Saturday, September 15, 2012

Canary Islands Rum & Liqueur

I'm a big fan of the Arehucas rums and Ron Miel honey rum liqueur coming out of the Canary Islands.  The rums have a really fascinating history, the honey-rum liqueur has myriad cocktail applications, and the people behind the company are some really great folks.

A stirred, spirit-forward cocktail using the 7 Year rum as the base, and the honey rum liqueur as a modifier: 

Las Palmas
1.75 oz. Arehucas 7 Year Rum
.75 oz. Ron Miel honey rum liqueur
.5 oz. Dolin Blanc Vermouth
1 healthy dash Angostura bitters
Stir with ice
Strain into a frozen Coupe glass
Express oils from grapefruit peel over surface of cocktail
Discard the grapefruit peel
Garnish with brandied cherry




A farmers-market fresh cocktail using the honey rum liqueur as a base: 

Arehucas Swizzle
5 small chunks, fresh pineapple
.25 oz. Green Chartreuse
Muddle
.75 oz. up to 1 oz. fresh lime juice
1.75 oz. Ron Miel honey rum liqueur
Shake with ice
Strain into silver julep mug
Fill with crushed ice
Swizzle to frost the outside of the mug
Top up w/ more crushed ice to form a mound
Top w/ Angostura bitters on crushed ice mound
Garnish with sprig of fresh pineapple sage in center of cocktail

No comments: