Posts Tagged ‘rum’

Bacardi Cocktail

April 25, 2012 2 comments

It’s 1937, a mere four years since the end of prohibition, and the New York Supreme Court is holding a hearing on the legality of using any type of rum other than Bacardi to make the famous Bacardi cocktail. After hearing from a number of local NYC bartenders, some of which blasphemously claimed that they use the cheapest or handiest rums available to make a Bacardi cocktail, Justice John L. Walsh declared that “Beyond a reasonable doubt subterfuge and a fraud is subjected on the purchaser when Bacardi rum is left out of a drink listed as a Bacardi cocktail.”

The Bacardi cocktail is both vibrantly hued and flavored.

Bacardi cocktail
2 parts Bacardi white rum
Juice of a whole lime
1/2 part grenadine

Shake over ice and serve in a cocktail glass. Garnish with a slice of lime.

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Nelson’s Blood

February 27, 2012 Leave a comment

On Valentine’s Day earlier this month, I picked up a bottle of rather cheap champagne to serve before, during and after dinner. Seeing as how my fascination with mixing drinks is still in its fever pitch stages, I took this opportunity to try out a few cocktails that I’ve never had the chance to taste before. While scouring the internet for interesting recipes, I came across something that was, if anything, interestingly named. The recipe for Nelson’s Blood was simple, champagne topped off with tawny port, but the taste was better than I would have ever expected. Luckily, I just so happened to have a bottle of Christian Brothers Port on hand. The initial opening of that bottle of port was the first time I’ve ever actually tasted this particular type of fortified wine. I’m not sure this goes for all brands, but the port I had on hand was a bit too sweet to drink by itself. Adding some brandy to the port, per suggestions from a number of sources, tempered the sweetness a bit; but it was adding it to a glass of sparkling wine that became by favorite port cocktail of all.

Two wines, a flute and a lot of bubbles.

Nelson’s Blood


4 parts champagne or sparkling wine
1 part ruby port
Pour champagne into a champagne flute, top off with port.

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Cocktail Corner: Daiquiri

January 19, 2012 Leave a comment

It’s a story I’ve told many times, but I suppose it’s worth telling again; the reason why I decided to abstain from drinking rum for the past five years is because of a single instance in which a series of rum and Cokes one night nearly made me keep my promise of swearing off drinking for life. It was only recently that I bit the bullet and added a bottle of dark rum to my mini-bar. I now have a new appreciation for this tropical spirit though. It’s more versatile than I ever realized, certainly more so than tequila. There’s also a number of classic, history-filled drinks that use rum as its base. One of those drinks is the daiquiri, a cocktail that has interesting 100+ year old Caribbean origins.

The original daiquiri is really just a rum gimlet.


2 parts light rum
1/2 part lime juice
Dash of Simple Syrup
Shake all ingredients with ice. Strain into a chilled martini or margarita glass.

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