allspice

HBG’s Spiced Daiquiri

/ Dani DeLuna / Leave a comment

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Howdy y’all! As you’ve probably noticed from the photo, I didn’t make this drink at my Home Bar cause these days, I’m a busy lady! The beautiful backdrop for this drink is Duke’s Liquor Box in Greenpoint, Brooklyn where I work as “The Captain” several days a week.

Today I’m suuuuuuuper pumped to be talking about two totally delicious bottles from Ed Hamilton (aka the Minister of Rum) and how well they go together in this seasonally appropriate Daiquiri.

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Firstly, let’s talk Rum cause this IS a Daiquiri we’re making. Hamilton Navy Strength Rum, like the rest of Ed’s Rums is totally stellar. With a blend of Demerara Rum from Guyana and Jamaican Rum from Worthy Park, this 57% offering is a knockout. Huge nose and flavors offer both that fruity funk and a big deep body to support said funk. It’s epic, it’s my new fave Rum and it makes Smith & Cross seem anemic in comparison.

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As incredible as Hamilton Navy Strength is, Hamilton Pimento Dram is on a whole other level. It’s literally Jamaican Gold Rum from Worthy Park Estate + Pimento (aka Allspice) + Cane Sugar and it is the most complete thing I’ve ever tasted. I literally just want to drink it on the rocks all the time. Sublime, possibly perfect, it’s hard to say. Swooooooooon.

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Clearly these two are asking to go into a flavorful, funky, spiced drink together.

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Squeeze that lime gurrrrrrrrrl.

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HBG’s Spiced Daiquiri

  • 1 1/2 oz Hamilton Navy Strength Rum
  • 1/2 oz Hamilton Pimento Dram
  • 3/4 oz Lime Juice
  • A couple barspoons Granulated Cane Sugar or 1/4 oz Cane Sugar Syrup*
  • 2 dashes Angostura Bitters
  • Garnish: Lime Wheel and/or Nutmeg

Combine ingredients in shaker over ice and shake it like a rocket! Double strain into punch cup and garnish.

*Ok, so my gurrrrl Shannon (the Rum Queen of NYC) is always making her Daiquiris with Granulated Sugar instead of syrup. I thought I’d give it a try and I kind of dug it. It gave a nice texture to the drink and by not adding extra water (in the way of syrup) makes this Daiquiri feel more intact. Also, don’t go too heavy on the sugar or syrup cause you want the drink to be on the dry side.

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Easy peasy and ohmygod soooooo delicious. This Spiced Daiquiri would be perfect for all yer holiday parties cause of the spice. Ask your local liquor store to carry Hamilton Rums if they don’t already have them, you won’t be disappointed!

Cheers!

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DD’s Cider Punch

/ Dani DeLuna / 1 Comment

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It’s that spoooooky time of year! The time for sizzling dishes, ghoulish wishes, and festive gatherings. Seriously, if you’re throwing any kind of Halloween/Dia De Los Muertos/Harvest/I Love Autumn party, you can’t go wrong with Hot Apple Cider Punch!

I created this Punch last Friday for a party my illustrious girlfriend was attending that night. Being deep into Apple season, we decided go to with Apple Cider as the base and Rum as the main spirit. Let’s jump into the recipe.

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You’ll need spices. I recommend getting Mulling Spices that contain Allspice, Cinnamon, Nutmeg, Star Anise, Cloves, Black Peppercorn, and Orange peel.

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You’ll need spiced liqueurs. I wanted to pump up the Allspice, so I included some St. Elizabeth Allspice Dram. Then I wanted to add the luxurious sensuality of Bénédictine D.O.M. which has notes of honey, citrus, saffron, cardamom, ginger, and is super silky.

Lemon Sherbet

You’ll need Lemon Sherbet. You’re so shocked right? Unheard of that I would use Lemon Sherbet in a recipe.

Why Lemon Sherbet in Apple Cider? 1. It’s my fave ingredient right now. 2. Lemon gives the Punch some brightness and bite.

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You’ll need a big pot, ceramic dutch oven, or Crockpot. Simmer baby, simmmmmer.

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Everyone got their stuff ready? Awesome. (Note, the Lemon Sherbet isn’t in the photo cause I used it all!)

DD’s Cider Punch (serves 12*)

  • 70 oz Apple Cider**
  • 2 oz Lemon Sherbet
  • Mulling spices
  • 16 oz Plantation Barbados 5 Year Rum
  • 4 oz Hamilton 151 Demerara Rum
  • 6 oz Allspice Dram
  • 6 oz Bénédictine D.O.M.
  • Garnish: Clove studded Apple slices
  • Glassware: Mugs
  1. Combine Cider, Mulling spices and Sherbet in pot and heat until liquid begins to simmer, stirring occasionally. Turn heat to looooooow and simmer for around 40 mins, or until the Mulling Spices have done their thing. “Nice spice, man.”
  2. Turn the heat down to the lowest possible setting. Add Liqueurs, Spirits and heat until the Punch is hot enough to drink but nowhere near simmering/boiling. You don’t want to cook the Alcohol out of the Punch, just warm the Punch back up.
  3. Serve in Mugs with Clove studded Apple slices.

*This recipe will yeilds ~104 oz Punch (evaporation could occur), which means 12 of your friends can have ~8 oz of Punch each, that is unless they’re big drinkers…

**I started with 64 oz Cider, and thought the Punch was awesome. My girlfriend thought it might be too strong for her friends and asked that I dilute a bit. I added 6 more oz of Apple Cider for a total of 70 oz of Cider. Then it was perfect. Remember, always ask your customers what they like most.

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Oh and y’all, these two Rums together, WOOOOOOOOO-eeeeeee. Killer combo! Both Plantation Barbados 5 and Hamilton Demerara 151 are in what I would call the “Smooth” category yet both have real depth of flavour without being too overpowering. If you’re using different Rums, I recommend staying in this category.

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Cheers to you and all your holiday Party Punches!