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Every Adult should know how to make these Rum Drinks | How to Drink

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We have made essential whiskey and gin drinks and now it is tie for my favorite spirit, RUM! Here are the Rum drinks everyone should know by heart.

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00:00 – I love Rum!
00:49 – Classic Daiquiri
05:32 – Mojito
10:18 – Special Message
11:22 – El Presidente
18:55 – HTD App
22:33 – Mai Tai
29:12 – Queens Park Swizzle
34:40 – Pain Killer
40:28 – 5 (I mean 6) Rum drinks to know!

Classic Daiquiri:
Build in shaker
Add
1 oz. or 30 ml. Lime Juice
1 oz. or 30 ml. Simple Syrup
2 oz. or 60 ml. White Rum
Add ice and shake
Strain into glass

Mojito:
Build in glass
Add
.75 oz. or 22 ml. Lime Juice
.5 oz or 15 ml. Simple Syrup
2 oz. or 60 ml. White Rum
15 Mint leaves
Muddle
Crack ice into glass
Top with Seltzer
Garnish with Mint
Drink through a straw

El Presidente:
Build in mixing glass
Add
1.5 oz. or 45 ml. Lillet Blanc
1.5 oz. or 45 ml. Rum
.25 oz. or 8 ml Dry Curaçao
1 bar spoon Grenadine
Crack ice into mixing glass and stir
Strain into glass
Garnish with Orange Peel

Mai Tai:
Build in shaker
Add
1 oz. or 30 ml. Lime Juice
.5 oz. or 15 ml. Dry Curaçao
.5 oz. or 15 ml. Orgeat
1.5 oz. or 45 ml. Jamaican Rum
.5 oz. or 15 ml. Rhum Agricole
Add ice and shake
Open pour into glass
Garnish with Mint Sprig and the inverted hull of a lime half
Drink through a straw

Queens Park Swizzle:
Build in glass
Add
15 Mint Leaves
1 oz. or 30 ml. Lime Juice
.75 oz. or 22 ml. Simple Syrup
3 oz. or 90 ml. White Rum
5 dashes of Angostura Bitters
Crack ice into glass
Use a swizzle stick to swizzle the drink
Top with more crushed ice
Garnish with Mint Sprig and 3 more dashes of Angostura Bitters
Drink through a straw

Pain Killer:
Build in shaker
1 oz. or 30 ml. Orange Juice
1 oz. or 30 ml. Greg’s Cream of Coconut*
4 oz. or 120 ml. Pineapple Juice
2 oz. or 60 ml. Rum
Crack ice into shaker
Shake
Open pour into glass
Garnish with Grated Nutmeg

*Greg’s Cream of Coconut:
1 part Full Fat Coconut Milk
1 part Sugar
Pinch of salt
Heat to dissolve sugar
Cool and bottle

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How to make your own Allspice Dram that’s delicious and EASY

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Today we make a super simple allspice dram that is very close to St. Elizabeth allspice dram in flavor and sweetness. The homemade allspice dram is around 22.5% ABV and comes in at 30 Brix. While you can’t use a refractometer to measure the sugar/Brix of a liqueur, when I did test my final version vs St/ Elizabeth the difference was 0.3%. Might be a happy coincidence or might be because they are very close in sugar and ABV.

Final Brix: 30
Final ABV: 21.5-22.5% (estimated)

_recipe at the bottom of the description-

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📖 *Episode Chapters* 📖
00:00 Make Your Own Allspice Dram
01:07 St. Elizabeth
02:05 Why it’s hard to figure out the sugar
02:53 Making the Allspice Dram
04:44 Drinking the Allspice Dram

📝 *Recipe* 📝
9 oz pot still Jamaican rum (266 ml)
6 oz water (177 ml)
15 grams of whole allspice berries (about 3 – 3.5 tbsp)
153 grams sugar (about 3/4 cup)

Crush the allspice berries and add them to a sealed container with rum and water. Let steep for 10 days shaking occasionally. Filter through a paper coffee filter and add sugar.

