Split-Base Cocktails

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                              SPLIT-BASE COCKTAILS

Have you ever wanted a tiny bit more of a certain flavor when making a cocktail? Or wished you could combine flavors from spirits that may not usually go together? Well, you absolutely can, and this is becoming a common trend in the cocktail-making business. 

I have always loved being creative with the drinks I design and going against the rules. One year I had a “Kentucky Bourbon Margarita” and a “Tequila Añejo Old Fashioned” on my menu, which sold like hotcakes. I love switching out spirits in classic drinks to see how or if they work. 

The split-base concept, however, is a little bit different.   This is the idea of splitting that base spirit into two different ones to change the flavor profile.  People have been doing that with rum cocktails for hundreds of years by using two very different rums in the same drink. But you can also do it using two completely different spirits.  For instance: I recently created a cocktail using cucumber vodka mixed with a Blanco tequila.   On a menu in Edinburgh back in October, I saw a gin/aquavit mixture.   This can be fun and can also lend to complex flavors.  One reason to do split-based cocktails is PRICE.   It allows you to use higher-end spirits because you only use one ounce instead of two.  The main factor for me is that some spirits tend to be “greedy” in their taste, aroma, or sweetness and can overpower a drink.   By split-basing the drink, you are using less of that greedy spirit and balancing it with something less intense.   Here are a few fun split-based rum cocktail recipes to get you started that are also perfect for the holiday season.  

            CARAMEL RUM OLD FASHIONED

  • 1.5 oz. Aged Jamaican Rum
  • 1 oz. Caramel Vodka
  • 2 Dashes of Aromatic Bitters

Stir this well and serve over ice.   Zest the peel of a lemon over the top and drop it in.  You can garnish with a cinnamon stick and/or apple slices as well. 

*The caramel vodka will lend flavor and sweetness to this drink without overpowering it, yet still allowing the rum to shine through.*

                APPLE RUM PUNCH

  • 1 oz. Aged Puerto Rican Rum
  • 1 oz. Apple Whiskey
  • 2 oz. Apple Cider
  • .5 oz. Cinnamon Simple Syrup
  • 2 Dashes of Aromatic Bitters

Combine all ingredients, stir and serve over ice.  Garnish with apple slices.  This is also perfect in a large batch; simply multiply each ingredient by the number of servings you want.  

*The apple whiskey can be overpowering by itself so split-basing it with your favorite aged rum is a perfect combination.*

          POMEGRANATE SPARKLER

  • 1 oz. White Rum
  • 1 oz. Pomegranate Vodka
  • .5 oz. Simple Syrup
  • .5 oz. Lemon Juice

Shake well with ice and strain into a coupe or flute glass.  Top with champagne or sparkling wine.  Garnish with a sprig of rosemary.  

*The pomegranate vodka gives this cocktail a bright tart flavor without adding color.  The rum will still be the star of the show in this wonderful festive drink.*