August 16, 2021 – Today is National Rum Day, and we’ve got some recipes for you, mostly simple but with a few interesting twists. For example both Butterfly Oasis and Trader Vic’s Classic Mai Tai call for Orgeat, a syrup made from almonds which is a great addition to any cocktail bar or cart. It is French and definitely not pronounced how it is spelled. Here’s how to sound really cosmopolitan.
Another French invention is Suze liqueur made from the gentian plant. It was popular in the café culture as an aperitif during the Belle Epoque era. It is somewhat bitter and neon yellow in color. Sounds like an intriguing secret sauce for the budding mixologist. It, too, is called for in the Butterfly Oasis cocktail. Something else we found interesting in this recipe is the watermelon radish garnish. Never heard of it? Me neither! Sounds tasty.
For a sustainable cocktail, check out the Classic Trader Vic Mai Tai made with rums from Copalli , which we wrote about recently. The Mai Tai has changed over the years according to highly respected Julie Reiner of Clover Club and Copalli Brand Ambassador:
“One of my favorites, the Mai Tai started as a rum cocktail so popular it was rumored to have depleted world rum supplies in the ‘40s and ’50s. When the cocktail was invented by Victor J. Bergeron — aka Trader Vic – it wasn’t the overly sweet concoction which became popular in the ‘80s, but a simple drink created to showcase the flavor of an aged rum, like the way both Copalli Rums work together to make a truly delicious sip.”
And just a reminder that four Mondays from now is Labor Day (September 6) so start polishing your bar craft!
Turkish Sener by Byblos Miami Restaurant
1.5 oz. Ron Zacapa Guatemalan Rum
3 oz. Chandon Brut sparkling wine
.25 oz. lime juice
3 dashes Angostura Bitters
Lemon wheel and mint spring for garnish
Method: Combine all ingredients then shake and strain into a coupe glass. Garnish with a lemon wheel and mint sprig.
1.5 oz. Captain Morgan Sliced Apple Rum
4 oz. ginger beer
Lemon wedge for garnish
Method: Pour Captain Morgan Sliced Apple and ginger beer into a tumbler glass or mule mug over ice. Garnish with lemon.
by Sebastien Derbomez, William Grant & Sons Brand Advocacy Manager
1 ½ parts Flor de Caña 12 Rum
¾ parts Suze liqueur
½ part Orgeat syrup
½ part lime juice
½ part pineapple juice
Method: Shake and strain into short highball glass (no ice). Garnish with pomegranate powder rim and watermelon radish.
1 ½ oz Bacardi Añejo Cuatro
1 oz. St-Germain Elderflower Liqueur
1 oz. ruby red grapefruit juice
1 oz. tonic water
Method: Combine the first three ingredients in a shaker with plenty of ice, and shake. Strain into a highball glass filled with crushed or cubed ice. Top with tonic water. Garnish with a grapefruit peel and a mint spring.
Classic Trader Vic Mai Tai
1 oz. Copalli White Rum
1 oz. Copalli Barrel Rested Rum
½ oz. Orange Curacao
¾ oz. lime juice
½ oz. Orgeat syrup
¼ oz. simple syrup
Method: Shake and strain over crushed ice. Garnish with a mint sprig and for a real flourish, add a lime wheel and an orchid.