Rum Cocktail

This recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook showcasing modern interpretations of heritage Nova Scotia recipes.

“In this rum cocktail we infused the rum with botanicals that emulate the classic Angostura bitters. What is truly ironic is that when that recipe was written Angostura was available. And here we are replacing it with spices. The original recipe is hilarious – a wineglass full of rum. How big was that wineglass? Our modern take is that we don’t tend to go for anything pre-made anymore; in a sense we’re going backwards.”

Lynne Mackay, Jenner Cormier, Ironworks Distillery

Ingredients

For Infused Rum

3	pieces of whole nutmeg
4	cinnamon sticks, about 3 inches (7.5 cm) each
4	whole cloves
4	whole allspice
5	whole green cardamom
1	vanilla bean
1 tsp (5 ml)	lemon zest
1 tsp (5 ml)	orange zest
2 cups (500 ml)	quality amber rum

For Simple Syrup

1 cup (250 ml)	sugar
1 cup (250 ml)	water

For Each Cocktail

1	small egg
	grated nutmeg and/or cinnamon, or dark chocolate, for sprinkling

Directions

Crack nutmeg into pieces with hammer and lightly toast in dry pan or under broiler – watch carefully to avoid burning.
Combine everything except rum in cheesecloth bag. Knot bag and immerse in rum.
Leave one week – check periodically to ensure it’s not becoming overpowering.
For syrup, in a medium sauce pan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
To serve one cocktail, shake 3 oz (90 ml) infused rum, 1/2 oz (20 ml) syrup, 1 egg, and some crushed pebble-sized iced, vigorously shake until frothy. Add ice to 10 oz (300 ml) glass, such as an elegant crystal-stemmed goblet. Pour cocktail over ice. Sprinkle with spice or grated chocolate.