Chantal's Blog

Blog

by admin

“How to Drink Through Your Restaurant Closing” by Eric Wang

Closing a restaurant for good is tedious, yeoman work. You will undoubtedly find yourself wracked with some irreconcilable sentiments best kept company with a beverage or two and good people. Here are my recommendations on what to drink to help you through that mix of emotions in the order you will likely experience them. 

Reminiscing with regulars

During the final weeks of your restaurant’s operation, many of your friends and long-time customers will come to say goodbye. They will commiserate and reminisce. This is a good thing. Enjoy it. Let yourself linger, just this once. The past success of your restaurant has given you some clout in the local industry. And you’ve enjoyed it immensely, never taking it for granted. You are proud of what you accomplished. And you were honored to meet all the amazing industry folks you otherwise would not have met. The closure makes you feel  you can no longer be a part of that beautiful community. Sure, you kept odd hours but you also got to rub shoulders with chefs, bartenders, restaurateurs, writers, musicians, artists, and activists you admired, and once, even a Supreme Court judge. You were a cool cat about town. A bon vivant. A boulevardier. 

  • Fill a cocktail mixing glass with ice, then pour:
    • 1 oz. bourbon
    • 1 oz. Campari
    • 1 oz. sweet vermouth, like Dolin Rouge
  • Stir at a steady pace for 15 – 20 seconds, no more, no less, to remind you everything has its time.
  • Strain. Served up or over one large ice cube, a twist of orange peel. 
  • Drink slowly. See how there’s a feeling and a complex set of flavors that linger on your lips as you sip. Like the sensation you get when you’ve been laughing and smiling too much, too hard. Remember that feeling. 

The last shift is a celebration

You announced your planned closure weeks ago. Since then, a deluge of online orders. You’re actually busier than you ever were. If you had the time and mental capacity, you would allow yourself to steep in quiet rage, asking yourself, “Where the hell were all these new customers when we were drowning in our existential desperation?” But you don’t have the time nor the headspace. There are orders to fulfill. So you’re grateful instead for the boosted revenue, and most of all, you’re grateful for the hardworking staff who have treated the last few weeks like any other service. Putting out consistently good food with a smile on their faces. They were there when shit hit the fan, and they’re still here on the very last shift. You imagine how much harder it would’ve been if it weren’t for them. You’re convinced, in impossible to know ways, they saved your fucking life. Let’s celebrate. What’s left in the fridge we haven’t sold? Let’s drink that. 

  • One 12 oz. bottle of Leo Beer. Drink ice cold. Let the sweat on your brows dry while the bottle sweats beads of condensation. It’s a celebration. 
  • A bottle of Lemoss Ca’ di Rajo sparkling wine. Give everyone a glass. It’s a celebration! 
  • What else, what else? Some leftover batched cocktails in to-go pouches. Unscrew the cap in mock ceremony as if presenting a fine vintage. It’s a celebration!!
  • A shot of Fernet Branca, of course. It’s a celebration!!!
  • Say goodbye. Give encouraging words. Receive encouraging words. You try hard to not get emotional, because it’s a celebration!
  • Turn out the lights. Set the alarm. Walk out. Lock the doors. The street is empty. It’s a celebration.

A logistical flood

It seems like you’ve been working even more hours as of late. Everything has a deadline now. There are about a hundred unique logistical tasks that still need to be completed. “Overwhelmed” is insufficient to describe what you’re feeling. Panicked? Aggravated? Despondent? How can there be so much to do for something that technically no longer exists? And why am I so thirsty? 

  • Pour a glass of water. It’s an emergency, so out of the tap is fine.
  • Drink. Drink. Drink. Pour another glass and repeat until you’re satiated. 
  • Do this at least once every two hours for the rest of your waking life. 

Bitter

At some point, you will find yourself alone in your restaurant with nothing but the voice in your head. It will seem eerily quiet and still, until you realize all the refrigerators that worked so hard to keep your food at DOH-approved 33 to 40 degrees Farenheit have all now been emptied and unplugged. That omni-present mechanical hum of a restaurant after hours silenced. Reminding you there hasn’t been and will not be another service tomorrow. It’s OK to be sad or even angry, but you still have work to do. So you rouse your brain from the urge to wallow in the comfort of self-pity by reminding yourself all bitterness in life, like bitter tastes, shall pass. 

