Four rum cocktails to make at home

Ingredients
40ml Rum
25 ml Lime
1 egg white (optional)
10ml simple Syrup
2 dashes aromatic bitters.

Preparation
Rum sour is the rum version of the whisky sour. Generally, the lime juice is what makes it a sour. Throw all your ingredients into a shaker except ice and shake vigorously for about 10 sec to achieve that frothy texture. If you do not have a shaker, use a whisker. Once the ingredients are thoroughly mixed, and the frothy texture has been achieved, throw in the ice, and shake again for about 20 sec. Strain into your choice of glass; rock glass or cocktail glass. Add a dash of bitters to sum it all up. The bitters are mainly for garnish here and since we didn’t have the aromatic bitters which is dark colored, we used orange bitters.  

 

Ingredients
20 ml Dark Rum
20 ml Campari
20 ml Sweet Vermouth
Orange peel for garnish

This is the drink that brings Italy and the Caribbean to the same table, as rum has its origins in Barbados while vermouth and Campari have their origins in Italy. Indian pale ale comes to mind when one tastes this cocktail. It sort of hits the same areas on the tongue. Rum and vermouth bring strong flavors of wood, caramel, spice, and herbs. Campari brings bitterness owing to the bitter spices used in making it. Cut down the bitterness by using 10 ml of Campari and increasing on the vermouth, and the reverse is true. Yes, the rum and vermouth flavors come through, but ultimately Campari stands out!

The original Negroni is made with gin which is also packed with spices and has outstanding juniper aromas. We shall make that on another day. This day is for rum!  

Preparation
Pour all the alcohol into a tall glass filled with ice. Stir gently but quickly to chill, and strain into a short glass with 2-3 cubes of ice.

 

Ingredients
40 ml dark or gold rum
1-2 tsp water
1 tsp sugar
2 dashes Angostura bitters
Garnish: orange twist

The rum old fashioned finds its roots in the old fashioned which is prepared with whisky. Unlike whisky, rum is not very rigid and will integrate with other ingredients without screaming. It is probably because of the wide variety of rums with varying tastes. For a longer finish on the palate, use aged rum.

Preparation
Add water, bitters, sugar, and a cube of ice into a short (rock) glass. Mix thoroughly until all the sugar is dissolved into the mix. Fill the glass up with ice and add the rum then stir rapidly to chill. Squeeze the oils from an orange zest to the drink to introduce citrus aromas to the drink. Instead of sugar, you can use simple syrup. Also, you can make it a little citrusy by adding a splash of lime. Lime is always magical! We added the bitters and it completely changes the flavor profile.

 

 

Ingredients
30 ml spiced rum
10 ml Orange Curaçao (we used triple sec)
25 ml part lemon juice
10 ml part simple syrup
3 tablespoons granulated or brown sugar (crush it in a blender or mortar to make it finer)
1 dash cinnamon
Orange twist, to garnish.

Preparation
This is Tony Abou-Ganim’s signature cocktail which has been widely accepted as the modern-day classic. It is a shaken drink, therefore if you do not have a shaker, use a blender. We used triple sec as we couldn’t source orange curacao from Alko.