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4 cocktails for Rum lovers

Cocktail Rum

During my time behind the jump and to this day, so many people ask me what my favourite cocktail is. Just like trying to list your top ten films of all time, it is pretty much impossible to stick to the same choices due to the incredible array of quality out there.

I can, however, say that the drink that always sits in the top 3 is the Daiquiri. Simplicity at its best and greater than the sum of its parts, rum, lime and sugar shaken hard and strained into a chilled cocktail glass gets me salivating even while I write this now. The opaque hue, the fresh sparkle of citrus and the slight tingle of alcohol as the rum glides down your throat, what more could one ask for?

The obvious choices of cocktails for rum lovers would be to list out the Daiquiri, Pina Colada, Mai Tai and the Mojito but I want to show you what else lies in wait if you experiment a little and expand on some of these classics.

Dry Daiquiri

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My love for the Daiquiri is difficult to ignore but a slight twist on this drink gives you something to think about. Created by Kevin Armstrong at Match bar during the early part of this century, the Dry Daiquiri offers up a flavour profile which will get your taste buds dancing all the way back to the bar to re-order.

Ingredients

Method

Shake all ingredients with cubed ice and strain into a martini glass. Drink immediately!

Airmail

Next up I’m looking at twist on a twist, swap out the sugar syrup for honey syrup in a natural daiquiri and you have something delicious called the Honeysuckle. Reduce the measurements down in this concoction, add a little fizz and you get yourself an Air Mail. This drink first appears in the Esquire’s Handbook for Hosts in 1949 and the name is said to represent the fastest way of getting from A-B (sober-tipsy).

Ingredients

Method

Shake these three ingredients with ice and strain into a Champagne flute. Fill to the top with Champagne and enjoy.

Chicago Fizz

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Over to the US now and to the Chicago Fizz. Although not associated with America, rum was actually the first spirit to be produced ahead of whiskey here. Chicago itself played a major part in prohibition, mostly siding with the ‘civil disobedience’ movement rather than the upkeep of the Volstead Act.

Ingredients

Method

Shake these 5 ingredients super-hard to aerate the egg white and strain into a hi-ball filled with cubed ice. Top with soda water so it almost bubbles over the rim of the glass and sip through a straw with a grin of self-satisfaction.

Rum Swizzle

Last up we have the Rum Swizzle, not a new drink by any stretch of the imagination and originally dating back to the early 1800 over in Guyana. The swizzle is a drink that swaps out the mint in your mojito and adds in a little extra flavour with the help of Velvet Fallernum (an alcoholic cordial flavoured with lime peel and cloves). It is still a refreshing combination but with extra depth of flavour coming from the spice in the Fallernum and the bitters.

Ingredients

Method

Add all ingredients to a hi-ball glass. Add crushed ice and ‘swizzle’ with a bar spoon. Alternatively, if you have a 5 pronged twig from a tree then this was the original swizzle stick used. Garnish with a mint sprig and drink smugly through a straw.

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