Scantlings

Great video at... http://spinsheet.com/make-perfect-rum-punch/

Here's my spin

Irie Rum Punch - 1 Liter recipe:

6 oz Myers Rum – needed for a dark kick, very unique flavor
10 oz Gold Rum (Bacardi Gold, Cruzan, etc)
Fresh Juice from 4 limes and 2 lemons (not that concentrated crap…. Gotta be fresh to fight off scurvy)

6 oz each of:
- Pineapple
- Orange Juice
- Cranberry Juice

Couple ounces of cream-of-coconut OR couple ounces of Coconut Rum

Note: The amount of coconut can be varied to taste… I prefer light on the coconut.

If you prefer a little sweeter, add an ounce of grenadine, then retaste… adding more as needed.

Shake liberally to mixup the coconut cream

Pour into glass full of ice. Place straw in glass, dribble a small amount of Myers (or preferably Bacardi 151) into straw so it barely overflows the straw and floats on the top of the punch.

Here's the Admiral and my favorite version:

1 part Sailor Jerry's Spiced Rum
1 part Simple Syrup (sugar and water highly concentrated)
1 part Meyer Lemon juice

Keep the glasses and the Rum in the freezer, the Simple Syrup and Lemon juice in the fridge, so you don't have to dilute the stuff with too much ice!!

If you're ever in the New England are, try to pick up this local rum: New England Distilleries 8 Bells. Great rum old fashionds




And if you ever end up in France or a Francophone area, buy that simple syrup....it's divine.

I am also a fan of Sailor Jerrys BV, to the point my house has been rename as a point of interest on FB...

https://www.facebook.com/pages/Sailor-J ... 94?fref=ts

My fav is really simple

Tall glass
Tot of Sailor Jerrys (a good tot)
Ice
Juice of a quarter of a lime.
Toss the rest of the quarter lime in
Top of with indian tonic water

Drink.

Repeat.

OK, I'm in for june 7th when we do the sail in.
It will be the sail in and crawl out.

I'm solar now and pumping power back into the grid. It feels really good to known those bastards are now paying me.

bob perry wrote:I'm solar now and pumping power back into the grid. It feels really good to known those bastards are now paying me.

Just as a matter of interest, what is the payback event horizon for the panels?

Great tips and not surprising how many people in this crowd are "traditionalists" with their punches/daiquiris. I was tending bar in a Chi-Chi's when I got my mixology certificate, so my foundation is tainted with commercialism

8 Bells..... gotta pick me some up next time I'm down Maine.

IrieMon wrote:Great tips and not surprising how many people in this crowd are "traditionalists" with their punches/daiquiris. I was tending bar in a Chi-Chi's when I got my mixology certificate, so my foundation is tainted with commercialism

8 Bells..... gotta pick me some up next time I'm down Maine.

Please share some more of your "commercialism". I'm slowly trying to drink my way through a Larousse Cocktail guide....guidance, tips and interesting recipes are all very welcome.

Some drinks I like to make are:

Take one fresh pineapple and cut into medium chunks. Place in a large glass jar with a spigot at the bottom and pour over 1-2ltrs of white rhum agricole. Let sit in fridge for 3-4 days. Serve cold in a short glass over rocks. Don't try to eat the pineapple.

Modified Dark and Stormy:

- Get a large glass pitcher like a beer pitcher and cover the bottom in calamanci (slice one end of the calamanci)
- Give some health shnorts of bitters. Smell the aroma...
- Muddle the above and squish all of the calamanci. Use a piece of deck gear because you forgot your muddler for extra flavor.
- Add an inch or so of a rum with more bite: St James, Barbancourt 3 Star, Woods Navy Rum, ..etc..Goslings and Mt Gay are OK too. This is the "set to stun" setting.
- A mix of Waitrose Fiery Ginger Beer and cheap ginger ale or homemade ginger beer with new ginger.
- Mix with a rigging knife well covered in McLube for extra bouquet because you were an idiot and forgot the mixing spoon.

