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Cocktail Hour: My Rum Club Cocktail

Posted by Arctic Wolf on January 15, 2016

My Rum Club Cocktail has its roots in the Brandy Crusta which is a classic cocktail traced back to Joseph Santini (circa 1840). Santini was a celebrated bartender and caterer in New Orleans at that time. Almost forty years later, Leo Engels used Santini’s 1840 Brandy Crusta as the basis for his Rum Crusta recipe in his Bartender’s Guide, American and other Drinks, 1878). The recipes in Leo Engels guide give us an important glimpse at the bar drinks of his time and how they had already began to evolve into more complex forms.

My Rum Club Cocktail has its roots firmly in Santini’s and Engels’ early Crusta recipe; however I have tweaked the proportions and added a small splash of ginger-ale to lengthen it slightly. My bar drink is perhaps a little harder to construct than a typical rum and soda; but the effort is well worth the prize.

Abuelo rum club cocktailThe Rum Club Cocktail

2 oz Ron Abuelo Anejo 7 Anos
1/4 oz Orange Curacao
1/4 oz tsp Fresh Squeezed Lemon Juice
1 tsp Sugar Syrup
1 dash Fees Bitters
1 dash Maraschino Liqueur
Ice
Sugar
Lemon Peel
Splash Ginger-ale

Add the first six ingredients into a cocktail shaker with ice
Shake until the sides frost
Rim the edge of a chilled cocktail glass with a lemon slice and dip it in sugar
Strain the contents of the shaker into the chilled, sugar rimmed, cocktail glass
Garnish with lemon peel and a lump of ice
Complete with Ginger-ale

Please Enjoy Responsibly!

Note: If  you are interested in more cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Note: My review for Ron Abuelo Anejo 7 Anos will publish tomorrow.

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2 Responses to “Cocktail Hour: My Rum Club Cocktail”

  1. neandrewthal said

    Just made it with Ron Santiago de Cuba Anejo. Very delicious. I tried a sip before adding the splash of ginger ale and I couldn’t believe how it tastes like ginger ale already. Now I understand why that is what is used to top it up. I don’t know if I’m just fooling myself or if the combo of ingredients with fee’s bitters shining through especially prominently suggests ginger ale.

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