Boy, this has been the longest “month” ever. My month of trying new rums and rum cocktails began August 18, with a look at the excellent Royal Bermuda Yacht Club cocktail. I explored the Lytton Fizz and the Corn and Oil, and I tested a couple of El Presidente recipes. Along the way, I grew to love the following rums, some of which were new to me:
- Mount Gay Extra Old
- Mount Gay Eclipse
- Cruzan Black Strap (and if you want to try something delicious, get yourself some homemade orgeat syrup, and blend that into an old-fashioned with Cruzan Black Strap and a dash or two of Bittermens Xocolatl Mole bitters)
- Myers Platinum
- Myers Dark
- Both Tommy Bahama varieties (sent as samples and not used for any of these recipes)
I’ve even gone a bit mad and made my own damn orgeat syrup, using a variation of the method Rick Stutz wrote up here. I bloody-well love the stuff now. I want to mix it into everything; I want to eat it on my cereal or top a steak with it. I want to wash my mustache with it so I can smell it all day. I want to–oh, nevermind.
To go out on a high note, I decided to mix up the possibly most famous tiki drink in the world, the Mai Tai. Better writers than me have already detailed the history of this drink, and you can see an excerpt from one such writer’s work here.
I can’t even improve on Curtis’s recipe: one ounce of Jamaican rum, an ounce of Barbados, orange curacao, lime juice, and orgeat (although I decreased the amount of curacao), so what I will say is which rums I used. The first time around, a couple of weeks ago, I used Myers Dark and Appleton Estate, which of course are both Jamaican rums. Not sure why I went that way, but I did. Last night, however, I used Mount Gay Eclipse and Appleton Estate. It’s hard to say which I prefer: both are delicious.
And behold, the Mai Tai:
photograph by Jennifer Hess