Walkin' On The Sun.
Walkin’ On The Sun
This was my entry for a home cocktail contest hosted by Bartender At Large and Goslings Rum.
First off, I have a mild obsession with Bartender At Large (an online series about craft cocktails around the world and the people behind them). It’s hosted by Eric Castro, someone, I’m also, a bit mildly obsessed with–a bartender, bar owner, partner, host–he seems to do it all, my friends. Listening to Bartender at Large, simply started as a fun resource center for me. A place I felt I could stay in tuned with the spirits world, since being out of it for so long (as a professional bartender). But quickly it all caught fire and evolved into an inspiration station that’s motivated me to keep crafting, learning, and exploring the curiousness of liquid culture. I won’t go into a full essay of a rant here, but I think I just have a lot to thank Eric Castro and Bartender At Large for. The stuff I’ve been gathering has pushed the workings of my lil’ home Bar De Bex, and really, I just love listening to the incredible people in the industry tell their tales.
Second thing, Gosling’s Rum is so legit. When it comes to recommendations on rum (which, geez, there are so many rums out there, am I right?) this brand is a great one to add to your list. Very reasonably priced and kickass Bermuda flavors. They’ve also been around since 1800s, so they know what they’re doing. In this drink below, I used both their Bermuda Black Seal and Bermuda Gold Seal. (Bottles are in the $20 range each for a 750ml)
And third, I’m just awful at naming cocktails. And as I was gettin’ a bit jiggy wit this libation as I shook it up while blasting some 90s jams, it only seemed fitting to pull some music inspo as my title for this drink.
Walkin’ On The Sun (Yes, by Smash Mouth)
1.5 oz Goslings Black Seal Rum
1 oz Goslings Gold Seal Rum
0.5 oz Velvet Falernum
0.5 oz Blood Orange Juice
0.25 oz Tippleman’s Honey Ginger Syrup
0.25 oz Lime Juice
Combine all ingredients into a cocktail shaker with ice, and vigorously to chill. Strain into a double-rocks glass over fresh crushed or cracked ice. Garnish with a blood orange wheel. Enjoy in the sunshine. Or, well, anywhere.