Both the variety and quality of spirits on the market have risen significantly over the past two decades, and that’s especially true in the rum category. With unaged, aged and flavored variants that range vastly in taste and texture, there’s a rum for every type of cocktail and drinker. Mixologists from Chicago’s Three Dots and a Dash and New York City’s Upholstery Store: Food and Wine and The Rum House each shared a favorite rum-based cocktail recipe. For more information, check out the March 2016 issue of Market Watch.
1 ounce Duquesne Élevé Sous Bois rhum agricole;
1 ounce Appleton Estate Signature Blend Jamaica rum;
½ ounce Hamilton 151 rum;
1 ounce house-made or Small Hand Foods orgeat syrup;
½ ounce Demerara simple syrup;
1 ounce lime juice;
4 chunks charred pineapple;
In a pint glass, muddle pineapple chunks. Add rum, syrups and juice. Fill a cocktail shaker with ice and pour contents of pint glass into shaker. Shake for 10 seconds and double strain into a tiki mug filled with crushed ice. Garnish with pineapple leaves and a lime wedge.
2 ounces Sugar Island Coconut rum;
1/4 ounce Bols Crème de Cacao White liqueur;
½ ounce banana-cinnamon syrup1;
1 ounce pineapple juice;
1/4 ounce lime juice;
Combine rum, liqueur, juices and syrup in an ice-filled cocktail shaker and shake for 7 seconds. Strain into an ice-filled rocks glass and grate fresh cinnamon on top. Garnish with a pineapple leaf.
1Combine 1½ bananas, 3 cinnamon sticks and 1 cup water in a pot and bring to a boil. Add 1 cup sugar and bring to a simmer. Stir and take off heat to let cool. Strain with a fine mesh strainer and refrigerate for up to two weeks.
1 ounce Brugal Añejo rum;
2 dashes Angostura bitters;
2 dashes Regans’ No. 6 Orange bitters;
1 dash simple syrup;
Combine rum, bitters and syrup in a cocktail shaker. Add ice and stir for 20 seconds. Strain into a chilled rocks glass and garnish with an orange twist.