Again in 2021, Jennifer Akin, the then-general supervisor of Seattle’s Rumba, graciously agreed to share the recipe for Rumba’s home rum mix. Lately, Rumba’s present bar supervisor, Josh Ibañez, shared Rumba’s revised mix and has graciously consented to let me reshare it on Cocktail Wonk.
Under, Josh supplies the brand new mix recipe and describes the pondering behind it.
Rumba Daiquiri (Cuban fashion) mix
- 3L Brugal Anejo
- 2L Don Q Gold
- 1L Bounty White
- 1L Plantation 3 Star
- 750ml Ten to One White
- 375ml Smith and Cross
- 375ml Wray and Nephew White Overproof
For these of you not making eight-liter batches, right here’s the recipe in ratio type:
- 12 components Brugal Anejo
- 8 components Don Q Gold
- 4 Components Bounty White
- 4 components Plantation 3 Star
- 3 components Ten to One White
- 1.5 components Smith and Cross
- 1.5 components Wray and Nephew White Overproof
You’ll have heard that Rumba has determined to not carry Bacardi merchandise because of the firm’s involvement in Russia. A dialog that’s nonetheless ongoing.
When this occurred, I knew we would wish to make a serious change to our Daiquiri mix, primarily as a result of Bacardi 4 and Gold had been integral to it.
With that in thoughts, I got down to regulate and create a Cuban-style mix that continues to be sharp and crisp but additionally has a little bit of physique and edge. The mix have to be cost-effective, versatile, and enchantment to rattling close to anybody. That’s the fantastic thing about a daiquiri — It will possibly flip heads and lift the eyebrows of even essentially the most pessimistic non-rum drinker.
Switching the Bacardi Gold for Don Q Gold was a fast and painless adjustment that retains the heavy Puerto Rican spine. Gentle, impartial, and a contact extra rounded.
The harder half was the Bacardi 4 (Cuatro). After attempting half a dozen completely different rums, recreating the mix again and again in small portions, I landed on Brugal Añejo. This rum is estimated to be 2-5yrs outdated, is column distilled, and barrel-focused with a softer profile than Bacardi 4. It supplies a full physique to the mix whereas holding all the pieces mild and refined.
The ultimate adjustment was splitting our pure Jamaican rum element into two rums. I retained the Smith & Cross and added Wray and Nephew White Overproof. Only a small quantity of unaged Jamaican supplies the mix with a little bit of edge, funk, and a long-lasting impression on the palate.
Having finalized the mix, I had one final change to make. The revised mix tastes nice by itself whereas working nice in all our home cocktails that use it. All apart from our Daiquiri #1 — essentially the most essential. My resolution to the Daiquiri #1 drawback was growing the lime juice from 0.75 ouncesto 1 oz. That did the trick! The daiquiri was now crisp, juicy, nuanced, and really drinkable. For me, that’s what a daiquiri ought to finally be. Making a single DTO is a lot simpler now!
Rumba Daiquiri #1
- 2 ouncesRumba Cuban Fashion Mix
- 1 ounceslime juice
- 0.5 ounceshouse “difficult” syrup
Sophisticated Syrup
- 60 ouncesWhite Sugar (by weight)
- 12 ouncesDemerara Sugar (by weight)
- 36 ouncesWater
- 1 bottle Rhum JM Sirop de Canne
Prepare dinner all besides the Sirop de Canne on low warmth for 1 hour; don’t boil. Take away from warmth and add 1 bottle of JM Sirop de Canne.
A smaller model:
- 20 ouncesWhite Sugar (by weight)
- 4 ouncesDemerara Sugar (by weight)
- 12 ouncesWater
- 8 ouncesRhum JM Sirop de Canne
