5 Classic Rum Cocktails

[@freddobbs2011]

Every time I watch one of your videos, I become a bigger fan. There are a million bar/cocktail channels, but this one is just nice to watch.

[@BehindtheBar]

Thank you for the kind words Fred!

[@gamerguide2121]

Whoever edits these, know that your work does not go unnoticed. This is professional. Also Cara is a fantastic speaker and wonderful personality. Much love guys!

[@BehindtheBar]

Thank you for your kind words. We always hope the editing does go unnoticed, (as that is generally a good thing), but we appreciate that you noticed! 😊

[@AdityaK96]

Yo Cara, i love that you actually explain your reasoning for selecting a specific brand of spirit for different cocktails. That part gets forgotten about too much. I've started putting together an at home bar cart of my own (since all the bars are closed) and it's helped me decide which spirits make the cart.

[@BehindtheBar]

So glad you’ve found it useful! It’s always good to think about, there are definitely workhouse spirits which will work in most drinks but there are also ones that really shine in particular flavour combinations 😊

[@08ranaiu]

This is also one of my favorite and in my opinion one of the most useful parts!! There’s so many varieties; it’s helped to demystify this!!

[@TheAlgomalo]

It's so nice to see a true industry pro sharing their skills and knowledge. KZbin and the blogosphere are full of ignorant people presenting dubious info, improper techniques and bad terminology. As a lifetime bartender, I appreciate the work you do to educate newcomers and old timers alike!

[@BehindtheBar]

Thanks so much for the kind words pal! Really appreciate it from a fellow professional 😊

[@AugustoVPhotography]

I'm going absolutely crazy for your English dialect. So pleasant to listen to you!

[@CB-db9ij]

Awesome video, I’m glad Rum is getting the praise it deserves. Rum in an old fashioned is very good, especially with some shaved dark chocolate in the glass.

[@BehindtheBar]

😋

[@hiDhaval]

Love your channel. Love you Cara, keep doing what you doing.

[@stevegreedo5687]

The El Presedente is one of my favorites and I make it at home at least once a week. Thanks for featuring it in your video. I rarely see it on KZbin and I think it needs more attention.

[@BehindtheBar]

Such a great drink.

[@jon4739]

Thank you for the great effort to showcase Rum drinks. I live and grew up in the southeast United States along the Gulf coast with easy access to Rum from the Caribbean. I never developed a taste for it and actually really gravitate toward Scotch and to a lesser degree Bourbon. Gonna go back and revisit Rum cocktails after this amazing video :)

[@zusanneahlin3046]

She is a very good bartender. She have so much knowledge .💖💖💖💖👏👏👏👏👏👏

[@scottcrawford3745]

Yummy drinks, Cara. Loved seeing a Royal Caribbean glass in your vid. See if you can get any Starr Rum from South Africa. Quite a tasty spirit, buttery smooth and creamy, and in a very cool bottle. Keep up the content. Love your work. Stay Safe, Down Unda !!

[@BehindtheBar]

Ooh I’ll have to keep an eye out!

[@pebui]

Rum is the best. Thank you for this video!

[@BehindtheBar]

So glad you enjoyed!

[@mybartender]

The selection of cocktails featured in this video is excellent, covering a range of flavor profiles and styles. From the timeless elegance of the Mojito to the tropical allure of the Piña Colada, each recipe is a testament to the versatility of rum as a base spirit.

[@BehindtheBar]

Glad you enjoyed it!

[@Uckertay]

Great video! Definitely enjoyed watching this one! I didn't even think of adding a whole egg into a cocktail like that.

[@BehindtheBar]

There’s a whole category of whole egg drinks called ‘Flips’, we’ll definitely have to feature some more!

[@victorlegendre5224]

Usually these "5 cocktails with this spirit" videos feature really basic drinks, I'm glad you went another way

[@BehindtheBar]

We always try and do a nice mixture!

