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Reprinted with the permission of
Serving industry professionals for over 65 years.
cocktail corner
by Dale DeGroff

Rum Drinks: Easy to use yet often overlooked by serious mixologists, rum is the mixer’s magic ingredient.

Rum is made directly from sugar so production costs are lower, giving consumers great value for quality brands. It also mixes well with most juices, spices, and many other spirits like brandy and liqueurs, resulting in cocktails with nuanced and layered flavor.
The classic three-ingredient Daiquiri Cocktail (rum, fresh lime juice and sugar) can offer the mixer a wide range of flavor depending on the rum used and even the type of sugar employed. Shake the three daiquiris below with ice and enjoy the versatility of rum:

1 1/2 ounces Pampero Anniversario
(Venezuela)
1 ounce Demerara Sugar Syrup
3/4 ounce Fresh Lime Juice

1 1/2 ounces Myers’s Platinum
(Jamaica)
1 ounce Simple Syrup
3/4 ounce Fresh Lime Juice

1 1/2 ounces Depaz Rhum Agricole
(Martinique)
3/4 ounce Cane Syrup *
3/4 ounce Fresh Lime Juice
* The cane syrup is a more concentrated sweetener than the home-made syrups which are mixed approximately one to one.

Rum with a Punch
The three recipes above are simple variations on a theme. The talented bartenders of Havana, Cuba turned what was a great drink, the daiquiri– and a favorite of the late President John F. Kennedy– into ambrosia by adding two more ingredients in small amounts: grapefruit juice and maraschino liqueur. The rum punch tradition brought to Europe by the tea traders of the 17th century embraced the new world spirit, rum. Today rum punch-style drinks come with an assortment of colorful names like Zombie, Bahama Mama, Nui Nui, Hurricane, and the more straight forward Planters Punch.

Planters Punch recalls the tradition among sugar plantation owners of mixing their rum/rhum with the cane syrup and local citrus to welcome guests. In 1740, Admiral Vernon began the practice of adding water, and sometimes sugar and lime juice, to the Royal Navy’s rum rations to keep the sailors from falling out of the rigging, hence creating a sort of punch-style beverage. Even Mozart collected rum punch recipes and fortified himself for concerts with a bowl of punch. Pat O’Brien’s in New Orleans built their franchise on the Hurricane Rum punch.

Today, we are awash with rum choices with flavors so different from island to island and country to country that the best way to classify them is simply by style: light, medium and full-bodied. Light does not necessarily mean light on flavor, but light-bodied. Light rums begin with the highly filtered white rums of Puerto Rico and run the gamut all the way to the big flavor of the Rhum Agricole white rums.

The unique rums of Brazil, also known as cachaça, have made serious inroads in North America in the last three or four years. New styles and brands, including the aged cachaças of Rochinha, along with several other unusual brands by Excalibur Enterprise, have been imported into the U.S. Talented San Francisco bartender Jacques Bezuidenhout has an interesting take on the classic Sazerac using the 5 year old bottling of Rochinha. Enjoy the cocktail (see recipe in sidebar), but also look for the Rochinha 12 year old bottling.


some cool rum cocktails for warm weather days


ROCHINHA SAZERAC
By Jacques Bezuidenhout

2 oz. Rochinha 5-year
‘Single Barrel’ Cachaça
3 dashes Peychaud’s Bitters
1 dash Gary Regan’s Orange Bitters
2 tbsp. Simple Syrup or
Granulated Sugar
Splash of Absinto Camargo
(or Brazilian Absinthe-like
product)

Chill cocktail glass with ice and some Absinto. In a mixing glass, add bitters, sugar and Rochinha and stir with ice. Dump ice from cocktail glass but be sure there is a generous coating of Absinto left in the glass. Strain contents of mixing glass into cocktail glass. Garnish with a lemon twist.

RESTLESS NATIVE
By Jeff Berry

2 oz. Cruzan Coconut Rum
1 1/2 oz. Fresh Lime Juice
3/4 oz. Marie Brizard White
Crème de Cacao

Shake well with ice cubes. Strain into a cocktail glass.


LADYKILLER
By Leo DeGroff

3 Quartered Lime Pieces
1/2 oz. Velvet Falernum
1/2 oz. St. Germain
Elderflower Liqueur
1 1/2 oz. Sagatiba Cachaça
1/8 oz. Float of Damiana
Belvedere Vodka Tincture*

Muddle the limes with the syrup, add the remaining ingredients and shake well. Pour the entire contents into a rocks glass and serve.

* Damiana Vodka Tincture:
5 parts vodka to one part damiana infused for several days

NUI NUI
(AKA THE DESERT RATTLER)
By Jeff Berry, served at the Aku Aku Lounge in the Stardust Hotel in Las Vegas

1/2 oz. Fresh Lime Juice
1/2 oz. Orange Juice
1/4 oz. Cinnamon-Sugar Syrup (one part cinnamon
sugar, one part water)
1 tsp. Allspice-infused
Sugar Syrup*
1 tsp. Fee Brothers
Vanilla Syrup
2 oz. Amber Virgin Islands
Rum
Dash Angostura Bitters
4 oz. (1/2 cup) Crushed Ice
Spiral-cut orange peel (6 to
8" long) to garnish

Put everything in a blender, except orange peel, saving the ice for last. Blend at high speed for no more than 5 seconds. Pour into a tall (chimney) glass. Add crushed ice to fill. Sink the orange peel in the drink, with peel hanging over glass.

*Allspice Syrup: Place 1 cup sugar, 1 cup water, and 6 level tablespoons crushed dried allspice berries in saucepan. Heat until sugar is dissolved, simmer for 2 minutes. Remove from heat, cover, and let stand for 1- 2 hours. Strain and refrigerate.

PINK LEMONADE
By Willy Shine of Contemporary Cocktails Inc.

Pink Peppercorns and 4
pieces of Grapefruit
Muddled
1/2 oz. Cane Syrup
1/2 oz. Lemon Juice
1 1/2 oz. Depaz Rum
Grapefruit and Peppercorn
Garnish

Muddle, shake, and double-strain into a chilled retro cocktail glass.

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