Archive for Rum

Hurricane Minnie

Posted in Classic Cocktails, Uncategorized with tags , , , , , , , , , , , on May 7, 2016 by cocktailvultures

Hurricane Minnie

minnie TYPEWe all love a drink with a history and an extra kick and it helps if it has something “witchy”  This drink was named after Minnie Castevet from one of our favorite movies, Rosemary’s Baby, and the inspiration for one of or more popular drinks, the Vodka Blush. Like her namesake the Hurricane Minnie is a pushy powerful drink that will leave you knocked out and wondering “ This is real, this is really happening”

  1. 1 oz dark rum
  2. 1 0z light rum
  3. .25 oz 151 rum
  4. .50 oz Strega
  5. 0 oz passion fruit syrup
  6. .50 lemon juice

Shake with ice and serve over ice in a hurricane glass

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Shipwrecked Salted Caramel Martini

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , on August 16, 2013 by cocktailvultures

shipwreckedSHIPWRECKED

Salted Caramel Martini

We just adore gilding the lily around here. Our Salted Caramel Martini was so popular, we thought we’d go back to the lab and see what else we could do with it. It’s still a simple pour with only two ingredients. However, after tasting Brinley Gold Shipwrecked Vanilla Rum (http://m.brinleygoldshipwreck.com/#!The%20Rum|gallery_page), we decided to swap it for the vanilla vodka — a wonderful way to enrich the flavors in what is definitely a dessert cocktail. We also kicked up the garnish a bit by rimming the glass with a mixture of brown sugar and Kosher salt — really delivers the sweet/salty we all want in a salted caramel.

To a shaker filled with ice, add:

1.5 ounces caramel vodka
(We recommend http://vangoghvodka.com/van-gogh-our-vodkas/dutch-caramel-flavored-vodka/)
.5 ounce vanilla rum

Prepare chilled glass by running a fresh piece of lemon peel around the rim; roll the rim in the brown sugar and salt mixture. Sprinkle the glass lightly with some chunky Kosher salt.

Shake vigorously. Strain into the prepared glass.

Always drink responsibly; always drink well.

Voodoo Volcano

Posted in Booze News and Events, Classic Cocktails, Girl Drink Drunk, What I'm Mixing with tags , , , , , , , , , , , , on August 6, 2013 by cocktailvultures

voodoo copy 2VooDoo Volcano Bowl

The original Volcano Bowl was featured at Don the Beachcomber’s — we added a little VooDoo with some Deadhead Rum and a Zombie formulation for an easy pour.

To a large shaker, add:

3 ounces Deadhead rum
3 ounces gold rum
3 ounces silver rum
3 ounces pineapple juice
3 ounces grapefruit juice
3 ounces freshly-squeezed lime juice
1 ounce maple syrup
3 dashes orange bitters
3 dashes allspice dram
A hearty scoop of crushed ice

Shake vigorously and pour unstrained into a volcano bowl filled with ice cubes. Garnish as desired; we enjoy a few pineapple slices and maraschino cherries. Add 151 proof rum to the volcano reservoir and light carefully.

Serves two to four — time to get out the loooooong straws!

Always drink responsibly; always drink well.

Blushing Banana Daiquiri

Posted in Booze News and Events, Classic Cocktails, Girl Drink Drunk, What I'm Mixing with tags , , , , , , , , , , , , , , , , on May 6, 2013 by cocktailvultures

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Blushing Banana Daiquiri

The Cocktail Vultures are ever on the prowl for methods and ingredients to facilitate your drinking, and for a long time we’ve been in a quandary about banana drinks. Everyone loves them, but a good banana ingredient can be elusive. Those flavored schnapps-type liquors are too phony-tasting, and just throwing in a fresh banana is a real roll of the dice. Too green and it’s a grassy tummy ache. The just-right banana requires more planning than we are sometimes willing to give — what if you want your banana drink NOW?

We searched our mental database and pulled out a fond memory from childhood: banana baby food. Many of us remember sneaking a jar of this from amongst a younger sibling’s supply of squash and peas — the smooth, slightly-sweet texture, the aroma of fresh bananas. What the hell? We gave it a shot, and we think we have a winner here.

Banana baby food is available everywhere, and there are no artificial ingredients or colors. It’s just a consistent purée of real bananas with a jot of citric acid, and it works perfectly in a blender drink like ours.

The proportions below were built around one six-ounce jar of bananas, and the recipe makes two generous portions of frozen goodness. Remember Mom this Mother’s Day with our delicious, pale pink Daiquiri — after bringing you up, she needs a hefty cocktail!

