounce simple syrup
6 Watermelon chunks
1 Thai chili
Muddle watermelon and chili, then add remaining ingredients. Shake and fine strain over fresh ice, garnish with watermelon.
Photo courtesy of Brugal