Be careful, it goes down easy.

There is one out here know as Mutton Bird Repellant. It's horrid, but I have been know to have a few after a long offshore race.

Bundy (horrid)
Bitter lemon soda

Tastes so bad the mutton birds won't come near you.

another take on the dark and stormy that a crew mate of ours showed up with last season is to pour your favorite D&S mixings over a couple freshly cut thin jalapeno slices. It takes the spice of the ginger beer and kicks it up a bit.

I'm a fan.

Please share some more of your "commercialism"

Not sure you really want this.... the commercialism I refer too is producing mass quantities of barely-drinkable beverages using the cheapest ingredients. Basically what you find in franchised Tex-Mex restaurants (I shiver just remembering my participation... but hey, I was young and naive... I needed the money).

Definitely not the Scantlings way....

But.... it provided the foundation of mixology coupled with the business sense required for the food service industry. It also made me realize I needed to go back to school and get a better education so I wasn't trapped in that food-service industry (no offense to anyone currently working it).

I have spent the past 20 yrs re-learning it all. I need to seek out some calamancis..... then muddle with a winch handle until RAMWEL is imprinted on the pulp

For anyone frequently juicing lemons/limes in quantity for your elixirs, this piece is a lifesaver:

http://www.amazon.com/gp/product/B002XO ... UTF8&psc=1

Squeezes every last drop out quickly and cleanly.... even blocks the lemon seeds. Just put the citrus in cut-face down (which is counter-intuitive) and squeeze gently. With the price of limes, this thing can pay for itself

This looks like Scantlings is getting some Moxie in for the summer. Time to hunt down some 8 bells. Thanks sailors.

From Tuesday to Thursday we hosted one of my best friends in all the world, who is sailing south to go cruising. He emailed me that he and his wife had "Escaped out the Golden Gate and turned left!" and would we be around Santa Cruz for a Tuesday for dinner. I said "sure". We join them on their Cal-40 for drinks and I happen to know (having served as bowman on this boat for five or six years) that the skipper (the wife - Sally) adores Dark-n-Stormy so we got the right rum and the right ginger beer and proceeded to try and destroy our livers. The Admiral (Stacey) had made a killer dinner and our slip, where ILLUSION (the Cal-40) was stashed is walking distance to the house so we weren't into much trouble. But.... before leaving ILLUSION, the Navigator and mechanic (Stan) wanted to show me the new serpentine belt that he'd put on the Yanmar 3GM30 to accommodate the 130 amp alternator (more on why he's got an alternator he can weld with later). I could see there was an alignment problem right away and pointed it out to him. Then we decided to "fix that after we're sober." and headed up to our Harbor House.

The important feature of all this, and the reason that I'm posting it in this thread, is that Rum Punch - which is certainly what a Dark-n-Stormy really is - was critical to getting us off the boat and up to the house for dinner.

The next day we got Stan and Sally's engine sorted out. Santa Cruz has an amazing number of machine shops and all the bits you need; but they still headed back over the hill to their favorite machinist to get 0.10 cut off one spacer and found the right shims for another. They left Thursday mid-day and should be starting the run towards Pt. Conception about now after a good night's sleep in Monterey.

Rum Punch - it really is THAT important. You can't underestimate how critical it is to avoid screwing up The Admiral's dinner by getting involved in a boat repair project. But, with adequate quantities of Rum, you realize you're too drunk to wrench the engine and better show up for dinner on time. See the benefits??

But without the rum, Stan might have invented something like a way to put lay lines on the AC TV broadcast or something.

That's right. He already did that. Must be hugely interesting guy to chat with. Sally is just about one of the most talented skippers around so I suspect she can hold her own over dinner or in over 30 knots.

Larry,

Sally is one of the very best skippers I have EVER had the honor of crewing for - full stop. She has no trouble drinking most sailors under the table when it comes to dark-n-stormys.

She's also one hell of a smart woman.

BV