Support for LAist comes from
We Explain L.A.
Stay Connected

Share This

This is an archival story that predates current editorial management.

This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.

Food

Summer Storm Cocktail Recipe In Honor Of National Rum Day

rumcocktailks.JPG
Photo courtesy of Cinco
Before you read more...
Dear reader, we're asking you to help us keep local news available for all. Your financial support keeps our stories free to read, instead of hidden behind paywalls. We believe when reliable local reporting is widely available, the entire community benefits. Thank you for investing in your neighborhood.

Sometimes the universe conspires in mysterious, miraculous ways. Today is a prime example. It's National Rum Day and Friday. Hallelujah.

In honor of such splendid occasions, Cinco restaurant in the Playa Del Ray was kind enough to share a cocktail recipe with us. It's simple enough for the home cook, and it uses Mount Gay dark rum. It's easily procurable, delicious, and affordable, making it a staple for a well-stocked bar.

Says our sister site Chicagoist in their rum primer:

Most rum is made from the byproduct of sugar production: molasses. Rum's flavors and unique characteristics come from its terroir—or the soil and climate that the sugar cane is grown. On a recent Airwaves of Bacon podcast, rum expert Ed Hamilton said that rum is "the most diverse of all the distilled spirits with a huge palate of flavors and styles." On the simplest level, rum can be classified in three main styles: light, aged, and dark.

Here's how this dark rum cocktail, which is based off the classic Dark and Stormy, is made.
Support for LAist comes from

Summer Storm Cocktail

Courtesy of Ben Molina, Co-owner/Bartender at Cinco

2oz. rum (Cinco uses Mount Gay black barrel rum)
1/2 oz raspberry syrup
(puree whole raspberries, add equal parts water and sugar, stir, let sit at room temperature for 2 hours, fine strain through sieve)
3/4 oz lime juice
3 oz ginger beer

Add rum, syrup, and lime juice to shaker and shake. Add ginger beer and fine strain over ice. Garnish with mint sprig.