Friday, November 8, 2019

Rhum Knickerbocker

It's already starting to get cold here in Colorado, and it's making me dream of escaping to a tropical island far far away with big beach umbrellas and tropical drinks.  While an island escape is not in the cards for the foreseeable future, I'll stick to the tropical drinks for the time being.

I recently received a package from Rhum Clément with a few of their different products: the VSOP and Rhum Clement Creole Shrub, a rhum based orange liqueur, and Chairman's Reserve Spiced Rhum.  I instantly knew what I wanted to make: a classic Knickerbocker cocktail that pairs the flavors of orange liqueur with rhum and raspberry syrup, with the addition of the spiced rum to add another layer of complexity to the cocktail.  The Knickerbocker cocktail first appeared in print in Jerry Thomas' 1862 The Bartender's Guide, and has been modified and tweaked throughout the years.  The cocktail is either served on the rocks as a "Knickerbocker", or served up as a "Knickerbocker Special" as I've prepared it today.  It is delicious either way.

For this recipe you can use a store bought raspberry syrup or make your own from a bag of frozen raspberries, sugar and water.  The recipe makes quite a bit of syrup so you'll have plenty for multiple rounds of Knickerbockers and your morning pancakes.

I hope you enjoy this recipe, perhaps as much as a vacation to a remote tropical island.

Rhum Knickerbocker

1-1/2 oz Rhum Clément VSOP
1/2 oz Rhum Clément Creole Shrub
1/2 oz Chairman's Reserve
3/4 oz Raspberry Syrup*
1/2 oz Fresh Pineapple Juice
1/2 oz Fresh Orange Juice
1/2 oz Fresh Lime Juice
3-4 dashes Angostura Bitters

Shake with ice and strain into a cocktail coupe.  Garnish with fresh raspberries and pineapple leaves.

Raspberry Syrup

1 bag Frozen Raspberries
1/3 cups Sugar
1-3/4 cups Water

In a small pan, combine frozen raspberries, sugar and water and bring to a boil.  Reduce heat and simmer for 30 minutes, or until the syrup is to your desired consistency.  Mash all the raspberries until there is a consistent texture, and strain through a fine sieve into a glass jar.  Discard seeds and let cool.  Once cool, store in the refrigerator for up to one month.

This is a sponsored post written by me on behalf of Rhum Clément.  All opinions are 100% mine.
Thank you for supporting the brands that make this blog possible.

Share This!