If you thought rum was something only to be used in a frozen summer cocktail – think again! Boston bartenders are mixing up some great fall cocktails with rum. In-season apples help to keep cocktails fresh for fall days, the earthy cinnamon notes help keep you warm during the brisk fall nights, and the dry flavors of Brugal Extra Dry Rum and Brugal 1888 Rum allow all of the delicious autumn flavors to shine through.
To get in the fall spirit, mix up the “Dominican Old Fashioned” created by Kevin Martin of Eastern Standard or the “Old Orchard Style” created by John Henderson of Tavern Road (recipes below).
1.5 oz. Brugal Extra Dry Rum
.5 oz. Santa Maria Al Monte
1 Barspoon St. Elizabeth’s Allspice Dram
1 Barspoon Sugar
2 Dashes Angostura Bitters
2 Dashes Peychaud’s Bitters
In a mixing glass combine sugar, Angostura, Peychaud’s with a splash (.25oz) of soda water, stir to make a paste. Add Brugal Rum, Santa Maria Al Monte and Dram with ice, stir until properly diluted and chilled. Strain cocktail into a chilled lowball over fresh ice, garnish with a long orange twist.
Old Orchard Style
Created by John Henderson, Tavern Road
2 oz. Brugal 1888 Rum
.25 oz. Demerara Syrup (2:1 Demerara or raw sugar to water)
1/8 of Granny Smith Apple
Muddle apple in a mixing glass, add other ingredients and stir with ice until well-chilled. Fine strain over fresh ice in a rocks glass, top with freshly grated cinnamon and a thin slice of apple.