If you’re looking to be EXACT, then the sugar you need may not be exactly 153 grams. That’s how much I needed after measuring my filtered rum, all-spice, and water mixture but you might need more or less depending on how much you lost due to filtering. I have a longer cut of this video on Patreon where you can see (at the 4:00 min mark) how to raise Brix levels exactly.

How to Make the Ultimate Miami Vice Cocktail

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“It’s just like life. You just gotta keep telling yourself, no matter how hot it gets, sooner or later there’s a cool breeze coming in.” And today’s cool breeze is the Miami Vice, or the Miami Vice Cooler as it may have originally been known. As complicated as it might appear to make 2 Tropical Standard cocktails at once, these are pretty easy cocktails to take on if you have the ingredients ready to go.

If you’re going to have a Miami Vice, why not have the best possible version?

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_Recipes at the bottom of this description_

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📃 *Episode Chapters* 📃
00:00 Introduction
00:31 Where did it come from?
02:09 Ingredients you’ll need
03:18 Making the Miami Vice
05:37 Miami Vice recipe card
05:48 Drinking the Miami Vice

📖 *Recipe(s)* 📖
*Tropical Standard Strawberry Daiquiri*
5 drops saline solution
60 grams frozen strawberries
1 tablespoon of sugar mix (½ turbinado ½ cane sugar)
¾ oz strained lime juice (22.5 ml)
2 oz Uruapan Charanda Blanco Rum (60 ml)
¼ tsp xanthan gum
Dry blend everything except xanthan. Once your sugar is incorporated add in the xanthan gum. Finally, add in 170 grams of ice.

*Tropical Standard Pina Colada*
5 drops saline solution
2 dashes angostura bitters
60 grams of frozen pineapple chunks
½ oz pineapple juice, acid adjusted to lime* (15 ml)
1 ½ oz coconut mix* (45 ml)
1 ½ oz Scarlet Ibis Rum (45 ml)
½ tsp xanthan gum
Blend everything except xanthan gum. Dry blend and then slowly add in ¼ tsp xanthan. Add 170 grams ice.

*Acid Adjusted Pineapple Juice*
100 ml Pineapple Juice
3.2 grams citric acid
2 grams malic acid

*Coconut Mix*
142 grams coconut milk
425 grams Coco Lopez

#Cocktails #MiamiVice #TropicalCocktails

It’s Cold, it’s Buttered, and it has Rum! How to make Dave Arnold’s Cold Butter Cocktail

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Go to or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code MAKEANDDRINK at checkout. Thanks to ZBiotics for sponsoring today’s video!

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In the most basic explanation, Dave Arnold’s Cold Buttered Rum is a hot buttered rum served cold. But when incorporating a fat to a cold drink the results are consistent. The fat hardens and you have a clumpy mess of butter in your glass. The traditional Pear Diver has always had this issue, even when the best possible version is made.

When Dave Arnold released Liquid Intelligence in 2014 it introduced to the masses a host of techniques that would change how people made cocktails. Acid adjusting, clarification, fat washing and adding salt to your cocktails are some of the prominent ones but the humble “Cold Buttered Rum” was not also was an interesting update to the hot version, but proved how you could make a modern-day Gardenia Mix to solve the problem of the Pearl Diver.

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📕 Liquid Intelligence:
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_Recipes at the bottom of this description_

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Use code *MAKEANDDRINK* for 20%Off

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📃 *Episode Chapters* 📃
00:00 Introduction
00:15 Zbiotics!
01:28 Butter Syrup
03:07 How to Make Butter Syrup
05:12 Making the Cold Buttered Rum
06:03 Cold Buttered Rum Recipe Card
06:14 Drinking the Cold Buttered Rum

📖 *Recipe(s)* 📖
*Cold Buttered Rum*
½ oz lime juice (15 ml)
Fat 1 oz of butter syrup (30 ml)
2 oz spiced rum (60 ml)

*Butter Syrup*
200 grams water
10 allspice berries, crushed
3 grams 210s*
150 grams melted butter
200 grams sugar

You can replace 210s with a mixture of Gum Arabic and Xanthan gum in a 9:1 ratio

#Cocktails #Rum #Butter