Unaged Rum In Cocktails

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                               Unaged Rum In Cocktails

What exactly is unaged rum, and is it as good as aged rum? I think that is in the eye of the beholder and from the mixology standpoint it depends on the cocktail you are using the rum IN.  The American whiskey industry has made white whiskey (also known as moonshine) for decades, and it has even become a bit trendy over the last few years. 

All spirits start out clear and colorless; once put into a wood barrel the science begins to happen.  Wood is porous; so, the spirit begins to leak into the wood and the wood flavors and color starts leaking into the liquid.  It is a symbiotic relationship and the longer the spirit stays in that barrel, the more flavor and color it obtains. Barrel aging can also mellow out or “soften” the spirit. The question remains- does that mean an AGED spirit is better? In some cases, YES. Depending on the spirit and the country it comes from it may even be a required law.  Straight Bourbon must be aged for a minimum of two years.  Single Malt Scotch must be aged for a minimum of three years.   Rum laws vary depending on the country it is distilled in, which is why the flavor profiles can be so different.  Some un-aged rums are light in flavor while others can be extremely complex.  

White/unaged rum works great in light, refreshing cocktails. When designing cocktail recipes, always taste the spirit by itself first to understand its nuances.  Once that is determined, it will be easier to decide which one to use! 

Here are some classics: 

                                    HEMINGWAY DAIQUIRI 

                                         (also known as PAPA DOBLE)

Ernest Hemingway’s favorite drink, which he used to drink at the famed La Floridita bar in Havana, Cuba.  This is one of my very favorite cocktails in the summertime. 

  • 2 oz. Unaged Rum 
  • 1 oz. Fresh Grapefruit Juice
  • .5 oz. Fresh Lime Juice
  • .25 oz. Luxardo Maraschino Liqueur

Shake well with ice and strain up in a coupe glass.Garnish with a grapefruit twist.

                                                  MOJITO

Every bartender has their own personal recipe and method of how to make this iconic drink, but here is mine: 

  • 2 oz. Unaged Rum
  • 1 oz. Fresh Lime Juice
  • 1 oz. Simple Syrup

Place 6-8 mint leaves in a mixing glass and add the simple syrup.  Muddle lightly and then add the lime juice, rum, and ice.    Shake lightly, and strain into a tall glass, being careful to keep the mint out of the glass.  Add ice and top with a splash of club soda.  Garnish with a big sprig of fresh mint.

                                          EL PRESIDENTE

This is one of my favorites because it isn’t the typical fruity tiki-style cocktail that so often you see made with rum.  The history of this drink dates back to the 1920s in Havana. 

  • 1.5 oz. Unaged Rum
  • .5 oz. Cointreau
  • .75 oz. Dolin Blanc Vermouth
  • 1 bar-spoon of homemade Grenadine

Add all ingredients to a cocktail shaker with ice and shake well.  Strain into a martini glass and garnish with an orange twist.