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Episode 8: An Introduction to Demrara rum, with El Dorado 5 year rum
5 Minutes of Rum episode 8: An introduction to Demerara rum, El Dorado 5 year rum, demerara sugar syrup, and the Noa Noa.
Episode links:
Mai Tai follow-up, Capt Jimbo
Guyana (wikipedia)
A Mountain of Crushed Ice - Demerara Rum from Guyana
A Mountain of Crushed Ice - Demerara Rums part Two
El Dorado 5 year
El Dorado stills
Brown sugar (wikipedia)
Beachbum Berry Remixed
Demerara sugar (Amazon)
Bottles for syrups at Cost Plus World Market
El Dorado 5 year rum
Demerara sugar
Demerara sugar syrup
Bar swizzles
The Noa Noa
The Noa Noa
The Noa Noa
Demerara sugar syrup
In a medium saucepan, combine 1 cup demerara sugar with 1/2 cup cold water. Stir over very low heat until the sugar is dissolved. Don't bring to a full boil. Remove from heat, cool in pan, and transfer to a syrup bottle. Add 1/2 ounce silver Puerto Rican rum as a stabilizer.
The Noa Noa
1 oz fresh lime juice
1/2 oz demerara sugar syrup
4 to 6 mint leaves
3 oz Demerara rum
Swizzle everything in a double old-fashioned glass half-filled with crushed ice for ~30 seconds. Add more crushed ice to fill. Swizzle again until a frost forms on the outside of the glass. Garnish with a mint sprig and half a spent lime shell. Add your favorite restaurant or bar swizzle.
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By Kevin Upthegrove
4.9
9595 ratings
5 Minutes of Rum episode 8: An introduction to Demerara rum, El Dorado 5 year rum, demerara sugar syrup, and the Noa Noa.
Episode links:
Mai Tai follow-up, Capt Jimbo
Guyana (wikipedia)
A Mountain of Crushed Ice - Demerara Rum from Guyana
A Mountain of Crushed Ice - Demerara Rums part Two
El Dorado 5 year
El Dorado stills
Brown sugar (wikipedia)
Beachbum Berry Remixed
Demerara sugar (Amazon)
Bottles for syrups at Cost Plus World Market
El Dorado 5 year rum
Demerara sugar
Demerara sugar syrup
Bar swizzles
The Noa Noa
The Noa Noa
The Noa Noa
Demerara sugar syrup
In a medium saucepan, combine 1 cup demerara sugar with 1/2 cup cold water. Stir over very low heat until the sugar is dissolved. Don't bring to a full boil. Remove from heat, cool in pan, and transfer to a syrup bottle. Add 1/2 ounce silver Puerto Rican rum as a stabilizer.
The Noa Noa
1 oz fresh lime juice
1/2 oz demerara sugar syrup
4 to 6 mint leaves
3 oz Demerara rum
Swizzle everything in a double old-fashioned glass half-filled with crushed ice for ~30 seconds. Add more crushed ice to fill. Swizzle again until a frost forms on the outside of the glass. Garnish with a mint sprig and half a spent lime shell. Add your favorite restaurant or bar swizzle.