Pirates, tiki bars and fruitcakes — where would any of them be without rum? Whether you like it straight up, mixed or taken as a shot when you kiss the cod during a Newfoundland “screech-in,” here are three delicious ways to make the most of your molasses.
1. Rum Old Fashioned
- 2.0 oz Appleton Estate V/X Rum
- 3 generous dashes Angostura Bitters
- 1 Brown Sugar Cube
- 2 Orange Peels
- Rinse a large mixing glass with cold water. Dump excess water leaving a few drops behind, and add sugar cube and bitters.
- Zest a 2-inch long peel of orange, being careful not to include any white pith, and add to glass.
- Using the back of a bar spoon, crush the sugar cube into a fine paste. Add 1 oz of rum and stir until the sugar cube has dissolved completely.
- Add fresh ice and the remaining rum, stirring with a barspoon for approximately 30 seconds. In an old fashioned glass, add ice and strain the cocktail into the glass.
- To garnish, take an apple and place it upright on your cutting board. Slice the apple just off center to miss the seeds and core. Lay flesh side down, and cut thin slices. Fan the apple slices and place in the glass.
2. Hogan’s Alley
- 2 oz Flor de Caña 12 YO Rum
- 0.5 oz B.G. Reynolds Hibiscus Grenadine
- 0.5 oz B.G. Reynolds Cinnamon syrup
- 1 oz Lime Juice
- 3 oz Grace Ginger Beer
- In a cocktail shaker, add all syrups, juice and rum. Shake for 10 seconds with ice, and pour over fresh ice in a tall glass.
- Top with ginger beer.
- Garnish with a cinnamon stick and enjoy.
3. Hot Buttered Rum
- 2 oz Appleton Estate V/X Rum
- 6 oz Hot Water
- 3 dashes Bittered Sling Kensington Bitters
- 1 tbsp Spiced Butter*
- 1 tbsp unsalted butter
- 1 pinch ground clove
- 1 pinch cinnamon
- 1 pinch all-spice
- 1 tsp brown sugar
Combine all ingredients to form a paste.
- In a latte mug, add spiced butter, followed by hot water. Stir to dissolve.
- Add rum and bitters.
- Garnish with cinnamon stick.
If you have any questions or feedback on the cocktails above, come and say hello at Boulevard Kitchen & Oyster Bar where they’re served on our menu.