Monday, June 1, 2009

rum julep

1/2 oz Lime Juice
1/2 oz Orange Juice
1/2 oz Honey Mix (half water-half honey)
1/2 oz Jamaican Rum (Appleton 12 Year)
1 1/2 oz Demerara Rum (El Dorado 12 Year)
1/4 tsp Grenadine
1/4 tsp Falernum (Velvet)
1/4 tsp Pimento Liqueur (St. Elizabeth Allspice Dram)
1 dash Angostura Bitters

Blend with ice and pour into a julep cup. Add more crushed ice and garnish with a mint sprig. Here, we shook with ice and strained into a glass filled with crushed ice instead of blending.

Last night, Andrea wanted to try out two of our new rums so she grabbed Beachbum Berry's Sippin' Safari and started flipping through the pages until she found the Rum Julep. Unlike most modern juleps, there is no muddled mint in the drink but only some mint as garnish. The recipe was created by Donn the Beachcomber around 1940 and served at his Cabaret Restaurant. The drink was certainly refreshing although would become more noteworthy if the falernum and allspice dram were upped from a 1/4 tsp to a 1/4 oz (or more) as they are in the very similar Three Dots and a Dash cocktail.

No comments: