The Rum Howler Blog

(A Website for Spirited Reviews)

  • The Rum Howler Blog

  • Visit My Online Memorabilia Store

  • The Rum Howler Interview (Good Food Revolution)

    Click on the Image to see my interview on Good Food Revolution

  • Industry Interviews

    Interviews

    Click the Image for Great Interviews with the Movers of Industry

  • Cocktails and Recipes

    Click Image for Awesome Recipes

  • Follow Me on Twitter!

  • Copyright

    Copyright is inherent when an original work is created. This means that the producer of original work is automatically granted copyright protection. This copyright protection not only exists in North America, but extends to other countries as well. Thus, all of the work produced on this blog is protected by copyright, including all of the pictures and all of the articles. These original works may not be copied or reused in any way whatsoever without the permission of the author, Chip Dykstra.
  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 2,085 other followers

  • Subscribe

  • Top Posts

  • What People are Saying:

    Arctic Wolf on Contact Me
    Richard Mc Neil on Contact Me
    Arctic Wolf on #Top100Rums of 2017 – #83 Baca…
    Simon Colwell on #Top100Rums of 2017 – #83 Baca…
    Arctic Wolf on Contact Me
    JerW on Contact Me
  • Archives

  • Visitors

    • 9,863,586 pageviews since inception

Posts Tagged ‘Cocktails’

Cocktail Hour: The Spanish Mule

Posted by Arctic Wolf on June 4, 2016

The Spanish Mule is variant of the more familiar Moscow Mule which mixes spicy ginger beer with Vodka and uses a lime garnish. The Spanish Mule simply replaces the Vodka with Dark Rum. Now if this sounds to you suspiciously like a Dark ‘N Stormy, you would be almost right. Almost, because the aforementioned Dark ‘N Stormy is one of the few rum cocktails in existence which has been granted a Trademark license (the other that I know of is the Pain Killer Cocktail).

Creating a trademark around a cocktail is a tricky business, and in the case of the Dark ‘N Stormy, the trademark granted apparently provides Gosling’s Rum Company, and only Gosling’s Rum Company the right to set the ingredients for this particular Cocktail. Without getting into things too deeply, what this basically means is that if a this bar drink is made with Gosling’s Rum, then and only then is it properly called a Dark ‘N Stormy. If any other rum is used, the cocktail should be given a different name, especially if the bar drink is used for a commercial purpose.

Spanish Mule SAM_2349For that reason, I choose to call my version of the serving a Spanish Mule as this tends to eliminate any confusion as to what the libation is, and this stops any potential lawsuit from coming my way. (And to be fair, I expect people to respect my rights under copyright so it is only fair that I respect the trademark rights of others as well.)

This is the simplest of Spanish Mule recipes. I am mixing a very nice Anejo Rum, Brugal Superior, with a new non-alcoholic Ginger Beer that I have recently become acquainted with, The Great Jamaican Old Tyme Ginger Beer. Old Tyme is not as spicy as many other ginger beers which makes it a perfect accompaniment for this young (but tasty) Anejo Rum.

Please enjoy the Serve!

Spanish Mule

2 oz Brugal Anejo Superior Rum
3 oz Old Tyme Ginger Beer
ice
Slice of Lime

Add Ice to a Rocks Glass
Add the Rum over ice
Top with Ginger Beer
Stir
Garnish with a lime slice
Enjoy Responsibly!

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

_______________________________________________________________________________________

Note my new review for Brugal Anejo Superior Rum will publish tomorrow!

Advertisements

Posted in Cocktails & Recipes | Tagged: , , | Comments Off on Cocktail Hour: The Spanish Mule

Cocktail Hour: Bitter Blood and Spice

Posted by Arctic Wolf on May 20, 2016

Blood Orange Bitters

Blood Orange Bitters

Making new cocktails is fun, and when I received my sample bottle of Pusser’s Spiced Rum I decided that it was the perfect opportunity to do some experimentation. What I wanted to create was a new bar drink for spiced rum which would perhaps have a stronger ‘cocktail’ appeal than the more typical spiced rum and cola.

I began by doing a little research online, and I came upon a serving called the Cable Car which was created in 1996 at the Starlight Room in San Fransisco by Tony Abou-Ganim. Tony’s recipe (which I will be featuring at a later date) is based upon the Classic Sidecar; however the Cable Car uses spiced rum as the base of the cocktail instead of brandy.

