Gartending: Rum Pum Pum

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For the Spring and Summer growing season, we bring you a new feature at Beekman 1802, the Soused Gnome.  He’ll teach  you how to “gartend”–create perfect seasonal cocktails using fresh ingredients from the garden.

 

Barbancourt Rum is from Haiti.  It is made in the French Style.  That means there is not a bit of American Bourbon Oak used in the aging process.  They use oak from the Cognac region of France.  This flavor of grape instead of grain makes this rum most beguiling in a cocktail.  Instead of drinking vanilla and sweet sugar addled rum, you are drinking the fire of the Cognac residue in the casks.  For anyone who enjoys being a rum fanatic; put down that glass of candy laced vanilla syrup and pour a glass of fine French Style rum down your throat.

It’s much different than the others.

I love Solerno Blood Orange Liquor.  This is a magical potion in a gorgeous Murano style glass bottle.  The aromatic flavors of the Sicilian Blood Oranges is enrobed in a potent mix of herbs, spices and powerful 80 proof spirits.  Solerno lends itself easily to cocktails made with rum and the addition of the Bittercube Blackstrap Bitters extends this drink into another realm of cocktail deliciousness.

But how does this drink lend itself to the garden?  I would say that the addition of grilled peaches freshly picked from the trees and freshly squeezed orange and lime juices will elevate a wonderful mixture of flavors into something quite different.  The addition of coconut water ice cubes will deepen this cocktail to a tropical delight.

I added some freshly squeezed orange juice to the mix and a cocktail is born anew!

 

Twoubabdou Cocktail

 

Ingredients:

For several cocktails worthy of a Voodoo Trance!

4 Shots Barbancourt Haitian Rum (3 star, aged four years in oak)

2 Shots Solerno Sicilian Blood Orange Liqueur

Freshly Squeezed Orange and Lime juices  (about ½ cup each)

Grilled Peaches (slice peaches in half, then grill until crusty and sweet)

Coconut water ice (freeze sweetened coconut water into an ice tray overnight)

 

Preparation:

To a pitcher muddle the grilled peaches with the orange and lime juices

Add the Liquors and a cup or two of regular ice

Mix and add one or two medicine droppers of the Bittercube Blackstrap Bitters

Strain into tall cocktail glasses filled with coconut water ice

Sip to the strains of Haiti located deeply within your subconscious.

 

Warren Bobrow is the Food and Drink Editor of the 501c3, non profit Wild Table on Wild River Review located in Princeton, New Jersey.  He has published over three hundred articles in about three years on everything from cocktail mixology to restaurant reviews and travel articles.  Learn more from his website, The Cocktail Whisperer,  or by visiting his blogs at The Daily Basic, Foodista, and Williams-Sonoma