[@andrewyarosh1809]

So lovely to have all these recipes in one place. Top notch. On rum addendum, please, La Florida, which I hear uses white creme de cacao and sweet vermouth, with dry curaçao and lime juice.

[@ohheyyola5416]

Thanks Cara and behind the scenes team. Into the third year of covid days and I am now leaning in to my love or rum from growing up in the Philippines and discovering the world of tiki drinks. Love the video

[@ItsMe-fs4df]

So glad for videos like these. I've had THAT Hurricane that was mostly fruit juice and wrote it off (same for a Mai Tai) Gonna give this a crack, and will steal that passionfruit syrup recipe. And yay for eggnog in a glass, rather than having to make a huge batch

[@BehindtheBar]

Totally! Please do and let me know how you go 😊

[@ItsMe-fs4df]

I may have butchered it... I doubled the measurements to fit in the Hurricane glass... And used Smith & Cross for the dark rum. I mean don't get me wrong, it was pretty good, but totally couldn't take anything but that rum lol. Will try again next weekend with one of the other rums

[@gabrielstrong2186]

I love it, you eyeball the highball

[@Tsane99]

Awesome video, love the whole channel, keep them coming 😁

[@glennrauch1499]

Your facial expressions after tasting your drinks are delightful. Personal choice here - warm your eggnog add rum (nice toddy by the fireplace) chill your eggnog add bourbon. Excellent channel!!

[@nikolasemmer1553]

Love love love Rum I went from 1 bottle to 8 different bottles during COVID lockdown🤭. Great cocktails in here. I particularly love a dark n stormy because it combines two of my favourite things (rum and a spicy ginger beer) and is incredibly quick and simple to make at home 🤤

[@BehindtheBar]

Totally, great for when you want something a little fancy without too much effort!

[@little_billy]

Love that rum, there are several different kinds too, my newest one is Kraken, 2 in 1, a dark rum and an over proofed rum in 1 bottle

[@ChemicalMarco]

Amazing content, thanks a lot! I used not to like rum, then I started to read and learn a lot about it, making several drinks (mostly Tiki from Smuggler's Cove) and I discovered a spirit with such a complexity and variety perhaps similar to whisk(e)y!

[@BehindtheBar]

Totally, it gets overlooked a bit but there’s such a range of styles it’s a really versatile and delicious category.

[@CorySchoolland]

I would argue that rum offers far more variety than whiskey :) Keep trying as many different ones as you can!

[@hidaniel1757]

pampero and diplomatico... How much i miss these guys >

[@gregcoleman6670]

When you grew up and threw up on Bundy and Bacardi, gee it's nice to be able to safely return to the lands of rum. Thank you Cara.

[@BehindtheBar]

‘Grew up and threw up’ 😂 I might have to steal that at some point haha (Bacardi was my first ever spew, it has taken me a while to get over...)

[@gregcoleman6670]

​@@BehindtheBar hehehe.. like our first crush, we always remember our first spew. ew. I'd like to hear that slipped in somewhere in your accent. And I wonder what the youtube translator would make of it?

[@Foxtrottangoabc]

@@BehindtheBar same here 13yrs old and drank on the train with my mate on our way to fetcham Station, to visit another mate, It finished a terrible night ! Have never drunk bacardi since that day 🤣

[@SloopADoopy]

Watching this during an actual hurricane. Never seen such good looking rum drinks!

[@BehindtheBar]

Whoa, where’s the hurricane?!

[@davidmelgar1197]

Isaias? Stay safe in the Carolinas!

[@SloopADoopy]

Behind the Bar east coast in the US

[@BehindtheBar]

James S stay safe pal!

[@LlenadeMalo]

Great video again. Thank you

[@jesusvasquez3203]

Your videos make me want to try all these drinks, they all look so good

[@BehindtheBar]

Haha I guess that’s the point!

[@jesusvasquez3203]

@@BehindtheBar awesome video thank you

[@FidoMcCokefiend]

Great video!!! Most people miss that the blanc vermouth vs dry vermouth is a huge difference in the El Presidente. Well done!