I decided to follow Tony’s lead and began to examine the brandy-based libations in the Cocktails Section of my website looking specifically for a brandy based serving which used ingredients which would also favour spiced rum. The recipe which caught my eye was a bar drink which I had originally found on the website of Cognac producer, Hennessey called Blood Orange Bitters. It mixes Lemon juice and Blood Orange juice with Cognac and Bitters.

Hot Blooded SAM_2525

Bitter Blood and Spice

I liked the idea of using orange and lemon juice in my recipe and adding a dab of bitters would be a great way to top off the serving. So I started experimenting, and I found that the mixed drink tasted the best when I used a combination of both fresh squeezed Navel Orange and fresh Blood Orange. The lemon juice gave the libation just the right amount of tartness, and the added Angostura Bitters seemed to compliment and elevate the spiced rum which was the star of the serving.

Bitter Blood and Spice

2 oz  Pusser’s Spiced Rum
1/2 oz  Fresh Squeezed Lemon Juice
1/2 oz  Fresh Squeezed Blood Orange Juice
1/2 oz  Fresh Squeezed Navel Orange Juice
Dash or two  Angostura bitters
1/4 oz  Sugar Syrup (1:1)
Ice
Strip of Orange Peel

Add the first five ingredients into a cocktail shaker with ice
Shake until the sides frost
Strain into a chilled rocks glass with ice
Garnish with a strip of Orange Peel

Enjoy Responsibly!

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

Note: My review of Pusser’s Spiced Rum will publish tomorrow, Chimo!

Posted in Cocktails & Recipes | Tagged: , , | Comments Off on Cocktail Hour: Bitter Blood and Spice

Cocktail Hour: The Picador

Posted by Arctic Wolf on May 14, 2016

Today’s featured cocktail is another classic which can be found in W.J. Tarling’s, 1937 Cafe Royal Cocktail Book, the Picador. What makes the Picador particularly interesting is that it represents an earlier form of the quintessential Tequila serving, the Margarita. In fact, if cocktails were dinosaurs, the Picador after it was rediscovered, might have began to replace the Margarita on cocktail menus and mixology books much the same way that the Apatosaurus began to replace the Brontosaurus in paleontology journals and science textbooks. (If you are curious just google “Apatosaurus vs Brontosaurus“.)

Picador SAM_2543Cocktails are not dinosaurs however, and the Margarita has never shown any sign of disappearing. And in fact, the two cocktails are different enough that perhaps there is room for both on the Cocktail Menu. The first difference is that Margaritas are almost always made with lime juice, whereas the Picador can be made with either lemon or lime juice (or even both). The second difference is that the Margarita is meant to be served in a salt rimmed glass. The Picador (at least in its original form) is served sans salt. So I say, in much the same way that those aforementioned paleontologists are now finally saying, there is room for both. Small differences in structure are still differences. If we make the libation with lime and salt rimmed glasses we have made a Margarita. If we serve the bar drink without a salt rim (or made with lemon juice) we have made a Picador.

If you are wondering what possible difference this all makes, I just might have an answer. In my experience, I have found that lime juice tends to favour clean, peppery (usually highland) tequila, whereas lemon juice tends to favour earthy agave-rich (usually lowland) tequila. Of course, some highland tequila brands break the mold and have strong earthy flavours, and some lowland tequila brands break the other mold and have a strong peppery side. Its the flavour profile of the tequila, not the region where it is produced, that should be your guide.

And that is the case with Cabresto Silver Tequila. It is a soft earthy highland tequila which just happens to be perfect for a lemon based Picador. (Excuse the umbrella, I was feeling giddy.)

Picador

2 oz Cabresto Silver Tequila
1 oz Bols Triple Sec
1 oz fresh squeezed Lemon Juice
Ice
Lemon Slice (optional)

Add the three ingredients to your metal shaker with ice
Shake until the outside of the shaker begins to frost
Double strain into a cocktail glass
Garnish with a slice of lemon (optional)

Enjoy Responsibly!

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

Note my review for the wonderful Cabresto Silver Tequila will publish tomorrow.

