07 Aug Modern riffs on classic rum cocktails: 5 Dark rum cocktails 2023

Posted at 15:10h in news by clientlogin

Modern riffs on classic rum cocktails: 5 Dark rum cocktails 2023

“To riff or not to riff” is often the query of bartenders and mixologists worldwide. Why mess with a classic recipe when it continues to remain so successful to this day?

Short answer: Because riffing on recipes is how bartenders express themselves.
Longer answer: A bit more multifold for both practical form and function but also taste.

- - Variations on a theme are the basis of art, cooking, jazz, storytelling, and other creative endeavours.
  - Think of them like ongoing conversations.
  - Sometimes a formula is altered to adjust for the changing of the season.
  - Sometimes you don’t have the exact ingredients and need to adapt.
  - Every palate is different, and adjustments must be made and often on the fly.
  - Ingredients from back when a recipe was first created are not always the same as they are today.

Modern riffs on classic rum cocktails are perhaps the most adulterated recipes out there in existence. Consider this: In the post-WWII era, amidst the dawn of the tropical Tiki drinks scene, rum cocktails were all the rage, trendy with everyone from Hollywood A-listers to working-class Joes to Nixon. Successful recipes were often “stolen” and re-created at copycat bars and restaurants. Because copyright and trademark laws hadn’t entirely developed yet, creators would hide their true recipes, even from their own staff, to protect their famous creations from being co-opted elsewhere. “Trader Vic” Bergeron & Donn Beach were famously known for this tactic. Rather than teach their employees how to make their cocktails, they would designate batch recipes and code the ingredients for their employees to work with. When a new “inspired” club or bar would open and attempt to / succeed in poaching veteran staff, these workers would try to recreate recipes with tricky guesswork. Riffs of drinks were everywhere, and classic rum cocktails would find themselves varying from cocktail book to cocktail tome with wildly different combinations and several other “background” stories leading to their creations.

Discover the Perfect Blend: Dark Rum Cocktails

Dark Rum Cocktails often employ a combination of multiple rums to achieve their perfect blend. The distinctive style of each type of dark rum lends itself to be mixed into a “perfect house blend,” depending upon the recipe. For example, a classic Zombie would often employ a lighter rum, a richer Demerara or Jamaican rum, and a higher-proof rum. Terms like “Golden” or “Amber” versus “White” or “Puerto Rican” or any other geographical designation were noted with preferences but not always exact brand labels. Dark rum blends pull from various attributes, including the mild vanillin and softer green side of Agricole rums, the “haut-gout” funk of Jamaican rums, the richer spice and molasses character of Demerara rums, the nutty complexity of cask aged rums that see longer oxidation as well as the higher proof and peppery qualities of some overproof cask aged examples. You often elevate your overall drink when you marry a bit of each for a base in a tropical cocktail.

What is the perfect dark rum for cocktails?

We launched our series “Dos Maderas Two Ways”, a collaboration with five different bartenders/mixologists from all over the country. Further riffing on our own brand identity, where we are a product of two separate worlds: the Caribbean and Spain, we asked each unique collaborator to create a riff on a classic dark rum cocktail using Dos Maderas rums. Our first guest chose to riff on a classic Rum Runner. Pranthik Samal, aka @parttimemixologist is a digital creator from the San Francisco Bay area known for his stunning photography and storytelling. We recorded an InstaLive together on July 6th.

5 Dark rum cocktails for 2023: Modern Riffs on classic dark rum cocktails

Cocktail #1, riffing on the RUM RUNNER by Pranthik Samal

Documented onto the scene in 1972, the original formula of a Rum Runner incorporated a whole lot of ingredients, rather in the style of “grabbing whatever one can reach on the back bar and mixing it up.” I developed a version of this classic formula for Dos Maderas last year and kept the original components, subbing in more fresh fruit for some of the liqueurs. Read all about it here.

RUM RUNNER developed for Dos Maderas by Chantal Tseng:

Six fresh blackberries
1½ oz. Dos Maderas 5+3 Rum
½ oz. Dos Maderas 5+5 Rum
1 oz. Crème de Banane (preferably Tempus Fugit)
1 oz. fresh pineapple juice
½ oz. fresh orange juice
½ oz. fresh lime juice
¼ oz. pomegranate-based grenadine using honey

Instructions:

1. 1. 1. Add all ingredients to a cocktail shaker filled with ice.
    2. Shake well and double strain into a tall glass (either the Wave tiki mug or use a hurricane glass) filled with pebble or crushed ice.
    3. Add your straw, then top with more ice as needed.
    4. Garnish with a pineapple wedge, a half orange slice wrapped around a fresh blackberry, and the end of a peeled banana, peels pulled up to hang on your glass rim.

RUM RUNNER riff by Pranthik:

“This recipe swaps out the blackberry liqueur / muddled blackberries for Guava Puree for additional tropical flavour and adds Allspice Dram to accentuate the spiced flavours that I really enjoyed in the Dos Maderas 5+5.” – Pranthik.

