burnt toast

Tag: rum

Cyclone

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As warmer weather approaches (hahahah), people are once again slowly opening up to the idea of drinking something a bit more refreshing than wine, yet a wee tastier than yeasted bubble water (why humanity, why). Granted, this is more of a summer drink, but I recently discovered Bundaberg Ginger Beer, the one and only ginger beer, in Bern. And lord knows I need to make the best of it.

I last had this drink at the Beaufort in Carlton, Melbourne (another excellent place to visit if you’re in the neighbourhood). There they called it a Hurricane, but since I’m only using one type of Rum, I’m settling for “Cyclone” – the tame, tasty sort that limits itself to small glass vessels. You get a hint of vanilla from the rum, an extra punch of ginger from the syrup,  all zingily balanced by the lime. What more is there to say.

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Cyclone

 

Makes 1 drink

ice, rather more than less

60ml Sailor Jerry Rum

15ml ginger syrup (recipe below)

2 dashes Angostura Bitters

2 lime wedges

120ml Bundaberg Ginger Beer

 

Get yourself a tall glass and fill it with ice. Add rum, syrup and bitters. Squeeze over the lime and fill up with ginger beer.

 

Ginger Syrup

makes about 180ml

220g white sugar

250ml water

100g ginger, thinly sliced, then roughly chopped

1 pinch salt

Combine everything in a small pan. Bring to the boil, then let simmer over low heat for about 30 minutes until syrupy. Let it cool, then pour into a jar through a fine mesh strainer. Will keep in the fridge for a few weeks.

Hot Buttered Rum

hot buttered rumIt’s time, guys. Spring’s here. Jasmine bushes are exploding all over the place, sunscreen is taking the place of cologne and we can finally leave the house without a scarf. Oh how I love spring. To bid my farewell to winter, and helping you lovelies on the other side of the world ease into the realization the cold is going to come get you, I present to thee: Hot buttered rum.

 

The inspiration for this recipe came from a visit to this charming little bar down the road called Little Mess. If you’re ever in Brunswick, give it a go. They won’t be doing hot buttered rum till winter though. A few months back, when I asked about the ingredients that made up the delicious steaming beverage I was holding between my frozen paws, I was expecting something along the lines of “Ah, sorry. Secret recipe.” Which I did. But my disappointment must have guilt-tripped the friendly barman, so he ended up giving me a tiny insight into a short and incredibly vague list of ingredients make up the magic of which is hot buttered rum. So eagerly I went on home and over the following months taste-tested my own interpretation of it until I was certain that it had well and truly ticked all the boxes. May I present to you, a caramelly, buttery, spiced cup of sweet boozy goodness.

 

Hot Buttered Rum

Serves 1

 

60ml butterscotch sauce (recipe below)

30ml water

1 cardamom pod

1 clove

1 small piece of cinnamon bark

60ml Sailor Jerry’s or other spiced rum

 

Now ideally, try and get this first step done at least 15 minutes before you serve your drink. That way, the spices have a chance to develop and let themselves be noticed. Combine the butterscotch, water and spices in a heatproof mug and heat in the microwave for 30 seconds. If you hate microwaves, or just don’t have one, warm the mixture in a small pan until hot, but not boiling. Set aside for 15 minutes.

When ready to serve, add the rum to the cup and heat for a further 30 seconds in the microwave, until nice and hot, but again, not boiling. You, my sweet, are now ready to drink.

 

Butterscotch sauce

Makes enough for at least 5 drinks

 

160ml / 2/3 cup cream

155g / ¾ cup light brown sugar

75g butter, cubed

2 tsp vanilla essence

1/3 tsp salt

 

Combine all ingredients in a saucepan and stirring, bring to the boil. Let it bubble away for about 5 more minutes until thickened slightly. Take from the heat and let it cool.

Can be sored for at least one week in the fridge.

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