Posted in Cocktails & Recipes | Tagged: , , | 1 Comment »

Cocktail Hour: Fancy Whiskey Cocktail

Posted by Arctic Wolf on May 4, 2016

In the beginning (actually it was in the early to mid 1800s) cocktails were a simple bar drink which were put together using just a base distilled spirit, sugar, water and bitters. In those days a ‘Brandy Cocktail‘ differed from a ‘Whisky Cocktail‘, only in that Brandy was used instead of Whisky as the base spirit. The next evolution came (sometime around 1850) when bartenders began to use liqueurs (typically Orange Curacao or Benedictine) either in conjunction with or sometimes in place of the ‘sugar’ in the recipe. Soon thereafter, a sour fruit garnish was added and the more complicated bar drink was called, a Fancy Cocktail.

Fancy Whiskey CocktailThis recipe is based (loosely) upon the Fancy Whiskey Cocktail presented in Leo Engels 1878 book, American and Other Drinks.

Fancy Whiskey Cocktail

2 1/2 oz Evan Williams Kentucky Straight Bourbon
3/8 oz Orange Curacao
1/8 oz Sugar syrup
2 dashes Fees Cocktail bitters
ice
lemon peel or lemon slice

Rim a chilled cocktail glass with sugar
Place the first five ingredients into a cocktail shaker with ice
Shake until the outside of the shakes frosts
Strain into a ‘Fancy’ chilled cocktail glass
Add a slice of Lemon or as I have done a coil of Lemon peel
(The added ice shown in the photograph is entirely optional.)

Enjoy Responsibly!

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

____________________________________________________________________________________________________________________________________________________________________________________________

And of course, here is a link to my review of Evan Williams Kentucky Straight Bourbon which I published a few months ago.

Review Evan Williams Kentucky Straight Bourbon

Posted in Cocktails & Recipes | Tagged: , , | Comments Off on Cocktail Hour: Fancy Whiskey Cocktail

Cocktail Hour: Mad about Saffron

Posted by Arctic Wolf on May 2, 2016

Today I am mixing with Gabriel Boudier’s Saffron Gin. Saffron, for those who do not know is a Middle Eastern spice derived from the stamen of the Crocus Sativa, more commonly known as the Saffron Crocus. This is an ancient spice as written records which describe its use as a botanical were found in the ancient Mesopotamian library of Assyrian King Ashurbanipal (which is dated to the 7th century BC). Pigments which date back to 50,000 BC have also been found with telltale traces of the orange coloured spice.

Mad about Saffron SAM_2505Saffron has a peculiar flavour which is sort of like dry grassy hay with strong floral aromatics. It does in fact remind me (in a very passing kind of way) of insect repellent, and mixing a cocktail with this ingredient was very challenging. I was sent various recipes by the Canadian distributor; but every one of those servings called for other exotic ingredients which I don’t keep in my home bar. I did though, arrive at a recipe construction of my own which I found absolutely delightful.

In this recipe the saffron shines and is complimented beautifully by the bright flavour of lemon.

Mad about Saffron

2 oz Saffron Gin (Gabriel Boudier)
3/4 oz Lemon Juice
3/8 oz Sugar Syrup (1:1)
Ice
Lemon Twist

Combine ingredients into a metal shaker with ice.
Shake until the metal shaker chills.
Strain into a chilled cocktail glass.
Garnish with a twist of Lemon

Please remember the aim is not to drink more it is to drink better!

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

Tomorrow my Gin Binge ends with my final gin review of the springtime, Gabriel Boudier’s, Saffron Gin.

Of course one ending is another beginning as a little Tequila Madness will follow, Chimo!

Posted in Cocktails & Recipes | Tagged: , , , , , | Comments Off on Cocktail Hour: Mad about Saffron

Cocktail Hour: Playing with the Lions

Posted by Arctic Wolf on April 23, 2016

I like to experiment, and a recent trip to the grocery store gave me the perfect opportunity. For the first time in months I noticed that Blood Oranges were available again, and for the first time ever, I saw Meyer’s Lemons. Blood Oranges, for those who do not know have red flesh and their juice has a taste that is drier and perhaps more tart than regular navel oranges. The Meyer’s Lemons I bought advertised themselves as lemon’s with a touch more sweetness than an ordinary lemon. I also noticed after I tasted one that it also had an earthy quality which is absent from regular lemons.

G&JSAM_2470Here is a new serving of mine which combines Meyers Lemons and Blood Oranges with the goodness of Hayman’s Family Reserve Gin. The recipe is basically the same as Arthur Tarling’s, Red Lion Cocktail, except that I used the aforementioned citrus in place of regular oranges and lemons. Of course, the new fruit makes the cocktail taste entirely different.

