Five excellent rum cocktails
These cocktails use aged rums to create grown-up tipples that are light-years beyond the standard blender drink.
Tue Jul 21 2009
- Four aged rum cocktail recipes
1. Dark and stormy
Cornelius (565 Vanderbilt Ave at Pacific St, Prospect Heights, Brooklyn; 718-398-6662; $9)
Gosling’s Black Seal rum is the brand of choice in this slightly spicy Bermudan highball—in fact, the company has trademarked the name Dark 'n’ Stormy. Cornelius blends the liquor with ginger beer and lime, then enhances its version with a small pour of the excellent Ron Zacapa rum.
Yerba Buena (23 Ave A between 1st and 2nd Sts, 212-529-2919; $12)
Barman Artemio Vasquez takes the classic daiquiri recipe (rum, lime juice and sugar) and tricks it out by using aged Flor de Caa and adding fresh grapefruit juice and maraschino liqueur. The finished product is a silver-colored, citrus- and floral-scented liquid that blends the components gracefully.
3. The Old Cuban
Pegu Club (77 W Houston St between West Broadway and Wooster St, 212-473-7348; $17)
A variation on the mojito—white rum, lime, sugar and mint—the Old Cuban swaps the white stuff for Bacardi 8 aged rum, and finishes the drink with a splash of champagne. The result is a cooler with added depth and a celebratory kick.
4. Pia colada
Huckleberry Bar (588 Grand St between Leonard and Lorimer Sts, Williamsburg, Brooklyn; 718-218-8555; $10)
Huckleberry Bar reinvents Puerto Rico’s official cocktail—rarely found on serious drink lists—as a foam-capped flip by shaking seven-year-old Flor de Caa with coconut milk, Kalani coconut liqueur, pineapple juice and an egg white.
Raines Law Room (48 W 17th St between Fifth and Sixth Aves, no phone; $14)
This rum-based take on Milk and Honey’s Penicillin cocktail (Scotch, ginger, lemon and honey) substitutes Ron Zacapa for the whiskey. The rum’s molasses and spice notes meld effortlessly with the ginger and honey, making for a smooth and balanced drink.