Diplomatico Pot Still Rum

Regular readers will know that Jamaican Rum is my favorite and that I prefer heavy, flavorful rums without sugar added. So, the “Spanish style” rums that are lighter and (from some countries/distilleries) have added sugar aren’t usually the ones I normally go for (though, I do have a sweet spot for Pampero Aniversario).

I was so pleased to try this release from Diplomatico that is based just on Pot Still distillate, one of the rums I’m trying from the Forbidden Island Kill Devil Club 2.0 list. I’ve never been impressed by Diplomatico’s releases up to this point and find the added sugar usually imparts flavors that I don’t think are palatable. But this Pot Still release is quite good. Still not as heavy as rums from Jamaica, but definitely hefty enough to savor and figuratively “chew on” for a while. Check it out.

Diplomatico Distillery Collection Pot Still Rum

Amazing Mai Tai at Trader Sam’s

The app-based reservation system I mentioned for Oga’s Cantina worked even better getting inside at Trader Sam’s Enchanted Tiki Bar last Wednesday afternoon. Once I got onto the Disneyland Hotel property I tapped on Sam’s and added myself to the waiting list. The app said the estimated wait was 30 minutes. But just seconds after receiving the first “you’re on the list” text message, I got another one that said my table was ready.

Inside, the bar was not busy so it was a perfect time to cool down inside with a cocktail. Skipper Nate was working behind the bar and I ordered a Mai Tai with Appleton Reserve rum. Nate checked the order, “classic style?” which I took to mean no Agave Syrup that they use in their standard house Mai Tai. “Yes, sir,” I said. That Appleton Reserve Mai Tai was faaantastic, and I was more than happy to compliment the Skipper when he asked how it was. Very rummy, but also a wonderful flavor profile – not too sweet, not too sour. Great mouthfeel.

Classic Mai Tai with Appleton 8 Reserve Rum

Second Round, Better than the First

For the second round, I asked Skipper Nate if they had something a little more funky, and he suggested Hamilton Pot Still Blonde rum. I said that would be great – a half Appleton Reserve and half Hamilton Blonde Mai Tai.

It was one of the best Mai Tais I’ve ever had.

The funkier rum really added a nice punch to the cocktail, and elevated what was already an amazing Mai Tai. On this day it was damn near perfect.

Nearly Perfect Mai Tai with Appleton Reserve and Hamilton Pot Still Blonde rums

Thank you Skipper Nate! I will follow you into battle anytime.

That day it really came together at Trader Sam’s: relaxing in the immersive space, exotica music playing, and the light hum of conversations and laughter.

Hi-Time Wine Cellars

I’m sure many of you already know about this gem of a wine and spirits store in Costa Mesa, CA but I thought I’d post this for those who aren’t already hip. Especially for SoCal folks, this place is an essential resource.

Their store was an easy drive for us the other day during a hot afternoon when we took a break from Disneyland. So much selection: I’ve never seen a store that carries so much rum! If you’re getting started with rum, this is a great place to start your journey.

Hi-Time also does shipping to many states from their online store. Shipping isn’t cheap for a single bottle but isn’t bad if you’re doing a bunch of bottles.

Hi-Time Wine Cellars

Planter’s Punch at Dr. Funk

Working my way through the cocktail menu at Dr. Funk. The Planter’s Punch was recommended by bartender Paul McCoun  who knows I love the Appleton 12 rum that’s used in Funk’s Planter’s Punch.

And the Planter’s Punch keeps up the winning streak of amazing cocktails at Dr. Funk. So flavorful!

I also see they’ve added a logo sign above the entrance to Dr. Funk. This place has really come a long way and for anyone close to San Jose the dream is here to stay.

Top Mai Tais of 2021: Number 1, Special Mai Tai at Smuggler’s Cove

Each year we celebrate the 10 best Mai Tais that we had the pleasure of tasting in the last 12 months.

I’ll further note that the Mai Tais at Smuggler’s Cove have all been excellent this year. Not “fine” or “good”, but really excellent. They truly deserve to be on our list of Top 5 Mai Tais served anywhere.

Number 1: “Fritch’s Four” Mai Tai at Smuggler’s Cove (San Francisco, CA)

When Smuggler’s Cove reopened they had a special rum flight available to pay tribute to our friend Alex Fritch who was tragically killed in May. The rums included in the flight were the five rums Alex chose as part of our 5 Bottle Rum Challenge video recorded in January: Doorly’s 12, English Harbour Single Barrel, Plantation 3 Star, Smith & Cross, and Black Tot 50th Anniversary. The flight demonstrated Alex’s appreciation for different styles of rum, with proceeds going to Alex’s family.

After I tried the flight I asked the Cove team for Mai Tai made with four of the five rums (since four is easier to measure and omitting the really expensive Black Tot rum made this more affordable). There was still a bit of an upcharge from the standard-issue SC Mai Tai but it was totally worth it. The great Smuggler’s Cove Mai Tai base combined with rums selected by Alex himself made this one the most special Mai Tai of the year. Rest in Peace, brother.

Recipe: Molasses Mai Tai

I made some fresh Molasses Syrup to replace the one that was in the back of my fridge for a couple years. I enjoy a few cocktails that use this ingredient, most notably the Pampanito cocktail at Smuggler’s Cove (the recipe is in the book, too). Molasses adds a certain bite to the cocktail that seems appropriate during winter.

I am lazy when it comes to making syrups but this one is pretty easy.

Molasses Syrup:
2 cups Granulated Sugar
2 Tbsp. Mild Molasses
1 cup Hot Water
Combine all ingredients and stir until sugar is fully dissolved. Let cool, then bottle.

The Molasses Mai Tai was a riff I tried a couple years ago that I figured would be great, and it turned out better than I expected. This is inspired by the Pampanito, which originally used the same Appleton Reserve 8 rum called for here.

Molasses Mai Tai by Kevin Crossman
1 oz Lime Juice
½ oz Orgeat
¼ oz Molasses Syrup
½ oz Orange Curacao
2 oz Aged Jamaican Rum (Appleton Reserve 8)
Combine all ingredients in a shaker with crushed ice. Shake and dump into double rocks glass and garnish with Mint Sprig and reserved Lime shell.