I call the new libation, Playing with the Lions.

Playing with the Lions

1 1/2 oz Hayman’s Family Reserve Gin
3/4 oz Orange Liqueur (Patron Citron)
3/4 oz Fresh Squeezed Meyer’s Lemon Juice
3/4 oz Fresh Squeezed Blood Orange Juice
3/8 oz Sugar syrup
ice
Lemon twist

Add the first five Ingredients into a cocktail Shaker with ice
Shake until the outside of the shaker begins to frost
Strain into a chilled cocktail glass
Garnish with a lemon zest twist

And of course enjoy responsibly!

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

Note: my review of Hayman’s Family Reserve Gin publishes tomorrow!

Posted in Cocktails & Recipes | Tagged: , , | Comments Off on Cocktail Hour: Playing with the Lions

Cocktail Hour: The Modern Gin Cocktail

Posted by Arctic Wolf on April 20, 2016

Leo Engels, published his Bartender’s Guide, American and Other Drinks, in 1878. It is a fascinating glimpse into early mixology at a time when bar drinks and cocktails were just beginning to evolve and spread through North America and Europe. At that time, the word ‘cocktail’ was reserved for a specific serving, which resembles what we call the Old-Fashioned cocktail today. Other bar drinks had their own names, the Crusta, the Smash, and the Julep just to name a few.

Gin Cocktail SAM_2473Nowadays, all of these libations are part of the entire class of mixed drinks called cocktails; but back then, they were each their own serving and the cocktail was its own mixed drink, separate and distinct. How the word ‘cocktail’ evolved to encompass all classes of bar drinks is unknown to me; but if you want to go back in time and build an original ‘cocktail’, Leo Engels’, American and Other Drinks is a great starting place.

Here is a modern version of Leo Engels’ recipe for the Gin Cocktail made with Berkeley Square Gin.

Modern Gin Cocktail

2 oz Berkeley Square Gin
1/8 oz Orange Curacao
Dash of Angostura Bitters
1/8 oz Sugar Syrup (1:1 Ratio)
Orange Peel

Fill the shaker 1/3 full of ice
Add all ingredients and shake well
Strain into a glass

Garnish with a strip of Orange Peel and Enjoy!

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

Note: My review of Berkeley Square Gin will publish tomorrow, Chimo!

Posted in Cocktails & Recipes | Tagged: , , , , | Comments Off on Cocktail Hour: The Modern Gin Cocktail

Captain’s Spiced Hurricane & a Review of the Captain’s 100 Proof

Posted by Arctic Wolf on April 14, 2016

The Hurricane is a tiki-style cocktail popularized in the 1940s by New Orleans tavern owner Pat O’Brien. Apparently O’Brien had an overabundance of rum which local alcohol distributors had foisted upon him, and he needed to find a way to sell more of it to make room for other spirits including a few cases of higher priced Scotch and Whiskey. The libation he came up with mixed different styles of rum with passionfruit and citrus juice, and over time it became a local sensation. The drink is still popular in New Orleans where it is served in a Hurricane-style glass which is apparently how the cocktail got its name.

HurricaneRecently, Captain Morgan has been expanding their rum line-up beyond the spiced category, and into the flavoured and white rum categories. To promote the new spirits they send bloggers like me recipes and samples. I decided it was a good time to review more of the Captain’s line-up, and when they sent me their take on the Hurricane, I thought the recipe was interesting and worth sharing too.

Here is Captain Morgan’s take on the classic Hurricane.

Captain’s Spiced Hurricane

3/4 oz. Captain Morgan 100 Proof Spiced Rum
3/4 oz. Captain Morgan White Rum
2 oz. Passion Fruit Juice
1 oz. Orange Juice
1 oz Lime Juice
1/4 oz Sugar Syrup
1/4 oz Grenadine
Ice
Orange slice and cherry for garnish

Add the ingredients into a metal shaker with ice
Shake until the outside of the shaker begins to frost
Pour into a crushed ice-filled hurricane glass
Garnish with orange and cherry.

Enjoy Responsibly!