To a blender, add:

1 6 ounce jar banana baby food
4 ounces silver rum
2 ounces banana liqueur (we used Banane du Brésil)
1 ounce freshly-squeezed lime juice
1 ounce house-made grenadine
1.5 cups crushed ice

Blend on high for a good 20 seconds. Before pouring, you may add a jot of crushed ice to the glass to keep things frosty, and include a straw. Our garnish was an array of tiny stars cut from orange and lemon rinds using an antique aspic cutter.

After all, isn’t your Mom the star of the show?

Always drink responsibly; always drink well.

baby food

Mai Tai 44

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , on April 11, 2013 by cocktailvultures

mai tai 44

 

 

 

 

 

 

 

 

 

 

Mai Tai 44

The Mai Tai is a classic cocktail. It is truly a masterpiece of mixology and the shining jewel in the crown of Trader Vic, its inventor. The story goes that he was experimenting with the drink and handed off a sample to a couple of friends who responded in Tahitian, “Maita’i roa ae!” Out of this world, the best! And made properly, it IS one of the best rum drinks you’ll ever taste.

The Vultures, of course, are never happy with leaving well enough alone. So here’s our very-slightly-tweaked version, including a hint of passionfruit.

In a shaker:

1 ounce freshly-squeezed lime juice
1/2 ounce orange curaçao
1/4 ounce orgeat syrup
1/2 ounce passionfruit syrup
1 ounce aged Jamaican rum
1 ounce Martinique rum

Shake vigorously. Pour unstrained into a double rocks glass.

There is a traditional garnish that involves using half a squeezed lime — which we refer to as a “shell” — and placing it atop the drink. That’s your “island.” Then add a healthy sprig of mint to represent a palm tree. At this point a straw is enough — but to make it even more festive and special, spear a pineapple chunk with a cherry and add it to remind you of a tropical sunset. An umbrella would be nice, too.

Don’t let this frippery fool you — this is a concoction for two-fisted rum drinkers and you should go carefully with it. Aloha!

The White Zombie

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, What I'm Mixing with tags , , , , , , , , , , , , , , , , on March 23, 2013 by cocktailvultures

white zombie collageWhite Zombie

A cocktail that looks like a light, harmless milkshake — April Fool! There isn’t a drop of dairy in it. And it packs a wallop, joining that most powerful of tropical drink traditions, the Zombie. In any case, the Vultures felt it was a fitting title for this challenge to our mixology. Once it has you in its Zombie Grip, It Will Render You Powerless!

The film “White Zombie” appeared in 1932 and is worthy of notice because it’s probably the first full-length feature about zombies. It stars our hero Bela Lugosi, who has a cocktail of his own on our blog, and its atmospheric direction gained the respect of later generations of critics who have compared it to the work of Val Lewton.

To an iced shaker, add:

1 ounce white rum
1 ounce gold rum
1 ounce Wray & Nephew 151 rum
1 ounce freshly-squeezed lime juice
1 ounce freshly-squeezed lemon juice
1 ounce pineapple juice
1 ounce cream of coconut
1/2 ounce ginger liqueur
1/2 ounce triple sec
Dash absinthe

Shake vigorously. Strain into a tall chimney glass filled with finely-crushed ice, and add a straw. We included a lime half studded with Voodoo toothpicks. (Use them at your discretion; perhaps a boss or ex-wife/husband?)

white zombie

 

The “Drawing Room” Cocktail or how to catch more barflies with vinegar

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, What I'm Mixing with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on December 19, 2011 by cocktailvultures

Preprandial cocktails can run the gamut, from astringent Martinis to elaborate tropical drinks that make you forget all about dinner and reach for the nearest puu puu platter. But what about a palate-cleansing cocktail served immediately after a large meal, or even between courses? The Cocktail Vultures have concocted just such a number, utilizing one of our homemade syrups, and leaving our little buddy Lime out of the picture for a change. Fear not! You can definitely do this one yourself. And in keeping with the Victorian custom of ladies and gentlemen withdrawing after dinner, we have named it:

The Drawing Room

To a shaker filled with ice, add:

1 ounce rye whiskey
1/2 ounce black currant cordial
1/3 ounce balsamic vinegar syrup (instructions to follow)
3 dashes whiskey barrel aged bitters
2 dashes chocolate bitters

Shake vigorously and strain into a chilled cocktail glass.

We think this would be wonderful after a course of strong cheese or roasted meat.PN

Recipe and How-To for the “Balsamic Vinegar Syrup”

4 ounces aged Balsamic Vinegar (4 year aged or better)

4 ounces pure cane sugar

Combine both ingredients in a non-reactive saucepan and bring to a simmer, stirring occasionally until sugar is dissolved. This is one of the few syrups where a little reduction is fine and makes for a smoother flavor.

Cool to room temperature and bottle. Keep in the fridge for up to 2 weeks but best used after a 12-24 hour rest period after bottling.

JN