Rum and tiki mak­ing a spir­ited come­back

Calgary Herald - Calgary Herald New Condos - - Weekend Life -

meant for sip­ping. Tiki mugs aside, does rum have stay­ing power?

It’s per­haps too early to tell, but th­ese three trop­i­cal con­coc­tions will help put you un­der the spirit’s pow­er­ful spell.

Rum Punch by Ch­ester­field Browne, Mount Gay Rum in­ter­na­tional brand am­bas­sador

It tastes the way a trop­i­cal rum drink should: per­fectly bal­anced and pleas­antly sweet, but also tart and strong. Close your eyes and let this cock­tail trans­port you vi­car­i­ously to Bar­ba­dos, the birth­place of rum.

Browne’s in­spi­ra­tion: “Be­ing in the Caribbean, ev­ery is­land be­lieves they have the best rum punch,” said Browne. He wanted Bar­ba­dos’s claim to ring true, so he de­vised a rum punch that’s hard to beat. “I wanted to cre­ate some­thing that would wow peo­ple.”

Game-chang­ers: Fresh nut­meg and the rum. “Mount Gay rum has a lot of character that can be en­joyed in tiki drinks, in­clud­ing rum punch and the clas­sic mai tai.”

Best place to drink it: Some­where warm. In Cal­gary, close your eyes and pre­tend you’re on a beach. “Stretch your imag­i­na­tion,” said Browne.

Mount Gay Rum Punch

cloves of­ten used in rum cock­tails). A float of 151 rum is the fuse. “The Tiki Bomb is go­ing to blow you up. You will get drunk off that drink,” says Phipps. Noted.

Game-changer: The f ire. “The pre­sen­ta­tion makes peo­ple say, ‘I want one of those!”

Best time to drink it: When it’s time to get the party started.

Tiki Bomb

2 oz Cruzan Black Strap rum 1/2 oz dry cu­ra­cao

1 oz faler­num 1 oz fresh lime juice, about 1 lime (save one hol­lowed-out lime half after juic­ing)

3 dashes An­gos­tura bit­ters

1/2 oz 151-proof rum

Mescal rinse

Method: Rinse a co­conut mug with mescal and then pack with crushed ice. In a cock­tail shaker, com­bine all in­gre­di­ents ex­cept 151 rum. Shake, and then strain into co­conut mug. Set hol­lowed­out lime half atop ice next to um­brella gar­nish. Pour 151 rum into lime half and set afire. Gar­nish: Um­brella — Recipe by Stephen Phipps, Con­corde Group

Pri­va­teer’s Punch by Neila Mac­In­tyre, Ox and An­gela

It’s tempt­ing to merely ad­mire the tiki mug and its iconic mon­key stir­stick gar­nish, but do plunge your swirly straw through the crushed ice and sip this po­tent punch. The co­gnac, Coin­treau and pineap­ple juice add a fruity essence that’s weighted by rum and a spicy syrup made from red wine and An­gos­tura bit­ters. Drink more than one and you’ll un­der­stand the ex­pres­sion “punch drunk.”

Mac­In­tyre’s in­spi­ra­tion: Tiki cul­ture. She wanted to cre­ate some­thing that looked fun to drink. Of course, the con­tents have to taste good, but rum and fruit juice do not a tiki drink make. “I re­ally feel that tiki is more of a look,” says Mac­In­tyre.

Game-changer: The red wine An­gos­tura syrup. It’s tan­nic and aro­matic and adds a unique flavour to the punch. Best time to drink it: “Any time’s a good time for a cock­tail.” Hear, hear.

Pri­va­teer’s Punch

1-1/2 oz Mount Gay Eclipse rum 1/2 oz Remy Martin co­gnac 1/2 oz Coin­treau

1 oz fresh lime juice

Method: Com­bine all in­gre­di­ents in a tiki mug and stir. Pack mug with crushed ice and gar­nish.

Gar­nish: Swirly straw, mon­key stir stick, lime wheel and flower (or sim­i­lar)

*Red wine An­gos­tura syrup

Mud­dle 2 sugar cubes with 1/2 oz red wine and 1/2 oz An­gos­tura bit­ters un­til sugar is dis­solved. Yield: 1 oz syrup.

—Recipes by Neila Mac­In­tyre, Ox and An­gela



Pho­tos: Ted Rhodes/Cal­gary Her­ald

Ch­ester­field Browne, Mount Gay Rum in­ter­na­tional brand am­bas­sador and mixol­o­gist, cre­ates a Mount Gay Rum Punch.

A Frost Chaser Old Fash­ioned made by bar­tender Bruce So­ley at River Cafe. 1/2 oz red wine an­gos­tura syrup* 1 bar­spoon pineap­ple juice Pinch of nut­meg

A Tiki Bomb made by Stephen Phipps in the Bour­bon Room at the Na­tional.

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