Rum and Coke(Cola)

     Now let's try my favorite, the drink that I believe starts it all for most of us. It's only natural seeing as Americans drink on average of 275 cans of cola a year (http://www.prosebeforehos.com/image-of-the-day/10/13/cocacola-consumption-per-capita/).
     A little mix and match over the last decade for me has shown that "natural" colas are the best. Mexican Coke and Pepsi, Virgil's Real Cola, Boylan's, and for some funk, Fentimen's Curiosity Cola. Now for the rum; as most of this blog shows I use Bacardi 8 and Pyrat Gold primarily, but like nearly anything with a rick, bold or spicy taste. Proportioning is go with a 2-3 oz. spirit to 12 oz. cola mix; I use this for all my initial rum testings.
     As for the result I find for a rich mix to try: Zaya rum and Fentiman's, a citrus hint: Pyrat XO or Bacardi 8 and Pepsi Throwback or Virgil's Real Cola, and finally a nice rounded blend: either Mt. Gay XO or Ron Zacapa 23 mixed with Mexican Coke or Pepsi.

Mai Tai

Tonight I ran across a bottle of Marie Brizard Orange Curacao at the local liquor store. This is a rarity in the area and I couldn't help myself. After deciding what tipple to partake in I chose the ever favorite Mai Tai. I mixed it to what I assume is the traditional recipe as there are many out there to chose from. I set my parameters at heavy on the rum with lime, orgeat, and sugar syrup. I came up with this...

Midwest Mai Tai
1 oz. Bacardi 8 rum
1 oz. Pyrat XO rum
1/2 oz. Marie Brizard Orange Curacao
1 tsp. orgeat
1 tsp. simple syrup (raw sugar)
juice of a lime
shake and strain
discarded half lime garnish

As I research more it could of used a bit more orgeat, or even a dash of bitters for my taste. All in all this is a very tasty tart rendention of a daiquiri. As easy as this was to make it'll definitely go into the rotation of on hand cocktails for my home bar.

Weissen Sour

     As the warmer weather approaches I find myself craving a light tart drink from time to time. I ran across the Weissen Sour some time ago (http://www.imbibemagazine.com/Weissen-Sour-Recipe) and decided to take a whack at this one for myself.
     As I stormed my cupboard I find I'm lacking a descent flavorful whiskey as the backbone to this cocktail. I chose instead to go with a mix of half Canadian whisky and half American brandy. I grabbed the bottle of Wittekerke Winter White Ale that I received as a gift during Christmas; finally a reason to pop the cork.
    I hurriedly stirred my a heaping teaspoon of raw orange blossom honey with double the volume of lemon juice; Orange blossom honey has a funky flavor in my mind ad I figured it would work well to give this cocktail some character. I added the E&J and the Canadian Club and threw in a teaspoon of blood orange bitters, stirred it all and topped it with the Wit Ale.

   

I deem this the:
Fool's Guild :
1 heaping tsp. orange blossom honey
2 tsp. lemon juice
1 tsp. Stirrings Blood Orange Bitters
1/2 oz. E&J VSOP brandy
1/2 oz. Canadian Club whiskey
stir to mix and pour into goblet
top off with Wittekerke Dubel Wit Ale

     Upon further inspection of this cocktail I find that this to be an acceptable way to drink Wit beir, I don't love the stuff myself, but this cocktail could use a little something.... We'll definitely have to come back to this one.

Rum Manhattan

     For my next drink, let's try a rum based Manhattan. This was my first venture into strong cocktails. I figured might as well start with what you know. I grabbed a bottle of Bacardi 8, some Martini & Rossi Sweet Vermouth, and a bottle of Angostura. I figured straight alcohol was little harsh for my first prohibition-style cocktail so I added a few teaspoons of brandied cherry juice.

     I liked this one very much and find when I want a drier Rum Manhattan I just switch the base to Cruzan Single Barrel. Either way this makes for a great cocktail.

Eighth Avenue Manhattan
2 oz. Bacardi 8 rum
3/4 oz. Martini & Rossi Sweet Vermouth
2 dashes Angostura bitters
2 tsp. brandied cherry juice
     stir in a cocktail shaker with ice and strain into a chilled cocktail glass.

Aranciata Cocktail

     To begin my venture into the world of cocktail blogging I decided to try what drives me, the craft cocktail. For my first cocktail I came across a recipe for the Aranciata Cocktail: rum, bitters, and San Pellegrino Aranciata orange soda. Aranciata is a soda mix of concentrated fruit juice, sugar, and soda water, it has the taste of a sparkling orange juice. This cocktail intrigued me a lot, especially considering my love of rum.
      I first tried it with Cruzan Single Barrel, which I had in the cupboard, and mixed it with the only bitters I had, Angostura. The drink turned out acceptable but lacking.  I always find Cruzan Single Barrel to be a bit too dry for my liking.
     Next I purchased a bottle of Bacardi 8 which is my standby favorite for all cocktails. It mixed well, but it has its place in other cocktails for me.
     A thought came to mind for my next mix combo - for an orange cocktail why not try an orange forward rum?  I grabbed a bottle of Pyrat XO Reserve which has a prominent orange undertone, threw in the other ingredients and....

     We have a winner... In my opinion this is what the Aranciata Cocktail should taste like.