Drink Me Recipe: Bloody Buccaneer

We here at BAS Headquarters are always thinking of new awesome things to bring to you, our dear (and depraved) readers.  So with this in mind we’ve teamed up with the fine folks over at Drink Me Magazine to bring you a new drink recipe every week.  That way you can make yourself a little special sumptin-sumptin to aid you in your weekend wickedness. This week’s recipe, brought to you by the very esteemed Patrick Poelvoorde, is the Bloody Buccaneer, which summons your inner pirate. Arrr.

The sounds of plundering and boisterous sea songs ring in my ears like that of the siren when drinking rum—especially the spiced variety. Blackbeard Spiced Rum is the latest release from Destilería Serrallés, distillers of the Don Q portfolio, some of the finest producers of Puerto Rican rum on the island. This is one beard I do not fear. A strong vanilla presence greets the palate upon the initial tasting while a backing of caramel and mulling spice gives it a complex sea-faring flavor. We will be mixing this with a nice dose of blood orange to combat scurvy and some Luxardo Maraschino Liqueur to complement the spice in the rum. So, with bellies full of booze and thoughts of making port before nightfall, let’s start mixing.

750 ml Blackbeard Spiced Rum $25
750 ml Luxardo Maraschino Liqueur $25
11 Blood Oranges $7
8 oz honey $5
Peychaud Bitters $5
Thyme $2

First let’s make the thyme-honey syrup by combining 8 oz of honey and 2 oz of water in a small pot. Heat on medium, stirring often until reaching about 180 degrees. Remove from heat and toss in the bunch of thyme and allow to steep for 20 minutes. Once cooled, strain the solids from the syrup and pour into a clean plastic squeeze bottle for dispensing and storage. It will keep in your fridge for at least 6 months.

Next, cut 10 of the oranges in half and hand juice them through a mesh strainer to remove any solids. Pour juice into another plastic squeeze bottle and set aside.

Step 1: Combine 1.5 oz Blackbeard Spiced Rum, .5 oz blood orange juice, .25 oz Luxardo Maraschino Liqueur, .25 oz thyme-scented honey and 1 dash Peychaud Bitters in a cocktail shaker filled with ice.

Step 2: Steady as she goes, stir mixture for 20 seconds.

Step 3: Strain mixture into a chilled cocktail glass.

Step 4: To garnish, peel a strip of blood orange peel and pinch it over the cocktail. Then give it a little twist and set it sail in the drink.

Step 5: Raise the Jolly Roger and sing “Yo Ho Ho and a Bottle of Rum.”


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Patrick Poelvoorde - Hedonist Barkeep

Patrick Poelvoorde - Hedonist Barkeep

Originally hailing from various hitching posts and one-horse towns
throughout the Midwest, at 20 Patrick took a leap of faith and bounded
westward. But, unlike in the movie industry, he took a wrong turn and wound up in Phoenix where he cut his teeth pouring potables to not-so-sober college students, writing for various publications and painting his little heart out. After 9 years, he found the secret exit and ended up in San Francisco, where his brain is slowly congealing back to a normal(ish) state. Perhaps you will see him stroking down the street on his bike, looking at you with that come- hither stare or inventing new ways to drink away the pain.