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‘Rum’ Category

  1. Again? So soon?

    October 19, 2014 by Russ

    Just last weekend, I’d mixed up so- pardon me, compounded some punch for a few friends coming in from town.  They were wise enough to give me warning and express an interest in tasty drinks, so I compounded a batch of Billy Dawson’s punch.  It’s a delicious hot punch made with an oleo-saccharum of lemon peel and demarara sugar, lemon juice, rum, cognac, arrack, and a few ounces of porter (I used Samuel Smith’s Imperial Stout) over boiling water.  It’s a lovely thing, and our guests annihilated it in short order.

    Now, scarcely a week later, I get to make another punch!  Here in Columbia, we are lucky enough to in good company of other cities that host their own TEDx events.  The organizers of the event throw a few little shindigs for the selected speakers, and one of the first is the photo shoot party so that the publicity can begin.  We two here at Root and Glass are lucky enough to have been called on again to compound a punch for this party.

    Since I have been making punch for this long, and there will be a few repeat guests, I will be repeating the Regent’s Punch… to see if I’ve gotten any better at this, of course.  Not at all because I dearly love this recipe and couldn’t find a better one quick enough.  This involves more delicious rum, arrack, and cognac, but here there is pineapple syrup (steeping right now), green tea (cooling off and about to go in the fridge), champagne mixed in at the end, and this time the oelo-saccharum is made with orange and lemon peels.

    Regent's Punch
     
    A 200-plus-year old recipe, accredited to King George IV, when he was the crown Regent.
    Author:
    Recipe type: Punch
    Ingredients
    • Oleo-saccharum (4 oz. white sugar, peels of 2 lemons and 2 oranges)
    • 1 pint green tea
    • Juice of 2 lemons and 2 oranges
    • 8 oz. VSOP cognac
    • 2 oz. Jamaican rum
    • 2 oz. Batavia arrack
    • 2 oz. maraschino liqueur or pineapple syrup
    • 2 bottles of brut champagne
    Instructions
    1. Prepare the oleo-saccharum
    2. Steep the green tea (2 tea bags or 2 tsp of loose leaf) for 5 minutes and add, dissolving the sugar
    3. Juice the lemons and oranges into the bowl and stir
    4. Stir in the rest of the ingredients except the champagne
    5. Refrigerate for an hour or two
    6. When it's time to serve, pour it into the bowl and gently stir in the champagne
    7. Yields 10 cups

    Here’s to you, TEDx Columbia!  I sure hope you and your new 2015 speakers enjoy this punch.  It’s fit for royalty.


  2. MxMo LXXVIII – The Magellan

    October 21, 2013 by Russ

    mxmologo

    It’s Mixology Monday time again, and the challenge this month is to be “Intercontinental.”  The idea is to include ingredients from as many continents as possible, including tools, glassware, names, or back stories.  We chose to stick to the mixing ingredients, in order to remain as legit as possible.  I’ll leave the Gold Star work and Antarctica jokes to those more qualified than myself.

    This contribution is called The Magellan, and here’s the recipe:

    The Magellan
     
    Author:
    Recipe type: Cocktail
    Ingredients
    • 1-1/2 oz. Banks 5 Island rum
    • 1 oz. Swedish Punsch
    • ½ oz. Garam Masala syrup
    • ½ oz. lime juice
    • 1 egg white
    Instructions
    1. Chill your coupe glass and combine the rum, Punsch, lime, juice, syrup, and egg white in a shaker with NO ice and shake like crazy.
    2. Add ice and shake like crazier.
    3. Strain into the chilled coupe
    4. Gently sprinkle a pinch of Garam Masala seasoning on top of the foam and smile.
    5. For the Garam Masala syrup recipe, we used ⅓ cup each jaggery and water and ½ tsp Garam Masala. Combine in a small saucepan and heat. Then allow to cool and strain through cheesecloth.

    In rear: the Annex of the Bar of Glory!  BEHOLD

    Sorry, photo-lovers, I already juiced the best looking lime for the drink!

    If you’ve not tried it, this rum is worth hunting down.  Banks 5 Island rum is named for its blend of rums from 5 different places: Guyana, Jamaica, Trinidad, Barbados, and one undisclosed location (but I trust them, even though Guyana isn’t an island).  The nose gives you the funkiness of the Jamaican rums and, oddly, a hint of raisins.  Not an unpleasant thing here or in many white, unaged whiskeys, take my word for it.  The taste is smooth and distinctive with a decent burn, while retaining its sweetness.  As far as MxMo, since Guyana is solidly in South America and the rest of the islands of the West Indies (a grossly inaccurate name) are considered part of North America, that’s two continents in one shot!  Boom!

    Next up is the Swedish Punsch, another delightful ingredient that we first read about in Vintage Spirits and Forgotten Cocktails.  This is a rum-based liqueur, seasoned up with various delicious spices.  Basically, Swedish Punsch is to rum as Drambuie is to scotch.  We use Kronan here at home, available on DrinkUpNY.  They include in their description that Kronan is made from sugarcane spirits from the East and West Indies, creating the first link back to the rum.  Kronan Swedish Punsch is, as the name suggests, made in Sweden, so that makes Europe continent #3.

    Finally the fun part: the Garam Masala syrup.  Instead of regular sugar or, my preference, demerara sugar, I wanted a simple syrup that would connect with the complex Garam Masala seasoning.  The best thing we could think of to match the spices of India was jaggery.  It can be made from a lot of things, but this one is molasses-based and in a loaf form.  We used a 1 to 1 ratio of water to jaggery and melted it down with 1/2 tsp. of Garam Masala, also from our local Indian market.  This only yields a small amount of syrup, but it can be easily doubled up since many of the ingredients dissolve.  Anything that doesn’t dissolve will have to strained out through a cheesecloth once the mixture cools.  It’s a complex, dark, and smokey ingredient that works beautifully with the Swedish Punsch.  This also brings full circle to the continental aspect of the cocktail by crossing the waters that Columbus couldn’t and making it all the way to India.  Make Asia continent #4!

    For extra foam, shake extra hard.

    That pinch of Garam Masala on top of the foam guarantees a nice, spicy punch (Punsch?) on the nose.

    The lime juice brings a light, tart note into the mix, and the egg white does its usual magic and makes the mouthfeel silky and smooth without affecting the taste.  If anything, that egg white makes all of the molasses and spices seem almost chocolatey.  To this day, I’ve not made or tried an egg cocktail that I didn’t love.

    Now, the lime could be from anywhere, so there’s no additional land mass there.  The egg could also be from anywhere… but is the same color white as the snow and ice of Antarctica!  POW, that’s fi- nah, just kidding.  Four is enough for me, and this drink is tasty enough for anyone.  Big thanks to Stewart at Putney Farms blog for the inspiration!

    Here’s what everyone else came up with!