  • Pour 1 oz. of your favorite amaro. I like Fernet Branca or Malört.
  • Add a splash of water.
  • Drink, letting the bitterness take over but also most definitely pay attention to the sweetness that always follows it. 

Bureaucratic nightmare

You’ve been so focused on the logistical tasks you forgot there’s a whole bureaucratic side of it that you, as an owner, and you alone have to handle. The tax man needs to be notified. Debts have to be repaid or negotiated. Lease to transfer. There’s a lawyer calling you. Is it your lawyer or someone else’s? There’s a banker, too. You thought the bureaucracies of opening a restaurant was bad, but now that you’re closing one, you know this is even worse. There’s more to do with less money, and the reward isn’t a shiny new scrappy small business that gets accolades in newspapers and food magazines. No, the reward is quite literally nothing. When you succeed in all these tasks, you will own nothing once again. This is the time you should re-learn to appreciate the simple pleasures of a really nice cup of tea. The warmth. The gentle nudge of energy. The calming ritual. 

  • One tsp. of dried Alishan Cha leaves (Taiwanese high mountain tea).
  • Three separate times, you’ll need 8 – 9 oz. of hot water, just shy of boiling.
  • A proper teapot.
  • First brew: Steep for 50 seconds. 
  • Second brew: Steep for 90 seconds.
  • Third brew: Steep for three minutes. 
  • Notice how the flavor changes each time you steep the same tea leaves. The tannin. The terroir. Notes of barley and burnt rice. Although you’re doing the same thing over and over, you get different results. And eventually, it will be nothing. Just some murky hot water. 

Life of leisure or ennui?

It’s a matter of perspective. It’s true, you do feel a little numb. You now own nothing. You’re no longer a job-provider. But it also means you can finally focus on yourself for once. Though, first, you just have to do nothing for a while, you know? The past two years were some of the most uncertain and anxious times of your life. And that’s saying a lot when you’re an immigrant. Getting into something new now would feel more like running away from trauma rather than actually moving on. So, you decide to just hang for a while. You’re thankful you had the mind to save all your money because you knew some time ago this day was inevitable. You read the news. You read new books. You read old books. You visit friends. You listen to music. Like intentionally listening, instead of having it as background noise. You take care of your body. You take care of your mind. You take care of your partner at home who has been unfailingly supportive for the last two years, and who, you know for certain, has saved your life because of that. And if you owe it to anybody, you owe it to her to be happy and to enjoy life right now. And just like that, just in time, the weather has begun to warm. You put on a novelty tank top, and you sit outside on the stoop, in the courtyard, and you have something cold to drink. You read aloud favorite passages from a book and watch people walk their dogs. Life is good. Time to give that numbness a jolt of fizz.

  • In a Collins glass, pour 2 oz. of fino sherry.
  • Squeeze half a lime into the glass. Drop that squeezed half-lime in the same glass.
  • Fill with ice.
  • Top off with soda water.
  • Taste it. It simultaneously reminds you of a vacation at the beach and a staycation in the comfort of your own home. 
  • Hold the drink up to your ear, and listen to it. It effervesces with new life. 

About the Author:

Eric Shupao Wang is a writer and former restaurant owner who recently relocated from Washington, DC to West Philadelphia to learn to love sandwiches for dinner. He now lives in an old abandoned haunted high school. His now closed Burmese restaurant, Thamee, was named one of the best new restaurants by the James Beard Foundation, the Washington Post, Thrillist, and EaterDC in 2019 and early 2020. Thamee served its last customer on January 21st, 2022. You can read more about the restaurant’s journey through the pandemic on Slate (here and here), the Washington Post, and the Washingtonian. 

by Chantal Tseng

Rum & Food Pairing: Sweet Finish

What desserts to eat with rum – 3 rum pairing ideas and cocktail recipes

When determining the best desserts that go well with rum, it’s easy to call to mind classic rum soaked cakes like Tres Leches cake, Baba au Rhum, Savarins, Romanian Rum cakes and Polish & Ukrainian Babkas. These are all excellent variations on a perfect dream theme: desserts made with rum. In these cases, the best rum for desserts is always a dark aged rum, like the Dos Maderas 5+5 or Selección and for those desserts that get lit on fire, including the deceptively complex yet truly simple New Orleans Bananas Foster, a higher proof dark rum is ideal.

