#buzzardpointrum

Falinum (Smuggler’s Cove Recipe)

There's a beautiful drink in a gorgeous tiki mug. Falinum is a made-up word, I'm thinking. Perhaps it is Falernum spoken with an accent. This cocktail is supposed to show off spicy falernum flavors of cloves, cinnamon, anise and allspice. The recipe calls for an aged, column still rum. Buzzard Point holds up well here--it's a panela sugar rum!

Night Cap

The original home remedy for sleeplessness is warm milk. The Night Cap (probably originating as a home remedy given its name) suggests how much better this drink would work with a little rum. Of course you could use any light rum for this drink since nutmeg and milk are the primary flavors, but this is a colonial drink. It stands to reason that a colonial rum is the best and most classic option. I love how the funky and sweet Buzzard Point colonial rum from District Distilling Co. makes this drink taste more old fashioned. The colonial rum is made with panela sugar, which tastes a little woody because it comes from fresh pressed sugarcane. Made this way, the Night Cap a great holiday warmer of a cocktail and a joy to sip on by the fireside. 

Devil’s Tail

This is a final Devil-themed cocktail, notably a blended drink in a champagne flute with a curious green twist of lime peel. It looks devilish, but I imagine the name comes from it being a rum drink and the old slander for the spirit--Demon Rum! I like that this light fruity cocktail can still have a rich center with a tasty rum like Buzzard Point by District Distilling Co. This panela sugar rum has a natural and unrefined taste of the fresh pressed cane sugar that it is made from.

Sevilla

I'm doing a lot of pink egg white drinks lately. Sevilla is a dessert-like drink with a whole egg, a rich rum if you have it, and port. If done right, the foam will be very tall, and no ice will be necessary to keep the drink cool. It's like fruity rum ice cream when really cold.

Captain’s Grog (Smuggler’s Cove Recipe)

This is another drink credited to Beachbum Berry's research to recover lost cocktails. There's a lot going on in the Captain's Grog. Interestingly there's vanilla extract and almond extract--not syrups or liqueurs--used in the recipe, which I think are intended to give off strong tropical notes without taking up space in the glass. Kind of like using the extracts as bitters. I'm using Pampero dark aged rum as one of the rum ingredients in the cocktail. The reason you don't see black rums in my pictures is that I make them to order with blackstrap molasses, aged overproof rum and unaged white rum. I just throw this together when a drink calls for black rum because that is pretty much what black rum is.