RUM CLASSIC & CONTEMPORARY RECIPE BOOK Flashcards
3 DOTS & A DASH
(Donn Beach)
* Glass: Rocks
* Garnish: Pineapple and 3 Cherries
2 oz Denizen Merchant’s Reserve 8yr Rum
.50 oz Pierre Ferrand Dry Curacao
.50 oz Velvet Falernum
.25 oz St. Elizabeth Allspice Dram
1 oz Lime
. 50 oz Honey Syrup
3 dashes Angostura Bitters
It might not be as iconic as the Mai Tai, nor as potent and indulgent as the Zombie, but the Three Dots & A Dash is as essential drink from the classic “Tiki” bartending canon. Donn Beach himself, one of the two grandfathers of the style, created this drink during World War II. Its name refers to the morse code for the letter V, or Victor; more meaningfully, though, it stood for “victory” for the Allies in their fight against the Axis.
ANGOSTURA COLADA
(Zac Overman)
Glass: Rocks
Garnish: Orange Half Moon and Grated Nutmeg
1.5 oz Angostura Bitters
.50 oz Smith & Cross Rum
2 oz Pineapple
1.5 oz Coco Lopez
Bitters are often used in cocktail-making like salt and pepper in cooking: If you’ve ever mixed up a Manhattan or an Old Fashioned, you’re almost certainly familiar with the flavor-bolstering properties even a few drops can provide. But at Brooklyn’s Fort Defiance, head bartender Zac Overman, now the owner of Seattle’s L’Oursin, put them front and center in his Piña Colada riff.
CHET BAKER
(Sam Ross)
Glass: Rocks
Garnish: Orange Twist
2 oz Aged/Dark Rum
.25 oz Mancino Rosso (Sweet) Vermouth
1 bar spoon Honey Syrup
1 dash Angostura Aromatic Bitters
1 dash Angostura Orange Bitters
The Chet Baker is a creation of Sam Ross, then of Milk & Honey in New York City. Milk & Honey, like its successor Attaboy, worked off a verbal menu—you’d tell them a spirit you enjoy and/or a sensation you’re after, and the bartenders would concoct a drink for you on the spot. Not only was creativity therefore baked into the concept, but this was early in the cocktail renaissance, there was much ground yet to be discovered. Ross and the other bartenders who passed through Milk & Honey, under the tutelage of the inimitable Sasha Petraske, created a staggering amount of the cocktails we think of as the “neo-classics:” The Penicillin, the Gold Rush, the Red Hook, it goes on and on. The Chet Baker is one of these, invented by Ross in 2005, presumably to help flesh out the underpopulated category of a “stirred summer drink.”
CORN & OIL
* Glass: Rocks
* Garnish: None
1.5 oz Aged Barbados Rum
1 oz Velvet Falernum
.50 oz Lime
2 dashes Angostura Aromatic Bitters
The Corn ’n’ Oil is a classic cocktail from the Caribbean that contains neither corn nor oil. But it does contain blackstrap rum, a darkly colored rum that looks a bit like oil as it floats atop the other lighter colored ingredients, hence the name.
DAIQUIRI
* Glass: Coupe
* Garnish: Lime Wedge
2 oz Rum
.75 oz Lime
.75 oz Simple Syrup
The modern Daiquiri is thought by many to have been invented around 1898 in a mining village situated near beach of the same name on the southeastern tip of Cuba, just east of the city of Santiago de Cuba. One popular telling credits the Daiquiri’s creation to an American mining engineer named Jennings Cox, and a U.S. Navy medical officer who brought Cox’s recipe from Cuba to Washington, D.C., popularizing it stateside.
DARK & STORMY
* Glass: Collins
* Garnish: Mint Bouquet
2 oz Dark/Aged Rum
50 oz Lime
.25 oz Ginger Syrup
1 dash Angostura Aromatic Bitters
Top with ginger beer
The Dark ’n Stormy is a delicious, easy-to-make cocktail that features a refreshing trio of dark rum, ginger beer and lime. It also goes down a lot easier than the moody name might imply. It’s a close cousin to the Moscow Mule (vodka, ginger beer, lime) and should be an easy transition for vodka drinkers wanting to try something new, but also familiar.
