Tag Archives: rum

Friday Cocktail Hour: Between the Sheets

By Michael Ruhlman | Published: October 12, 2012

Friday cocktail hour: Between the Sheets. Photos by Donna Turner Ruhlman.

I was, by chance, in the offices of the venerable publisher Little, Brown with Donna a few weeks ago during a surprise trip to NYC, and the editor I was speaking with about a potential book deal mentioned a cocktail book they'd published the previous fall. He described it. I asked, nay, demanded, to see it. He swiveled around, swiveled back, and there it was. A book that immediately pissed me off. "HEY!" I wanted to say, "THIS IS MY TURF! THIS IS RATIOS!" (If you didn't know, I wrote a little book called Ratio: The Simple Codes Behind the Craft of Everyday Cooking. We developed and built a Ratio app for iPhones and iTouches and then we—that is, my friend Will Turnage—built ...

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Friday Cocktail Hour: Mojito

By Michael Ruhlman | Published: June 8, 2012

A great summertime drink, the Cuban Mojito. Photo by Donna Turner Ruhlman

I've loved seeing the mutability of cocktails simply by changing the spirit during these Friday Cocktail Hour posts. This cocktail is in effect a Mint Julep only with rum, therefore called a Mojito. Of course what also distinguishes the mojito from the julep is the lime juice and sugar, the intense sweet and sour. So, does that mean it's like a whisky sour with mint and rum? Yes, but no egg white. Or like a daiquiri without the mint? All of the above! Regardless, this is a fabulous cocktail to make in the summer when the mint is taking over the garden and the heat calls out for a cooling rum drink. Again, I love the effect of the pulverized mint, the powerful minty flavor it ...

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Friday Cocktail Hour: Dark and Stormy

By Michael Ruhlman | Published: June 1, 2012

Another classic, the Dark and Stormy/Photo by Donna Turner Ruhlman

Last week's cocktail post, The Moscow Mule, allowed me to show off OYO, the awesome Columbus, Ohio, vodka by Middle West Spirits, but it also got me thinking about how cool ginger beer is. It also demonstrates how specific drinks are defined by the spirit used. The Manhattan, made with American whiskey, becomes a Rob Roy when made with scotch (not a "scotch Manhattan"). A Martini made with vodka becomes a Kangaroo (not a "vodka martini"). Swap out the vodka in a Moscow Mule and you don't have a "rum Moscow Mule," you have a Dark and Stormy. (I don't know if this is an official cocktail, but it's great from a taste standpoint, noted by a commenter: make a ...

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