[@ianholmes6078]

I love your take on the Hurricane. Rum is a favorite base ingredient. Thanks for another great video!

[@CorySchoolland]

It's pretty much the original recipe: 4 oz Jamaican rum, 2 oz lemon juice, 2 oz fassionola (sub passionfruit syrup) :) Definitely nothing like what you get at Pat O'Brien's today…

[@zacharyrestelli1402]

One rum dessert drink I love is a White/Black Russian formula with a dark or blackstrap rum instead of vodka. Not fancy, not complex, but ridiculously tasty. Doing it with Jamaican rum and cream of coconut in place of the normal cream is also great.

[@BehindtheBar]

Decadent!

[@anshuman4438]

I study business but now I wish to learn bartending someday. Thanks for igniting the interest Cara!

[@BehindtheBar]

Come over to the dark side 😜

[@gabrielstrong2186]

@@BehindtheBar the Dark and Stormy side?

[@tristandonohoe1732]

Loved the video! I made the eggnog recipe and found that it was a little weak/watery. I modified to 2 oz spiced rum, 1 oz of cream, and 1 oz of simple, and also stirred it instead of shaking. I found that was a lot more to my liking. Thanks for the recipes!

[@BehindtheBar]

Glad you tweaked it how you like!

[@frenzykitty]

Whoop whoop. Always great to see there's a new BTB video. You guys are the literal best.

[@bluepaddlemedia]

Hi Cara, Really enjoy your channel. 👍 can you tell me where I can get the shot measuring device? I can’t seem to find one that unique. Thanks in advance and keep up the good work. You are amazing.

[@melissaedwards5689]

Being a Melbournian that is currently in stage 4 lockdown I have been making cocktails every weekend to get me through and stumbled across your channel! Only to see in one of your videos you are also in Melbourne!! Subbed straight away when I heard that! Hope your doing well girl and are smashing out stage 4 with some great cocktails like I am xo

[@melissaedwards5689]

Oh my gosh now I just heard you say you work at Bomba! I have been there, great place! Shit, well then I really hope you’re doing ok luv, hospitality is struggling at the moment I know. Keep your chin up and know that bringing us this awesome content is definitely making a difference 👍🏻

[@BehindtheBar]

Thank you so much for the kind words and support! Luckily we have a bottle shop so as still working there, but the industry is really hurting, especially internationals...it’ll be a strange world for a while but as you say, just keep our glasses topped up for now!

[@tzor]

Your D&S is fascinating. I've seen a "lime wheel garnish" but not line juice directly. And the float of the biters is fascinating. It's definitely something I am going to have to try.

[@BehindtheBar]

Maybe not the most conventional but very yummy!

[@ItalianoDelSud7]

Absolutley love this channel!!! Ive been lurking for a couple weeks now and always come looking for my friday night cocktail ideas to expand the ol repertoire 😁🥴

[@BehindtheBar]

Thanks pal, so glad you like it!

[@vijayvs1885]

Super varieties

[@juststuff9796]

Is it bad that I binge watch and bought so much stuff that I had alot of these ingredients on hand. Lol oh well keep them videos coming

[@BehindtheBar]

I don’t reckon it’s bad haha

[@melissaedwards5689]

Me tooooo! I’m new to the making cocktails game (definitely not new to drinking them 😉)! When I found out how bloody easy it was to make simple syrup I kicked myself for wasting $13 on a bottle 🤦🏼‍♀️

[@little_billy]

Nothing wrong at all with binge watching, great way to watch her older videos that you have never seen

[@mattiamormone5210]

Love you and your professionality

[@BehindtheBar]

Thank you!

[@myslab9605]

professionalism + personality?

[@phrides]

Great timing, as I now have 3 bottles of rum in my cramped, little liquor cabinet. Might have to make some dark and stormy's with some homemade ginger beer. (I've got to come up with something to do with the excess ginger syrup from last weekend's floradora fest with the extended family.)

