Category Archives: dark rum

Jungle Bird and Jungle Boogie

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In my ongoing quest to learn to love Campari (shudder), this week I whipped up a Jungle Bird (pictured above). I figured that, seeing as it contained numerous other ingredients that I like – rum, citrus, pineapple – there was a good chance I’d appreciate what the Campari added to the mix, and wouldn’t reject the drink simply because I could taste, well, Campari in it.

As usual I was partly right and partly wrong. I did appreciate the way Campari added a bitter complexity and notes of burnt orange to the cocktail.

But that didn’t mean I liked it.

For me, the Campari flavour overrode the nuances of the rum, though perhaps that’s because I was seeking it out, the way a beautiful person will look for a flaw in their appearance. The CTO said he liked the way it balanced out the rum’s sweetness, and that it was an interesting and well-rounded drink. I thought the drink might be better without it, and so I made another one, omitting the Campari.

It was much more approachable – a refreshing, if a bit run-of-the-mill (rum of the mill?), sweet-sour concoction, with notes of Christmas spice and vanilla courtesy of the rum. I called it a Jungle Boogie (pictured below) and it was only when I was halfway through it that I realised I’d made something akin to a Pisco Sour, but with rum instead of pisco. No wonder I liked it – I love Pisco Sours. Did I love the Jungle Boogie enough to start making it instead of Pisco Sours, though? Would it be on high rotation at my bar, like its very distant Peruvian cousin? Would I start offering it to all and sundry? Er…

No.

It just didn’t have enough ‘wow’ factor for me.

So in the end, the best thing I can say about this experiment is that it gave me an excuse to open my first bottle of Kraken black spiced rum, which I’ve been wanting to try for ages simply because of the label (yes, I’m a sucker for packaging). I’m no rum aficionado, but it’s delicious. And hey, I got to try out two new cocktails – can’t complain about that. If you want to try them out, the recipes are below.

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INGREDIENTS

45ml black spiced rum

25ml Campari (include this if you are making a Jungle Bird; omit if you are making a Jungle Boogie)

45ml pineapple juice

15ml fresh lime juice

15ml sugar syrup

GLASS

Tumbler or old-fashioned

METHOD

Add all ingredients to a shaker that’s half-full of ice, and shake hard. Strain into a tumbler that’s half-full of ice and garnish with pineapple pieces and pineapple leaves (failing that, use mint, as I’ve done…or don’t garnish at all!)

RECIPE BY

The Jungle Bird recipe is in Dan Murphy’s Cocktail Discovery Guide – edition 2.

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Between the Sheets

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As a long-time fan of Aussie cooking icon Margaret Fulton, I can understand why people would want to get her between the sheets. She’s vivacious yet well-balanced and so retro that she’s cool again – just like the Between the Sheets cocktail we made from her 1984 cocktail book, pictured above. Most recipes for this elegant drink call for light (white) rum, but this one specifies dark rum. The 52 Cocktails team used a spiced dark rum, tried it out on a guest drink taster and elicited the following review:

52 Cocktails: So what do you think?

Guest Taster: Ooh. That’s delicious.

52 Cocktails: What are the nuances of this cocktail that you’re enjoying?

Guest Taster: Nuances? You’re asking me for nuances when I’ve been drinking all day? Ack. (Pause) OK, let’s see. Nothing really stands out, because it’s so well-balanced. It’s smooth. It’s sophisticated. If you were trying to get me between the sheets it would work. And if you were to offer me another I would definitely drink it, no questions asked.

Enough said.

BETWEEN THE SHEETS

INGREDIENTS

1 dash lemon juice (How much, exactly, is a dash? It’s defined as 1/8 teaspoon but we didn’t know that at the time and used 1/2 a teaspoon. It worked just fine.)

1 measure brandy (we used St Agnes VSOP brandy)

1 measure Cointreau

1 measure dark rum (we used Captain Morgan Original Spiced Gold rum)

Note: the book defines a measure as 45ml, but also points out it doesn’t matter what you use to measure spirits so long as you’re consistent. You could therefore use, say, a coffee-mug full of each spirit, but you’d want to have a spare liver and a surgeon on standby if you did. We don’t have these things handy so we wimped out and used 30mls of each spirit instead.

GLASS

Cocktail

METHOD 

Shake ingredients with ice and strain into a cocktail glass.

DEGREE OF DIFFICULTY

If you can open a bottle while some sexy sax plays on the cassette deck, you can make this drink.

WORD OF WARNING

Despite its name, if you/the person you’re trying to seduce with this suggestively named cocktail drink too many of these, the only action you’re likely to get between the sheets will be when you roll over with a groan to face the alarm clock the next day.

CREDIT WHERE CREDIT’S DUE

This recipe appears in Margaret Fulton’s Book of Cocktails & Party Drinks (Octopus Books, 1984). Sure, the recipes are actually by Joe Turner and it’s possible that Fulton’s name only got whacked on the cover because, in an eerie parallel to 1984, propaganda – sorry, branding – was more important than the truth, but hell, it’s a good book nonetheless. Joe Turner may not be a household name but his book doubtless sold lots of copies and for that – and this recipe, among others – he deserves kudos. Kudos, Joe Turner. Kudos.

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