Cocktail Hour, a webcomic by Scraps

Because there are so many yummy ways to drink it!

When flipping through the index of an extensive beverage reference it became quite apparent that I have many fond memories associated with rum, in one form or another:

When I was just a child, about 4 or 5 I’d say, my Aunt Marie was a big fan of Pina Coladas. My grandmother’s living room was fitted with a well-stocked wet bar and, before she added the rum, my Aunt would pour off some of the sweet, pineapple-coconut smoothie into a mini parfait-style glass so I could be a part of the evening.

Later, growing up in prize-winning strawberry country we’d attend or come back for the Strawberry Festival each April. At this festival would be all manner of strawberry concoctions, confections, crafts and contestants (farmer and pageant alike), including the ever-present Strawberry Daiquiri. In fact, if you ever find yourself in Ponchatoula, Louisiana (now fairly well-known for it’s antiques), stop in at Paul’s Cafe for the most strawberry-laden, smooth daiquiris (virgin or not) ever experienced.

As a newlywed and aspiring baker (pre-Culinary School) I had the ambition to make fruit cakes for our first family Christmas. No, not the brick-o-candied-fruit-and-nut doorstops, an actual cake studded with walnuts and dried apples and soaked for 3 months in dark rum. Of course, they were too good to hold that long and we gobbled them before they were sufficiently convivial.

Rum & Coke (aka Cuba Libre) was an easy drink to order at the bar and tasty without being too strong if you didn’t want it to be. Flavored rums (whether spiced, pineapple or coconut varieties) worked well in this combination, as well. If it was rum, I was willing to try it back during my clubbing years.

More recently, at Trader Vic’s in Atlanta, Georgia, I decided to try the Fogcutter, a tall, tart tiki drink ripe with rum and lime. It was, especially on top of the Mai Tai and the multiple-course meal consumed, impossible to finish but the waiter offered to put it into a go-cup rather than waste it. (We were staying just upstairs in the Hilton, of course, Atlanta does not have the open container laws that one finds in New Orleans.)

So what to make this week to extol the virtues of rum? Since all rum is a product of sugar cane (be it in the form of cane juice or molasses), it’s no wonder that most rum drinks are sweet. As sugarcane was originally an island crop, it’s also no surprise that fruit juices usually play a large part. We’ve discussed the daiquiri, the mojito and even the Trader Vic’s Mai Tai in previous posts so I wanted something a little different for this week. To that end, I bring you two lovely drinks that both happen to use dark rum.

Scurvy Cure

3 parts Pineapple juice
1 part Amaretto liqueur
1 part Dark rum

Pour in a short glass over ice and stir.

This was originally called the Nutty-C in AJ Rathbun’s Good Spirits but both Todd & I felt it was a bit too strong. Not the rum, the amaretto. Also, Todd wasn’t crazy about the color of the drink which, thanks to the pineapple juice, is sort of a murky brown. Adding an additional part pineapple juice mellows the almond out and makes the color more orange though I still think it looks like heavily-lemoned iced tea.

The second drink is also from Good Spirits, and similarly tweaked. Originally intended to be a blended drink, I really prefer drink on the rocks but this required a skewing of the mixers to keep the balance that the blended ice would have afforded. From what was once the Taboo, I give you

The Unspoken

2 oz Dark rum
.75 oz Simple syrup
.5 oz Pineapple juice
2.5 oz Cranberry juice
.5 oz Lemon juice

Pour over ice and stir. Garnish with a chunk of pineapple if you like.

Surprisingly, the Scurvy Cure is sweeter than the Unspoken, despite the inclusion of simple syrup and more juices in the latter.

Incidentally, September 19th is International Talk Like a Pirate Day. Either of these drinks (or any other frothy rum concoctions) would be ideal beverages with which to celebrate. So mix one (or more) up, pop in a Pirate movie or three and indulge in a few Arr’s and Aye Matey’s with the rest of the world.

See that new button on the sidebar? How can you miss it: it’s pink and has a bra on it. Click on it or the tWINs link in the header and you’ll see an opportunity to help “support the twins” and get a special thank-you gift from me for doing so.

This is actually one of our favorite local restaurants except for one thing: it’s almost never busy. Now, I know, you might think that’s a good thing but think about it: if a restaurant isn’t busy when you go at 7pm on a Friday night, it might not be there the next Friday night you want to stop by. Plus, being the only couple in a restaurant is like being the only person in a movie theatre: awkward. The waitstaff just stands there (a fair distance away, of course, it’s not like they’re hovering) until you need them again.

But there is hope! This last time we visited there were several tables occupied when we arrived and even more by the time we left. Todd counted 14 or 15 tables being served over the course of our meal: we were astounded. Also, I’ve driven through that shopping center at lunch and seen fairly good business coming from, I’m guessing, the state office buildings and other businesses around it, so that’s a good thing, too.

Now, onto the food. The menu is long, something I usually dislike, but it’s well-ordered and the length is because there are separate sections for each protein style with the various sauce treatments. It’s actually less confusing than other multi-page menus I’ve encountered because of this.

We always start by sharing the Appetizer Platter which comes with samosa, pakoras, papadum and onion bhaji. Pakora are similar to tempura in that they have a light batter and are fried. The chicken pakora is always a favorite, followed by the cheese with it’s spices and the vegetable (potato, onion and spinach). Bhaji are more like fritters, even though the menu’s description almost makes them sound like onion rings and samosa are a mix of potatoes and peas in a pastry crust, usually triangular in shape. Finally, papadum are thin, crispy lentil crackers that generally don’t contain salt but taste like they do–it must be the natural property of the lentils. These come with three sauces: tamarind, red onion  and mint chutneys. Beware: the tamarind is spicy!

When the entrees (most priced $10.95 to $13.95) arrive, there’s a large plate with rice and smaller pots of the individual entrees. It doesn’t look like a lot, at first, but we usually end up taking half of it home. Also, don’t forget to order some naan to go with your meal! We prefer the garlic naan but there are several varieties available.

On this trip, Todd ordered the Lamb Rogan Josh. The meat is always fork-tender here, just amazing in it’s consistent melt-in-your-mouth texture and they’re not stingy with their meat the way some places might be, adding more potatoes to make it look like a fuller portion. Rogan Josh means a yogurt-tomato sauce with garlic, ginger and various spices. It’s not too hot, but definitely well-seasoned. I decided to go veggie this time and ordered the Navrattan Korma which is vegetables cooked in a yogurt sauce and spices that I can only describe as comforting. This is mega-comfort food chock full of potatoes, carrots, peas, corn, green beans, tomatoes, nuts and raisins. So good, I’m getting hungry just thinking about it!

We’re usually too full, even taking half our entrees and bread home, to order dessert but we made an exception, this time (strictly in the interest of a full report, of course). Todd ordered the Gulab Jamun (fried pastry balls in a flavored honey syrup) and I had the Rice Pudding. It’s important to thoroughly dunk the pastry in the saffron, cardamon and rose-flavored syrup, otherwise the first few bites might be rather unimpressive. Most people think of rice pudding as a carb-loaded goo, but in a good goo-way, but this version is actually thinner, not goo-like at all, and flavored with green cardamom which is a nice change from the usual cinnamon.

All told, our meal was $50 and change, before tip, which is an excellent value for all of the food ordered and the very full to-go boxes that accompanied us home and made for a good lunch for each of us the next day. For whatever reason we don’t order alcohol here but they do have a fully-stocked bar and various beverage choices beyond the usual water and soft drinks. One day I plan to try their lunch special, advertised as $7.99 for an entree (choice of 9) with soup, rice, naan, onion chutney and the dessert of the day (no wonder they seem so busy then!).

A fruited wine beverage, Sangria has as many variations as it has makers. The downside, generally speaking, is that to make good Sangria you need time. Namely, time for the fruit to mix and meld with the other ingredients. But what if you want Sangria now, and you’ve got all the parts but you’d rather drink it tonight as opposed to tomorrow? Are you doomed to a passable but not spectacular bottled version? Is there a happy medium between 8-hours and a screw-top bottle?

I think so.

In fact, my theory is that you can “fake” the steeping period by the application of gentle heat to the fruit and any other items you are adding to the wine base (because in addition to a variety of fruits and their juices, brandy, spices or even some flavored vodka could be used). In this scenario, you could then have a very flavorful Sangria in an hour or so, instead of overnight. Plus, you can make just enough for a drink or two (or a person or two) without needing to make an entire pitcher.

Red Sangria for 2

Combine in a small saucepan:

1 lime, cut into slices
2 strawberries, hulled and halved
a couple chunks of pineapple
1 Tbsp white sugar
2 Tbsp hot water
Small cinnamon stick (optional)

Bring this mix to a gentle simmer then reduce heat to low. Use a muddler or wooden spoon to gently break up the fruit. After about 10 minutes, add

1-2 oz vanilla vodka

turn off the burner and let the mixture sit for another 10-15 minutes.

Pour the fruit mix (sans cinnamon stick) into a glass jar or carafe or divide between two tall glasses. Pour in

4-6 oz. red table wine per glass

and refrigerate for 1 hour.  Serve with more fruit, if desired, and enjoy your drink!

Variation: White Sangria for 2

Substitute a handful of blueberries, raspberries and blackberries for the lemon and pineapple in the red version and skip the cinnamon stick. Use Apple Brandy instead of the vodka and a white wine for the red.

Compared to the bottled Sangria I picked up for comparison, both of my versions (actually, all four since I tried each fruit/liquor combo with each wine just out of curiosity) were less sweet than the pre-made. You could add orange juice (red) or white grape juice (white) if you wanted a fruitier, sweeter beverage or add club soda or some other fizzy drink for a bubbly version.