Receta Friday Cocktail Hour: Rum on the Rocks
An ode to sailors and their affection for rum. Photo by my iPhone.
As Key West race week winds down, and the pork is slow cooking in the oven for my favorite East Carolina barbecue as the centerpiece for the last of our nine nights here, I’m suggesting a good sipping rum in honor of the sailors I cook for, rum being the ubiquitous choice amongst the crew.
And also because we, or I anyway, rarely think of drinking a good rum with ice. Jeff Haase, above, a carpenter and project manager not far from me in Ohio, who crewed on the lovely little J70, insisted I try his favorite rum, Pyrat. He’s something of a pirate spirit, always good company, and I agreed and found it to be a great pleasure. This rum has more complexity and depth than I rarely think of rum having. Rum is easily varied with mixers—with tonic, with Coke, with ginger beer—but this one sipped is deeply caramel-tasting with lighter vanilla notes.
I was sent a bottle of Brugal 1888, an aged rum with equal and different complexities and spice notes.
So today, in honor of sailors, and with a busy cooking afternoon to get to, I suggest a good rum cocktail.
The problem here of course is the just-one part.
Why do I believe them, after dinner with the kitchen magically cleaned? “Come on, Michael. Duval Street. Just one.”
Race results just in! Huge congratulations to the J111 Spaceman Spiff!!! They won it! Going be a happy night!
Rum on the Rocks
2 ounces Pyrat, Brugal 1888, or other good rum
Ice
Combine in a lowball. If you’re able, enjoy balmy breezes. If you’re in the frigid Midwest, it warms the insides just as well.
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© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.