by Sheila Swerling-Puritt
I'm not ready to give up entirely on summer, not just yet. Indian summer is a wonderful thing! One concession I will make to autumn's arrival is that I'm willing to ease away from the white spirits of summer and tiptoe into making cocktails with brown spirits.
Rum originated in the seventeenth century. It has a romantic history shot through with sugar plantations and pirates. Most rum today comes from the Caribbean. Its lovely sweetness comes from sugar cane boiled down to a rich molasses, which is then fermented and distilled. Some rum is double distilled, yielding darker, sweeter rums. It's aged in charred wooden casks for at least three years. While spiced rum has become ever so popular in recent years, I like to save it for my really cold weather cocktails.
So what's hot these days? Well, vodka is still the number one spirit for mixing, with a definite return to the classics (martinis, bourbon sours, and mojitos), but this time they are flavoured with blueberry and sage. Gin, rum, and tequila are gaining strength, and the kitchen comes to the bar with fresh ingredients like grapefruit juice, tarragon or perhaps fresh ginger.
This drink calls for Appleton Estate, a blend of 20 select aged rums.
Appleton Estate Reserve Pomegranate Cocktail
- 1½ oz. Appleton Reserve Rum
- 1/2 oz. mango nectar
- 1/2 oz. Pama Pomegranate Liqueur
- 1/2 oz. triple sec
- 3 oz. pineapple juice
(Created by the Drake Hotel)
- Add all ingredients to a cocktail shaker filled with ice.
- Shake well and strain into a
- 2 oz. dark rum
- 1/2 oz. Hpnotiq Liquor
- 1½ oz. fresh orange juice
- 1/2 oz. fresh lemon juice
- Combine all the ingredients over ice in a cocktail shaker.
- Shake well and strain into an old-fashioned glass over ice cubes.
I realize that this cocktail hints at our upcoming Thanksgiving and Halloween, but it will go down perfectly on those still-warm days left to enjoy.
Mount Gay Rum Pumpkin Pie Frappe (multiple Servings)
- 1 c. Mount Gay Extra Old Rum
- 1/2 cup canned pumpkin puree (don't use pumpkin pie mix)
- 1/3 c. Demerara sugar
- 1/3 tsp. ground cinnamon
- 1/8 tsp. ground allspice
- 1½ c. half-and-half cream
- 5 c. vanilla ice cream (slightly softened)
- Combine all the above ingredients into a blender and blend until smooth.
- Serve in a well-chilled cocktail glass.
- Dust with freshly grated nutmeg.
According to writer Mittie Hellmich, "this is a true classic in the tropical drink genre." Mai tai means "out of this world."
- 2½ oz. Myers's dark rum
- 1 oz. orange curaçao
- 1/4 oz. simple syrup
- 1/2 oz. orgeat* or almond flavoured syrup
- 1¼ oz fresh lime juice
- 1/2 oz. fresh orange juice
*Check out the coffee aisle of your supermarket for orgeat.
- Shake the ingredients with ice.
- Strain into an ice-filled Collins glass.
- Garnish with a slice of orange and a sprig of mint. Serve with straws.
For more information, you can contact Sheila at email@example.com.