[@BehindtheBar]

That’ll be excellent!

[@lucastheisen]

The nog is crazy good. Gonna be bringing this out every holiday.

[@adamwright7638]

Wow 5, this is a gift

[@memedesima7953]

I want to try all of them soo much!

[@CocktailsUnderQuarantine]

Great video as always! I love a Hurricane. The Rum Eggnog looks intriguing!

[@jeffshafer5336]

Never been that much into Rum, but very inspiring. Always wanted to make a Dark n Stormy with Goslings so might try and find a bottle. I think I’ve only really ever had a bottle of basic white rum around, so maybe that’s my problem. Will definitely try the egg nog as well.

[@BehindtheBar]

I find that dark rum can substitute in to a lot of white rum cocktails (Daiquiri, Mojito etc) and still work, it just gives you a richer drink. But subbing white for dark can leave drinks a bit lacklustre cause they need the oomph and funk from a dark rum- definitely worth having one to hand if you want to explore more rum cocktails! Goslings is great but really pretty full on and chewy, so if you’re looking for something that would work in a Dark & Stormy but also some other drinks maybe Appleton’s (for something still quite heavy) or a Spanish style aged rum like Diplomatico Mantuano (for something lighter). Hope that helps!

[@MixDrink]

Очень интересное видео

[@toddellner5283]

Something I would really, REALLY like to see.... Versatile families of drinks, ones where there's a procedure and ratios that can work with a wide variety of ingredients. Daisies, Cobblers, Crustas, Sours, Fizzes. So many drinks we think of individually these days fit into these families, and having a sense of them would make it easier to improvise new drinks.

[@BehindtheBar]

A very good suggestion and something that's been on our list for a while. We did a little of this in the 'What spirits to buy for making cocktails" video - 12:37 - showing how to get from a Gin Sour to a London Calling, but the whole evolution thing is really fascinating. There are so many videos we want to make so can't wait until we're big enough to be able to do 2 or 3 videos a week. Soon I hope!

[@RudraDirtTrails]

Finally the lovely rum video ❤️

[@pengzhao6961]

I lovee your channel,and i love your smile

[@Yong_Goh]

I did the rum eggnog proportions but with an aged dry sherry (instead of ruby port) and coconut cream (instead of cream) and it turned out amazeballs 🤟

[@BehindtheBar]

I want this.

[@evangatehouse5650]

While visiting Madagascar: ginger rum, soda and lime juice. Ginger rum is made by filling a gallon jar with 3/4 gallon of rum, and fill the rest with chunks of fresh ginger. Let soak for about a week. The local rum is about $3/ litre. 1 litre of fruit juice is $4...

[@bahayalak1088]

Amazing content! I am learning a lot from you!

[@auto_math]

It's nice to have a drink with Port. It's so rare in cocktails.

[@Barprints]

Great breakdown on these recipes! Love the look on your face when you said "it's pretty lethal"!😂

[@BehindtheBar]

😅

[@brianpeck3120]

I’m new to your channel and love your teaching method! Great video!

[@BehindtheBar]

Thanks pal!

[@Jefuslives]

Try grating a bit of nutmeg and fresh ginger on top of a Dark & Stormy for some extra stormy.

[@dinogeorge3375]

Another fantastic episode. You r killin it!

[@BehindtheBar]

Thank you!

[@michaelmoore2591]

Once again amazing drinks! Cheers

[@tanker6473]

Giant D&S fan. One of my go to drinks during the summer. Had never tried it with the bitters rim. Outstanding addition.

[@ChristianWeitenberner]

This channel is on fire!!!

[@BehindtheBar]

🔥 🔥

[@ionninja6596]

Pretty sure I've actually had all of these, but more falernum in the world is always a good thing. Angostura on top of a Dark and Stormy is a new concept for me though, I may give that a shot soon.

