A Muddled Thought

Don Q, the first brand you think of when you hear the term “Rums of Puerto Rico” originates from the south shore of Puerto Rico in the town of Ponce.

The Serrallés family’s rum legacy can be traced back to the mid 1800’s when Don Juan Serrallés distilled his first batch of sugar cane rum using a French pot still.Over the course of the next two centuries, the Serrallés continued to grow their rum production and learn new methods as technology improved.

That brings us to modern day, and the current incarnation of the Serrallés family, DonQ Rum.
While Don Q produces several varieties of flavored rums such as Coconut, and Limon, as well as a Cristal(or Blanco) variety and an Anejo offering I decided to take a look at their Grand Anejo offering.

A blend of rums aged as much as twelve years, the Don Q Grand Anejo is their premium offering.The term “flagship” fits the Grand Anejo offering quite well. The Don Q Grand Anejo starts with an aroma filled with elegant sweetness that’s followed up by notes of perfectly developed vanilla, and sugarcane. As you delve deeper into the flavors that hide within the Grand Anejo, you’re met with caramel dancing along with butterscotch with the occasional hint of nuttiness to lead the way.

Final Score: 9/10

And now for some new cocktails using the Grand Anejo:

A Grand NY Afternoon

Don Q Grand Anejo 1 ¾oz
Carpano Antica ¾ oz
Luxardo ½ oz
2 Dashes Peychaud Bitters
Burnt Orange Zest

A Grand Afternoon in NY. A Combination of Don Q Grand Anejo, Carpano Antica, Luxardo, and Peychaud Bitters.

Monk in The Sun

Grand Anejo-1 3/4 oz
Banana Syrup-1oz*
Green chartreuse-1/4 oz
Lime juice-1/4 oz
Grand Navan-½ oz

To make banana syrup, boil 3-5 bananas, and several cinnamon sticks until banana’s start to fall apart. At this point add demera sugar and boil as you would simple syrup. Strain and bottle. To keep longer, add 1oz of Don Q Crystal Rum to contents.

With Father’s Day vastly approaching, and summer on the horizon if our previous article on Father Day Spirits didn’t have something that caught your eye, perhaps getting dad some rum that goes great in summer drinks might be the way to go.

Tommy Bahama had Allen Katz of Southern Wine and Spirits create a few recipes that highlight the flavors of both the Golden Sun and White Sand varieties of Tommy Bahama.

Tommy’s Punch
10 Fresh Mint Leaves
1 ½ oz Tommy Bahama Golden Sun Rum
½ oz Le Combier Triple Sec
½ oz Fresh Lime Juice
½ oz Orgeat Syrup
3 dashes Angostura Bitters

Shake ingredients over ice and strain into a collins glass with ice. Top with Sprite and garnish with a fresh mint sprig and a lime wedge.

CASELLE
2 oz Tommy Bahama White Sand Rum
1 oz Campari
1 oz Sweet Vermouth

Shake ingredients over ice and strain into an old-fashioned glass ¾ filled with ice. Garnish with an orange twist.

FLAT BOTTOM PUNCH
1 oz Tommy Bahama Golden Sun Rum
1 oz JC Cognac
½ oz Fresh Orange Juice
1 oz Fresh Lime Juice
½ oz Simple Syrup
1 Egg White

Shake ingredients over ice and strain into an old-fashioned glass filled with ice. Garnish with orange and lime twists (discard).

LOVEBIRDS
1 ½ oz Tommy Bahama Golden Sun Rum
¾ oz Fresh Lime Juice
1 oz Simple Syrup
6 Fresh Mint Leaves
2 dashes Angostura Bitters
2 oz Prosecco

Muddle Mint with Lime Juice and Simple Syrup in a mixing glass. Add Rum and Bitters and shake over ice. Strain into a cocktail glass or coupe and top with chilled Champagne.

I recently had the chance to experience Flor de Caña Gran Reserve 7 year-old white rum.

Since summers approaching pretty quickly. It got me thinking about punch recipes and Rum, a warm weather favorite. I also had recently received a few recipes from the people at Flor De Cana that Phil Ward(of Death & Co, Mayahuel) was kind enough to create for them to highlight their Reserve 7 year old aged white rum.

While Flor De Cana makes several different rums, the sweetness, toasted nut and coconut undertones make it very appealing for summer drinks.

I decided to start off with one of Phil’s Punch Recipes.

Phil Wards Punch No.4 (aka Summer Lovin)

Ingredients:
2 oz. Flor de Caña 4-year old
1 oz. simple syrup

2 strawberries

1 oz. lime juice

2 oz. pineapple juice

2 oz. Champagne

Instructions:
Muddle 1 oz. of simple syrup with strawberries
Add 2 oz. Flor de Caña 4-year old, the lime juice and pineapple juice one at a time and stir as added
Add ice and stir the punch until it is chilled

Punch No.4-Featuring Flor De Cana White Rum, Strawberries, Lime Juice, Pineapple and topped with Champagne.

While I originally was going to concentrate primarily on summer drinks, the flavors of the Flor De Cana, had me thinking of using it to replace the Rye Whiskey that’s usually in a Sazerac.
Flor De Cana Rum Sazerac-

2 oz Flor De Cana White Rum
Absinthe Rinsed Glass(Lucid was used)
2 Dashes Peychaud Bitters
1 /2 Oz Simple Syrup
Shake with Ice
Serve in Old Fashioned Glass with one large ice cube.

