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Ready to RUMble

on 01/06/11 at 5:01 pm

Booze News, BoozeBlog

Not being a regular rum drinker other than old school rum & coke, and oh, mojitos in Havana, I was lucky to be sent a bottle each of Cockspur Aged Reserve Rum and Cockspur Bajan Crafted Rum 12 to try. As luck would have it, I was having a dinner party and thought it would be the perfect opportunity to taste the rums.

So, we made Dark & Stormy’s with Fever-Tree Premium Ginger Beer – just superb ginger beer – the Aged Reserve and just a squeeze of fresh lime juice. I used my Névé ice which ensures a perfect drink. It is so worth using the proper ice. First of all, it doesn’t taste like the entire contents of your refrigerator and you can order it online. I’m sure it won’t arrive in a puddle. They have this thing down pat.

“Ice is the heart and soul of a cocktail. It is impossible to make great drinks without great ice.”
– Tony Abou-Gamin, The Modern

Everyone was thrilled. The drink was delicious as the ingredients were all outstanding.

Then, of course, we moved on to the 12. We didn’t even wait for after dinner. We just poured it straight over ice, into a chilled glass. I keep a bunch of glasses, at the ready, in the freezer. It’s great to have chilled glasses. We were pleased as punch. The rum was nice and smooth with a taste of honey and spices finishing with a lovely smokiness. We were happily surprised and all agreed that this rum was wonderful and would be a great anytime drink. It’s so good.

Dark & Stormy via Esquire

  • 2 ounces dark rum
  • 3 ounces ginger beer
  • 1/2 ounce lime juice

Glass Type: Collins glass

Combine the rum, the ginger beer, and the lime juice, which is optional, in a tall glass full of ice cubes. Stir. The key here is nailing the precise ratio between the spice of the ginger beer and the richness of the rum. Depending on brands of each used, you may want to play around with the proportions. No true Bermudian would put lime juice in his D & S, but here in the States that’s how it comes (perhaps the Moscow Mule has something to do with that). Frankly, we prefer it with the lime — but we’re not Bermudian, now, are we? In fact, we’ve never even been to the “still-vexed Bermoothes,” as Shakespeare calls ’em (sorry — couldn’t help slipping that in).


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