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Issue link: http://read.dmtmag.com/i/134998
DRINKS Refreshing Takes on Rum Recipes that show off the spirit's versatility HEMINGWAY'S HIGH TIDE Michael Smith, bartender at the Marriott Cleveland East in Warrensville Heights, OH, developed this recipe. 1 Teaspoons turbinado sugar 1 oz. Simple syrup ½ oz. Sour mix 2 Lime wedges 1 ½ oz. Bacardi Superior rum Add first four ingredients in a mixing glass and muddle; add rum. Shake vigorously and pour ingredients into Hurricane glass with crushed ice and top with soda water. Drizzle with Blue Curacao and cherry juice. THE TOMOKA This cocktail, named after Captain Bill McCoy's schooner, was featured at mixologist Jonathan Pogash's Rum Runners presentation. 2 oz. Sagatiba cachaça ½ oz. Depaz Cane Syrup 1 oz. The Perfect Purée Roasted red pepper puree ½ oz. Fresh lemon juice Dash of Tabasco sauce Combine ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with lemon wheel and dash of Tabasco. 42 | JUNE 2013 REGENT COCKTAIL CLUB PINA COLADA John Lermayer, head bartender at LDV Hospitality's Regent Cocktail Club in Miami Beach, developed this recipe. 1 oz. Unsweetened coconut milk 1 oz. Coconut cream 1 oz. Spiced rum 1 oz. Aged rum 4 Pineapple chunks, about twice the size of dice 2 Cups ice Build directly in blender in the order of ingredients. Add 2 cups of ice and blend for 40 seconds. Pour into glass and garnish with a Tiki umbrella. GRILLED PINEAPPLE COCKTAIL Kim Haasarud of Liquid Architecture developed this drink for Omni Hotels. 1½ oz. Bacardi rum ¾ oz. The Perfect Purée Carmelized Pineapple Concentrate ½ oz. Lemon juice ½ oz. Agave nectar ½ oz. Pineapple juice Grilled pineapple wedge Combine ingredients in a cocktail shaker. Top with ice, shake vigorously and strain contents into an iced glass, or flash blend in a blender. Garnish with grilled pineapple wedge. RUM PUNCH BY THE GLASS Dy Godsey, bar supervisor at the Waukesha Chancery in Waukesha, WI, submitted this cocktail recipe. 1 oz. Myers Dark rum 1 oz. Bacardi Silver rum 2 oz. Pineapple juice 2 oz. Orange juice ¼ oz. Lime juice ¾ oz. Grenadine Combine ingredients in a shaker, shake and strain over ice. EBB & FLOW Dean Hurst, director of spirits of SideBern's & Bern's Steak House in Tampa, FL, created this recipe. 1½ oz. Flor de Cana 4-year-old rum ½ oz. Pierre Ferrand Dry Curacao ½ oz. Fresh lime juice ¾ oz. Coconut syrup Combine ingredients in a shaker with ice. Shake and double strain into a small coupe. Garnish with a mint leaf. LEFT HAND BLACK L. Brad Pitts, head bartender/mixologist at Bari Ristorante e Enoteca in Memphis, submitted this recipe. 3-4 oz. Kirk & Sweeney 12-year-old Dominican rum ¾ oz. Carpano Antica vermouth Dash of Peychaud's Bitters Combine ingredients into a shaker and either stir or shake well. Strain into a coupe or Martini glass. Garnish with a fresh blood-orange twist or a dark Luxardo cherry. Call for Recipes! Cheers is looking for more innovative and original cocktail recipes using beer or wine. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Melissa Dowling, 17 High St., Norwalk, CT 06851, or email mdowling@specialtyim.com. www.cheersonline.com