Category Archives: Rum

Cocktails, Rum

Stiggins No. 2

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Quarantine Cocktails

This drink features Plantation Spirits Stiggins Fancy Pineapple Rum – a flavorful rum blend infused with ripe pineapple that tastes nothing like those crappy mass-produced and artificially- flavored versions on the bottom shelf of your local liquor store. Stiggins Rum is fantastic as the base for a rum Old-fashioned but equally marvelous in this daiquiri.

Stiggins No. 2

Spirit Rum
Cocktail family Sour
Flavors
Makes

Ingredients

  • 2 oz Plantation Pineapple Rum
  • 1/4 oz Yellow Chartreuse
  • 3/4 oz Fresh Squeezed Lime Juice
  • 2 dashes Angostura Bitters

Method

  • Combine ingredients in tin, shake for 15 seconds.
  • Double-strain into a chilled coupe.
  • Garnish with a lime twist or wedge.

Equipment

  • Shaker
  • Fine Strainer
  • Hawthorne Strainer
  • Peeler or Knife

Glass

Coupe

Garnish

Cocktails, Rum

Pina Colada

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Quarantine Cocktails

An instant vacation, updated to reduce the sweetness and bring the rum out of the background. A guilty pleasure for sure.

Pina Colada

Spirit Rum
Cocktail family Tropical
Flavors Creamy · Rich · Tart
Makes

Ingredients

  • 1 3/4 oz Plantation 3 Stars White Rum
  • 1/4 oz Lemon Hart 151 Demerara Rum
  • 1 1/2 oz Pineapple Juice
  • 1 1/2 oz House Coco 4:1 Coco Lopez to Unsweetened Coconut Milk
  • 1 oz Simple Syrup C

Method

  • Combine all ingredients in shaker.
  • Add a handful of ice and shake for 15 seconds until well diluted.
  • Strain into a parrot mug – or whatever you have – over fresh crushed or pebble ice.
  • Garnish.

Equipment

  • Shaker
  • Hawthorne Strainer

Glass

Tiki Mug

Garnish

Apple Fan · Pineapple Wedge

Brandy, Cocktails, Rum

Morgenthaler’s Eggnog

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Quarantine Cocktails

There are many competing theories on creating the best eggnog, and it’s tough to separate fact from fiction. If you have the patience, Alton Brown’s 3-week recipe from his website is an excellent example of the aged approach (although some suggest aging for a year!). Jeffrey Morgenthaler serves an añejo tequila version at his bar Clyde Common in Portland. The version below is more traditional and also comes from Morgenthaler. Try them all!

Morgenthaler’s Eggnog

Spirit Brandy · Rum
Cocktail family Nog
Flavors Creamy · Herbal · Rich
Makes

Ingredients

  • 2 Eggs Whole
  • 3 oz Bar Sugar – Confectionary or Superfine
  • 2 oz Pierre Ferrand 1840 Cognac
  • 1 oz Smith & Cross Navy Strength Jamaican Rum
  • 1 oz Kraken Rum a Spiced Rum I Can Tolerate
  • 6 oz Whole Milk
  • 4 oz Heavy Cream

Method

  • Beat eggs in blender for 1 minute at medium speed.
  • Slowly add sugar and blend for an additional minute.
  • With blender still running, add cognac, rum, milk, and cream until combined.
  • Chill thoroughly to allow flavors to meld.
  • You can decide to let this baby sit for a day, a week, a few months or, well – you get the picture.
  • Serve in chilled glasses with fresh nutmeg on top and a cinnamon stick.
  • Note: Morgenthaler’s recipe is a little on the sweet side.
  • Try starting with 1 1/2 or 1 oz. of his recommended sugar and increase if desired.

Equipment

  • Blender

Glass

Rocks

Garnish

Nutmeg

Cocktails, Rum

Maror Tai

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Quarantine Cocktails

I created this interpretation of a mai tai for Passover 2020. Bitter, but packs a punch. A riff on the Artichoke Hold, perhaps one of my top 5 cocktails in the book.

Maror Tai

Joey TrotzAtlanta GA2020s
Spirit Rum
Cocktail family Daisy · Smash
Flavors
Makes

Ingredients

  • 3/4 oz Smith & Cross Overproof Rum
  • 3/4 oz Cynar
  • 3/4 oz Campari
  • 1/2 oz St-Germain
  • 3/4 oz Fresh Squeezed Lime Juice
  • 1/2 oz Orgeat
  • 1 sprig Bitter Herbs

Method

  • Add all ingredients to shaker.
  • Add ice, shake about 15 seconds.
  • Double-strain over fresh crushed ice in a double old-fashioned glass.
  • Add bitters and herbs.

Equipment

  • Shaker
  • Fine Strainer
  • Hawthorne Strainer

Glass

Rocks

Garnish