Home is where the rum is: Mixology session goes virtual Home is where the rum is: Home is where the rum is: - Mixology session goes virtual
As the country continues to be on lockdown, it’s safe to say that home is definitely where the rum is. And yes, we know you might have been missing the intimate experience of lounging and enjoying drinks with friends and family. But you can create newer and safer memories in your humble abode.
J. Wray & Nephew Limited’s Senior Blender David Morrison hosted an instructive session dubbed Home is Where the Rum is, streamed live from Appleton Estate’s official Jamaican Instagram account a week ago to the delight of eager viewers. “There are even upsides to enjoying these drinks at home as opposed to a public setting,” Morrison said. “Making these drinks at home really allows you to be creative and experimental, as you further understand what you are putting into that glass. You can make the drink your own. Trust me, you will come up with all kinds of new and wonderful mixes to your liking.”
Morrison alongside his co host, J. Wray & Nephew Academy trained mixologist, Randeen Thomas, guided the audience through the process of creating these cocktails on their own, so they can have a quality sipping experience in lieu of heading out to their favourite bars and restaurants. The rum of choice was the newly introduced Appleton Estate 8-Year-Old Reserve Rum, chosen for its versatility, and more premium quality compared to the discontinued Appleton Estate Reserve Blend.
Thomas, who knows his way around a cocktail, kicked things off with one of his personal favourites, the Joy’s Cocktail, first adding the orange wedge and muddling it. The muddler, he said, can easily be replaced with a rolling pin or wooden spoon. After gently muddling to release the natural oils, Thomas added a dash of angostura bitters. Once the aroma filled the room, he added ice cubes, and poured one ounce of the Appleton Estate 8-Year-Old Reserve Rum into the glass, bringing his concoction closer to completion. He topped it off with a touch of ginger ale, concluding his masterpiece by stirring and garnished with an orange wedge.
“Please keep in mind that we are giving general directions as to how to make the perfect drink for yourselves at home,” Morrison reminded viewers. “While making the drink, be sure to taste as you go along, and adjust the formula according to what you like.”
The next and final exquisite drink on the agenda was the Estate Daiquiri. Another treat made from simple ingredients: simple syrup, lime, and two ounces of fine Appleton Estate 8-Year-Old Reserve Rum. The simple syrup, which is essentially sugar and water, can easily be replaced at home with granulated sugar or brown sugar, depending on personal preference for taste and aesthetic. The dark sugar will result in a much darker product.
“Another thing to keep in mind is that limes are different. Depending on the one you use, it might be sweeter or more acidic, and this will affect the taste of your cocktail,” Morrison told audiences.
Finding the balance
“Just remember to balance it out, mix it, taste it, and figure it out as you go along.” Both Morrison and Thomas recommend fresh lime for a finer product. Once all ingredients are in the shaker, shake away. Feel free to use a water bottle or a Mason jar with a lid in place of a professional shaker.
In under an hour, not one but two professionally made cocktails were presented to hundreds of rum lovers tuning in from all over the world. Even better, one does not need to be trained or require special equipment to recreate these magnificent mixes.
Morrison also encourages creativity in all parts of this process. Thomas advised that picking fruits from their own backyards will add that special panache to their cocktails; an approach that can make the sipping experience that much more creative and intimate. Morrison added, “There are lots and lots of other cocktails you can try; the sky is the limit. Even if you’re not going out as much as before, creating the perfect cocktail comes down to how creative you can be, and what you have at your disposal.”