Ruby of Burma

Tiki drinks are fun, but sometimes they can be a pain. It takes knowing a lot about different rums, citruses, even spices to know just how to put a new drink together. To boot some of the tastiest rums turn drinks an odd hew of fresh mud. I’ve always believed taste is more important than color. When you can get both however it’s a huge plus.

This drink was born when I had some excess pomegranate juice after I made my grenadine. B.G Reynolds makes an awesome grenadine if you don’t wanna dirty a pot. It’s however super easy to make grenadine yourself. Just add equal parts sugar and pomegranate juice and bring to a boil then turn down and simmer for 2 minutes. You can add a generous handful of dried Hibiscus petals for a spicy floral kick. Then wait a few hours for it to cool covered and strain into a squeeze bottle. Lots of people say this, but make sure you never use rose’s. It’s no better than the sugar water your grandmother puts in her hummingbird feeder.

Anyway I had some extra so I decided to try it with a couple of my favorite rums and a dash of allspice for a hint of mystery. I was impressed with the color and flavor but I wanted to taste more El Dorado. The 12 year is currently one of my favorite rums but I have noticed it’s lovely roasty notes can get lost if your not careful. I revisited the drink once a week or so tweaking here and there and got a version I was pretty happy with. Because of the deep red color I named them after something the Deceptions tried to steal in the original Transformers cartoon. What can I say I’m a cartoon geek and it sounded exotic.

Ruby of Burma
Ingredients

1 ½ oz El Dorado 12 year Demerera Rum
½ oz Flor De Cana 4 Extra Dry
¼ oz Allspice Dram
¾ oz Lime

½ oz Pomegranate juice
½ oz Grenadine
¼ oz Demerera syrup (1:1)

Garnish: A Brandied Cherry at the bottom of the glass as a prize and a sprig of mint.

Shake with crushed ice and pour unstrained into a double old fashioned glass.

One of the reasons I think Donn had so many perfect drinks is he kept tinkering. And this is one I’ll definitely come back to. Even good can be made gooder, and best made bester. Hey I’m a bar guy not an English major!

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About JFL

Joey or JFL as he is known by friends is a culinary trained mixologist from the Heart of Dixie Birmingham, Alabama. From a weekly column in the St. Clair News Aegis to his own experiments online JFL never stops doing work on Tiki and Cocktails. When he's not studying all things spirit, wine, and beer he's pursuing his own odd interests such as cartoons, cheesy old horror movies, horror punk, hair metal, and hockey
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