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Monday, February 20, 2006

Episode Six - Rum

The sixth episode is all about rum and Cachaça. We go through the history and how it is made. I also give a shout out to Kevin in Australia who has a very intertaining podcast called SOUSED Weekly at http://soused.thepodcastnetwork.com/. Please be sure to check out his show. Also be sure to email him and let him know Mr. Martini sent you.

This first recipe mentioned during "Listener Feedback" is in response to the whiskey episode:

Southern Mint Julep
In a mint julep cup or large tumbler, muddle lightly 3 mint leaves and 1 oz simple syrup. Now fill with crushed ice and pour in 4 oz bourbon. Give it a nice long stir until ice forms on the outside of the glass. Garnish with a mint sprig.

Next we go into RUM. Here are the recipes from the show:

Cuba Libre
In a tumbler filled with ice, pour in 1 oz rum and fill with Coca-Cola. Garnish with a lime wedge.

Mai Tai (original recipe from Trader Vic's)
2 oz Aged Jamaican Rum
1/2 oz Orgeat
1/2 oz Orange Curacao
1/4 oz Rock Candy Syrup
1 oz Lime Juice

Pour in all ingredients into a shaker filled with 3/4 ice. Squeeze all the lime wedges and toss the shells in as well. Shake and strain the whole thing (ice and lime shells included) into a tumbler and garnish with a sprig of fresh mint.

Mai Tai (version I received from a friend's 'bartending school' manual)
In a tall glass filled with crushed ice, pour in 1 oz light rum, 1/2 oz dark rum, 1/2 oz malibu rum and fill with orange juice, cranberry juice and pineapple juice. Garnish with a cherry.

If you want to try the Mai Tai, please make sure you try the original recipe. This drink is being made all kinds of ways nowadays.

Daiquiri (add blended up fruit to make a fruit daiquiri)
2 oz Gold Rum
1 oz Fresh Lime Juice
1/2 oz Simple Syrup
Shake and strain into a frozen cocktail glass.

Bacardi Cocktail
2 oz Bacardi Light Rum
Dash of grenadine
Juice of one lime
Dash of Simple Syrup
Shake and strain into a frozen cocktail glass.

Piña Colada
2 oz Gold Rum
1 oz Coconut Cream
1/2 oz Cream
1/2 oz Fresh Pineapple Juice
Pour all ingredients into a blender and add a scoop of crushed ice. Blend and pour into a sour glass garnished with a slice of pineapple.

In a tall glass, put in a few mint leaves, 3 tbsp fresh lime juice and 2 tsp simple syrup. Muddle to bruise the mint leaves. Top off with ice and give it a stir. Pour in 2 oz Light Rum and stir again. Top off with club soda and give it one last stir. Garnish with a sprig of mint.

Next is Cachaça recipes:

Cut a lime into eight pieces. Place lime wedges into your shaker and add 2 tsp of brown sugar. Muddle. Pour in 2 oz Cachaça. Fill the shaker 3/4 with cracked ice and shake well. Pour entire contents into glass garnished with a fresh lime wedge on the rim.

(Next two recipes came from Água Luca Cachaça.)

Bahia Dragon™ (Created by Alex Ott, Gattaca Design, NYC)
2 oz. Água Luca™ Cachaça
1 tsp fresh diced ginger
1 tsp sugar
1 oz. mango juice
½ oz. fresh lime/lemon juice mix
Combine diced ginger with sugar. Muddle until ginger flavor is fully exposed. Add mango juice, fresh lime/lemon juice mix, and the ÁGUA LUCA™. Shake and strain on ice, but leave space to fill up with tonic water and a splash of grenadine. Garnish with a ginger slice.

Água Luca™ Brazilian Love Potion™ (Created by Robert "Bobby G." Gleason, Rio Hotel & Casino, Las Vegas)
2.0 oz. Água Luca™
2 whole strawberries
3 wedges of pineapple
3/4 oz. Rock Candy Syrup (Trader Vic’s is a good brand)
1.0 oz. Fresh Lime juice
Remove stem from strawberries and slice, cut up pineapple wedges ensuring no rind or core is in the chunks. place all fruit into a mixing glass. Muddle fruit until well pulverized, add all remaining ingredients. Shake vigorously with ice until well chilled. Strain into a chilled cocktail glass, garnish with a strawberry on the rim.


Ingrid said...


I love the podcast. What are your suggestions/comments on ice? I read an article in GQ and it gave a complete rundown on ice. It said that most bars serve drinks with the little cheap ice that has all of the holes in it. This allows the ice to dissolve more rapidly. Hence,watered down drinks. I have to admit, I always order drinks without ice because of the watering down factor. I would love to hear what you have to say about the subject.

Mr. Martini said...

Hi Ingrid,

Thank you for the comment. I think I'll have to dedicate a part of a future show on ice because it (and water) are a major factor in cocktails.

When it comes to sodas, many different restaurants use ice cubes that have a lot of surface to area ratio. This lets more of the ice come in contact with the liquid and dilute faster.

When it comes to cocktails, the type of ice really depends on the type of cocktail. If you're making something like a Mai Tai or Electric Lemonade, these are served with cracked ice. They will melt faster. If you're using ice in a shaker to chill a drink like a cosmo, then you want it to chill the contents and only add the correct amount of water. Thus you should use nice large square ice cubes. These won't melt as fast.

When serving drinks in a glass filled with ice, I don't like the ice cubes that come out of many ice maker brands in people's refrigerator. I call them potato wedges. They're flat on one side and curved on the other. the problem with these is they're made to hug the glass and they take up more space than anything. Your glass will be more ice and there's not much room for the drink.

Last thing I'll mention right now is that if someone doesn't use the ice in their freezer all the time and it is constantly full, then they should empty it at least once a week to make sure it is making and keeping fresh ice. Ice can freezer burn. I've been at some people's house where I would fill a glass of ice and then smell it. You could actually smell freezer funk in the ice. Do you really want that in your beverage?

Thanks for the ice question. I'll put this on my list of things to discuss.


tdkme said...

I loved this episode! I went to the sotre to buy ingredients to make some drinks. Unfortunately they didn't have any aqua luna. I will keep looking becuase come summer, My part pad complete with tiki bar will have some awesome drinks that no one has heard about, but everyone will love. Thanks for the show as always!

Mr. Martini said...

Yes, Aqua Luca is still not out everywhere yet. They're actually not even in San Francisco yet, although they will be starting next month. I may actually help out at some of the functions they're going to throw when they bring their product to the market here.

Have fun setting up the bar! I'd go crazy if I didn't have a bar setup at home. I'll probably do a show on setting up a home bar sometime in the future.


wallace said...

There's no agua luca in Texas either. There's cachaca (one called 51), but I didn't quite trust it. I ended up buying a rum called Clement premiere canne, which is from Martinique and is distilled from pure cane crush. Is this similar to cachaca? It tastes excellent. I made daquiris with it and with Bacardi Silver, and the Barcardi daquiri was almost undrinkable! The Clement was much smoother. Thanks for pointing me in that direction.

Anonymous said...

Hey..where is the orange curacao in the original Mai Tai??
Its a key ingredient as much as the orgeat.

Tim Morrison said...

You are absolutely right! I not only failed to mention orange curaçao on this blog entry but I missed it on the show as well. It's been too long ago to figure how I missed it. I'll be sure to fix it on this page once I get home. (I'm out of the Country using my iPod to answer this.) Thanks for the catch.