BLACK STRIPE
This robust, historical cocktail from 1917 combines the deep, rich sweetness of molasses with the bold funk of Jamaican rum for a drink that warms the soul. Versatile in its preparation, the Black Stripe can be served steaming hot with a dusting of aromatic nutmeg for cold nights, or over shaved ice for a refreshing summer cooler. The molasses provides a unique, earthy depth that simple syrup cannot match, creating a complex flavor profile perfect for sipping.
Ingredients
- 2 ounces Dark Rum (Jamaican or Santa Cruz style) (Originally 'Wineglass Santa Cruz or Jamaica Rum'. Converted to 2 oz based on historical wineglass measure.)
- 1 tablespoon Molasses
- 4 ounces Water (Use 1 ounce for cold version, or approx 4 ounces (boiling) for hot version.)
- 1 pinch Nutmeg (Freshly grated. Used for garnish in the hot version.)
- 1 cup Shaved Ice (Used for the cold version only.)
More recipes using Rum
BOATING PUNCH
This refreshing 1917 cocktail combines the warmth of brandy and Santa Cruz rum with the brightness of fresh citrus for a perfectly balanced punch. Served over shaved ice and dressed with seasonal fruit, it offers a sophisticated yet cooling drink ideal for warm afternoons. The subtle sweetness of bar sugar ties the spirits together, creating a smooth sipping experience reminiscent of classic boating leisure.
COHASSET PUNCH
This distinct 1917 cocktail blends the robust depth of New England rum with the herbal sweetness of vermouth and zesty fresh lemon juice. Uniquely finished with a preserved peach and its syrup, it offers a rich, fruity complexity that complements the icy base. Gum syrup and orange bitters add a velvety texture and aromatic finish to this sophisticated refresher.
Instructions
- 1Pour the rum and molasses into a small bar glass or heat-proof mug.
- 2If serving hot: Fill the glass with boiling water (approximately 4 ounces). Stir well to dissolve the molasses completely. Sprinkle freshly grated nutmeg on top and serve immediately.
- 3If serving cold: Add 1 ounce (approx 1/2 wineglass) of water to the rum and molasses mixture. Stir vigorously until the molasses is dissolved. Fill the glass to the top with shaved ice and serve.
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