1½ oz. Dos Maderas 5+3 Rum
½ oz. Dos Maderas 5+5 Rum
½ oz. Crème de Banane
¾ oz. Guava Puree
1 oz. Fresh pineapple juice
¾ oz. Fresh orange juice
¾ oz. Fresh lime juice
¼ oz. Grenadine
¼ oz. Allspice Dram

Instructions:

1. 1. 1. Add all ingredients to a cocktail shaker filled with ice.
    2. Shake well and double strain into a tall glass (either the Wave tiki mug or use a hurricane glass) filled with pebble ice.
    3. Add your straw, then top with more pebble ice as needed.
    4. Garnish with a pineapple slice and grated cinnamon for aromatics.

Cocktail #2, riffing on the JUNGLE BIRD by Chris Parish

Also born out of the 1970s, The Jungle Bird was a unique tropical bitter creation that came after much experimentation via Jeffrey Ong, bar director of the former Kuala Lumpur Hilton Hotel. The Jungle Bird was inspired by classic rum combinations like the Planter’s Punch and Hurricane. So truly, any riff on a Jungle Bird is simply a meta riff on an older rum traditional combination.

Chris Parish, aka @thejoyofdrinking is a Home Mixologist/world traveller who lives on the Big Island in Hawai’i. He enjoys posting colourful, tropical cocktails with stories.

JUNGLE BIRD, circa 1970s, by Jeffrey Ong

1½ oz. Dos Maderas 5+5 Rum
¾ oz. Campari
½ oz. fresh lime juice
½ oz. simple syrup (1:1)
1½ oz. pineapple juice

Instructions:

1. 1. 1. Add all ingredients to a cocktail shaker filled with ice.
    2. Shake well and double strain into a tall glass (either the Wave tiki mug or use a hurricane glass) filled with pebble ice.
    3. Add your straw, then top with more pebble ice as needed.
    4. Garnish: fresh pineapple wedge with the rind on.
    5. Optional garnish: pineapple parrot or other accoutrements like fresh mint, orchids & a cocktail umbrella.

GRAN CANARIA by Chris Parish, aka @thejoyofdrinking

1½ oz. Dos Maderas 5+3 Rum
1½ oz. fresh Pineapple Juice
½ oz. Yellow Chartreuse
½ oz. fresh Lime Juice
¼ oz. Velvet Falernum
¼ oz. Banana Liqueur
¼ oz. Ancho Reyes
2 Dashes Angostura Bitters

Instructions:

1. 1. 1. Add all ingredients to a cocktail shaker filled with ice.
    2. Shake well and double strain into a large rocks glass over 1 single large cube.
    3. Garnish with 2-3 pineapple fronds and a torched pineapple wedge.

Cocktail #3, riffing on the NEGRONI by Chantal Tseng

The Negroni formula’s incredible magic is that while it may have originated as an equal parts gin, sweet vermouth & Campari cocktail, its riffability in today’s bar world is endless. In 2009, Jim Meehan published a Rum Negroni recipe while subbing in sherry for the vermouth. The variations have continued to this day culminating in a yearly Negroni Week in September.

EAST INDIA NEGRONI by Jim Meehan, circa 2009

2 oz. Dos Maderas 5+3 Rum (originally published with Banks 5-Island)
¾ oz. Williams & Humbert Solera Especial Dry Sack Sherry (originally published with Lustau East India Sherry)
¾ oz. Campari

Instructions:

1. 1. 1. Stir all ingredients with cracked ice and then strain over fresh ice into a rocks glass.
    2. Garnish with an orange peel.

SALT CARAMEL NEGRONI by Chantal Tseng, aka @shinobipaws

1 ounce Dos Maderas 5+5
¾ oz. Campari
¾ oz. Don Zoilo Manzanilla sherry
¾ oz. Cocchi Torino Sweet Vermouth
½ oz. pickle juice

Instructions:

1. 1. 1. Stir all ingredients with cracked ice and then strain over fresh ice into a rocks glass.
    2. Garnish with an orange peel.

I love how the combination of sweet & salty takes on a unique twist here with the addition of pickle brine. The savoury brine alongside the manzanilla perfectly complements the sweeter vermouth and aged rum elements.

Cocktail #4, riffing the RUM SWIZZLE by Tommy the Bartender

The Bermuda Rum Swizzle has lazy but very old origins. Named for the iconographic regional mixing tool of the island, the swizzle stick, this drink is as native as it gets. Its most well-known riff is likely the Queen’s Park Swizzle but the history of its creation and adaptation goes all the way back to the 1700s. I adapted a version for the Dos Maderas cocktail pages that fit the bill most evenly. Learn more about it here.

BERMUDA RUM SWIZZLE, adapted by Chantal Tseng for Dos Maderas

1 oz. Dos Maderas 5+3 Rum
1 oz. Dos Maderas 5+5 Rum
1 oz. fresh orange juice
1 oz. fresh pineapple juice
½ oz. fresh lime juice
½ oz. pomegranate based grenadine
4 dashes of Angostura bitters

Instructions:

1. 1. 1. Build all ingredients directly into a tall chilled glass.
    2. Fill with crushed ice and swizzle.
    3. Top with ice and garnish with a pineapple wedge or a half-orange wrapped around a preserved cherry. Serve with a reusable straw.

