Punch à la

Noix de Coco
makes 2 drinks
From piña coladas to rum and coconut water, the fruit of the coco
palm seems a natural pairing with the elixir of the cane reed. Here
is a different twist on the rum and coconut theme—one that can
be made in a larger quantity and kept on the sideboard or the bar
until ready to serve. It only gets better.
1 cup freshly grated coconut (save
the liquid for a different drink if
you’re grating it yourself)
4 ounces white rhum agricole, such
as Rhum Dillon
½ cup sugar

2-inch piece vanilla bean
½ teaspoon lemon zest
¼ teaspoon freshly grated nutmeg
Ice cubes (optional)
Coconut slices for garnish (optional)

Put the coconut in a large bowl. Add the rhum and allow it to soak for
1 hour. Strain off the rhum into another bowl. Place the rhum-soaked
coconut in a square of cheesecloth and squeeze it into the rhum bowl.
Discard the coconut. Add the sugar, vanilla bean, lemon zest, and nutmeg to the bowl. Stir to mix well. Serve over ice and garnish with slices
of coconut (if desired).

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rum drinks

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Punch à la
Noix de Coco
makes 2 drinks
From piña coladas to rum and coconut water, the fruit of the coco
palm seems a natural pairing with the elixir of the cane reed. Here
is a different twist on the rum and coconut theme—one that can
be made in a larger quantity and kept on the sideboard or the bar
until ready to serve. It only gets better.
1 cup freshly grated coconut (save
the liquid for a different drink if
you’re grating it yourself)
4 ounces white rhum agricole, such
as Rhum Dillon
½ cup sugar

2-inch piece vanilla bean
½ teaspoon lemon zest
¼ teaspoon freshly grated nutmeg
Ice cubes (optional)
Coconut slices for garnish (optional)

Put the coconut in a large bowl. Add the rhum and allow it to soak for
1 hour. Strain off the rhum into another bowl. Place the rhum-soaked
coconut in a square of cheesecloth and squeeze it into the rhum bowl.
Discard the coconut. Add the sugar, vanilla bean, lemon zest, and nutmeg to the bowl. Stir to mix well. Serve over ice and garnish with slices
of coconut (if desired).

62
rum drinks

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Rum Julep
makes 1 drink
In Famous New Orleans Drinks and How to Mix ’Em, author Stanley
Clisby Arthur, suggests that the bourbon-based mint julep might have
originated as a rum julep and that the drink arrived in New Orleans
in 1793 with refugees from the Haitian Revolution. Get out your silver
julep tumblers for this one and frost them in the refrigerator.
4 sprigs fresh peppermint

Mint bitters (optional; see page 39)

2 or 3 Demerara sugar cubes

Orange flower water (optional; see
page 36)

Crushed ice
2 ounces dark rum, such as Rhum
Barbancourt 5 Star

1 slice orange (optional)

Strip the leaves from 2 of the peppermint sprigs and place them in the
bottom of a bar glass with the sugar. Muddle the sugar and mint leaves
with a dash of water. When the mint is well pulverized, pour the mixture
into a well-chilled julep tumbler. Add crushed ice and the rhum. Stir to
mix well. Garnish with the remaining peppermint sprigs and a straw. Serve
immediately. If you want to get fancy, top with a dash of mint bitters and
a drop or two of orange flower water and garnish with an orange slice as
well as the peppermint.

100
rum drinks

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7/9/09 7:29:51 PM

Rum Julep
makes 1 drink
In Famous New Orleans Drinks and How to Mix ’Em, author Stanley
Clisby Arthur, suggests that the bourbon-based mint julep might have
originated as a rum julep and that the drink arrived in New Orleans
in 1793 with refugees from the Haitian Revolution. Get out your silver
julep tumblers for this one and frost them in the refrigerator.
4 sprigs fresh peppermint

Mint bitters (optional; see page 39)

2 or 3 Demerara sugar cubes

Orange flower water (optional; see
page 36)

Crushed ice
2 ounces dark rum, such as Rhum
Barbancourt 5 Star

1 slice orange (optional)

Strip the leaves from 2 of the peppermint sprigs and place them in the
bottom of a bar glass with the sugar. Muddle the sugar and mint leaves
with a dash of water. When the mint is well pulverized, pour the mixture
into a well-chilled julep tumbler. Add crushed ice and the rhum. Stir to
mix well. Garnish with the remaining peppermint sprigs and a straw. Serve
immediately. If you want to get fancy, top with a dash of mint bitters and
a drop or two of orange flower water and garnish with an orange slice as
well as the peppermint.

100
rum drinks

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Navy Grog
makes 1 drink
Admiral Edward Vernon is the man responsible for diluting the rum
ration that was given to the sailors in the British Navy, when he found
that the rum was contributing to numerous accidents on board.
Vernon was affectionately known by his sailors as “Old Grosgram” for
the waterproof cloak that he wore. In short time, the drink became
known by shortening that nickname to grog.
For years, the British Virgin Island firm of Pusser’s was one of
the many companies that supplied the rum to the British Navy. The
grog drinking that Vernon established endured until July 31, 1970,
known as Black Tot Day, and sailors wore black armbands. Grogs can
be served hot or chilled.
2 ounces dark rum, such as Pusser’s
2 ounces boiling water

1 teaspoon freshly squeezed strained
lime juice

Combine the ingredients in an Irish Coffee glass and stir. Serve
immediately.

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tropical tipples

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7/9/09 7:29:52 PM

Navy Grog
makes 1 drink
Admiral Edward Vernon is the man responsible for diluting the rum
ration that was given to the sailors in the British Navy, when he found
that the rum was contributing to numerous accidents on board.
Vernon was affectionately known by his sailors as “Old Grosgram” for
the waterproof cloak that he wore. In short time, the drink became
known by shortening that nickname to grog.
For years, the British Virgin Island firm of Pusser’s was one of
the many companies that supplied the rum to the British Navy. The
grog drinking that Vernon established endured until July 31, 1970,
known as Black Tot Day, and sailors wore black armbands. Grogs can
be served hot or chilled.
2 ounces dark rum, such as Pusser’s
2 ounces boiling water

1 teaspoon freshly squeezed strained
lime juice

Combine the ingredients in an Irish Coffee glass and stir. Serve
immediately.

117
tropical tipples

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