Dark Rum Recipes?
My bar just inherited 3 cases of Myer's Dark Rum...I need a drink special that satisfies the following criteria:
1) It uses Dark Rum
2) It Doesn't use anything that I don't already have in a well-stocked restaurant bar
3) It needs to be quick (nothing frozen)
4) It needs to taste good!
A good idea is "Dark and Stormy", but I'm already running it!
Our special coctails have a $10-12 price range, so it can't have gold leaf or shots of Louis XIII!
Thanks for your help.
I have been *wishing* someone would make Bermuda Rum Swizzles here in L.A. It's even in my profile.
Basically involves dark rum, and juices lime, pineapple, orange. Plus something called falernum. Recipes and ingredients do vary. Here's DrinkBoy's:
Falernum can be found locally at Surfa's in Culver City:
If you want the *best* recipe, I'd try whatever it is they do at Flanagan's, the only Irish pub in Bermuda's main town. There's an e-mail addy and phone number for them listed here:
While you're at it, get their french-fries recipe and ask what makes their air conditioning so wonderful. The Swizzles, the fries, the a/c and their Internet access sustained me and my geek husband through a honeymoon in Bermuda.
PS: Some argue that falernum's not necessary. That link at Surfa's I included goes right to the product page so you can see the basic ingredients and see if something might be available already at your bar to substitute. (Falernum's only $5-7 though.) This Wikipedia entry on falernum suggests substitutes:
If you do decide to do a Bermuda Rum Swizzle, please find some way to let me know the name of your bar!!
I borke down and ordered some falernum, so we are "this close" to having it at my bar.
The recipes I find online seem to differ in one main respect...half say it's chilled and strained, "Martini-style" and the other half serve it over ice in a tall glass. The latter would be the way to go, I assume, but since you're the inspiration, I thought I'd defer to you.
What say you?
re: Dave and Stuff
The husband and I can't remember if they had ice at the ones in Bermuda. They were definitely very cold and in tall thin (not huge) glasses. Definitely not martini-esque.
I'd say defer to however you serve mai-tais, as they're a cousin. And if for no other reason than Bermuda is frigging hot (actually, it's the humidity, worse than my hometown Miami in my opinion), I'd vote for ice.
Now, WHERE AND WHAT IS THIS BAR, if you don't mind my asking? (If you're uncomfortable mentioning it on the boards here because it might be construed as promotion, I have a blog link in my profile, you could leave the name of the bar as an anonymous comment by clicking on the "0 comments" link on one of the posts if you like.)
The Bermuda rum swizzles seem to me to be not as sweet as a lot of the island drinks, just sheer beauty.
Ha ha ha. Well, I loved Flanagan's version, and they also had that Frigidaire kind of air conditioning, darkness, very nice french fries and Internet access.
Pray tell, how do YOU make them? I have a bottle of falernum in the cabinet that we haven't tried yet. I think we still have some Black Seal. I just got home with a fresh pineapple from the Mexican market also. Though at moment we're lounging about, trying things with a new bottle of cachaca... caipirinhas and that lesser drink, the mojito. Tonight I think we need to move up to swizzles.
(Indeed, Dave's restaurant/bar DID add the Bermuda Rum Swizzle to the menu. Nice job, Dave!)
By the way, it's so hard to find bartenders in California adept at making a Bermuda Rum Swizzle. I don't understand why it hasn't completely taken over like the inveterate mai tai.
Flanagan's is OK, just the last time I went there the food was not up to par at all.
Just made a batch of Rum Swizzle last night...
1 Bottle Goslings Black Rum
1 C Goslings gold rum
1 Can OJ
1 Can Pineapple Juice
1 little of Gingerbeer (or gingerale)
We do not measure the falernum, we just go by taste
Orange slices and pineapple spears for garnish