Drinking Dark

By admin
Feb 26, 2009
5:18 pm

blue toast

Dark liquors are an ideal mixed cocktail base and are important bar mainstays. Rum and whiskey are tried and true multipurpose liquors that are finding more outlets for their particular brand tastes.These signature drinks from the See the World destination cities are prime examples of best practices for making these rum-based drinks.

New Orleans Hurricane
1 ounce Bacardi white rum
1 ounce Bacardi dark rum
1 ounce Bacardi® 151 rum
3 ounces orange juice
3 ounce unsweetened pineapple juice
1/2 ounce grenadine syrup
crushed ice

Combine all ingredients, mix well (shake or stir). Pour over crushed ice into a hurricane glass.

Where: Pat O’Brien’s in the French Quarter

Houston Mai Tai Martini
1 ounce Bacardi light rum
1/2 ounce lime juice
1/2 ounce orange curacao
1/2 ounce orgeat syrup
1 ounce Bacardi dark rum
Maraschino cherry for garnish

Pour all the ingredients except the dark rum into a shaker with ice cubes. Shake well. Strain into an old-fashioned glass half filled with ice. Top with the dark rum.

Where: Voice Restaurant and Lounge

Sazerac
1 teaspoon sugar
1 1/2 ounces rye whiskey
1 dash Deva® absinthe
2 dashes Peychaud® bitters
2 dashes Angostura® bitters
1 twist lemon peel
iceChill an old-fashioned glass by filling with crushed ice. In another glass mix the sugar with the bitters to dissolve the sugar. Add some ice and stir to chill. In the old-fashioned glass remove the ice and pour in the absinthe, coating the entire glass. Remove the excess absinthe. Add the rye whiskey and bitters/sugar mixture. Garnish with lemon.