Rum & Honey
It’s been hot here. I mean really hot. Unseasonably hot. It’s February and the temperature is over 80°F. I’m actually wearing shorts and tank tops. In February!
Okay, now that I’ve done my little rant, there is a reason behind it. Since it’s been so hot, I wanted something refreshing for this week’s cocktail. I wanted something with lots of crushed ice and rum. I wanted rum because for some reason when it’s hot, I think of tiki drinks and tropical cocktails… you know rum. So, I searched my array of classic cocktail books and Charles H. Baker came to the rescue. He had a very simple recipe that anyone can whip up in a minute or two. But better than that, it finally gave me the ability to use my Lewis Ice Bag and Mallet.
This bag is awesome! See, there are certain cocktails that call for crushed ice, like the Mint Julep. Up until I had this bag, I was forced to use a knife or a plastic bag and a rolling pin to crush the ice. But now, now I have a Lewis Bag! What makes this bag so awesome? Well, it’s canvas, so it sucks up all the water that comes from crushing the ice. But what makes this bag my favorite new cocktail tool is the huge mallet that comes with it. You put the big ice cubes in the bag and then bang the heck out of it until you have these beautiful little ice crystals that are perfect for Mint Juleps or Rum & Honeys or any other cocktail that requires lots of crushed ice.
But back to the cocktail. This cocktail was “contributed” to Baker’s book by Glenn “Stiff” Stewart. He spent a lot of time in Haiti as American Minister and that’s where he acquired his love of rum. Stewart’s version actually calls for all “raw white rum”, but Baker noticed that when you mix up this cocktail with 1/2 Bacardi and 1/2 a good dark aged rum, “the drink acquires character, discretion and merit.” So that’s what he did and having tasted both versions, I’m here to tell you Baker’s is better. But you be the judge. Grab the Bacardi Silver as well as a delicious aged rum and make the cocktail both ways. The weather in California isn’t cooling off anytime soon, so there will be plenty of opportunities to try both Stewart’s and Baker’s versions. I can’t wait to hear which you prefer.
Rum & Honey
Ingredients:
- 1 – 2 teaspoons honey
- 1 oz. white rum like Bacardi Silver
- 1-1/4 oz. dark aged rum
- crushed ice
Directions:
- Pour the honey and both rums into a rocks glass and stir until the honey is dissolved. Add the crushed ice and stir to chill. Serve immediately, no garnish necessary.