It’s hard to choose the best fruity dessert with rum but outside of Bananas Foster, the Pineapple Upside-Down Cake has its devotees, for sure. Classic pies and fruit tarts ranging from strawberry-rhubarb, apple streusel, caramel pear, to sweet potato and pumpkin and all the way to nutty Pecan pie and Mississippi Mud will no doubt entertain a pour of rum as a friendly assist for digestion and enjoyment. Rum pastries that involve dried fruits soaking in rum before being folded into confectionary dough are easy brunch option favorites for folks looking to enjoy a pairing during the weekend daylight hours. Speaking of brunch, how does a slice of Pecan Sour Cream Coffee cake with an El Carajillo sound to enjoy the newspaper and your Sunday late afternoon? 

El Carajillo

Born out of that pervasively ubiquitous feeling that encourages one to mutter any variant of the sentiment “f*@!k it” as well as the more practical notion of needing a pick-me-up after a particularly heavy meal, the rum coffee cocktail known as the “Carajillo” isn’t meant to be fussy. A combination of spirit and espresso that will bring you your caffeine and punch its way through near any decadent dessert pairing of your choosing, this simple drink means business. Carajillo stems from the word for courage, coraje, and the similar sounding phrase que ara guillo, translates to roughly “in a hurry.” In Andalucía, the expletive carajo is often shouted after partaking in one. Writer Michael Snyder documents this well in his PUNCH piece. Pour your fresh shot of espresso over a large ice cube and then pour your rum atop. Optional garnish: lemon peel, piece of chocolate or a singed star anise.

  • 1.5 oz. Dos Maderas 5+5 Rum
  • 2 oz. Hot Espresso

Apart from rum soaked cakes with dark caramel rum sauces, pies and pastries, another category of desserts to pair with rum include any and all gelato or ice cream. All flavors win here like vanilla, matcha, strawberry, chocolate, coconut, salted-caramel, butter pecan, maple walnut, and we certainly cannot forsake the Rum Raisin which also incorporates dried fruits to soak up the rum.

Dessert drinks with rum are some of our favorite guilty pleasures to be born out of the vintage soda pop diner world with classics like boozy Root Beer Floats & Egg Creams or any number of spiked malt options like vanilla, strawberry and chocolate. That being said, it’s impossible not to acknowledge that the Piña Colada is king of all the land and sea of dessert rum drinks.

Piña Colada

Below is an easy shaken recipe you can try at home. To learn a bit more about the backstory of this famous cocktail, and find a recipe for your blender, check out the details I wrote up on this delectable concoction on the Dos Maderas website cocktail page here.

  • 1 1/2 ounces rum – Dos Maderas 5+3 Rum
  • 1 oz. Cream of Coconut
  • 1 oz Coconut Milk
  • 1.75 oz. fresh pressed pineapple juice

What chocolate to eat with rum – Pairing rum with Chocolate

All sorts of chocolate desserts exist because it turns out humanity truly understands joy, excess and forbidden paradise on earth. Chocolate by itself is like a cocktail combining bitter earthy cacao, creamy milk and sugar to balance it all out with sweetness. Adding rum to that scenario seems like a fine idea wouldn’t you say?

When discussing chocolate in all its forms including inspired cookie, cake, tart and pie iterations, aged rum pairings with milk, coffee and or other tea options will never let you down. But also, sipping rum neat is a more than fine idea when eating chocolate as is. As a general rule of thumb, higher cacao percentages in chocolate appreciate more maturity in aged rum. So what is the best chocolate for drinking rum?

Gianduja

I’m inclined to vote gianduja which is an italian-style chocolate that incorporates a minimum of 30% hazelnut paste into its being. The savory character of nuts offers chocolate a sweet & salty connection to pair with. Gianduja is lighter than traditional dark chocolate but darker than milk chocolate and its hazelnut addition is every nut lover’s dream sidekick. If you love spreading Nutella on toast, enjoying a piece of gianduja is your next rung up on the ladder.

Almond nut barks

Almond nut barks that run 60% and higher cocoa are also a delectable chocolate snack with rum and may run a close 2nd place. Try a neat pour of 5+5, Selección or Luxus with either nut accented chocolate to decide what chocolate you prefer best with what rum. You’ll get a nice range of sweetness and secondary character to consider the best chocolate rum affinity for your palate.

Boozy hot cocoa with rum

Beverage-wise, rum and chocolate milk in iterations evoking the Rum Cow or in Hot Cocoa recipes are your ticket to straight up adulting. For nostalgia’s sake, you can never go back to your childhood, but why would you when you can have a boozy hot cocoa with rum? Consider also co-basing your spirit with a darker amaro like Averna or even Fernet. Or if you are feeling particularly motivated, try whipping up an ounce of amaro in your heavy cream to use as a float.

