Thursday, November 26, 2015

cool rummings

1 oz Denizen Aged White Rum
1 oz Madeira (Blandy's 5 Year Verdelho)
3/4 oz Lime Juice (1/2 oz due to using a drier Madeira)
1/2 oz Cinnamon Syrup (BG Reynolds)
1 dash Angostura Bitters
1 pinch Sea Salt
2 x 1 inch pieces Pineapple (3/4 oz Pineapple Juice)

Shake with ice and strain into an old fashioned glass. Garnish with a cinnamon stick and a pineapple leaf.

Two Tuesdays ago, I turned to a recipe that I had spotted in Imbibe Magazine's online supplements; the drink was Jonathan Jones' Cool Rummings that he created at the Revel Room in Chicago. I had to adapt the recipe slightly since the generic call for "Madeira" is probably a Rainwater variety that does not use one of the four noble grapes, and my call for the semi-dry Verdelho would have made the drink a bit too tart with that much lime juice as compared to cinnamon syrup.
The Cool Rummings began with a cinnamon aroma that transitioned into a lime and pineapple sip. Next, the swallow shared rum, grape, cinnamon, and allspice notes.


kevin said...

Do you think the original recipe would be too sweet with a Malmsey? Maybe just about right with a Bual (if i can find one that's not Rare Wine Co.)?

frederic said...

You can always adjust the lime juice (I used a drier Verdelho so I took the lime juice down a notch) to 1 oz. Or perhaps reduce the Madeira down to 3/4 oz. Blandy's makes a 5 year Bual that should be in the $18-22 range.