A beloved season is upon us, and with it a trend for three arrives: wise men, French hens, ghosts sent by Jacob Marley. And now, to add to this period of trifectas, we present to you our joyful and globetrotting third installment in our exploratory rum series. In the past we stuck in Jamaica, streamed elsewhere across the Caribbean, and vroomed through Venezuela, noticing at every turn the different ways these countries and cultures approach their rums - an endless variety of styles to which our intrepid bartenders have skilfully adapted their recipes.
The cocktail linens for our next set come from Panama, Florida and the Philippines, each producing rums with distillation techniques heavily influenced by Spain. This means molasses-based, the use of column stills, and a relatively shorter fermentation period for a lighter, sweeter alcohol that derives much of its flavor from barrel aging. If the nuanced characters of these rums are at the heart of future recipes, this time, they are also personal for their creators. Nostalgic flavors, pride in the heritage and the hope of delivering the joy and friendliness of the holidays inspired these bright and super creative drinks to come. your city.
Shake up your festivities with Original rums 3, a delightful sight of some distant cultures at a time when the travel landscape is not so hot. This great getaway temporarily put aside? Here it is in a box, with some tropical twists to set the stage for a happy holiday party closer to the equator! Subscribe now until December 15th to get this box - it will start shipping the week of December 7 (with a fractional second wave of shipping the week of December 14, due to the conditions of the COVID-19 pandemic).
Don't be fooled by the frosty cocktail that emerges from your blender, as this favorite Filipino dish has a warm, earthy, and spicy side, perfect for the season. Reminiscent of one of Mary Palac's favorite treats growing up, the sweet fresh avocado, the Abukado Colada is an abundance of flavorful richness whipped with rum, rich matcha syrup, avocado powder, coconut milk and lime. End a cozy night's sleep and catch some heat with this colada, this time by the fire!
Mary was born in the Philippines and raised in the Bay Area. She is a founding member and president of the United States Bartenders Guild Silicon Valley and an alumnus of the Tales of the Cocktail Foundation Cocktail Apprentice Program, the BAR 5-Day program at Camp Runamok and many other industry programs.
Get out of the cold and lay down in a dazzling daiquiri that will have you dancing like a sugar plum fairy. With visions of Miami's vibrant nightlife in his head, Steven Minor rocked the Deacachimba!, inspired by a blended rum that unites Central, South and North America with a touch of the Caribbean for good measure. This cocktail seasons a refreshing blend of blood orange, guava and coconut water with a few drops of chipotle - so clear some room for a warm merengue under the mistletoe while sipping on a real evening spectacle!
Steven grew up in South Florida full of love for his Nicaraguan heritage. He is Director of Beverage, specializing in 5-star hotel restaurant and bar operations, currently overseeing the expansion of the 1 Hotel brand beverage programs from South Beach to Brooklyn and Los Angeles.
As an ode to the coastal wonders of Panama and the great memories she lived there, Breanne Rupp's Kiss oceans contains one of its favorite ingredients, tamarind, which just might be the soul mate rum never knew it had. The rich, caramelized heat of the fruit and its tangy citrus flavors make it an exceptional and well-balanced complement to the spirit and aromatic bitters. Especially when there's a stick of cane to stir with and a pinch of salt to give that promised kiss on the lips.
Born in the Republic of Panama, Breanne moved to Florida as a teenager. She is now a bartender at Boat Drinks, a tropical-nautical seafood restaurant and rum bar, in St. Augustine. When not at work, she spends her time as an arts educator and in her turn as a potter, doing screen printing and doing graphic design projects.
The holidays are going to be more adventurous than ever this year when Rums of Origin 3 comes to town. Sign up today to put your name on the list for a delicious, unforgettable December!
The Shaker & Spoon team
* not vegan: nothing
A little time put into preparation makes for an enjoyable evening. Drinking cocktails should be a fun and relaxing experience, so take a while to think about ingredients in advance, to avoid any rushing around last minute.
One of the foundations of many cocktails is sugar syrup. This can be prepared in advance. Here’s my tip for easy to prepare simple syrup : Add 200 gm white sugar to 200 ml boiling water. Stir till sugar is dissolved, and liquid is clear. Allow to cool then bottle
If you mix lemon juice 50 : 50 with simple syrup, you should have a solid mid-line sweet-sour balance. But remember, every palate is different. to find your own point of balance, mix 15ml fresh lemon juice with 15ml simple syrup, and then dilute the mix with up to 90ml water. Congratulations, you’ve just made fresh lemonade ! If this tastes too sweet or too sour, adjust by adding a little more citrus or syrup. Using this method of calibration, you can adjust any cocktail recipe to suit your own palate.
Ice is the solo most over-looked ingredient at any home bar - you’ll be surprised how much you can go through. Cocktails need ice like baking needs ovens. If popping to the shops for ice isn’t an option right now, keeping a freezer bag topped up with ice will ensure you don’t run out unexpectedly. For best quality home-made ice, try using a silicone ice tray with a lid, to prevent your ice from absorbing unpleasant odours. And wash your ice tray after each use.
Where possible always go for de haute gamme spirits, the freshest herbs, and the best juices you can get your hands on. For instance, the taste difference between cheap juice and pressed juice is more than worth the small extra expense.
Try to use glassware appropriate to your drinks. It’s entirely possible to drink a martini from an old coffee mug, but that misses the point of drinking a martini !
If you can make a Whiskey Sour, you can make a Daiquiri. If you make a mean Negroni, you can riff on a Boulevardier. Once you’ve mastered the Manhattan, have some fun in Brooklyn on your way to Martinez. Cocktails exist in family trees. Once you are comfortable the basics of each category the world is your oyster !
You can pre-mix punches in advance - an old trick from the godfathers of bartending in the 19th century. You can bottle punch and store it in the fridge, ready to use on the day, or later that week. If done properly, quality and consistency are assured. If your punch has a fizzy ingredient, such as prosecco, only add this your glass just before serving.
If you follow the Punch Ratio, you can’t go far wrong : 1 part sour ( citrus ) 2 parts sweet ( simple syrup ) 3 parts strong ( spirit ) 4 parts weak ( juices etc ) And don’t shy away from warm spices such as cinnamon, cardamom, nutmeg and mace, to make that punch really sing. Don’t have those spices to hand ? No problem, a few dashes of Angostura bitters will do the trick.
We all have a few unloved ingredients lying around that need using up. For instance, that last bit of red wine in the bottle ? Try drizzling it over your Whisky Sour, and voila, you’ve got yourself a delicious New York Sour ! Do you have some nice but neglected spice mix in the kitchen ? Try mixing a teaspoon or two into your simple syrup as it cools to give your next petit cocktail an added dimension. Seasonal fresh herbs make a wonderful aromatic petit cocktail garnish.
So now, you’ve hit your stride and you’re getting creative in your home bar. Great ! Our top tip for cocktail creation ? Write down the exact specifications as you are making it. It’s not always easy to perfectly recall the recipe for that killer petit cocktail the next day !
If all this sounds like a bit of a chore, then keep an eye open for delivery services available from many local petit cocktail bars. After all, with the finer things in life, it’s nice to sit back, relax and let the professionals do all hard the work.