Food & Beverage

2014 Recipe File: Time Flies When You're Having Rum

By Mary-Kate Dunphy Sep 2, 2014 1:00am

Spirits Food & Beverage

While everyone keeps beating it into our heads that the end of summer is nearing, that is no reason to stop the party or stop drinking one of my personal favorite spirits, rum! Below are rum-spiked cocktails that will soothe your customers’ summertime sadness and ease them into autumn.

V/X Swizzle Created by Jon Gasparini 2 oz Appleton Estate V/X Rum .75 oz. Black Tea Syrup .75 oz. Fresh Lemon 2 Dashes Barrel-Aged Bitters Build over crushed ice and garnish with sugar cane swizzle and mint sprig.

Brooklyn Tai By Jonathan Pogash for The Crowne Plaza in White Plains, N.Y. 1 oz. Appleton Estate Reserve Ruma .75 oz. almond syrupa .75 oz. fresh lime juicea 1 dash angostura bittersa Brooklyn Lager Beer Add all ingredients, except for beer, to a cocktail shaker with ice and strain into a chilled pilsner glass. Top with the beer. Garnish with a lime wheel and mint sprig.

Maple Apple Punch Created by Jonathan Pogash 4 oz. Flor De Cana Rum 2 oz. Apple Cider 1 oz. Maple Syrup 1 oz. Fresh Lemon Juice Combine ingredients in a cocktail shaker with ice and stir well. Pour into Collins glass and garnish with slice of lemon.

The Art of Choke Created By Kyle Davidson 1 .25 oz. Cynar 1 oz. Flor de Cana 4 Year Old White Rum .25 oz. Green Chartreuse .25 oz. Demerara Syrup .25 oz. Lime Juice 1 Dash Angostura Bitters 2 Sprigs Mint Combine liquids in mixing glass, add mint and gently muddle. Let sit 1 min. Stir and strain into rocks glass over large ice. Garnish with a mint sprig.

Mostquito Coast Created by Flor de Caña 2 oz. Flor de Caña 7 year old rum 1 oz. Fresh pineapple juice 1 oz. Fresh lemon juice .75 oz. Pistachio Syrup .25 oz. Luxardo Maraschino liqueur Chile de Arbol Tincture to taste Angostura bitters Add all ingredients except for the bitters in a glass, stir add crushed ice, use a swizzle stick. Top of with angostura bitters. Pour in a Tiki mug or Tom Collins glass will work as well Garnish with an umbrella, cherries, lemon wheel, ears of the pineapple.

Cali Midnight Created by Caliche Rum 1.5 oz Caliche Rum .75 oz Port Wine .50 oz Lemon Juice .50 oz Triple Sec Cinnamon stick for garnish In a mixing glass, combine all ingredients over ice and stir until well mixed. Strain into an ice filled tall coupe. Grate cinnamon on top and garnish a cinnamon stick.

The Privateer Cutter Created by Cutty Sark Prohibition Edition 1.5 oz. Cutty Sark Prohibition Edition 1 oz. Mount Gay Barbados Extra Old Rum 0.5 oz. Amaro Nonino 0.25 oz. Cointreau In a mixing glass, stir all of the ingredients with ice. Strain into a chilled cocktail glass, garnish with orange zest.

Malibu Island Spiced Mojito Created by Malibu Rum 1.5 parts Malibu Island Spiced 2 packets of Truvia 3 lime wedges 3 mint sprigs 3 parts soda water Muddle lime, mint and Truvia in the bottom of a Collins glass. Add Malibu Island Spiced. Top with soda water. Garnish with mint sprigs.

Captain’s Brew Created by Captain Morgan 3 oz. Ginger Chamomile (tea base) 1 oz. Captain Morgan Original Spiced Rum 1 Tablespoon agave nectar (or sweetener of choice) .50 oz. orange juice Orange slice Brew tea base or tea bag in 6-8 oz. of water. Brew hot for four minutes and flash-chill, or cold for one hour. Combine tea with ingredients, shake and pour into Martini Glass, or pour over ice in a rocks glass. Garnish with orange slice.

Spirits Food & Beverage