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Bartender's Corner: Early American Rum Cocktails - Part 9
Dr. Ron A. Ñejo talks about Early American Cocktails in the "Bartender's Corner" of "Got Rum?" magazine and shares with us an English Rum Shrub recipe (from Jerry Thomas’ Bartenders Guide: How To Mix Drinks, 1862) in the September 2014 issue of the magazine.
Bartender’s Corner: Early American Rum Cocktails #9
by Dr. Ron A. Ñejo
When studying the history of a country, some scholars undoubtedly head to the libraries, to read and re-read manuscripts of yesteryear. I, on the other hand, prefer to start by exploring the culinary and mixological legacy of the bygone eras: I head to the bars and pubs!
Early colonial America was a constantly changing landscape. The recipes for their contemporary cookery and drinkery are a window into that time.
Join me as I journey through the best of what has survived, as I explore the drinks that forged and survived the growth of the American nation.
-Dr. Ron A. Ñejo
Early American Rum Cocktails #9: English Rum Shrub
(From Jerry Thomas’ Bartenders Guide: How To Mix Drinks, 1862)
This recipe is for a party of twenty
• 3 Gallons Jamaica Rum
• 1 Quart of Orange Juice
• 1 Pint of Lemon Juice (thinly peel the lemons and reserve the peels)
• 6 lbs. Powdered White Sugar
To three gallons of best Jamaica rum, add a quart of orange juice, a pint of lemon juice, with the peels of the latter fruit cut very thin, and six pounds of powdered white sugar. Let these be covered close, and remain so all night; next day boil three pints of fresh milk, and let it get cold, then pour it on the spirit and juice, mix them well, and let it stand for an hour. Filter it through a flannel bag lined with blotting paper,into bottles; cork down as soon as each is filled.