I was introduced to the Bumblebee by the fine work they do at Heaven’s Dog in San Francisco and love this drink when the seasons change between summer and fall. Using an aged rum with no small amount of “oomph” is paramount in...
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I was introduced to the Bumblebee by the fine work they do at Heaven’s Dog in San Francisco and love this drink when the seasons change between summer and fall. Using an aged rum with no small amount of “oomph” is paramount in this drink. Something along the lines of Angostura 1919, Appleton V/X, or Clement VSOP will bring their character through the egg white and honey without overpowering the drink. Too dark or light a rum, however, and the Bumblebee loses its charm. The proportions of lime juice and honey can be toyed with and doing so is a good exercise in discovering how a rum’s character is affected and brought out by the changes. As for the egg white, measuring out 2tsp can be troublesome so I highly suggest placing an egg white or three in one of those condiment squeeze bottles you see at picnics and cook-outs and dispensing a carefully-measured amount of egg white. Using too much or too little egg will surely kill the drink (thanks to Rumdood for the dispensing tip). It’s a temperamental drink, I’ll admit. Give this drink a try and practice your dry shaking to get a good froth on top of the drink as it’s key to getting the drops of Angostura to sit properly and keep them from dissolving the foam and sinking down into the drink before their time. My thanks to Erik Ellestad for the full excerpt from the South American Gentlemen’s Companion. On Baker’s writing, I’ll quote my good friend Doug who said, “He’d have been the greatest cocktail blogger of all time.” Likely true, likely true…the bastard. The Bumblebee:Rating: 3 * who, if you’re ever in need of child-naming advice, is the man to go to333
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