Donn’s Island
Oh, it’s been so long since I’ve had a Thursday off. Not that I had this one off, but I just happened to get out of work early enough to hit up this week’s TDN: Long Island Iced Tea. An idea had been kicking around in my noggin since the topic had been raised. What would Donn do? Well, I’m no Donn, but I thought of a nice list of Rums that fit the bill in making the Donn’s Island a drink in the spirit of the infamous Long Island Iced Tea, while still being flavorful and balanced. The rums in play are all incredibly (and in one case, surprisingly) smooth and flavorful. It’s also a good one for getting stinking ripped. No more than two per week recommended.
Thanks to Rick for the photography below.
Donn™s Island (concept)
- 1oz Cruzan Dark
- 1oz White Martinique (Premiere Canne used)
- 1oz 10 Cane (or Oronoco)
- 1oz J. Wray & Nephew Overproof
- Juice of 1 lime
- Juice of 1/2 lemon
- 1oz Don’s Mix
- 1d Angostura bitters
Shake all with crushed ice, pour into tall glass, and top with soda water
Though, after a bit more though, and some great input from Chris, and a bit of further home testing, I think this version is a little more… well, freaking delicious.
Donn™s Island
- 1 oz Cruzan Dark (Gold Virgin Islands)
- 1 oz Clemént Premiere Canne (White Martinique)
- 1 oz 10 Cane (or Oronoco)
- 1 oz J. Wray & Nephew Overproof (sub 151 El Dorado… but not Bacardi or any other junk)
- 3/4 oz lime
- 3/4 oz lemon
- 1 oz Donn™s Mix (2:1 Grapefuit juice : cinnamon syrup)
- 1/2 oz Clemént Sirop de Antillais (sub simple)
- 2d Angostura bitters
Shake all with crushed ice, pour into tall glass, and top with soda water
Now THAT is a little more like it. Make sure to use plenty of ice though, as it packs a lot of heat. Your best Fog Cutter mug should just about do the trick.
Like it? Head on over to the TDN Long Island poll, and vote me up a notch. I’ll make you one the next time you’re in Portland, OR. Don’t like it? Let me know what you think it needs in the comments below.
Update: wOOt! Donn’s Island won the poll! Thanks to Mud Puddle Books for providing fabulous prizes!
Musings on the Mojito
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When the sun sits high on your sweat mopped brow, there’s just nothing as refreshing as a Mojito.
I can still remember my first Mojito, mixed by Martin some 10 billion years ago, during a garage sale (of dubious regard) in Petaluma, CA. The sun was blazing, the sky was crystal clear, and a large crowd surrounded us, asking questions about coffee pots, tea cups, and whether or not the Girls Gone Wild collection was really for sale (It was, but we kept the one with Snoop Dogg). Thank goodness for the Mojitos though, for getting us through that rough day of sitting in lawn chairs, talking to (other) weirdos.
The word crisp comes foremost to mind when I think of a Mojito, as for me it has a certain bite, that quenches even more powerfully than a PBR Tallboy after a long summer lawn-mowing session. The Mint, Lime, Rum, and effervescent charged water refresh and rejuvenate. One of the best ingredients for a Mojito is a day over 80 degrees.
| [singlepic=256,480,360,,left] | The Mojito has its origins, as so many decent drinks do, in the hands of the workers, mixing whatever herbs and juices they could find to make their rum portions a bit more palatable. The Mojito was made most famous at La Bodeguita del Medio, a Hemingway hotspot, which quoted the man as stating “My Mojito in La Bodeguita, My Daiquiri in El Floridita“, on a sign above the bar with his signature. The Mojito had a bit of a time in the 40s, with even Trader Vic reportedly offering one on the menu. It then died out for awhile, as trends do come and go, but came back big with its re-introduction in the James Bond film “Die Another Day” in 2003 (he tells the bartender “Mojito, por favor”, before suggesting a bikini-clad Halle Berry try one… so there may be a positive association there). With the Mojitos return, bartenders also found a great excuse to bring out that wicked tool, the Muddler, paving the way for its Brazilian relative, the Caiprinha, to come back in style as well. The Old-fashioned never really left, but making it proper… that’s a post for another time. |
Recently, after the 10 cane 10k I was served what could have been a decent Mojito that the bartender, in my opinion, absolutely RUINED with the addition of Triple Sec. Instead of refreshing it was an overly-fruity mess. I’m sure the wax cup didn’t help. The original needs no help.
Unlike Mr. Hemingway, I like my Mojito’s best homemade, when the weather is hot (as it is now) and the mint is fresh from the garden. I’m sure I’ve got a few areas for debate here, but this is how I like ‘em.
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Mojito
- 2 oz Light Rum (Don Q)
- 1/2 oz Simple Syrup
- 1/2 oz Lime
- 8-10 mint leaves (Spearmint)
- Charged Water
Place the Mint and a quick spritz of charged water into the bottom of a tall glass. Take your nearest muddler in hand and gently muddle the mint to release the oils (not making chopped salad here). Add Sugar and Rum, fill the glass with Crushed Ice, top with Charged Water and Stir or Swizzle until the mint leaves are pressed pleasingly against the glass. Serve with Straw.
Light, refreshing… your mouth should instinctively “aaah” with each sip. It can be an effort to find decent mint (unless you grow your own… highly recommended), and its rising popularity has caused many a bartender to curse into their sleeve garter, but this is drink is so very worth doing right.
| [singlepic=255,320,240,,left] | Representatives of 10 Cane Rum recently informed me (and provided a sample for review, thank you kindly), that they have released a Mojito Kit, featuring 10 Cane Rum and Stirrings Mojito Mix. For the sake of science, I tried the 10 Cane in both the traditional, and with the Stirrings product. |
| The 10 Cane makes for a damned fine Mojito. Initially skeptical due to its major differences from traditional Cuban Light Rum, I found the 10 Cane Rum very pleasing and not overwhelming. It just added a few subtle citrus and floral notes to the mix that worked very well.
The Stirrings premade… well, what to say. I’m the guy who yells at the mixer aisle in the grocery store, and there are a lot of reasons to yell. Stirrings generally has a higher end product than, say, Finest Call, but I’m not going to be replacing the use of fresh mint and lime any time soon. The mint flavor is a bit too Lifesavers WinterGreen for me, and the lime used is Key Lime, which has a lot more tartness and sweetness than I like in my limes. Though it works fine as a mint-lime soda. Splash a little into some soda water for a daytime “I’m still at work no booze just yet” refresher. |
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Of course, everyone has got their own way of doing things with this drink. So long as it isn’t miles off of the original recipe (Myers, really?), I’m always game to try the local specialty. For more comments and rebuttals on the Mojito than you can shake your muddler at, check out Jeff’s Mojito Dos and Donts post.
Got a favorite mint to use? Just want to show off a picture of your wicked new Cabana Cachaça muddler? Post it in the comments!