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Making Rum Drinks with Tony Abou-Ganim

shellback rum daiquiriEarlier this month, Tony Abou-Ganim (author of the Modern Mixologist, ubiquitous champion of cocktails and all-around solid guy) came through town as part of a Shellback Rum series called All Hands on Deck. Tony worked a room of rum aficionados and novices alike — detailing rum’s storied history, production and application in cocktails — while also leading us through a few recipes. We laughed, we muddled, we… drank tons of rum. Good times.

Tony demonstrated five cocktails, of which we attendees utilized our personal bar setups to make three. First up, a modified mojito that’s probably the only mojito I’ve ever found myself reminiscing about. Sure, the classic version is a fine drink for beachside consumption and otherwise thirst quenching activities. But it’s pretty forgettable. However, throw in some ginger syrup and fresh clementines, and now we’re getting somewhere.

Next up, a spiced rum cocktail with unfiltered apple juice, cinnamon syrup and ginger beer. Classic flavor combinations all around. It was refreshing, easy-to-drink and the consensus favorite among those within earshot. And last: a daiquiri. We’ve waxed poetic on here about daiquiris before, appreciating their simple template which lends well to rum experimentation. This one was really just a berry daiquiri, but still pretty tasty.

After starting out in Dallas, All Hands on Deck is rolling through the following cities. San Francisco (April 10), Miami (May 2), Chicago (June 25), NYC (July 9), and Los Angeles (August 16). Check it out if you can. And in the meantime, see below for those drink recipes.

Shellback Rum all hands on deck

Milestone Mojito

1.5 oz Shellback Silver Rum
1 oz housemade ginger syrup
1 oz fresh lime juice
12-14 mint leaves
4 slices clementines (can substitute mandarins, kumquats or nectarines)
Soda water

In a highball glass, lightly muddle mint leaves with lime juice, ginger syrup and clementines. Add rum and crushed ice. Stir until glass frosts, then top with soda and garnish with a mint sprig.

First Mate

1.5 oz Shellback Spiced Rum
2 oz unfiltered apple juice
1 oz fresh lemon juice
1 oz cinnamon simple syrup
Ginger beer

In a shaker, combine rum, juices and cinnamon syrup. Shake with ice, then strain into a collins glass over fresh ice. Top with ginger beer, and garnish with an apple fan.

Deck Hand Daiquiri

2 oz Shellback Silver Rum
1 oz fresh lime juice
1 oz simple syrup
Fresh berries

In a shaker, muddle berries with simple syrup. Add rum and lime, then shake with ice. Double strain into a chilled cocktail glass, and garnish with a lime wheel and berries.

Written by Kevin Gray

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