Thomas Holbert, aka @TommytheBartender is a Travel Host based out of Dallas, Texas, who engages regularly with the small businesses in the communities he visits.

TB Rum Swizzle (Tommy the Bartender Rum Swizzle) by Tommy.

2 oz. Dos Maderas 5×5
1 oz. Cara Cara Orange juice
1 oz. Passionfruit Juice
¾ oz. Fresh Lime Juice
¾ oz. Pomegranate and Chai Tea Grenadine
2 dashes of Angostura Bitters
2 dashes of Peychaud’s Bitters
Handful of fresh basil leaves

Instructions:

1. 1. Heat up a cup of pomegranate juice, 1/4 cup of superfine white sugar, and steep on low heat with a bag of Chai tea. Stir until fully integrated and let cool.
  2. Chill a Collins glass
  3. Add your fresh lime juice
  4. Add your fresh Cara Cara orange juice
  5. Add ingredients starting with the Basil leaves to the bottom of the glass (give them a gentle press). Include Dos Maderas 5×5 (exclude bitters) – add Chai Tea bag to Collins glass with ingredients and let steep for an additional minute or so then remove.
  6. Fill glass with crushed ice 3/4 tall
  7. Mix using a long swizzle stick by rubbing the stick together between both hands
  8. Top with more crushed ice
  9. Top with 2-3 dashes of Angostura bitters and Peychaud’s bitters
  10. Garnish with a dehydrated Lime wheel top wheel with pomegranate seeds for color contrast
  11. Serve with a reusable straw.

Cocktail #5, riffing the ESPRESSO MARTINI by Erica Christian

Perhaps one of the more modern of the new classic recipes that exist today is the Espresso Martini. If your bar or establishment hasn’t attempted their own house Espresso Martini, are you even on social media? j/k. Born out of the 80s with a ridiculous back story involving a bartender and a model, this cocktail has had an epic resurgence in the past few years.

ESPRESSO MARTINI, as developed for Dos Maderas by Chantal Tseng

1 ½ oz. Dos Maderas 5+5 Rum
¾ oz. Cold Brew Coffee or hot Espresso
¾ oz. Coffee Liqueur (like Kahlua)
¼ oz. Demerara Syrup (1:1)

Instructions:

1. 1. 1. Shake all ingredients with cracked ice and double strain into your chilled martini or coupe glass.
    2. Garnish with 3 coffee beans.

Erica Christian, aka @ericasade08 is a Washington D.C.-based mixologist who focuses on community, specifically bringing awareness to chronic illness in the industry. Her version of this iconic, currently ubiquitous cocktail brings in sherry as well as Turkish coffee.

Express-o Martini

1 ½ oz. Dos Maderas 5 + 5
½ oz. Amontillado
½ oz. Mr. Black Coffee Liqueur
1 oz. Green Almond Pantry x Grace Street Coffee Turkish Coffee, Filtered
½ oz. Ras El Hanout Coconut & Turbinado Sugar Syrup *Scant if you prefer unsweetened Turkish Coffee

Instructions:

1. 1. 1. Brew your Turkish Coffee *follow instructions on your package*
    2. To make on stovetop:
      1. Pour 6 oz of cold water into small pot
      2. Add 2 Tbsp of Green Almond Pantry x Grace Street Coffee Turkish Coffee of your Turkish Coffee of choice
      3. Mix Turkish coffee and water well and let settle
      4. Put pot over medium heat
      5. Prepare a coffee filter and fine mesh strainer for the coffee. Place it over a container *I just use a tin
      6. Watch coffee to remove when it starts to bubble and froth at the top (you should see a nice layer of froth developing)
      7. Pour into coffee filter in mesh strainer and slowly wait for coffee to filter
    4. Ras El Hanout Coconut & Turbinado Sugar Syrup:
    5. Bring 1 cup of water to a boil
    6. Sir in a heaping 1/2 cup of Turbinado sugar until completely dissolved
    7. Reduce heat to a simmer and watch as syrup thickens
    8. Once the syrup darkens and thickens slightly add 1/2 cup coconut sugar and 1/2 tsp of Ras El Hanout
    9. Stir until coconut sugar dissolves and remove from heat
    10. Let cool before using

Instructions:

Put all ingredients in your cocktail tin
add ice.
shake hard until tins get considerably cold.
Strain into a coupe or martini glass.
Garnish with a little Turkish Coffee near the side of the glass – use a mesh strainer and express yourself through your own design!

“The name Express-o Martini comes from the idea of wanting a more expressive flavour profile in my espresso martini. I find that they are often one note and not very complex outside of texture. This recipe brings together warm and savoury spices, a caramelised quality of sweetness, and a rich, beautiful coffee that has its own ritual-like sense when making it!” – Erica.

Author: Chantal Tseng, Bar-Somm, Washington DC