While it’s been a busy past few months, I’ve finally found some time to get to crafting something new and refreshing for you to sip on. While this may seem a little more appropriate for summer it’s my personal entry for the Kirk & Sweeney Rum Runner Contest that should be finishing up in the next couple days. This contest is being put on by the same folks who produce Uncle Val’s Botanical Gin, which I was a finalist last year for their Best Botanical Gin Contest. Now, while the contest is named after the infamous Rum Runner cocktail (there’s a few different recipes out there), you’re not limited to only making a variation of it, but can craft any cocktail you deem fit to use the 12 year aged Caribbean rum.

The rum is a easy drinking tipple that boasts notes of sugarcane, spice, apricot, banana, toasted oak and toffee. It pairs well in many different style of drinks, from brown, bitter and stirred to fruity and refreshing tiki styles. I recently made some homemade Falernum a few weeks ago and knew that it would go perfect with the rum. Falernum is a wonderful rum spiked syrup that usually contains lime, almond, cloves and sugar. I’ve found that rum, coffee and pineapple have a magical mixing ability when paired together and this would be the flavors to build from.

In the end, I got to kill two birds with one stone; create a submission for this year’s contest and find a new use for my Falernum that’s sure to be used over this dreary winter to help remind me it’s always sunny in my cocktail glass. Head on over to 35 Maple Street and check out some of the other delicious recipes. Cheers.

Caribbean Coffee Crush

1 3/4 oz Kirk & Sweeney 12 Year Aged Rum

1/2 oz Homemade Falernum

1 oz Coffee-Stout Syrup

3-1″ Large Chunks Fresh Pineapple

2 dashes Fernet Branca

Pineapple Wedge and Leaf for Garnish

Combine ingredients over ice, shake and strain into a double rocks glass filled with crushed ice. Garnish and enjoy.

Homemade Falernum

1 cup Kirk & Sweeney 12 Year Aged Rum

Zest of 8 Limes

3″ Piece Peeled Ginger, Sliced

1 Tbs Whole Cloves

1 tsp Whole Allspice Berries

1 Star Anise

1/2 Cinnamon Stick

1 3/4 cups Cane Sugar

1 cup Water

1 1/2 oz Fresh Lime Juice

1/2 tsp Almond Extract

Lightly toast cloves, allspice berries, star anise and cinnamon over medium heat. Place in a large jar with the rum, lime zest and ginger. Cover and leave at room temperature for 24 hours, shaking every 4 hours. Fine strain spiced rum mixture through cheesecloth pressing on solids, then strain through a coffee filter. Heat water and sugar over medium high heat till sugar dissolves and is slightly thickened, then allow to cool completely. Combine with spiced rum mixture, almond extract and fresh lime. Bottle and refrigerate for up to 1 month.

Coffee-Stout Syrup

1 cup Cane Sugar

1/2 cup Brewed Coffee

1/2 cup Stout Beer

Combine ingredients in a sauce pan over medium heat. Stir till sugar dissolves and mixture becomes slightly thickened. Allow to cool, bottle and refrigerate for up to 2 weeks.