Four aged rum cocktail recipes

Mixology guru Allen Katz re-creates traditional white-rum cocktails using the alcohol's aged counterpart.

  • Allen Katz

  • Daiquiri

  • Daiquiri

  • The Old Virgin

  • The Old Virgin

  • Maple old-fashioned

  • Maple old-fashioned

  • Blended pina colada

Allen Katz

 

Sure, mojitos are great with white rum, but subbing in an aged spirit can add depth of flavor and help you take your summer drinking to the next level. TONY asked mixology guru Allen Katz to re-create traditional white-rum cocktails using the alcohol's aged counterpart. It's just the thing to make your next cookout (or night in) a bit more special.

 

Sure, mojitos are great with white rum, but subbing in an aged spirit can add depth of flavor and help you take your summer drinking to the next level. TONY asked mixology guru Allen Katz to re-create traditional white-rum cocktails using the alcohol's aged counterpart. It's just the thing to make your next cookout (or night in) a bit more special.

All of the rums mentioned below are available at Astor Wines & Spirits, except for the Montecristo, which can be purchased at Beacon Wines & Spirits.

Daiquiri


Katz selects the complex Ron Zacapa Centenario 23 for this simple yet classic Cuban cocktail made from rum, lime juice and sugar. "With an aged rum you want to make sure you can taste it in the cocktail," he says, "and in the case of Ron Zacapa, I want to do as little to it as possible so as not to interfere with its flavor." He also notes that because aged rums tend to have a sweeter quality, it's sometimes necessary to use a little less sugar than a white rum would require.

2 oz Ron Zacapa Centenario 23 rum
1/2 oz fresh lime juice
1/4 oz simple syrup
One thinly sliced lime wheel

Combine the liquid ingredients in a cocktail shaker with ice. Shake and strain into a glass. Float the lime wheel in the drink as a garnish.

The Old Virgin


Working off of the Old Cuban—Audrey Saunders's (Pegu Club) aged-rum-and-champagne riff on a mojito—Katz uses Cruzan Single Barrel Estate rum from St. Croix in the Virgin Islands (hence the name), and adds wood-and-spice--flavored Angostura bitters to enhance the rum's oak and vanilla qualities.

1 1/2 oz Cruzan Single Barrel Estate rum
3/4 oz fresh lime juice
1 oz simple syrup
8 fresh mint leaves
2 dashes Angostura bitters
2 oz chilled champagne or prosecco

Put the rum, simple syrup, mint leaves and bitters in a cocktail shaker with ice. Shake vigorously—no need to muddle, as the ice will smash the mint—then strain into a glass. Top with the sparkling wine.

Maple old-fashioned


While the old-fashioned is normally made with bourbon, this version shows aged rum's affinity with that whiskey. Use one in place of bourbon—or combine the two spirits—for harmonious effect with the natural sweetness of maple syrup. "There are a few different bitters possibilities with this drink," notes Katz, "but I'm leaning toward angostura for its spice qualities that play off the rum's oak."

2 oz Barbancourt 3 Star 4 Year Old rum (or 1 oz of the rum with 1 oz of bourbon)
1/2 oz maple syrup
2 dashes Angostura bitters (or orange bitters)
Orange twist

Combine the liquid ingredients in a cocktail shaker with ice. Shake, strain into a rocks glass with one large ice cube and serve garnished with the orange twist.

Pia colada


"This is a fun drink...a little bit of a wink, a smile," says Katz. Here, he presents alternate recipes of this favorite beach refreshment: as a shaken concoction, or the more familiar blended version. And while Katz has selected specific brands of rum for all of these cocktails, he reminds us that the pairings aren't strict: "To a degree, they are interchangeable." So don't sweat it if you have a different aged rum—the results will probably be just as good.

To serve straight-up:
2 oz Montecristo 12 Year rum
3 1/2 oz fresh pineapple juice
1/2 oz fresh lime juice
1/4 oz simple syrup

Measure the ingredients into a cocktail shaker, add ice, shake and strain into a tall collins glass.

To serve as a blended drink:
2 oz Montecristo rum
2 oz Coco Lopez coconut puree
3 oz fresh pineapple juice
1/2 oz heavy cream

Put the ingredients in a blender with 12 oz crushed ice and blend until smooth. Garnish with a pineapple wedge.

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