Y’alllllllll. I did it, I decided to make a Rum blend to use in Punches, Swizzles, and other large format Tiki drinks and today, I’m pretty pumped to present it to you.
Ok, let’s talk.
- “Whuuuuuuut gurl? Why do you need to make a blended Rum when you can just use a split base in a cocktail?” Excellent question! I did it for a couple of reasons: Firstly, I love having a premade Rum Blend on hand so I can just use it without thinking about the specs. Secondly, when things sit together in a bottle for a few days/weeks, the flavors “marry” together and groove a bit more.
- “Ok Cool gurl, which Rum made you start thinking about making a blend?” Hamilton 86 cause I’m obsessed with it. Hamilton 86 is very dark and has notes of leather, tobacco, fruity goodness and I’m digging it for these colder months.
- “Hamilton 86, got it. Then what?” Well, despite what I just said about loving the darkness of Hamilton 86 I wanted to add some top notes of potent funkiness and immediately thought, “RUM FIRE!” Yes, this overproof funky beast is super potent and great in long format cocktails.
- “Anything else?” I added Plantation Barbados 5 cause it’s an easy Rum and would add some length. Then added Denizen Aged White to further lighten and dry out the blend.
I’m gonna give the recipe to y’all in parts not ounces/ml so you can make as much or as little as you want.
HBG Rum Blend #1
- 2 parts Hamilton 86 Demerara Rum
- 1/2 part Plantation Barbados 5 Year Rum
- 1/4 part Denizen 3 Year Aged White Rum
- 1/4 part Rum Fire
Combine ingredients and bottle. Use this blend however you like but I’d recommend in a Swizzle, Punch or large Tiki drink.
Cheers and happy blending!
Y’all, it happened! The temperature dropped below 70°, I went hiking yesterday and now it really feels like autumn!
What better way to celebrate this seasonal change than with a stirred drink? “Wait gurl, you made a stirred drink? WHUT.” Yes, y’all I finally made a stirred drink and it’s even in a pretty coupe!
Definitely still obsessed with this Raspberry Syrup cause it’s packing a helluva punch. If you haven’t made it yet, head here for the recipe.
While mentally working on this cocktail, I thought, “Ok gurrrrl, you’ve got that fabulous new bottle of Julius Drover Alambic Brandy from Shinn Estate, that Hamilton 86 Demerara Rum, why not go for something 19th century style?” So I did.
Cast of Characters:
- Raspberry Syrup: Since the point of this cocktail was to get a 19th Century vibe going, I looked up a bunch of recipes that used either Grenadine or Raspberry syrup in Martin’s Index of Cocktails.
- I bought the fantastic bottle of Julius Drover Alambic Brandy while on holiday in Long Island Wine Country with my smooth girlfriend. Yes, there is a “wine country” out on eastern Long Island, and it’s pretty amazing out there. This brandy is so damn great, it’s basically American Cognac. Nice n dry, with faint hints of wood, a bit of fruitiness (pear, grape, apple), and a tiny bit floral. Really nice stuff.
- The Hamilton 86 is big, molasses-y, spicy, and has notes of leather, tobacco, and dark chocolate, along with some fruitiness. There are a lot of historical punch recipes with Cognac or Brandy and Rum together, so I wanted to put these two in a drink.
- The Yellow Chartreuse came about when I was thinking about how to tie everything together. I felt like the flowers and honey from Yellow Chartreuse would play nicely with the notes from the Brandy & Rum. Totally did.
- Absinthe: I am fully convinced that Raspberry & Absinthe are perfect partners. Together they create such a sublime marriage that I almost can’t separate them anymore.
- Regans’ Orange Bitters: I wanted some citrus top notes since I wasn’t going to use any juice.
Stir ’til you just can’t stand it anymore! (Or really, about 50 rotations.)
For this Absinthe application, I went with an atomizer. I’m not really into rinsing these days cause I think it’s kind of wasteful. Plus, you can smell the Absinthe more when it’s on top of the drink.
The Queen’s Blush
- 1 oz Julius Drover Alambic Brandy (sub dry Cognac)
- 1 oz Hamilton 86 Demerara Rum
- 1/4 oz Yellow Chartreuse
- *3/8 oz Raspberry Syrup
- 2 dashes Regan’s Orange Bitters
- Garnish: St. George Absinthe Vert mist
Combine ingredients over ice and stirrrrrrrrr. Strain into chilled coupe, spritz some Absinthe on top and sip!
*I am so serious about this measurement. Really, it needs to be 3/8 of an ounce or something close to 10ml but if you don’t have those measurements, go for a scant 1/2 oz. If you use a full 1/2 oz, the drink becomes too sweet and the Raspberry totally takes over.
Hope y’all have tons of fun and enjoy this shift into some autumnal cocktails! May all your Raspberry dreams come true! Cheers!