I spent yesterday afternoon attending a rum tasting and seminar by Paul Pacult, one of the top spirits experts in the world. What an amazing seminar on rum from all over the world: aged rum, white rum, island rums, mainland rums, rum from molasses, rhum from sugar cane juice.
Did you know that in the cold and damp weather of Scotland, spirit evaporates through the cask at 2-3% per year (the angel's share)? In the heat of the islands it's more like 10%. In extreme cases, you can put a barrel up for aging and seven years later it can be completely empty! Aging is accelerated in the islands. Everything else is laid back, but rum aging is the only thing that happens quickly.
So I realize I've been neglecting rum in our weekly cocktail adventure. This is the week to rectify that injustice!
A "Daisy" is a cocktail based in any spirit, with citrus and a sweetener like grenadine. They are bright and refreshing. If rum is your spirit and lime is your citrus, it begins to sound a lot like a ... daiquiri. A daiquiri is a kind of rum daisy. A margarita is a kind of Tequila daisy. Are you beginning to see how important a category this is?
A recipe I've long admired however is one by the legendary Agostino Perrone. I've been making a few of his drinks at the bar since I returned from London. I guess you could say I have a bartender crush on Ago.
The Mulata Daisy takes a flavorful white rum (we're using Banks 5 Island) and blends it with lime, creme de cacao, fennel seeds and Galliano. It sounds unlikely, but it's amazing. That's alchemy for you!
Tonight, we will offer The Mulata Daisy for $9. We will pass hors d'oeuvres until 9:30 and the most tasteful cocktail enthusiasts in NJ will be in attendance, as is their custom. I do hope you will join us.