MxMo: Rum — Nassau Cocktail

by Stevi on May 11, 2008

in Liqueurs,Mixology Monday,Original,Rum

MxMo Logo Ah, the best laid plans of mice and men…

My post for last month’s MxMo was a bit short. I realized I could expand on it for this month’s theme, Rum, hosted by Trader Tiki. I had actually tried the Canton with several different rums, and was going to report on why I thought an aged rum was the best choice. I was even more pleased when I realized I could tie it to my very first MxMo post, on the theme of variations.

But my readiness to recycle was waylaid the other night when I received a challenge from Bryan. Rooting through the cabinet I’d claimed for liquor, he noticed the bottle of Drambuie. “Make me something with Drambuie!” I had it on hand to make his Rusty Nails, but I was flat out of any form of whisky. Quelle horreur !

Nassau Cocktail I did have some Cruzan Estate Light Rum on hand. So I went into the kitchen and thought for a bit. I started with 1 1/2 ounces of rum, then added 1/2 ounce of Drambuie.

As Paul Clarke has noted, Drambuie doesn’t always play nice. I took an initial taste of the rum plus Drambuie, and realized it needed…something. I wanted something to lighten and smooth the mix. I didn’t want to move into citrus juice, as it’s too easy to get too tart, and that was the wrong direction. It seemed a great time to turn to an orange liqueur. On my last visit to the state liquor store, I decided to give Citronge a try, as I’d had it in a very pleasant margarita in celebration of the Battle of Puebla. I added 1/2 ounce as an initial experiment and…wow. Nice!

Now, here’s where I learned a little about the particular magic of the cocktail glass. Bryan doesn’t like my cocktail glasses1, finding them too difficult to hold and too easy to spill. So I’ve taken to serving some of his cocktails in wine glasses. I poured the new concoction into a wineglass, took an initial taste, and was overwhelmed by the alcohol fumes gathering in the glass. The wine glass may be a great shape for keeping in the aromatics of wine, but not so nice for a strong cocktail.

We both felt this was a really nice drink. Smooth, with an interesting blend of flavors. Once you know what’s in it, you can parse out the flavors, but they blend really nicely. The honey of the Drambuie complements the orange, which plays nicely with the light rum.

We liked this drink so much, we finished the bottle of Cruzan (there wasn’t that much left…honest!). Knowing that MxMo was coming up, on my next visit to the liquor store, I decided this was a great excuse to splurge, and finally tried a bottle of 10 Cane rum. My initial taste lead me to believe this was a smart luxury. And making the drink again bore that out. The 10 Cane was that much more smooth.

New drink in hand, I needed a name. Looking at the list of ingredients — Scotch liqueur, rum, orange liqueur — Bryan was immediately entranced by the idea of referencing William III, King of England, Scotland and Ireland, born of the House of Orange-Nassau, and joked about annoying Catholics by referencing the Battle of the Boyne. I rebelled. We settled on Nassau, as a reference to both William and the town in the Bahamas named in his honor.

So I give you the Nassau Cocktail. I’m really proud of this drink, and hope you’ll give it a try!

Nassau Cocktail
1 1/2 ounce light rum (10 Cane or Cruzan Estate Light)
1/2 ounce Drambuie
1/2 ounce orange liqueur (Citronge)

stir in mixing tin with ice for at least 30 seconds
strain into cocktail glass
garnish with orange twist

[1] so naturally I used this as an excuse to buy some new ones.

{ 2 comments… read them below or add one }

ilanarama May 12, 2008 at 7:47 am

Woo, sounds good!


runoknows May 12, 2008 at 10:23 am

Hey whaddya know, I just bought some Drambuie on Saturday…


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