Wednesday, December 16, 2009

Rum TV

It's time for another drink recipe and demonstration. This one comes to us from the New York Times in an article about rum. The title of the article was "Staging a Rum Rebellion" and its theme was that while recently rum has taken a back seat to gin and whiskey in serious cocktail culture, there are bars out there doing innovative things with different kinds of rum. This drink in particular caught our fancy--partly because it looked delicious and partly because all of the ingredients are things I've gotten excited enough to write about in entries past. It's called a Carlo Sud.

1/2 oz. Benedictine
2 oz. Amber Rum (We used Dogfish Head Brown Honey Rum)
1 or 2 dashes Angostura Bitters
1 strip lemon peel, for garnish
Combine all ingredients except lemon peel in a shaker half filled with ice (yes, I've written a post about ice too) and stir until well chilled. Strain into a cocktail glass. Run lemon twist around rim and drop into drink.

1 comment:

geniuswaitress said...

Sounds good to me. I don't like cocktails that are too fruity or sweet.

Kelly at Crock Tease

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