Other great food pairings with rum

As mentioned at the start, rum can also accent dishes served as more than just a snack or a dessert. As of late, I’ve seen aged rum pairings with charred steaks ranging from classic beef to sesame crusted tuna versions gaining unconventional but fascinating traction. Try a medium rare steak with char and russet fried potatoes with a pour of Dos Maderas 5+5 and experience the moment in all its glory. Ceviche, which are citrus cured raw fish dishes, and lighter rums like the Dos Maderas 5+3 on ice are a perfect match. Rum, after all, does love citrus. Rum glazed chicken wings? It turns out that sipping the rum you glaze your wings with is just as enjoyable as you would imagine it to be. Happy eating & drinking! 

by Chantal Tseng

Rum & Food Pairing 2.022

What cheese to eat with rum

When it comes to pairing with food, cheese is its own royal kingdom. It seems everything under the sun of grapes, grain, sugarcane and other fermented and/or distilled agriculture just loves to be devoured with cheese. As a snack or digestif, cheese fills its kingly role of providing delicious creamy and savory answers to the call of our hunger cravings at really any time of the day. So what cheese goes with rum?

The best cheese pairing with rum is really a muti-faceted challenge. Typically, cheese without any accoutrements is not ideal to pair with a neat pour of rum. Pulling from our snack pairing ideas, rum and cheese pairing is all about layers and that mildly addictive toasty crunch aspect. Upon that, let’s consider what to drink with cheese board options. The best types of cheese with rum should be accented with a hint of sweetness, like the condiments that often accompany boards including preserves, fruits and honey. Experiment with havarti, gouda, camembert, brie, goat cheese and blue options with varying elements like fruit and nut crisps, crostinis, dried fruit, preserves, honey, balsamic, etc. Here are a few combinations to try:

  1. On a buttered crostini, add a spread of soft creamy brie, a slice of apple and drizzle just a touch of raw honey over top. Take a bite and sip some Dos Maderas 5+3. 
  1. Slit open a raw date and stuff with a creamy goat cheese and a dollop of berry jam. Taste it with a splash of Dos Maderas 5+5.
  1. Grab a dried fruit & nut crisp and combine with a dried apricot or preserve to a square of blue cheese. Drizzle just a touch of balsamic and try the entire bite with a pour of Dos Maderas 5+5.

If you are not a fan of neat rum pours, try tasting your cheese pairings with a sherry and rum cocktail like the Deconstruido.

What fruit to eat with rum

Enjoying rum and fruit together is as natural as craving lemonade on a sunny porch in the summer. The affinity that rum shares for fruit is evident throughout most rum cocktails in the islands, the states and all over the world. The key is deciding on what fruit goes with rum on any particular day depending where you are, what the season brings and where your cravings guide you.

Pairing fresh fruit with rum is something mixologist-bartenders do all the time, whether it’s citrus, berries, tree fruit, stone fruit or tropical fruit, rum finds a way to taste delicious in the final combination. Determining the best fruit with rum is certainly a matter of time, place and personal taste. Sometimes adding one or more items is the ticket. Mixed fruit with rum has been the number one seller at TGI Friday’s and Applebee’s and other chain restaurants with frosty blenders for decades. We’ve been trained since childhood before even tasting rum to think strawberry-banana daiquiris & piña coladas are delicious. Even outside of the blender-verse, fruit juice with rum is as old as the colonies and earlier with recipes like the Stone Fence combining 5 oz. fresh pressed apple cider, 2 oz. rum and a dash of Angostura bitters in simple perfection.

Conclusion? The world offers us seemingly infinite possibilities when it comes to enjoying rum with fruit. Here are a few easy suggestions to get you experimenting that you may not have tried before:

  1. Grill a ring of fresh ripe pineapple and add a pinch of salt. Serve it with a side of neat Dos Maderas 5+3.
  1. Microwave a ripe peeled banana with 2 tablespoons of water drizzled on top for 1 minute. The natural fruit sugars will mix with the water into a simple sauce. Sprinkle a bit of grated nutmeg on top. Enjoy a spoonful of the warm banana with a side of neat Dos Maderas 5+5. 
  1. Grab your favorite mixed berry & melon fruit cup and a serving of Greek yogurt. Blend together with ¾ cup of honey, 1 cup of crushed ice and 2 oz. of Dos Maderas 5+3. Serve with a straw. Optional: add a few leaves of mint to the blender. 

