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Posts Tagged ‘Rum Crusta’

July Cocktail: Leo Engle’s Rum Crusta

Posted by Arctic Wolf on July 22, 2019

The Rum Crusta recipe I am sharing is based upon a variation of Joseph Santini’s classic cocktail, the Brandy Crusta (circa 1840). Santini was a celebrated bartender and caterer in New Orleans. Santini’s early Crusta recipe was almost certainly the inspiration for Leo Engels in 1878 when he published his recipe for the Rum Crusta (see Leo Engels, American and other Drinks, 1878). In this effort, I have tried to stay as close to the original 1878 formulation as possible.

Here is Leo Engle’s Rum Crusta mixed with the modern Flor de Cana 4 Aged Rum.

The Rum Crusta

2 oz Flor de Cana 4 Aged Rum
1/4 oz Orange Curacao
1/4 oz Fresh Squeezed Lemon Juice
1/4 oz Sugar Syrup
2 dashes Angostura Bitters
1 dash Maraschino Liqueur
Ice
Sugar (Optional)
Citrus Peel

Add the first seven ingredients into a cocktail shaker with ice
Shake until the sides frost
Strain the contents of the shaker into a chilled cocktail glass
(In the older original recipe the cocktail glass was rimmed with sugar)
Garnish with a spiral citrus peel and if you follow the old recipe a lump of ice
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!

Here is a link to my previously published review of the Flor de Cana 4 Aged Rum:

Review: Flor de Caña 4 (Añejo 0ro)

“… The Flor de Caña 4 is a light bodied column distilled rum which has a dry quality when it is sipped. There is a little bite of alcohol and some grassiness at the front of the delivery, followed by a light butterscotch sweetness, vanilla and almond. Fine wood spices and orange peel keep the mouth lightly heated …”

Please enjoy the review which concludes with two more serving suggestions, the Cuba Libre’ and the Railcar.

Chimo!

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Posted in Cocktails & Recipes, Rum | Tagged: , , , , | Comments Off on July Cocktail: Leo Engle’s Rum Crusta

Review: Tanduay Gold Asian Rum

Posted by Arctic Wolf on March 14, 2014

gold finalLast year, Tanduay Holdings began its American Invasion by placing two new rums into the North American market. For those who do not know, Tanduay is one of the largest Rum producers in the world. (The reason they have been relatively unknown in North America is because their Asian rum is produced in the Philipines, and it sells almost exclusively into Asia.) The Tanduay invasion was launched with two premium rums (a Silver, and a Gold). The Silver Rum (reviewed here) is a blending of rums which have been aged up to 5 years and filtered to be a pale straw coloured spirit meant for mixing high-end cocktails. The Gold Rum is a blending of rums aged up to 7 years and is meant to be a spirit to be enjoyed neat or over ice, although the makers of the rum do not shy away from recommending their Gold Rum for quality cocktails as well.

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Rum Crusta

Here is a link to my full review of the Tanduay Gold Asian Rum:

Review: Tanduay Gold Asian Rum

” … I sense a light honeyed brown sugar and toffee aroma rising from the glass with spicy accents that are enticing. The spiciness carries impressions of ginger, cardamom, vanilla, clean oak and orange peel. There is also a bit of an exotic flair within this spice hinting that the rum may have a few surprises for me when I taste it …”

My review includes a classic nineteenth century cocktail recipe which tastes very nice indeed with the Tanduay Gold Rum. That recipe, the Rum Crusta is based upon a 1878 variation of the Brandy Crusta developed by Leo Engels who almost certainly used Joseph Santini’s 1840 Brandy Crusta recipe as his inspiration (see the Leo Engels Brandy Crusta recipe and explanation here).

Cheers everybody, and let us hope that the recent warmer weather is a harbinger of springtime!

 

Posted in Cocktails & Recipes, Dark Rums, Rum, Rum Reviews | Tagged: , , , , , , , | Comments Off on Review: Tanduay Gold Asian Rum

 
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