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Spiced Rum Cocktails?

Hey folks,

a few days ago I came into possession of a bottle of Sailor Jerry Spiced Rum. I've been sipping it neat and tried a few things with it but nothing is really making me want to buy another bottle. It makes an OK Rum Old Fashioned but I can't really think of much else.

Has anyone else come across any tasty spiced rum cocktails that aren't excessively fruity?

Cheers!

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  1. Try making a modified Cuba Libre. I usually resent the flavor of cola in cocktails, but have been making a drink of 2 oz rum, 3/4 oz Cynar, 2 dashes Angostura bitters, juice of half a lime, 3 oz cola.

    The added spice and bitterness help to balance out the sweetness and go well with the cola flavors. Helps you remember that cola used to be a very exotic flavor. I've been using a non-spiced aged rum, but the spiced rum would probably be fine.

    1. The Cable Car is a Sidecar variation created by Tony Abou-Ganim:

      Cable Car

      1 1/2 oz spiced rum
      3/4 oz Triple Sec or Orange Curacao
      1 oz lemon juice
      1/2 oz simple syrup (1:1)

      Add ingredients to an ice-filled shaker. Shake and strain into a chilled cocktail glass with a cinnamon-sugar rim. Garnish with an orange twist.

      http://cocktailvirgin.blogspot.com/

      8 Replies
      1. re: yarm

        Both of those sound awesome, though my bar doesn't stock Cynar. Anything I could swap in for it? I've never tried Cynar, its artichoke based isn't it?

        1. re: magumpa

          Yes, it's artichoke based. Basically tastes like a sweet vermouth with a heavy punch of bitterness to me; a little less wine aroma though. I have a feeling that Luxardo Amaro or maybe Averna could work, or perhaps a more bitter vermouth like Punt e Mes? Though I've only had those mixed in cocktails, don't have them at home... yet. Fernet Branca might work too. Let me know if you try anything.

          1. re: magumpa

            Tough to sub closely, as samboca implied. Luxardo Abano is peppery; Averna is raisin / pie spice. You might try a combo of Punt e Mes and Campari, although Campari is bright citrus flavors and Cynar is dark savory flavors. Ramazzotti would be another option.

            What does the bar have to sub with?

            --
            www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

            1. re: EvergreenDan

              In that list all we have is Campari and Punt e Mes. I will have a look in our distributors book but it's not likely that I'll be able to get anything more than Averna. I have only seen Cynar in a few bars in Sydney and I have no idea where they are getting it from.

              The problem with the bar I'm at is that our Liquor selection is pretty average, but it just gets worse and worse when it comes to liqueurs and bitters.

              1. re: magumpa

                I'd try Punt e Mes and Averna and then Punt e Mes and Campari. Neither one is really close, but I can imagine them working well enough in Cynar recipes. You're looking for dark, savory flavors, with ample bitterness and without too much pie spice.

                Cynar deserves much broader exposure. It is common to find Campari in the bar at a nice restaurant. (I just found it in 3 restaurants in Stowe, VT.) Finding Cynar in much less common.

                1. re: EvergreenDan

                  So I tried the Cuba Libre variation tonight with the Punt e Mes/Campari combo and wasn't a massive fan. However, I did manage to track down some Cynar so I'll see if the owners will let me go over my spirit budget this week to get some in. Probably not though because I'm getting a new gin and we are a very small bar that doesn't make much money.

                  1. re: magumpa

                    Now that you have Cynar on hand, try Eeyore's Requiem, Search for Delicious, Little Carl, or sub in a Negroni.

                    --
                    www.kindredcocktails.com

                    1. re: EvergreenDan

                      Try ginger beer and spiced rum on the rocks. I live 50/50 but a bit less rum may be better for most. Fantastic bitterness play off the ginger beer.

        2. Maybe try mixing with some Faretti (biscotti liqueur) if you can get hold of some (not expensive)

          1. I do a variation on the #53 from Hungry Mother in Cambridge, MA:

            3 parts Sailor Jerry*
            1 part Yellow Chartreuse
            1 part lemon juice
            dash orange bitters

            *Actually somewhere between 3 and 4 parts.

            Shake in ice and serve up.

            For a highball, try a "Man's Ruin". In this thread:
            http://chowhound.chow.com/topics/533376
            Imagine if this site had a search function! ;-)

            1 Reply
            1. re: Alcachofa

              I like the sound of that. And yes, I probably should search things like this before posting, silly, silly me.

            2. I like it mixed with orange juice and lime b