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

And for those interested, my original review (published in 2011) for Captain Morgan’s 100 Proof Spiced Rum can be found here:

Captain Morgan 100 Proof Spiced Rum

” … This rum is smoother than its lower proof sibling even though it carries more of an alcoholic punch. The flavours which I associate with good rum like oak spices which meld into a nice rummy caramel are more apparent in the stronger version of the rum …”

Note: My review for the new Captain Morgan’s White Rum will publish tomorrow.

Chimo!

Posted in Cocktails & Recipes | Tagged: , , , , , , | Comments Off on Captain’s Spiced Hurricane & a Review of the Captain’s 100 Proof

Cocktail Hour: Gin and Tonic #2

Posted by Arctic Wolf on April 11, 2016

Gin and Tonic (G&T) has arrived to us all the way from India in the nineteenth century. This was when the British Army supporting the British East India Company was in control of large parts of the sub-continent. At that time quinine was used to treat stomach ailments and tropical diseases such as malaria which were a constant nuisance (and even real medical threat) to the British soldiers stationed there. Quinine is quite bitter, so the medical personnel began to add sugar, lime and finally gin to the medicine in order to make it taste better. (The addition of gin was not surprising as British soldiers in India were given a ration of gin each day to improve morale much like the members of the Royal British Navy who were given their daily tot of rum.) Amazingly, the strange concoction caught on and over a short time evolved into one of the most quintessential summertime libations, the Gin and Tonic.

A standard Gin and Tonic is a tall serving which mixes 1 part of gin with 3 parts of tonic water and is typically served with a lime garnish. It is extremely refreshing and very easy for the home bartender to mix.

Gin and Tonic #2 SAM_2468Many variations on the theme exist, and my favourite is a recipe I stumbled into when I held my Gin and Tonic Challenge in the summer of 2014. In the lead up to my competition, I experimented with various Gin and Tonic recipes and ratios in an effort to determine which construction suited my palate and allowed the gin to shine. The recipe I settled upon uses real lime juice and a cucumber garnish mixing the gin with much less tonic water than the standard serving. This shorter serving remains my favourite G&T construction.

I call it simply, Gin and Tonic #2.

Gin and Tonic #2

1 3/4 oz Dry Gin (Empire Gin is a great choice)
1/2 oz Fresh Lime Juice
3/8 oz Sugar Syrup
Ice
2 oz Q-Tonic
Cucumber Chunks

Add the first three ingredients into a rocks glass
Stir and add ice
Fill with Q-Tonic
Garnish with cucumber

Enjoy Responsibly!

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

I should point out that I normally use an extremely dry Tonic Water, Q-Tonic. I like this dry tonic much better than many of the sweeter alternatives, because I like to control the sweetness of the serving, and it is much easier to begin with a very good dry tonic and add sugar syrup to suit my taste, than it is to begin with a tonic water which may be overly sweet already. If you are happier with a different Tonic Water, you will probably have to use much less (if any) sugar syrup.

Note: My review for Empire Gin will publish tomorrow.

Posted in Cocktails & Recipes | Tagged: , , , | Comments Off on Cocktail Hour: Gin and Tonic #2

Cocktail Hour: Cucumber Cooler

Posted by Arctic Wolf on April 8, 2016

Spring continues to struggle its way forward, and my anticipation for the warmer weather is completely whetted. And when the weather finally turns completely I plan to enjoy myself on my back deck on the weekends with my Rum Chums as we have grill burgers and dogs and combine those good times with a few cocktails and bar drinks. Those who are long time followers of my spirits reviews know that during the lazy days of spring and summer, I am most likely to be to enjoying servings of the long tall variety.

Cucumber Mint Cooler SAM_2485Here is one such tall serving which, if you happen to have a penchant for gin, is just perfect for those back deck barbecues, the Cucumber Cooler.

Cucumber Cooler

2 oz De Kuyper Genièvre
3/4 oz Fresh Lime Juice
3 slices Cucumber
4 Mint Leaves
3/8 oz Sugar Syrup (1:1)
Ice
Sparkling Water

Add the Mint, Cucumber, and Lime into a Mixing Glass
Add the Genièvre and muddle until the cucumber is thoroughly crushed
Double strain into a large glass filled with ice
Complete with Sparkling Water

Please enjoy Responsibly

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

Note: my review for De Kuyper Genièvre will publish tomorrow!

Chimo!

Posted in Cocktails & Recipes | Tagged: , , | Comments Off on Cocktail Hour: Cucumber Cooler

 
%d bloggers like this: