Rums with a view.
One of my favored thing aboutrumis its diversity . Many traditional rummy cocktails can be traced back to local imbibition tradition in the Caribbean — instance range from the Cuban hot toddy to a highball simply composed of the Citrus paradisi soda and high - proof Jamaica rum .
But , of course , what made these cocktail sing about around the world was the influx of touristry . As the presence of Americans and Europeans turn in theCaribbeanin the 1890s , so did bars that cater to their desire to enjoy drink . Some of these companies went so far as to build hotels and fantastic resorts , where they could host visit clients .
The most successful and memorable hotels had cake — and a signature cocktail — at the gist of their guest experience . In an effort to stand out from competitors , each one came up with a signature service , some of which were provided as a complimentary welcome drink at the check - in desk .
Myrtle Bank Punch|Photo by Cole Saladino for Thrillist
“ And while the fancy business that sip them run from celebrities to politicos , these drinks are jolly simple and easy to make at dwelling house . ”
These cocktails are from some of the region ’s most iconic hotels in Jamaica , Trinidad , and Haiti . And while the fancy clientele that sipped them ranged from celebrity to politicos , these drinks are fairly simple , light to make at home , and , best of all , allow the singular rummy eccentric to glitter through . In fact , I recommend sticking to one from the island where the recipe originated , to be fully transfer by the experience .
How to make a Myrtle Bank Punch
The key signature service of the hotel of the same name in Kingston , Jamaica , this cocktail was essentially a interpretation of the Planter ’s Punch . As the name suggests , this boozing was pop among the plantation owners in the dinero trade , first in Barbados , and by and by in Jamaica . The resort - styleHotel Titchfieldserved a adaptation that simply comprise of dark rummy , refined sugar , and slaked lime — fundamentally a rum cocktail on ice . This was eventually adopt byMyer ’s Rumas its key signature sword crapulence with contribute shameful afternoon tea , like a boozy , tropical Arnold Palmer . This was likely the version served at the hotel embark on in the 1920s .
“ When you reckon at the history of rum slug , its extraction account has been lost over time , ” say Marc Farrell , the Trinidadian founder ofTen To One Rum . “ The Planter ’s Punch is a stark deterrent example of that , with story ascribe it to an American hotel when in fact its origins stretch back to the Caribbean . By using both of our white and coloured expressions in rummy punch with distillation methods from four dissimilar countries , the cocktail countenance us to put the spotlight back on its Caribbean beginning . ”
The next variation , excavate byJeff “ Beachbum ” Berry , emerge in the 1940s and has remain pop in tiki circuit . This formula skitter the tea , opting to lengthen the original drink with Citrus paradisi succus , soda water , and Angostura bitters . straight to form , it calls for two rums , and gives the home bartender the chance to hear their paw at experiment for residuum . ( If you want to hop-skip this step , apply a blended rummy such asDenizen Merchant ’s Reserve , which is a blend of Jamaican and Martinique rummy . )
Ingredients:• 1½ oz. dark Jamaica rum• ¾ ounce gold Jamaica rum• ¾ ounce lime juice• ¾ ounce grapefruit juice• ¾ ounce beloved syrup• ¾ troy ounce tonic water• 2 dashes Angostura bitters
Directions:1 . mix all in a shaker with ice.2 . Shake and strain into a slender Collins glass over crushed ice.3 . Garnish with 2 - 3 pineapple fronds and maraschino cherries on a skewer , then serve .
How to make a Queens Park Swizzle
In Trinidad , theQueens Park Hotelwas busy entertain visitors from around the globe and quenching their hungriness with their own touch serve called a swizzle . A swizzle by definition is generally a mix of rum , H2O , and aromatics and inspire the name of the stirring shaft , a swizzle stick , which helps to aerate a cocktail and bring out its flavors . There is no percipient recorded ascription to the drinking ’s creator , but it is not a reach of the imagery that this particular cocktail — with its muddled passel and basswood — takes some cues from the mojito .
The major conflict here , of class , is the utilisation of dark rummy — some recipes call for Guyana rummy , which is dark and down-to-earth , others call forAngostura 7 - Year , which is Trinidadian , but was not created until the 1990s . The moral of the report : Use the rum that you delight the most and take it from there . I recommendTen To One Dark , as it is a blend of Caribbean rummy from Trinidad , Barbados , Dominican Republic , and Jamaica .
Ingredients:• 2 ounce age rum• 1 troy ounce impudent lime juice• ¾ ounce Demerara Syrup• Lime wedges• 5 - 6 mint folio , and mint sprig• Angostura bitters
Ten To One Rum
Directions:1 . In a footed pilsner or standardised shaped vessel , gently muddle 2 - 3 lime wedge heel with mint.2 . Add 1 ounce of rummy , and fill the glass halfway with squelch ice.3 . put forward with a swizzle stick to gelidity , until glass begins to frost , total remaining rummy and loot , and occupy with ice to fill.4 . Stir with a swizzle peg once more to in full shuffle the drink.5 . Top with angostura bitters , and garnish with a generous mint corsage .
How to make a Oloffson’s Rum Punch
This cocktail hails from a hotel situated in the center of Port Au Prince , Haiti , and like the drinking , The Hotel Oloffsonhas a multilayered backstory and has undergo legion changes over the decades .
in the beginning build to be the private abode of then President Tirésias Simon Sam in the late 1890s , the Oloffson was convert into a hotel in 1935 . By the fourth dimension the 1960s rolled around , its ownership changed , and the holding became a favorite terminus for artists , musicians , and host the ilk of Jackie Kennedy and The Rolling Stones . Political upheaval in the 1980s put a hitch to touristry on the island , and possession convert yet again , to current owner Richard Auguste Morse , who finally make a music and terpsichore company , which host weekly performances at the hotel .
The construction is over a century erstwhile , and full of charming touches — art lines the wall , the ground are flush with vegetation — which I had a chance to try firsthand while having dinner party host by Morse himself with a radical of bartenders visiting the island to teach about clairin , a Haitian rhum agricole . During my visit , I discovered that there are 300 - funny still , many of them lowly process call guildives that acquire avillage - style rum called clairin . Clairins are create with methods that were developed centuries ago : the cane is grow close to the site of distillation , often cut by hand , and produced on stills that are powered by natural material .
Hotel Oloffson
If you want to try a funkier version of the cocktail , believe using a clairin . Most of those usable in the U.S. are bottled between 45 - 50 % ABV and this , combine with their tender expression of sugarcane , will make for a more assertively flavor cocktail .
Ingredients:• 2½ Panthera uncia rhum agricole• ½ ounce dark Jamaica rum ( for the float)• ¼ ounce Maraschino liqueur• 1½ snow leopard newly squeezed orange juice• ¾ oz. clean calx juice• 1 teaspoon white sugar• Mint for garnish
Directions:1 . In a shaker , combine the refined sugar and lime , then call down to dissolve.2 . Add the remaining ingredients — except for the Jamaican rum — with Methedrine , then shake to mix.3 . Strain into a Collins glass over crushed ice.4 . Float dark rum on top , garnish with mint , then dish .
