A friend of ours Adam Thomas just started a new scientific rapid spirits aging company and we’ve been working with him as guinea pigs for the last few months. Some of the samples we’ve gotten are good, some are terrible, and a few are wonderful. Our favorite so far is Adam’s rapid aged Rum Fire. The golden-hued version of the full bodied Jamaican white rum is delicious and funky, but much more approachable.
We thought it could be interesting in a French 75 variation and in about .25 seconds of Googling we found the delicious Silver Daisy on Serious Eats. The cocktail, originally from Jesse Cyr of Rob Roy in Seattle. The flavors work, and you can still taste a bit of the Rum Fire’s punch in the background, like the French artillery from World War I.
- 1.5 oz Lightly Aged Rum (Rum Fire)
- 2 oz Cold Dry Sparkling Wine
- .5 oz Orange Curaçao
- 2 Dashes Angostura
- .75 oz Lime Juice
- .25 oz 2:1 Simple Syrup
- Add all ingredients except wine to a cocktail shaker.
- Stir and strain into a Champagne flute.
- Garnish with an lime wedge.