[@BehindtheBar]

I don’t think it’s classic but I like it! Looks pretty and lengthens our the mid palette a bit (to be wanky for a sec haha)

[@rammul7801]

I’ve made El Presidente at home before and I loved it, but mine came out a light pink because of the grenadine.

[@BehindtheBar]

Yeah I was a bit sad, my homemade grenadine was very tasty but sort of brownish, I feel like it must have been the brand of pomegranate juice. Luckily there’s only 5ml in here so didn’t change the colour too much but a blush would have been nice!

[@michaelfurness8050]

Can’t wait to come to your bar. I’m a local and would love to have a cocktail Safari with you as my guide.

[@inyour4869]

Thank you Cara for another great video! Rum is a family favourite, will try making the El Presidente next time the family gathers. P.s. I hope you are safe and well in Melbourne! Please consider making an 'everything you need to know about rum' video too :P

[@BehindtheBar]

You’ll have to let me know how it goes! We’re going OK thanks, a bit miserable but that’s to be expected haha. I will do, we do have a short run down coming but will need to do a more in depth one too 😊

[@abrfilho]

As a brazilian, I want to mention Caipiríssima, it's a variation of Caipirinha but instead of cachaça, it's used rum. Caipirinha is a mix of lemon, sugar, cachaça and ice. It's simple, but refreshing and good.

[@BehindtheBar]

I think I had one (or a few haha) in Rio, delicious! I think I still have a sore head from the generous pours of rum and Cachaça from street stalls 🤕

[@CorySchoolland]

@Adilton Curious question: Are your lemons small and green or big and yellow? I ask because sometimes "lemon" and "lime" get mis-translated from one language to another, and my understanding is that Caipirinhas are made with the smaller, greener citrus fruits (limes in English).

[@luizleandrog]

@@CorySchoolland Caipirinha and most tropical cocktails are made with the green small fruit called lime in English

[@enakshibanerjee9227]

Please make more videos on subjects like brandy,cognac,champagne

[@richfrye2167]

Love your videos. Especially storytime and history. Your technique is great. You got the Dark n Stormy wrong though.

[@BehindtheBar]

Thank you very much pal! What don’t you like about the Dark & Stormy? This one is definitely more of a twist, we’ve got a longer edit coming out which explains why I make it as I do 😊

[@brickbatsevo8237]

Hi Cara, for the eggnog I normally use plain rum, this time for Christmas will try it with spiced rum.

[@stereodreamer23]

Proper eggnog requires THREE liquors--golden rum (NOT spiced rum), Bourbon (or blended Scotch if you are European), and Cognac. Without all three, it's just boozy, thin custard... ;-)

[@Foxtrottangoabc]

I've never drank rum until this week until I obtained a bottle of Appleton signature . I've tried it with cocunut water and tonic water and been pleasantly surprised. So I'm thinking rum is more versatile than whiskey ? What day think ?? Now added 12yr appleton to collection , this weekends diy house goal is to make a rum cocktail ! 👍😀

[@BehindtheBar]

Ooh I’ve never really thought about it in terms of which is more versatile than the other, but they’re definitely both more versatile than we think!

[@danmcvicker3620]

Great video as always. Question though. I generally use velvet falernum for the Royal Bermuda yacht club(because it’s what I have). Will the homemade version you linked to make a drastic difference?

[@BehindtheBar]

Falernum is not honestly one that I think is worth the effort in terms of the difference between homemade and a good quality commercial one!

[@jarrek2163]

Love your videos! They are super helpful. I would love to see you do a caipirinha! I can't seem to get the right balance of citrus to sweet when I try to make them at home.

[@BehindtheBar]

I’ll definitely put it on the list! Do you usually shake it with the lime husk in the tin?

[@jarrek2163]

@@BehindtheBar Yes I do. I usually build and muddle in the tin, and then shake and pour into the glass without straining.

[@BehindtheBar]

Jarrek hmm and what ratio do you use?