Stay tuned for PART THREE: DESSERT & CHOCOLATE…

by Chantal Tseng

Rum & Food Pairing 2.0

What to eat with dark rum – 5 types of food combinations with Rum and more

Cardinal rule number one: never imbibe on an empty stomach. New rule number two thousand twenty-two: food combinations with rum elevate your cocktail and dinner parties, your poker & other game nights, your stay-at-home movie gatherings and more. Not too long ago, the food pairing world managed to evolve past its former narrow mindset with more folks enjoying solo spirits as well as cocktails with not just bar snacks but also with the varying tiers of meal service. Rum accompaniments with a whole sway of food options are your ticket to satisfying palates of all degrees. Aged or dark rum mellows the texture of a spirit making it more compatible with to sip alongside food. Its natural spice character practically calls for a like minded partner. Its honeyed-molasses smoothness compliments both sweet/sour and savory fare. All that said, so what do you drink dark rum with?

 5 Types of food combinations with Rum

Food combinations with rum take many ideas into consideration including whether the rum will work better mixed into a cocktail or whether the food has enough body or texture to stand up to the strength of rum and its character. To get you started with what to eat with rum, let’s consider some very key attributes to pairing with certain spirits. The higher alcohol of spirits can sometimes require a fuller bodied type of vittle like cheese, chocolate or even a charred medium rare steak to keep the peace of palate balance. Rum’s perceived sweet character, derived from its natural glycerin, has an inherent tendency to pair well with fresh or stewed fruits, but also with salty savory fare like bar snacks, nuts, pretzels, etc. Finally, nearly everyone has a favorite dreamy dessert pairing wherein the decadent confection is soaked in spirit during its inspired preparation and/or presentation. So let’s begin there, pairing within the parameters of these five types of food combinations with rum: snacks, cheese, fruit, dessert & chocolate.

PART ONE: What SNACKS to eat with rum (with Recipes!)

The best snacks to eat with rum usually have a nice toasty crunch to them or entertain a combination of elements like dried fruits, nuts, chocolate or cheese. Rum really loves the combination of sweet and savory with a hint of spice. Here are a few elevated snack ideas that go well with a pour of aged rum neat, over ice or with a splash of soda, cola or mixed into a Classic Daiquiri. Try these snacks with rum, like the Dos Maderas 5+3 or 5+5 and let us know what you think!

  • Nutty Caramel Corn à la Za’atar
  • Savory Spiced Rum Pretzels
  • Tropical Sweet Trail Mix

Nutty Caramel Corn à la Za’atar Recipe

The easy version is to buy pre-made caramel corn, add roasted peanuts, and a dusting of store bought za’atar spice and stir or shake it all up. However, the best version involves making your own caramel corn as well as mixing your own za’atar spice blend and then baking everything together on a sheet pan. Set aside an hour and fifteen minutes and then begin.

STEP 1: Preheat your oven to 250 degrees.

STEP 2: Prepare 7 quarts of popcorn and spread out on two greased baking sheets. Add 2 cups of roasted peanuts and mix.

STEP 3: Prepare your Za’atar spice blend

Za’atar spice hails from countries all over the Middle East and typically consists of the following:

  • Toasted sesame seeds to add a nutty richness
  • Dried Mediterranean herbs such as thyme, hyssop, oregano or marjoram to add a woodsy floral vibe
  • Sumac which contributes a tangy acidic tone
  • Ground coriander and cumin can also be added to contribute more floral, citrusy, nutty and earthy notes

Try mixing about one tablespoon of each together.

STEP 3: Prepare your caramel. There are several caramel corn recipes out there to make at home, but I really love “My Amish Friend’s Caramel Corn” and the key is to add your Za’atar spice to the pot right after making the caramel.

Add to your stove pot and bring to a boil for 5 minutes, stirring all the while:

  • 2 cups brown sugar
  • ½ cup light corn syrup
  • 1 teaspoon salt
  • 1 cup margarine

Remove from heat and then stir in:

  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons of Za’atar spice

STEP 4: Pour caramel over your popcorn and bake for an hour, but remove them every 15 minutes and stir.

STEP 5: Remove entirely from the oven and dump on wax paper sheets. Let cool and break everything apart.

