Everyone knows that rum is a great warm-weather spirit, so we were excited to try this cocktail that combines the great flavors of rum with bourbon.
The Lion’s Den ½ oz. Bourbon 1¾ oz. Rum ½ oz. Simple Syrup 2 dashes Angostura bitters 1 dash Rose water
Combine all ingredients in a mixing glass with ice and stir to combine. Strain into a lowball glass with ice and garnish with a lemon twist.
We liked this cocktail, but we’re not sure that we would drink more than one (this can be a good thing). The rose water texture adds a nice smoothness, and of course the taste is distinctive and springy, but be sure to have a very light hand when adding it; rose water can easily become overwhelming. The combination of rum and bourbon was surprisingly successful, if you’re OK with bourbon taking a back seat.
Today we bring you another post inspired by the wonderful blog Oak & Grain. This drink features rum, which is a spirit we like but don’t drink much of. My favorite rum is Rhum Barbancourt from Haiti.
Imperial Fizz 1½ oz. bourbon ½ oz. rum Juice of half a lemon Seltzer water
Combine the lemon juice, rum, and bourbon in a shaker with ice. Strain into a highball glass with ice and top with seltzer. Garnish with a lemon twist.
This is definitely a summer afternoon beverage. When the weather is hot, you want something citrusy and lightly carbonated, which is exactly what this delivers. I think I was supposed to use dark rum, but since I only had light rum, that is what I used. I still think it came out OK. We used a standard mid-range bourbon, Jim Beam, since the seltzer would have masked the flavor of a higher quality bourbon anyway.
'Tis the season for eggnog! Since we don't drink eggnog, Rachel's brother David, an Air Force pilot trainee (don't worry; he doesn't drink and fly), volunteered to experiment with his nog recipe and share the results with us.
Among the plethora of other thick, heavy, dark and sweet things consumed by Americans during the ever-lengthening holiday season, few conjure the polarized response of eggnog. Much like other ageless recipes from generations past, one should never write off eggnog based on a childhood experience with the mass-produced syrup sold in grocery stores. Eggnog actually has a long and distinguished history as a cocktail. Long story short, however, it was a colonial-era cocktail enjoyed by many of our founding fathers (therefore you should too—’Merika!). Typical homemade eggnog recipes use rum as the base liquor (since it was in profuse supply in 18th century New England), but in my opinion, eggnog is sweet enough that rum almost puts it over the top. Enter bourbon. The complexities of bourbon help to round out the thick, sweet, milky nog into something more enjoyable in quantities over four ounces.
In practice, there are many changes one can make to eggnog in order to adapt it to preference. For example, one can cook the egg mixture for ease of mind or to make the eggnog thicker, or leave it raw to make a thinner drink. The type and amount of eggs and milk are also completely open to interpretation, so the best thing to do is experiment with what you think you would like most. Eggnog is very forgiving, so don’t be afraid to ruin it. It is usually made a pitcher at a time, so perhaps experimenting in smaller batches is advisable (nobody wants to waste perfectly good alcohol). This is the recipe I used this year as it uses fewer eggs than many recipes, is thinner in consistency, and best of all, contains a lot of delicious alcohol:
Eggnog: 3 eggs ½ cup white sugar 2 cups bourbon ½ cup rum 4 cups half-and-half cream 1 tsp. ground nutmeg, or amount to taste 1 cup heavy whipping cream
In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Gradually stir in the bourbon (I used Jim Beam), rum, half-and-half, and nutmeg.
In a separate chilled bowl, whip the cream until it can stand in a peak. Fold the whipped cream into the egg mixture. Pour into a plastic container and refrigerate overnight (if possible). Shake the container before serving.
This recipe was approximately 2.3 times better than the one I used last year, which only used rum and was considerably thicker thanks to the cooked milk-egg mixture. The worst part is this recipe is a lot more drinkable than others which yields two negative results: it’s gone quicker, and a large quantity of milk fat consumed. If you don’t like eggnog, I challenge you to try making a small batch. Even if you don’t like it, you will be more popular among your nogphilic friends.
We love our bourbon, obviously, but we also love variety. When I realized that our bar had been missing dark rum for quite some time, I had to go out of my way to pick up a bottle. Being the Northwesterners that we are, Rachel and I almost always stock up on the Rogue Rums, but since they were unavailable at the store we were at, I opted for The Kraken. I don’t know much about rum, so I chose The Kraken based on its very dark coloring as much as its package design and bottle; I’m a fan of humorous, kitschy things. After drinking a few Dark & Stormies, I decided to find a place for The Kraken on this here bourbon blog, which led me to the Mumsicle.
Mumsicle: 1.5 oz. dark rum .5 oz. bourbon 1 dash bitters maraschino cherry
Combine rum, bourbon, and bitters in a mixing glass with ice, stir well, and strain into a cocktail glass. Garnish with a cherry.
This is the first cocktail we’ve put on this blog where the bourbon isn’t the main ingredient, but it certainly doesn’t get lost. We used Eagle Rare bourbon, which lent its vanilla-caramel sweetness to the richness and spice of The Kraken. If you like rum, I recommend making one of these at home.
I also recommend watching this entertaining short YouTube advertisement for The Kraken: