SUMMERTIME RUM mixology class -pdf

MIXING THE PERFECT MOJITO… …AND ALL THINGS RUM!

SUMMERTIME RUM & MOJITO-MAKING TECHNIQUES VIRTUAL MIXOLOGY CLASS SUMMARY Hosted by Jessica Fleming Welcome to Cal-Am University Summer Series Mixology Class! As summer temperatures heat up, what signals summer more than the rum and the array of tropical cocktails to make with it – specifically, The Mojito! Today’s class will review a little of rum history and styles then we’ll jump right into a few variations of Mojito Making. While you can, of course, experiment by adding different fruit ingredients we’ll be focusing on the simplicity of The Mojito and the various techniques for preparing this classic drink so that you can be an all-star at-home bartender – all summer long! Rum History  The production & trade of Rum played a pivotal roll in the early development of the Americas – unfortunately fraught with colonialism, slavery, organized crime and economic oppression.  The Persians & Arabs perfected the refining of sugarcane during the 7th Century and introduced sugar to Europe.  By 1500, the Portuguese had established the Madeira Islands as the largest sugar exporter in the world.  The history of sugarcane production is a history of slavery in the Americas. Slaves may have even created the earliest Rum.  Rum was the favorite spirit of American colonists in 1700’s – consuming 3.7 gallons per person per year.  Prior to the Boston Tea Party, similar taxes, restrictions & protests took place around the subject of molasses & Rum.  British taxation & American grain surpluses led to the systematic development of the whiskey industry.

Rum Styles  Rum can ultimately be made ANYWHERE molasses can be produced or imported and is made in over 80 countries worldwide. The STYLE of rum is most influenced by the colonizing country of the region in which it is historically produced and that country’s historical relationship with the sugar trade, local agriculture and drinking traditions.  Categories of rum are complex but below is a list of the most common and useful for a home bar, cocktails and exploring the WORLD of rum. The countries listed are loose associations with style and producing areas.  White Rum – clear, unaged, light-bodied & crisp  Anejo – barrel-aged, sometimes colored, smooth & robust (Spanish – Puerto Rico)  Dark – extended barrel age, rich  Black – rich, full-bodied, made from molasses (English – Jamaica)  Rhum Agricole – distilled from freshly pressed sugar cane (French – French Antilles) Mojito Making & Home Bar Tips The Mojito  Early rum distillation resulted in rather harsh, high-alcohol spirits that sailors quickly began tempering with water dilution, lime & sugar  Add MINT and ultimately you have a MOJITO!  A simple, 5-ingredient such as this is really ALL ABOUT THE INGREDIENTS  The Rum – a classic Mojito is made with a silver, light rum but you can also experiments with some of the lightly aged Golden/Anejo rums  The Mint – many varieties of mint are available so feel free to experiment, but ultimately any variety of spearmint will do…just make sure its FRESH!  Pull off the lower leaves so that you have pretty mint tops with long stems (for garnish – put the stem tips in a cup with a small amount of water to keep them looking fresh) and put the pulled leaves in a shallow dish with a damp paper towel on top (use these leaves for muddling in your cocktail or making a mind syrup)  The Sugar – a traditional Mojito calls for RAW SUGAR that is gently muddles with fresh mint leaves and then dissolved with lime juice and a splash of water.  Another option is to make a SIMPLE SYRUP by pre-dissolving sugar in hot water (equal parts)  Finally, and especially if you are BATCHING your Mojitos, make a MINT SYRUP by starting with a simple syrup and adding fresh mint leaves to the warm sugar water, allow to steep for an hour and strain.  The Soda Water – honestly, some bartenders prefer still water in a traditional style Mojito – the choice is yours but DO DILUTE (to taste!)  Chilled glasses are ALWAYS best…especially during summer  Try using FROZEN FRUIT for extra garnish in lieu of additional ice…especially when BATCHING your cocktails (add frozen fruit INSTEAD of ice to pitchers & punch bowls…leave the ice & sparkling mixers to add when pouring individual drinks)

The Recipe Classic Mojito • ~10 mint leaves • 2 barspoons of RAW SUGAR • Juice of 1 Lime (approx. 1 oz) • 1.5-2oz White Rum • *Splash of Soda Water OR Splash of Still Water to Dilute Lime Juice • Add mint & sugar to a chilled Highball Glass • Stir mint & sugar with a BARSPOON to gently release mint oils WITHOUT PULVERIZING • Add lime juice and STIR until sugar is mostly dissolved • Fill glass with ICE • Pour in RUM • Top with a splash of SODA WATER and a MINT SPRIG for garnish