Tag Archive: Sailor Jerry Rum


Everyone likes lists; especially when we get to make comparisons and argue over the results. This list featuring the best rums is pretty good even if we can’t get some of ‘em up here in Ontario. Hence my take on the best value for your money:

Flor de Cana 7 Year Old (26286, 750 mL, $30.20)

El Dorado 5 Year Old (894014, 750 mL, $24.80)

El Dorado 15 Year Old (705418, 750 mL, $59.75)

Havana Club Barrel Proof (113159, 700 mL, $55.20)

Havana Club Anejo Reserva (443903, 750 mL, $26.95)

Sailor Jerry Spiced (80127, 750 mL, $28.45)

Wray & Nephew Overproof (326223, 750 mL, $34.95)

Matusalem 15 Year Old Gran Reserva (464222, 750 mL, $39.95)

Pyrat XO (a bit of a cheat ‘cos it’s not available anymore)

Appleton V/X (177808, 750 mL, $23.75)

There are some new rums out there that I have yet to try; Element 8 Gold Rum (135517, 700 mL, $ 59.95), Brugal Gold Label Rum (600502, 750mL, $22.95), Papagayo Fairtrade Organic Golden Rum (118612, 700mL, $26.35) and Sea Wynde Pot Still Rum (162537, 750mL, $49.95).

Of course, with the here-today-gone-tomorrow attitude the LCBO has when it comes to keeping products on their shelves, I’ll probably not get a chance. Anyone tried ‘em yet? |Kaiser Penguin|

For every recipe there can be as many as half-a-dozen alternatives. While we can debate the “trueness” of each one, it makes much more sense to focus on enjoying what works the individual. I like my gin-and-tonics with a healthy dose of Angostura Bitters (an adulterated Pink Gin if you will); it works for me.

As a bartender, I’m sometimes guilty of getting snarky with guests who assign the wrong name or attributes to a cocktail they’ve ordered. It can be difficult to separate ego from adequately satisfying the needs of a guest but I find the best way to sidestep this issue is to ask a series of leading questions in order to establish exactly what it is they want.

You can always make fun of their shitty taste when they’re gone. |Underhill-Lounge|

If you happen to be in Phoenix, check out some of these bars. Last time I was there, I wasn’t even legal. |AZCentral|

On the other hand, if you’re in the Liaoning Province in China and someone offers you a bottle of moonshine, don’t accept… it could have been made from tiger bones! |UPI|

The National Restaurant Association is looking for “signature cocktails” and if they pick yours you’ll get cash and be featured in all sorts of promotions. Judging from the picture on the website, it won’t be much of a contest if they’re using Bacardi flavored-rums. |National Restaurant Association|

For those of us looking for good drinking, look no further than these Kentucky Mimosas. Bourbon and sage? I’m down! |The Bitten Word|

Next time you’re at a halfway-decent bar, try asking for the Bee’s Knees. You won’t be disappointed. |Science of Drink|

Or you could always just get a Zombie. Like most tiki drinks, fresh ingredients will make or break this cocktail so don’t just order one anywhere. Most places that couldn’t make one properly also probably wouldn’t serve more than 3OZ of booze in one sitting so you’re not missing out. |Sippity Sup|

(Photo found randomly through Google Image search. Yes, this means I’m not going to credit it.)

As I mentioned before, my roommate Andrea brought me a bottle of St. Germain Elderflower liqueur from NYC as a birthday present and, of course, I had to play.

With my neighbor Jacqueline as a willing participant, we started off with a refreshing apertif of Hungaria Grande Cuvée Brut mixed with the St. Germain. It was good but eventually, we were ready for something more and so we went tiki for the next drink.

TIKKI TIKKI TEMBO

1 oz Sailor Jerry Rum
1/2 oz St. Germain Elderflower
1/2 oz Marie Brizard Banane
2 oz pear juice
2 oz passionfruit juice
1 tablespoon mango sorbet
splash of L’abbé Francois Cassis

Pour the splash of Cassis into a cocktail glass.
Shake and strain all of the other ingredients and layer on top of the Cassis.

It was good, if a bit sweet, but I wouldn’t have more than one. What was missing was a bit of spice, maybe some carbonation and I had some ideas of where to go from here.

THE MONTELEONE CANDIDATE

3/4 oz Sailor Jerry Rum
1/2 oz St. Germain Elderflower
1/4 oz oz Marie Brizard Banane
1/4 oz McGuinness Apricot Brandy
1/4 oz Grand Marnier
splash of orange juice
1 oz lime juice
6-8 slices of ginger, diced
ginger beer
slice of ginger

Shake and strain the first eight ingredients into a cocktail glass.
Top up with ginger beer.
Rub slice of ginger along the rim and use as garnish.

cocktail

It was sampled and proclaimed to be quite good; good enough that I experienced a moment of  insanity where I envisioned it featuring prominently on the list at my friend’s bar but that was temporary and the pleasure gained from watching folk’s eyes light up as they imbibe it far outweighs any proprietary concerns I might entertain. I’ve never been one to hoard a good recipe anyway…

Also, I’d be a dishonest bastard if I didn’t admit that this contest totally influenced my decision to publish this recipe tonight.