Savory Spiced Rum Pretzels Recipe

Whether you’re watching your favorite championship on tv, entertaining for poker night or bringing snacks to your D&D party, this recipe is perfect and also takes about an hour and fifteen minutes to prepare. Adapted from this fabulous Spiced Rum Pretzels recipe, start by picking up a big bag of mini pretzels.

STEP 1: Preheat your oven to 250 degrees.

STEP 2: Add to a saucepan on low heat:

  • 1 stick unsalted butter
  • ¼ cup Dos Maderas 5+3 Rum
  • 2 Tbsp brown sugar
  • 1 tsp. cayenne pepper
  • 1 tsp. granulated garlic
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cloves

STEP 3: Stir then whisk everything until uniform

STEP 4: Pour butter mixture over pretzels in a large bowl and mix

STEP 5: Spread coated pretzels on a grease lined baking pan and bake for an hour, removing and stirring at 15 minute intervals.

STEP 6: Remove from heat and cool.

Tropical Sweet Trail Mix Recipe

This recipe, borrowed and tweaked from here, is great to make in large batches so you can grab a bowl at any time and have an easy snack pairing ready to serve in seconds. It’ll keep as long as you store it in dry sealed containers like tupperware or sandwich bags.

STEP 1: Preheat oven to 350 degrees

STEP 2: Spread 1 cup of coconut shavings over a baking sheet and bake until just turning brown at the edges, roughly 5-7 minutes. Let cool.

STEP 3: Mix all ingredients together in a large bowl:

  • 1 cup roasted almonds
  • 1 cup cashews, raw, roasted and salted
  • 1 cup raw walnut pieces
  • ½ cup dried cherries
  • ½ cup raisins
  • 1 ¼ cup dried banana chips 
  • 1 cup dried pineapple chunks
  • 1 cup toasted Coconut
  • ¾ cup dark chocolate chips or chunks

Stay tuned for PART TWO: Fruit & CHEESE…

by Chantal Tseng

World Bartender Day

While I have let my posts dwindle a touch, it turns out I have been writing, just not here. I will work on this. Meanwhile, I am a guest blogger for the Dos Maderas website and here is the most recent article. You should also check out the cocktail recipes and posts on the site when you have a chance. I write those as well. You can learn all sorts of fun backstory to many vintage Rum Cocktails as well as try out recipes with variations and lots of pro tips! I’ll be adding more soon too!

World Bartender Day is somewhat of a newer day of interest in calendars, originating just a few years back. In fact, 2018 was the first year when February 24th was officially called World Bartender Day. Separate from National Bartender Day, which is an American holiday celebrated right before Repeal Day on December 3rd, World Bartender Day was founded following the success of an Australian and New Zealand industry-led cocktail competition called The Perfect Blend. The holiday grew out of their organizational efforts at bringing bartender-mixologists together from all over both regions to compete in their artful and delicious craft. Naturally, out of such a strong community came the impetus to officially set aside an international day to celebrate the day of the bartender around the world.

What is World Bartender Day?

World Bartender Day is a day of tribute designed to support and promote your favorite bartenders in their places of work but also to celebrate the continued legacy of this age-old profession. As a holiday, here are some easy ways to observe. 

  1. Show up for your favorite bartender, ideally not at an hour where everyone else also shows up but also, not when they are trying to close the bar. Wish them well and perhaps ask them how they are doing.
  2. Ask to try something new or something your bartender is excited about.
  3. Leave extra gratuity than your usual.
  4. Offer to buy a drink for your favorite bartender.
  5. In these COVID times, perhaps home bartending is the way to go. Have you tried asking your favorite bartender for a good recipe for home? (Don’t forget to tip them for the professional consultation.)
  6. Spread the word. Share a post on your social media and tag #WorldBartenderDay

How old is the bartending profession?

Bartending as a concept is essentially timeless. Arguably, as soon as people discovered fermentation and then later distilling, drinks were eventually poured by someone regardless of when or where the moniker originated. Records for the origins of fermented beverages and serving them locally around the world aren’t precisely canonized with the dawn of controlled fermentation reaching far back a few millennia, but the rise of spirits did make its way throughout the globe with the advance technology adapted from Arabic science’s art of distillation into the later 1600’s. Bartending profession origins are truly more aligned with the rise of spirits heading into the 1800’s as innkeepers began to serve more than just ale, wine and punch. Often touted as the world’s first bartender, Jerry Thomas rose to fame in the early to mid-1800’s and eventually published history’s first ever bartending guide in 1862, “How to Mix Drinks: a Bon-Vivant’s Companion.” So for modern terminology sake, the word bartending became popularized in America with the rise of these new types of bartenders who added more professionalism to the trade and concocted more intricate mixed drinks including cocktails. 

