Your bon temps are about to rouler…

“Everywhere else, it’s just Tuesday.” It that time of year again mes amis,and I got l’agniappe for ya cher. While Mardi Gras isn’t really Tiki,it is a big party featuring drinks made with rum,avoir donc c’est!

First up is the Rum Runner,a traditional Mardi Gras libation. The story goes that it was created in the early ‘70’s by John Elber,manager of the Holiday Isle Tiki Bar(which became the Tiki Bar at Postcard Inn,and is now the Three Waters Resort & Marina) when he was clearing out old bottles,and decided to use the contents to make a drink. And a legendary cocktail was born. But long before this(possibly before John was born) there was a much different Rum Runner in the classic 1937 manual,Famous New Orleans Drinks and How to Mix’Em. If you remember from last year(and if you remember last year you obviously didn’t have enough Hurricanes)this is the same tome I got Tangipahoa Planter’s Punch and the Jean Laffite Cocktail from. So let’s start with a blast from the past:

Mix #277 1937 Rum Runner

1.5oz dark rum
2oz pineapple juice
1/2oz lime juice
1/4oz simple syrup
1 dash Peychaud’s bitters

Shake with ice and pour into glass.

This came out a bit tart,if I were to do it again,I’d up the simple,maybe even use Demerara syrup(and maybe rum). The original recipe was in jiggers,ponies,and spoons,so I translated it into contemporary measurements that your Diffords jigger will measure. If you’re into tart drinks or daiquiri riffs,I think you’ll like it.

Now as I said,the Rum Runner is a classic drink,but that also means there are numerous versions,many not all that good. But don’ worry cher,your Uncle Giltron won’t let you waste your rum. I tried seven different recipes to bring you one that is good enough to serve your friends in your home Tiki bar:

Mix #278 Rum Runner

3/4oz 151 Demerara rum
1.5oz lime juice
7/8oz blackberry brandy
7/8oz creme de banana
7/8oz grenadine

Blend or shake with ice and pour into pint glass or Tiki mug.

This was hands down the best of the bunch,and good enough for me to add to my regular roster. If your jigger doesn’t do eighths,just measure out 25ml,or just use a full ounce. This is a sweet drink,but you can still taste all the ingredients. And don’t be scared off by the 151,the three quarters of an ounce won’t do too much damage.

Mix #279 The Curse of Jean Lafitte

1.5oz aged Barbados rum*
1/2oz overproof Jamaican white rum*
1/2oz overproof Demerara rum*
1oz cognac
1oz falernum
1oz lime juice
1oz lemon juice
1oz pineapple juice
1oz fassionola red syrup
1/2oz orgeat
1/4oz Peychaud’s bitters

Shake with ice and pour into drinking vessel.

*I used Plantation Barbados 5yr,Wray & Nephew,and Lemon Hart.

Brian Maxwell once again brings us a delicious concoction that’s sweet with some spice. It was originally intended to be shared,so I cut it in half. Drink the whole thing and you might just find yourself waking up on the sidewalk of Rue Bourbon wearing a bunch of beads. And just to show off his bartending skills,check out this amazing pirate ship garnish he made:

(i wish I was that talented)

Mix #280 Baron Samedi

1.75oz dark rum
3/4oz lime juice
1/4oz cinnamon syrup
1/4oz falernum

Shake with ice,strain into chilled cocktail glass,garnish with a gris-gris.

From the owner of the Big Easy Tiki bar Latitude 29,the one and only Beachbum Berry,comes a daiquiri riff that’s got some cinnamon burn and spice. A bit tart,but I think daiquiri fans will dig it. Just remember to break out the good rum lest the Baron is offended and comes for your soul.

Mix #281 Throws and Maskers

1.5oz Demerara rum
1/2oz Smith & Cross rum
1oz lime juice
1oz falernum
1/2oz passionfruit syrup
2 dashes Peychaud’s bitters
2 dashes Angostura bitters

Shake with ice and double strain into Collins glass with fresh ice.

Certain Disney parks have members-only VIP dining clubs called Club 33. It costs way more than I can afford to be a member(and I bet they wouldn’t let me in with my fez anyway),but you can have a taste of what they serve thanks to your Uncle Giltron’s efforts ferreting out obscure recipes on the web. The original recipe was confirmed by a former Club 33 bartender,but since they use BG Reynolds non-alcoholic falernum,passionfruit juice,and uncommon bitters,I converted it to use more common ingredients. The result has a nice sweet/tart blend with spice and plenty of kick. And if you hold up your pinky while drinking it,you’ll be classy like them there rich folk.

So mix yourself a cocktail,put on your beads,and have yourself a fais do-do.

“Only in New Orleans could one take a snooze in the afternoon, have a cocktail for breakfast, and still
be right on time.” — Anne Rice