The big day has arrived and passed but the party is happening tomorrow. I still haven’t decided upon a cocktail and in the absence of any notable flashes-of-brilliance, recipe-wise I’ve decided to cover my bases with a wide variety of liquor.

So far, I’ve picked up an ever-reliable bottle of Centennial 10 Year Old Rye, Stoli (I used to buy Iceberg but then I realized that Stoli was just a dollar more and quantifiably better), Martini Rosso, Hungarian Grande  Cuvée Brut and McGillicuddy’s Peach Schnapps. My friend Alex McLeod and his girlfriend gifted me with a bottle of Gianduia chocolate-flavoured grappa which I suspect I will have little problem finding a use for.

On the day of, I’ll probably head back to the LCBO and pick up some Sailor Jerry Rum, Grand Marnier, McGuiness Melon and Banane and Hendrick’s Gin. If I have any money left over, I might buy some Jagermeister, Luxardo Amaretto and Unicum bitters but I have some Angostura at home which will do in a pinch.

Mix-wise, I’ve already made some simple syrup and I have a bottle of grenadine lying around too. I don’t have any time to make anything else (unless I can persuade my mum to help me make  a bottle of orgeat syrup) but I’m probably going to buy some juices (cranberry, orange, acai blueberry, pomegranate, aloe), pop (soda water, ginger beer and green tea ginger ale) and maybe a four-pack of Red Bull.

Fruit will probably be nothing more exotic than a ready supply of lemons and limes but I’d like to have some ginger root on hand. I also have spices left over from the last party and I’d like to use ‘em more this time.

For the wine-drinkers, I have three bottles of red kicking around: the Pascual Toso Malbec 2007, the Barco Reale di Carmignano Capezzana 2006 and the Cent’are Nero d’Avola 2006. After my last post on Fuzion, I should probably get a bottle of that too but I’m not sweating it.

Yesterday, I decided against a bottle of Ironstone Symphony 2007  but I might change my mind tomorrow.

I let other people bring beer. My brother Lowell is always good for a mini-keg of Heineken.

Looking at this list, I think I might very well be going overboard but I replenished my bar in such a long time and I really want to do my own Fridgin’ Out: Liquor Cabinet Edition.

In completely unrelated news, I’ve sampled the rest of the LCBO’s 2009 spring beer release, including the new Innis & Gunn Blonde! I’ll probably post that when I recover from the inevitable party hangover, sometime next week.

innis-gunn-blonde

(Image taken from ralph&dot’s Flickr photostream.)


Or you can always just buy yourself something nice. Drink less, drink better!

I’m having a bit of a shindig tomorrow with the new (temp) roommates. Our Facebook invite (which may or may not be visible to you) quickly found itself divided into the yes’s, maybes and no’s and our expectations of what the party might be adjusted as more and more people confirmed.

While I was originally going to buy almost nothing for the party and had thus designated it a “BYOB event” I got caught up in the excitement of having guests over and since several of them are dear friends and colleagues, I resolved to do a little something to impress.

I headed out to the LCBO having no idea what I was going to pick up beyond a bottle of Centennial 10 Year-Old Rye which has now become standard in my bar. I ended up stepping up to the 15 Year-Old because it was a dollar cheaper! Apparently, no one is buying it which is incomprehensible to me but I’m not your average consumer with a hard-on for CC, Wiser’s and Crown Royale.

People, seriously, get your asses over to the LCBO and pick up one of the smoothest blended Canadian whiskies you will ever see for a mere $23. Don’t be a fool, this will be gone from Ontario shelves in two months.

I also picked up a seriously-discounted bottle of Navan, old favorite Sailor Jerry Rum, Luxardo Amaretto, Iceberg Vodka and Marie Brizard’s Banane liquer. By then, I had some idea of what I was going to do so I stopped over at The Big Carrot, one of Toronto’s best organic stores, for some allspice, cloves and cinamon. I figure I’ll be able they’ll work really well with several of the liquers I’ve got but I’ve got to work on making sure I don’t make ‘em too dusty; powders can be tricky.

Lastly, I got a whack-load of fresh fruit and some mixers (pineapple, guava and ginger beer). With all of this, I’m sure I can come up with at least half-a-dozen amazing cocktails to wow a favored few with.

When I got home, I tested out a few ideas, with my roommates as willing guinea pigs and the results were pronounced delicious. First, I produced a base from which I would then add three different final ingredients.

The Base

3 oz of Sailor Jerry’s Rum
2 oz of Navan Vanilla Liquer
4 oz of pineapple juice

First round, I added a splash of ginger beer and it was very good with a spicy bite that finished smooth.

Next up, we tried the base on it’s own and it was much too strong for shooting although one could comfortably sip it.

For the third round, I added a splash of guava juice and a couple drops of grenadine. This one was my favorite, keeping the spiciness of the first concoction but adding just a touch of sweetness.

We then had a round of modified “Banana Jacks”; substituting the Centennial rye for the bourbon and adding a third of Navan for the vanilla. It was really good as well; the perfect antidote for this miserable weather we’re having.

I’m sure I’ll come up with some more ideas tomorrow but I’m quite pleased with the bar as it stands now and I don’t doubt we’re all gonna have some fun tomorrow.

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