Origins and history of World Bartender Day

You might call the advent of World Bartender Day a sort of a viral reaction to a highly successful cocktail competition. Cocktail competitions are a great way for the community to connect with peers and mentors but also to learn more about their craft. They are extremely fun, popular and some have even added an option for home-bartenders to compete. The specific origins of world bartender day grew from The Perfect Blend, an Aussie based organization sponsored by Beam Suntory that launched their first competition in 2018.

Why World Bartender Day is celebrated on the 24th of February?

Cocktail competitions always have a culminating trajectory and this one is no different. Recipes are submitted within a time frame, usually a few weeks or so. Finalists get narrowed down as the days dwindle and the winner or winners are typically announced on the final day. So when was the first world bartender day? In 2018, The Perfect Blend announced its first champion on February 24th and thus, the day became forever sacrosanct since as World Bartender Day.

5 Rum Cocktails to make on World Bartender Day

Perhaps you need a few time tested and bartender professionally developed cocktail recipes to celebrate within the comfort of your home? Or maybe you are hosting a small get-together and need some easy options to serve multiple folks? Our recommendations for the best cocktails for world bartender day are as follows (in no particular order): 

Bajan Rum Punch 

The phrase “one of sour, two of sweet, three of strong and four weak” is the national rhyme in Barbados. Fittingly, the Bajan or Barbadian Rum Punch is one of the oldest iterations of the Rum Punch recipe. That being said, folks all over absolutely love tweaking the formula to their personal taste and style. Try our recipe and possibly add your own personal touch from your home bar.

  • 2 oz. Dos Maderas 5+3 Rum
  • 1 oz. fresh lime juice
  • 1 oz. Rich Simple Syrup (2:1)
  • 1-2 dashes of Angostura Bitters

East India Negroni 

Are you a fan of bitter cocktails? These days variations on the Negroni are everywhere and with good reason. It turns out that aged rums and bitter ingredients complement each other far more than pre-existing cocktail canon would have led on. We love Jim Meehan’s Rum recipe from 2009 and if you haven’t tried one yet, you now have something forward to look to.

  • 2 oz. Dos Maderas 5+3 Rum
  • .75 oz. Williams & Humbert Solera Especial Dry Sack Sherry
  • .75 oz. Campari

Cuba Libre

With almost a century and a half of history, it’s pretty unique to have this deceptively simple delicious highball continue its dominance in bars around the world. If you think about it, this combo is almost as old as Coca-Cola.

  • 2 oz. Dos Maderas 5+3 Rum
  • 1 fresh lime wedge
  • 4-5 oz. Cola

Rum Old Fashioned

Speaking of posterity, outside of punch, it’s hard to imagine any other cocktail today having the lineage of the Old Fashioned. The key to a properly made version is all about the base spirit. You should always choose a base that you would also sip on its own, without any modifiers. The bitters, sugar and citrus peel all just serve to accent what is already at the heart of the glass.

  • 2 oz. Dos Maderas Selección Rum
  • .25 oz. Rich Simple Syrup (2:1)
  • 2 dashes of Aromatic bitters (like Angostura)
  • 2 dashes of Orange bitters (like Bitter Truth)

Classic Daiquiri

Bartenders just love to debate the proportions of a classic Daiquiri. It’s the structural core of all tropical rum concoctions, the ultimate rum sour wherein each of its three simple elements all combine to a balanced and refreshing act of harmony. Have you properly obsessed about your ratio? Perhaps today would be a good day to start.

  • 1 1/2 ounces rum – Dos Maderas 5+3 Rum
  • 1 oz. fresh squeezed lime juice
  • .5 oz (2:1) Rich Cane Syrup

These are five simple rum cocktails to make so you can celebrate world bartender day cocktails in style with true Dos Maderas rum refreshment! Click on the recipe links or check in at the website to get all the extra details and steps. Learn a few pro-tips and a bit of backstory on each drink to impress your friends and broaden your cocktail knowledge. One more time for the folks in the back: “When is World Bartender Day?” The next one is already upon us: 24th February, 2022.