Today we’re presenting Erick Castro‘s very simple reconstruction of a classic Rum Runner Cocktail.
The Rum Runner emerged around the same time as the original Tiki movement, it was first published in Famous New Orleans Drinks And How To Mix Them by Stanley Clisby Arthur in 1937. This version is a simple reconstruction from Erick Castro and it is an amazingly simple drink to execute. In these times where ingredients can be scarce this is a drink you can cobble together with minimal footwork. Also I think we all need to feel a little positive vacation vibes right now since times are a bit dark and this can help in our quest to get away so to speak. So enjoy the drink and I’ll see you guys on another time!
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Rum Runner
Ingredients
- 1 oz Light Rum
- 1 oz Jamaica Rum
- 1 oz Pineapple Juice
- 3/4 oz Lime Juice
- 3/4 oz Simple Syrup
- 2 Dashes Peychaud's Bitters
Garish
Instructions
- Add ingredients to tin
- Add pebble ice and whip shake
- Dump into Tall glass or Tiki Mug
- Pack with Pebble or Crushed ice
- Garnish with Pineapple frond and Dehydrated Citrus Wheel
The Rum Runner was actually first published in 1933, in “Cocktail Parade” (by Anonymous). That recipe was for light cuban-style rum, lime juice, raspberry syrup, and orange juice (2:1:1:1). Still the beginning of the original tiki movement, since Don’s Beachcomber Café opened the following year in Hollywood.