[@jarrek2163]

@@BehindtheBar I've been using two barspoons of sugar, 1 lime, and 2 ounces of cachaca. The result has been more sour than caipirinihas I've been served at a bar. I've tried using just half a lime, but then the cachaca is really strong and it still seems a little too tart. I think I could be too gentle when I'm muddling and the sugar isn't dissolving enough. I don't have much experience with muddling. I've read that being too aggressive can bring out the bitterness of the citrus peels, so I haven't been pressing very hard. Just enough to juice the lime wedges really.

[@gantoniopatriarca9520]

First of all, I love rum. It is the poor man's whiskey. Second, there is nothing better than listening to a beautiful lady with a wonderful accent talking about alcohol, it makes me wish that I were 25 years younger, 50 pounds lighter, and that I did not have a face like a serial killer, but I am getting off topic.

[@BehindtheBar]

😂

[@kellyscott5675]

Wow, a couple of favourites extremely well done, along with a couple I definitely need to try. I thought the Sherry video was inspiring, but these all look amazing. Thanks Cara!

[@BehindtheBar]

Thank you Kelly! Let me know how you go if you try the new ones 😊

[@sergisamongas]

Thanks Cara. One comment if I may - smile when you shake the cocktail.

[@BehindtheBar]

Glad you enjoyed the video pal. One comment if I may - don’t ever tell a woman to smile 😉

[@engwedujesse6975]

Great video Cara, could you please give options to the rum you use just incase it can't easily be found? I would really love to try these drinks out.

[@BehindtheBar]

Thank you. Over the next few weeks we’ll put out longer versions of all these cocktails were we do go into more detail and give you some options on what to use so stay tuned for those!

[@mateoooo0o]

hi, i love your channel, i was curious about how you make your ice :))

[@BehindtheBar]

We have a little ice machine where we film but at home I just use an ice tray and freeze in big moulds for serving ice - at work we have a Hoshizaki which is the Rolls Royce of ice machines and I miss it so much haha

[@sassysueanneluchenta5017]

Thank you so much

[@BehindtheBar]

Thank you!

[@collinnoia]

I love your videos. Even as an long-term, obsessed cocktail snob, I learn new things from you every time I watch. If you don't mind me asking, is there a reason you don't take the spring off of your Hawthorne strainer and add it to your shaker when a cocktail calls for a dry shake? I've always seen this done during a dry shake, and I'm curious why you don't do it.

[@BehindtheBar]

So glad you enjoy! I do the spring trick with something I’m only dry shaking, so for instance whipping up the cream for an Irish coffee, but again it’s pretty fiddly during service and I’ve always found a dry/wet shake with some elbow grease has been plenty fluffy! It’s not honestly something I see most bartenders around here do for all egg white drinks, is it common where you’re from?

[@collinnoia]

@@BehindtheBar - It's very common, at least where I am, in Seattle. I don't think I've ever seen a bartender make any kind of a egg-based sour or a flip without using the spring. Maybe it's just a regional thing?

[@rinx34]

Lime floating. I think you need to cut it just as thin as possible. Then its light weight and float above liquid ;)

[@SteveAbrahall]

Hmmm I'm thinking EL PRESIDENTE ! Blimin Melbourne weather is killing the joy for me and Some of the frutiy ones, although they do look amazing! Thanks again for so much insperaton.

[@BehindtheBar]

It’s pretty miserable hey?

[@SteveAbrahall]

@@BehindtheBar Currently 8 degrees with a "Severe Weather Warning for Damaging Wind" ! (big farts?) who knows ..... Blah .... Melbourne winters.....

[@tbjtbj4786]

I remember hurricanes The ones here were normally the southercomferd version. I have had a few like the one you made. And as crazy as it sounds looking back over all these years. Most of the hurricane drinks I have had were at hurricane partys.

[@BehindtheBar]

As in parties when there is a real hurricane?

[@tbjtbj4786]

@@BehindtheBar yes. Hurricane parts are a real thing in Florida. Kinda all ways have been. If there were not supposed to be to bad cat. 1 or 2. People would go to the beach and have partys. Both cost of fl. As far as I know. We all ways went on the gulf side from Carrabelle fl. To Panama city. I have heard that it's a thing in some of Georiga and south Carolina coastal towns to.

