El Dorado 21 Year Old Special Reserve Rum

El Dorado 21 Year Old Rum Special Reserve

Tonight’s a special occasion. No, it’s not a holiday…Nope, not a birthday. What’s happening? I just opened up a bottle of El Dorado 21 Year Old Special Reserve Rum. What’s a more special occasion than that? Not much in my opinion. So, here we go.

While it looks almost the exact same as the 12 and 15 year old rums from El Dorado, this one is just ever so slightly different with a 21 on the front. Oh those folks in marketing and branding spent weeks on this detail.

The El Dorado 21 is from Guyana and uses a special recipe blend of hand selected rums, oak aged for AT LEAST 21 years in bourbon barrels and distilled from fermented molasses.

Opening the bottle, plastic cap with a cork stopper, you could smell summer. Pouring it into the snifter hints of vanilla, oak and brown spices hit the air as the deep copper/bronze colored liquid hits the glass. Now, time for the real test… the taste. Mmmmm. Ok, let’s give a little better description, how’s this? Mmmmmmmmmmmmm! OK, just playing with you. I really do like it a lot though. Silky and velvety. Smells sweet like vanilla and cream with a tad of spice but truthfully, there is a lot of complexity that just can not be described, at least not by me. The flavor is strong yet very smooth with a caramel/oak taste. At first you get a little burn but you don’t mind, it’s a good burn that you kinda feel bad for liking but you do anyway. It finishes smoothly with a hint of citrus and smokiness. Nice!

I’ve always been happy with El Dorado’s 15 year old rum, now, I have to spend a little more for the 21 year old. The price in the Nashville area was around $50 but I have seen it elsewhere for as high as $100 which makes me feel good about being in Nashville. If you see it out, grab one, it’s worth the price!

Tried it before? What did you think?

Christmas Mule

Cocktail Ingredients:
1 1/2 oz Cranberry Rum
Top with Ginger Beer
Lime wedge
Fresh cranberries

Instructions:
Pour cranberry rum into a collins glass, fill with ginger beer, stir and garnish with lime wedge and cranberries.

Kiwi – Cilantro Mojito

Cocktail Ingredients:
4 sprigs of cilantro
4 mint leaves
1/4 lime
1 peeled and halved kiwi
1/2 tbsp. sugar
1/2 tbsp. water
2 oz. rum
club soda

Instructions:
Muddle kiwi, cilantro and mint together. Add rum and ice then fill with club soda. Garnish with lime.

Coquito

Cocktail Ingredients:

2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1/2 cup white rum
1/2 cup water
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Instructions:

In a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles, and chill overnight.

Cranberry Cobbler Cocktail

A great classic perfect for the holidays!

Cocktail Ingredients:

2 oz. spiced rum
1 oz. orange juice
2 barspoons cranberry sauce
2 dashes Angostura bitters

Instructions:
Combine all ingredients in a shaker with ice and shake. Strain into a chilled glass and garnish with an orange twist.

Bloody Rum Punch

This is a take on a traditional Sangria but the darkness gives it the perfect blood color making it a Halloween party must. As with most Sangria’s, prepare this a couple of hours in advance to allow all of the ingredients and flavors to come together nicely. Feel free to decorate it to make it spooky!

Punch Ingredients:
1 750ml bottle of rum
1/2 bottle red wine
6 oz. fresh lime juice
6 oz. triple sec liqueur
6 oz. simple syrup
2 limes sliced in thin wheels
2 red oranges sliced in thin wheels

Instructions:
Add all ingredients into a large punch bowl & place in the refrigerator two hours before serving. Serve over ice in a punch glass.

Zamboar

Cocktail Ingredients:
1/2 oz. Rum
1/2 oz. Brandy
1/2 oz. Triple Sec
2 oz. Orange Juice
2 oz. Pineapple Juice
1/2 oz. Lemon Juice
1 tbs. Brown Sugar

Instructions:
Mix all ingredients.
Shake well with ice and strain into a collins glass filled with ice.

Yellow Bird

Cocktail Ingredients:
3/4 oz coconut rum
3/4 oz creme de banana
3/4 oz apricot brandy
4 oz orange juice

Instructions:
Shake together and pour over ice.
Garnish with cherry and orange wheel.

Yard of Flannel

Cocktail Ingredients:
1 qt. Ale or Beer
4 oz. Rum
3 oz. Sugar
4 Eggs
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon

Instructions:
Warm ale or beer over low heat.
In a seperate bowl mix the other ingredients and beat well.
Add ale or beer slowly to the mixture stirring constantly.
Pour into warmed mugs when mixture is creamy.

XYZ

Cocktail Ingredients:
1 1/2 oz. Light Rum
1/2 oz. Triple Sec
1/2 oz. Lemon Juice

Instructions:
Shake well with cracked ice.
Strain into cocktail glass.