Oh Thank Heaven – Rum Cocktail Recipe
I’m always on the lookout for an inventive rum cocktail, it’s a calling, it’s a destiny, it’s my true purpose in life. Did I mention that I’m a bonafide International Cocktail Competition Judge? It’s true, I am. So I’m in Philadelphia at the Kimpton hotel (it’s ok, not my fave, nice tubs, room smelled like smoke) and working in the bar/restaurant Square 1682. I found the Oh Thank Heaven on the cocktail menu and met the bartender who created the drink to get the recipe for you. His name is Brian and he prefers bartender to mixologist, we had a long chat about the types of people who call themselves mixologists, but I digress.
This cocktail is the perfect summer drink to serve to friends, or just drink alone while binge watching Billions. It reminds me of one of my fave cocktails, The Huckleberry Hound from The Resort at Paws Up. I returned to Paws Up this week only to discover that they had taken the drink off the cocktail menu, THE HORROR, and ruined it by adding club soda. Truly an abomination. Make it from the original recipe, or if you prefer rum (I hate choosing between vodka and rum, but rum would win) make this tasty treat:
Brian uses The Real McCoy rums. If you’ve never heard the story behind the term “Real McCoy” – here you go:
Bill McCoy was a rum runner during Prohibition. In January of 1920, McCoy was the first to fill a boat with alcohol in the Caribbean, sail it up to New York City, and legally act as a floating liquor store (I seriously love that part of the story). He was always careful to always stay outside the three mile limit from US shores, which was international waters in the early days of Prohibition.
McCoy made a name for himself because he never watered down his booze. While copy-cat rum runners would dilute their alcohol with things like turpentine, wood alcohol and prune juice, McCoy never did. The nasty mixes were nicknamed “Booze,” “Hooch” and “Rot Gut,” while McCoy’s quality alcohol became known as “The Real McCoy.”
1 1/2 oz rum – use Real McCoy from Barbados or one of my faves Chairman’s Reserve from St. Lucia
1/2 oz of Solerno a seriously tasty blood orange liqueur
1/2 oz juice fresh lemon (squeeze it yourself-it’s worth it)
1/2 oz blueberry/basil simple syrup (make simple syrup by boiling sugar and water, add as much basil and blueberries as you fancy
Shake with rocks, pour over fresh ice
Serve with fresh berries and basil
This post sponsored by my personal credit card and deep love for craft cocktails.