[@BehindtheBar]

Tbj Tbj that’s so crazy to me!

[@tbjtbj4786]

@@BehindtheBar like I said looking back on it now I see just how badly that could have ended and yea its crazy. I have a lot different out look today. But that also after I have seen first hand what a cat. 5 can do now. For years the worst one I had seen been a 3. But to be 100% honest Florida people kinda known for being a bit crazy. You or at least I don't hear about them as much now. But hurricane parts usto be popular and coman. One of the biggest I saw was around Mexico beach fl. There were hundreds of people there.

[@MarselHalder]

Lets make a winter warmer cocktail collection (its so cold down under!).

[@alizarkami6187]

Can you make a video that explains drinking rum straight. You see alot of videos about whiskeys and how you should drink it and the history, but didn't came across a video that explains rum like that

[@BehindtheBar]

Definitely on the cards, it’s a massive subject but I’m sure we’d manage it!

[@marcelogomes3584]

Dammm! Girl, you are the best💎!!! El Presidente has my vote🌟🌟🌟🌟🌟

[@BehindtheBar]

Mine too to be honest- all yum but that’s my fave!

[@dtpugliese318]

I drink dark and stormy’s all the time and I never thought to finish with angostura. That’s genius.

[@jameshaulenbeek5931]

I have a local bitter maker nearby - my favorite bitter for a Dark and Stormy is grapefruit, peppercorn, and rosemary... absolutely fantastic flavors with the rum and ginger!

[@MrRossman2]

Cara, great video. I really like that you have an opinion on which rum should go in to each drink, as opposed to just generically using one rum for all drinks. At the bar where you work, do you guys actually use raw eggs in your cocktails? Is there not a concern that a customer could get sick and sue the bar? In the U.S. I don't know of any bars that would use raw eggs in cocktails just for that reason (we're a sadly litigious bunch).

[@BehindtheBar]

Thanks pal, playing around with different spirits is my favourite part so I’m glad you appreciate it! Eggs are a pretty big part of classic cocktail making (sours etc) and I’ve definitely been to bars in the States that use them. The risk of Salmonella can be reduced to a minuscule level by proper handling, and it’s not disallowed by health and safety. Same way as kitchens can make mayonnaise/aioli from raw eggs. The key is really to use very fresh eggs, and crack to order as bacteria needs time to multiply. At Bomba we use pasteurised egg white in a carton because of the volume we go through, but making a flip we would use a fresh whole egg. Of course pregnant women, children and the very elderly should stay away but that’s not too much of an issue for cocktails!

[@BehindtheBar]

And of course if it’s something you’re uncomfortable with it’s very easy to skip! It should always be listed on a menu.

[@MrRossman2]

@@BehindtheBar Admittedly, whenever I get a drink with an egg in it, I'm always hesitant of the first sip. But, of course, I love it from the second sip on.

[@MrRossman2]

@@BehindtheBar You make a good point comparing use of a raw egg in cocktails to a restaurant using raw eggs in dishes. Now you're making me wonder why I don't see it more often where I am. Believe me, if you order a whiskey sour in any bar in my area, it's NOT a whiskey sour but more like a margarita with whiskey instead of tequila.

[@dominicjourdain6843]

Not a fan of raw eggs myself, but I would always put in the egg first. In case it has gone bad, you don't waste your other ingredients.

[@Nimuetootoo]

Question: since most people don't keep multiple types of rums (or any liquor) around, does it make a vast difference, if you were, to say, make all these drinks with the same kind of light and dark rums?

