Like global warming and the mole growing on your back, rum isn’t often taken as seriously as it should be. It could only be blamed on paper umbrella-decorated piña coladas and teenage blunders involving bad rum and coke. There are so many things one could do with rum, and unlike whisky, which follows a strict protocol in ageing and production, rum is a lot more free-spirited. Now that you’re no longer a kid, forget coke. Drink it neat or make a proper cocktail out of it.
If you like to host, this following recipe is a keeper. Created by Martin Villareal, the Ritz Carlton’s resident mixologist and one of the Bacardi Legacy Singapore finalists, it comes shaken with Bacardi 8 (a smooth Añejo of prunes, apricots, nutmeg and vanilla) and strikes the perfect balance between sweet and sour. Named after his mother, Helena, who was recently taken away by cancer, it lives up to what she was – a bright, shining light that doesn’t dim even in times of adversity. Guess we could always use a little more optimism in life. And rum, of course.
Here’s to Helena and here’s to rum. Cheers.
Ingredients
40ml Bacardi 8 Reserve
15ml Lillet Blanc
20ml Honey-Ginger Cinnamon Syrup
20ml Fresh Lemon Juice
3 dashes Peychaud’s Bitters
Method
Chill a coupette glass.
Add the bitters, lemon juice, honey-ginger cinnamon syrup, Lillet Blanc and rum to a cocktail shaker.
Add ice, shake it well, then double strain into the glass. Garnish with an orange twist.
The cocktail is available at The Ritz Carlton’s Chihuly Lounge, 7 Raffles Avenue, tel. 6434 5283
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