HEMINGWAY DAIQUIRI
* Glass: Coupe
* Twist Grapefruit & Lime Wedge
2 oz Denizen 5yr White Rum
.25 oz Luxardo Maraschino
.75 oz Lime
.50 oz Grapefruit
.50 oz (short) Simple Syrup
Ernest Hemingway needed a bathroom, Or so the story goes. The novelist had stopped into Havana’s El Floridita bar, not far from the hotel where he lived during much of the 1930s. On his way out, he noticed the bartender setting up Daiquiris. Never one to walk past a drink, Hemingway took a sip. Not bad, he said, but he preferred them with no sugar and double the rum. The bartender made one as specified, and then named the drink after him.
JUNGLEBIRD
* Glass: Rocks
* Garnish: Mint Bouquet & Orange Half Moon
1.5 oz Cruzan Black Strap Rum
•75 oz Campari
1.5 oz Pineapple
50 oz Lime
.50 oz Simple Syrup
The Jungle Bird cocktail dates back to the 1970s, when it was served as a welcome drink to visitors of the former Kuala Lumpur Hilton, which opened in 1973. The cocktail was crafted by Jeffrey Ong inside the hotel’s Aviary Bar, hence the drink’s name, and the Jungle Bird is said to have been served inside a porcelain bird-shaped vessel.
MAI TAI
(Victor “Trader Vic” Bergeron)
* Glass: Rocks
* Ice: Crushed
* Garnish: Mint Bouquet, Orange Rosette, Flower & Parasol
2 oz Denizen 8yr Rum
.50 oz Pierre Ferrand Dry Curacao
1 oz Lime
.75 oz Orgeat Syrup
.25 oz Demerara Syrup
Victor “Trader Vic” Bergeron is often credited with inventing the drink at his Trader Vic’s bar in the 1940s, though it’s likely that Donn Beach laid the groundwork for the famous recipe during the 1930s at his Don the Beachcomber bar. The original Trader Vic’s recipe featured Jamaica’s J. Wray & Nephew rum. Once Bergeron ran out of his supply, he moved to blending rums in an attempt to create a similar flavor profile.
MISSIONARY’S DOWNFALL
(Donn Beach)
* Glass: Coupe
* Garnish: Pineapple Crescent and Mint Bouquet
1.5 oz Aged/Dark Rum
.50 oz Peach Liqueur
1 oz Lime
.50 oz (short) Demerara Syrup
3 chunks Pineapple
3-5 leaves Mint
Step 1: Muddle pineapple and demerara syrup
Step 2: Add the rest of the ingredients and hard shake
The irresistible nature of the Missionary’s Downfall is right in its name. And who could turn down this frozen, fruity concoction of mint, white rum, peach liqueur, lime juice, and pineapple? While it’s often overshadowed by more ubiquitous Tiki drinks like the Mai Tai and the Navy Grog, the Missionary’s Downfall is the invention of Donn Beach, founder of the Don the Beachcomber bars and the godfather of Tiki himself.
MOJITO
* Glass: Collins
* Garnish: Mint Bouquet
2 oz Rum
.75 oz Lime
.50 oz Simple Syrup
.25 oz Demerara Syrup
3-5 leaves Mint
Soda Water
The Mojito is one of the most popular rum cocktails served today, with a recipe known around the world. The origins of this classic drink can be traced to Cuba and the 16th-century cocktail El Draque. Named for Sir Francis Drake, the English sea captain and explorer who visited Havana in 1586, El Draque was composed of aguardiente (a cane-spirit precursor to rum), lime, mint and sugar. It was supposedly consumed for medicinal purposes, but it’s easy to believe that drinkers enjoyed its flavor and effects.
PAINKILLER
* Rocks
* Garnish: Orange Half Moon & Grated Nutmeg
1 oz Smith & Cross Jamaican Rum
1 oz Spiced Rum
1 oz Pineapple
1 oz Orange
.75 oz Coco Lopez
In the 1980s, the Painkiller was trademarked by Pusser’s in an enterprising feat of marketing. Sure, the Painkiller can be made with any rum if you’re making it at home, but if the Painkiller appears on menus, it should include Pusser’s. The rich blend of rums pairs with the juices and coconut cream to bring the tropics right into your glass. Dust a little fresh nutmeg on top for additional aromatics and spice.