[@BehindtheBar]

Great question! In the longer episodes on each individual cocktail I’ll usually have a chat about substitutions like that. It certainly will make a difference but that’s not necessarily a bad thing! You just want to bear in mind how the spirit you’re using differs from the one in the recipe. So for instance if I’ve used a light and bright rum and you’re using something darker and sweeter you might want to start with 5-10ml less so it doesn’t overpower the other flavours, and add 5-10ml less of the sweet component since the base spirit is already sweeter. Then give it a taste and see what you think- always easy to add in more if you think it needs it!

[@konradkurz8353]

So glad for this video! Another great exploration of the various aspects of a spirit in a cocktail! Great video with a few of my favorite rum drinks and a few new ones to try :) I haven't been putting bitters in my dark & stormies but I want to try it out now! Excellent vid as always :)

[@BehindtheBar]

I don’t think it’s traditional to be honest but I like the effect visually (seeing as I prefer not to layer the rum as some people do), and find it adds a bit of interest!

[@TheOverlord100]

Thanks for this lovely video! Will have to try some new cocktails this weekend... I‘ve still got a question: any reasoning for dry and then wet shaking? I‘ve read about the reverse dry shake and have absolutely perfect results with that technique.

[@BehindtheBar]

Not in particular, I do chat about it in the whisky sour episode- I haven’t found massively different results between the two and since I’ve always dry shaken (the reverse dry shake being a fairly recent revelation) it’s hard to change your workflow!

[@Scuijr808]

how about a mojito? have you done a video on those yet? whats the best rum for a mojito :)

[@BehindtheBar]

You may have just read our minds...keep an eye out on Tuesday 😉. I make mine with Bacardi but any clean and grassy white rum works- Pampero Blanco, Flor de Caña, Caña Brava. People keep telling me Don Q is great but I can’t get it here!

[@Arpandas96]

That eggnog...❤️🤤❤️

[@bombshellblonde544]

What's a good suggestion for a replacement of the Havana Club in the Presidente? I'd love to try that one, but I am in the U.S. and can't get Cuban rum

[@BehindtheBar]

I’ve had a lot of people recommend Don Q to me on here but I can’t get it so maybe you should try with that and let me know how you go! Otherwise Plantation 3 Star is a great cocktail white rum, but really anything that’s fruity and fresh will work.

[@bombshellblonde544]

@@BehindtheBar thank you so much!

[@adansanchez7907]

¡Qué rrrrico!.¡Asúcar! haah maaambo!.😀

[@murilo9992]

Hi Cara! I'm having trouble figuring out which "dark rum" to buy. I wonder if you can help me. Are Bacardi ocho/havana club 7/ Appleton estate signature considered dark rum?

[@BehindtheBar]

it is a bit of a tricky distinction because some rums can be unaged and very dark, some can be aged and clear and so no wonder you are confused haha, but I usually use something like Appleton’s as a base level because it has that bit of funk and weight you tend to expect from dark rum

[@murilo9992]

@@BehindtheBar Thanks a lot Cara! You're the best.

[@bj133]

That cool glass you used for the Hurricane, are those for sale or is it a custom glass?

[@BehindtheBar]

It was an op shop find I’m afraid!

[@bj133]

@@BehindtheBar Hehe dang, that means I can stop searching now.. Thanks anyway.

[@rogerhwerner6997]

Hi Cara. Did you know that The Original Hurricane recipe remains a trade secret according to the New Orleans bar where it was invented. According to these folks every published recipe for this drink is an approximation of what they still serve. I can't personally testify to this because after two or three it's impossible to taste any difference. The frozen concoctions served at carts durung Mardi Gras is pretty much swill but no one seems to care since all anyone cares to do at that time is get crazy.

[@BehindtheBar]

Haha! I’ll have to get there at some point for sure 😊

[@drax14QC]

Awesome! I love Rum cocktails 🍹 what’s your opinion on building the Dark N Stormy the opposite way and float the rum on top ? :P

[@BehindtheBar]

It definitely looks cool but I like getting a similar effect with the bitters- I prefer having a drink that’s already mixed rather than having to do that myself haha but that’s just a personal preference!

[@drax14QC]

@@BehindtheBar Yeah I totally get it! :)