So after the crazy week I’ve had I was excited to test a few cocktails for this week’s Friday Cocktail, and thought it would be particularly fun to try something a little more unusual.
Cameron actually found this one a few weeks ago after we’d picked up a bottle of dark rum for cocktails, and after making a few “unofficial” Dark and Stormies, and a version of a daiquiri with dark rum (coming soon!) we looked to the internet for inspiration and found this one.
To make this cocktail I used my very favorite bar tool the Bar10der. If you live in a small apartment, this is the one tool I definitely recommend getting, well, besides a Boston shaker. Yes, I said one, because this is the Swiss army knife of bar tools. It slices, it dices (theoretically), it stirs, strains, measures, and muddles. In short, you need this tool. You could even travel with it– just don’t put it in your carry-on. It’s available on amazon here, and even comes with a pretty wood handle, which I wish I’d seen. It will significantly reduce the amount of clutter on your bar.
The Roosevelt, which seems to me like a riff on a planter’s punch, calls for just a few ingredients which you may or may not have on hand- rum, dry vermouth, freshly squeezer orange juice, and bit of sugar. The dark rum definitely comes through, but the drink itself has a bit of spice from he rum, matched with just the right amount of sweetness. If you’d have told me there was a drink combining all of these things I wouldn’t have believed you. But this is a case of the end result being greater than the sum of its parts.
You may find the combination strange at first, but just go with it. My only caveat is that you absolutely have to use fresh-squeezed orange juice. The pulpy, super-sweet stuff from the carton just will not cut it here. In fact, I’m pretty sure it would ruin the drink.
• 1.75oz dark rum (Kraken is one of my favorites)
• .5oz dry vermouth
• .25oz orange juice (you can add an optional 1/2 tsp depending on your orange)
• .5 tsp sugar
The recipe calls for an orange twist, but try as I may I just can’t seem to do it right. I think a very thin lime wheel would be a lovely substitution if you have some on hand.
1. Combine all ingredients in a shaker with ice.
2. Shake vigorously and strain into a chilled glass.
The chilled glass is important because there is no ice- you could either leave some ice in the glass for a few minutes while you make the drink, or leave it in the freezer for a five to ten minutes.
*recipe originally found here