Normally I don’t like to make drinks that require a lot of ingredients. Why? The answer is the potential for multiple points of failure.
Besides the complexity of putting lots of ingredients into one glass without spilling, if the drink requires lots of ingredients then it is more likely that you’re going to be out of something, and then that’s going to screw up your plans.
But sometimes a drink is just so good; you have to make it – even if it has a lot of ingredients. And besides, when it comes to the ingredients in a Rum Runner, any self-respecting Drunk should have all this stuff stocked anyway.
Now, this is a drink that requires a short history lesson. The Rum Runners were the guys who smuggled rum from the Caribbean, Europe, and Canada to the United States during Prohibition. At first they used small, fast boats and carried small amounts of cargo. But by then end of Prohibition, their operations were much more sophisticated.
I’ve spoken before about the most successful and notorious Rum Runner. His name was Bill McCoy, and he hauled mostly Canadian and Irish whiskies to the Northeast Coast. His product was so well regarded that today we still refer to products of quality as “the real McCoy.”
Fortunately, you don’t have to brave machine gun fire from Coast Guard cutters just to have a sip of Rum. Getting the ingredients to make a Rum Runner requires only a quick trip to the store.
A couple months ago I presented a different version of the Rum Runner. Since then I’ve been hard at work researching a better recipe; and Holy Crap is this good!
Here’s how to make a BETTER Rum Runner:
- 1 oz Light Rum
- 1 oz Dark Rum
- 2 oz Pineapple Juice
- ½ oz Brandy
- ½ oz Banana Liqueur
- 1 oz Orange Juice
- ¼ oz Simple Syrup
- Juice of ½ lime
- Dash of Bitters
Combine all ingredients in a shaker about half filled with ice. Shake well, then strain into a highball glass with ice. Garnish with a maraschino cherry and a slice of lime. Gulp.