The Rum Sazerac using Flor De Cana White Rum, Peychaud Bitters, and Lucid Absinthe.

Inspired by Phil’s Punch Recipes(listed below) I decided to try something that could be drank in winter but also bring back memories of summer.
Flor De Cana Winter Recipe (Winter Punch or Winter in Paradise)

2 oz Flor De Cana White Rum Aged 7 Years
1/2 Oz Orange Juice
1/2 Pineapple
1/2 Simple Syrup
1 oz Licor 43

Rinse Glass with Lucid Absinthe

Serve in Red Wine Glass

Top with Cinnamon

Flor De Cana Winter Punch-A Shot from Above

Winter Punch-Featuring Flor De Cana Rum, A Lucid Absinthe Rinse, Pineapple Juice, Licor 43, and Orange Juice.

And for your mixing pleasure, the rest of Phil’s Flor De Cana Punch Recipes…

Flor de Caña Flip Flop Punch

Ingredients:
2 oz. Chamomile infused Flor De Caña 4-year old
4 sugar cubes
3 oz. club soda
1 oz. lemon juice
1.5 oz. grapefruit juice

Method:
1. Dissolve 4 sugar cubes in 1 oz. of club soda (this generally involves muddling to help process)
2. After sugar cubes are muddled/dissolved, add the rest of the ingredients one at a time and stir as added
3. Add ice once all of the ingredients have been added and stirred
4. Stir the punch until it is chilled

Strain punch into a glass or punch bowl, depending on the size of the portion, top with 2oz. club soda and garnish with grapefruit slices

*Chamomile Infused Flor de Caña is made by adding 4 bar spoons of chamomile tea to one bottle of rum. Let the concoction sit for an hour and forty five minutes and then strain out the tea. Save the bottle for storage.

Goodnight Moon Punch

Ingredients:
2 oz. Flor De Caña 7-year Grand Reserve
4 sugar cubes
3 oz. club soda
2 whole cloves
1 pinch of fresh grated nutmeg
1 oz. lemon juice
2 oz. Fuji apple juice
2 dashes of Peychaud bitters

Method:
1. Dissolve the sugar cubes in 1 oz. of club soda (this generally involves muddling to help process)
2. Muddle the cloves with the sugar cubes
3. After the sugar cubes and cloves are muddled/dissolved, add the rest of the ingredients one at a time and stir as added
4. Add ice once all of the ingredients have been added and stirred
5. Stir the punch until it is chilled

Strain the punch into a glass or punch bowl, depending on the size of the portion, top with 2oz. club soda and garnish with apple slices and cinnamon sticks

Cardamom and Pop Punch

Ingredients:
2 oz. Flor De Caña 7-year Grand Reserve
4 sugar cubes
3 green cardamom pods (can be found at any spice shop)
3oz. club soda
1oz. lime juice
1 oz. grapefruit juice
1 dash of Regan’s Orange bitters

Method:
1. Dissolve the sugar cubes in 1 oz. of soda water (this generally involves muddling to help process)
2. Muddle the cardamom pods with the sugar cubes
3. After the sugar cubes and cloves are muddled/dissolved, add the rest of the ingredients one at a time and stir as added
4. Add ice once all of the ingredients have been added and stirred
5. Stir the punch until it is chilled

Strain the punch into a glass or punch bowl, depending on the size of the portion, top with 2oz. club soda and garnish with lime wheels

Green Acres Punch

Ingredients:
2 oz. Flor de Caña 4-year old
1oz. Flor de Caña 18-year old
0.75 oz. rich demerara simple syrup
1 oz. lime juice
6 oz. HOT STRONG Green Tea
1 mint sprig

Method:
1. All of the ingredients should be combined and left in a container over night
2. Strain the next day
3. Refrigerate and drink at leisure

Pour the punch into a glass and garnish with a lime wheel and mint sprig

*Demerara syrup can be made in a pot over low heat on stove top. 2 parts demerara sugar to 1 part water. Heat and stir until dissolved.

Reverse Milk Punch

Ingredients:
4 oz. Flor de Caña 7-year Grand Reserve
8 sugar cubes
3 oz. club soda
2 oz. lemon juice
2 tsp peach brandy
2 tsp cinnamon bark syrup
2 oz. Cognac

Method:
1. Dissolve the sugar cubes in 1 oz. of club soda (this generally involves muddling to help process)
2. After the sugar cubes are muddled/dissolved, add the rest of the ingredients one at a time and stir as added
3. Add ice once all of the ingredients have been added and stirred
4. Stir the punch until it is chilled

Strain the punch into a glass or punch bowl, depending on the size of the portion and top with 2 oz. club soda

After receiving samples of both Flor De Cana Rum and Licor 43, I decided to see what could be whipped up in the Muddled Thoughts Kitchen.

2 Dash Grapefruit Bitters
¼ Oz Pineapple Juice
¼ Oz Crème De Cassis
½ Oz Licor 43
1 Oz Flor De Cana Rum
Shake with Ice
Top with Champagne
Serve in Champagne Flute

A Summers Kiss

With the combination of the sweetness and summer flavors and the champagne this drink has currently been dubbed “The Summer Kiss”.