I first tried 1888 Rum at WhiskeyFest about five years ago and seeing that it was one of the few rums poured at the event, it caught my eye immediately. My first impression was that of a rich and complex rum that had a nice balance of woody tannins, sweetness, and smoothness - it was one of the first sipping rums that I fell for.
Which brings me to today, when the 1888 team reached out to me and asked me if I wanted to create a spirit-forward cocktail with their rum, I was so excited to revisit an old favorite so of course I said yes!
When thinking of flavors to use for a cocktail, I always start with the flavors of the spirit itself and I try to build on that experience, both through similar flavors and through contrast. 1888 is double cask matured, first in ex-bourbon barrels, and then first fill sherry casks. Those who know me understand that I have a deep love and appreciation for whisk(e)y aged in sherry casks, and love the rich flavors of Christmas cake, dates, and cooked dried fruit that the wood brings to any spirit. 1888 is no different, it's a sherry-bomb and it's oh so delicious neat or served on a big king cube of ice.
This cocktail is a new-take on an old-fashioned, made with Brugal 1888, simple syrup, and bitters. Seeing that this was a rum cocktail, I wanted to use a simple syrup with a slight tropical flavor, so I made a 1:1 coconut palm sugar syrup that was infused for a few minutes with coconut flakes. I finished the drink with a few dashes of cardamom bitters, and garnished with a few cardamom pods, both broken and whole.
I love this cocktail because it instantly transports you to an exotic locale - a place where the palm trees blow in the wind, and where the food (and drink) is prepared with flavorful spices. I have also tried preparing this cocktail with a few dashes of curry powder, a savory take on the flavors often found in South Asian cuisine: coconut, cardamom, and curry.
I hope you enjoy this one as much as I do.
Coconut-Cardamom Rum Old Fashioned
2 oz 1888 Rum
3/4 oz Coconut-Infused Coconut Palm Syrup
3 dashes Cardamom Bitters
3-4 Cardamom Pods for Garnish
In a mixing glass, stir 1888 with the syrup over ice. Strain into an old-fashioned glass with a fresh cube of ice and add a few dashes of cardamom bitters. Garnish with 3-4 cardamom pods.
Coconut-Infused Coconut Palm Syrup
1 cup Water
1 cup Coconut Palm Sugar
1/4 cup Coconut Shavings
Add water and coconut palm sugar to a pot and simmer on low heat until the sugar is completely dissolved. Turn off heat, and add coconut shavings to the syrup, and let cool. Strain into a non-reactive container and store in the refrigerator for up to one month.
This cocktail is a new-take on an old-fashioned, made with Brugal 1888, simple syrup, and bitters. Seeing that this was a rum cocktail, I wanted to use a simple syrup with a slight tropical flavor, so I made a 1:1 coconut palm sugar syrup that was infused for a few minutes with coconut flakes. I finished the drink with a few dashes of cardamom bitters, and garnished with a few cardamom pods, both broken and whole.
I love this cocktail because it instantly transports you to an exotic locale - a place where the palm trees blow in the wind, and where the food (and drink) is prepared with flavorful spices. I have also tried preparing this cocktail with a few dashes of curry powder, a savory take on the flavors often found in South Asian cuisine: coconut, cardamom, and curry.
I hope you enjoy this one as much as I do.
Coconut-Cardamom Rum Old Fashioned
2 oz 1888 Rum
3/4 oz Coconut-Infused Coconut Palm Syrup
3 dashes Cardamom Bitters
3-4 Cardamom Pods for Garnish
In a mixing glass, stir 1888 with the syrup over ice. Strain into an old-fashioned glass with a fresh cube of ice and add a few dashes of cardamom bitters. Garnish with 3-4 cardamom pods.
Coconut-Infused Coconut Palm Syrup
1 cup Water
1 cup Coconut Palm Sugar
1/4 cup Coconut Shavings
Add water and coconut palm sugar to a pot and simmer on low heat until the sugar is completely dissolved. Turn off heat, and add coconut shavings to the syrup, and let cool. Strain into a non-reactive container and store in the refrigerator for up to one month.
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This is a sponsored post written by me on behalf of 1888 Rum. All opinions are 100% mine.
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and Brian van Flandern poured what seemed like an endless number of cocktails (we hope they are treating themselves to a vacation after this week).
