114 found Showing cocktails with ingredient Dark rum

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From the Knowledge Vault

On the ’Rack

The Curious History of an Early Spirit

It went like this, but wasn’t. Some four thousand years ago in Mespotamia, the perfumers at the court of King Zimrilim created a technique to separate the essential oils of precious woods and flowers from the woods and flowers themselves in order to embalm their dead. Originally, this probably involved soaking flower petals in warm water and capturing the fragrant oils that rose to the surface. What they called this method is lost, but other cultures refined their work into the art and science now known as distillation.

Many ancient scientists ran up against this phenomenon. In the fourth century BCE, Aristotle realized that seawater could be made drinkable by distillation, and that the process could be applied to wine and other liquids, though there is no record of his actually distilling wine. To the ancient Egyptians, Romans and Greeks, distillation must have seemed like magic, and their knowledge was guarded from unknowing eyes.

A major advancement in distilling came between the 3rd and 4th century CE with the invention of the alembic (from the Greek ambix – a cup, typically made of glass) by Zosimos of Panopolis, an Egyptian. Having two vessels, one with the liquid to be distilled and one to catch condensed vapors with a tube running between them gave much more control and finesse to this delicate process. With a few modifications, this device is now known as a pot still.

Recent Additions

  • Save the Robots — Gin, Cynar, Calvados, Herbal liqueur, Orange bitters
  • Sun-kissed — Gin, Aperol, Lemon juice, Crème de Pamplemousse, Simple syrup
  • Ghost Blanket — Melon liqueur, Triple sec, Gin, Celery bitters, Grapefruit bitters, Lemon juice, Orange peel
  • Lilikoi Rum Punch — Puerto Rican Rum, Bitters, Passion fruit juice, Lime juice, Orange juice, Simple syrup
  • Espresso Martini (Patrick Smith version) — Vodka, Coffee liqueur, Vanilla liqueur, Espresso, Demerara syrup, Coffee bean

Recent Discussion

  • Re You're My Boy Blue, 2 hours 40 minutes ago OldFashionedCock commented:

    Substituted Wild Turkey 101, 1 teaspoon 2:1 Simple Syrup. I thought it balanced the sweet & tart components well with the tartness present but well tempered. Get a synergistic combination of blueberries and lemon juice. St. Germain was well balanced; neither disappeared or overpowering. My two critiques is that the Bourbon was too subdued for my liking and it may be a touch too sweet on the linger; I can't vouch for the effectiveness, but I'd consider bumping the Bourbon to a full 2 oz and either reducing the 2:1 simple syrup to 1/2 teaspoon or omitting it altogether.

  • Re Kentucky Red Head, 2 hours 51 minutes ago OldFashionedCock commented:

    Substituted Buffalo Trace Bourbon, 1/3 oz 2:1 Simple Syrup. Tried it with both 1 oz Lemon Juice and 3/4 oz Lemon Juice; definitely recommend reducing the Lemon Juice to 3/4 oz. Solid, but too much of an ordinary sour with 1 oz with the Lemon Juice overly asserting itself. Reducing the Lemon Juice allowed a lot more of the nuance of the Bourbon and spices to come through.

  • Re Circles and Seasons, 13 hours 32 minutes ago lcwareham commented:

    Try half the maple syrup or double on the juice

  • Re A Long Day, 1 day ago Shawn C commented:

    Curator note and variation: A user (name inadvertently lost during a merge, my fault) submitted a "T and 3C" variation which is nearly identical in ratios but suggested Cynar 70, with celery bitters in place of the orange/grapefruit bitters, and an olive garnish. I am listing it here so that others can try if interested in a slightly hotter, more vegetal take. 1 oz each Anejo Tequila/Cynar 70/Cocchi di Torino Sweet Vermouth with 1 dash Bitter Truth Celery Bitters and stuffed olive garnish. The 3C's presumably refer to Cynar/Cocchi/Celery.

  • Re The Crafty and Elusive Elk, 1 day ago BarJaime commented:

    This has become maybe the favorite cocktail served in our bar.