Mixology Monday CXII: Bacon, Eggs, and Booze

Thanks to Gary of Doc Elliot's Mixology for hosting this month's Mixology Monday.  The theme this time around is "brunch drinks", a group of libations with which I have a bone to pick.

Brunch drinks are plenty delicious, so what's the problem?  They're not boozy enough, that's what.  I don't exactly need a Zombie at brunch, but Mimosas don't quite do the trick.  Maybe it's a curse being a heavyweight at brunch.

A "guilty pleasure" of mine as of recent is gin & Champagne.  Try it next time you're at an open bar.  There's something about it that is similar to a gin & tonic.  Can you see where I'm going with this?

This recipe took a lot of tinkering to get the proportions right, but I think I've done it.  If you have a bottle of the cheap sparkling stuff stashed away somewhere, pop it and give me your thoughts!

---

Breakfast & Tonic

2 oz sparkling white wine

1.5 oz London dry gin

1.5 oz  tonic water

Build in a collins glass, then add ice and citrus peel until it's full.

Rum Punch Contest Entry

It's not often that I attempt to create a tiki drink. Why? Several reasons:

1) My attention span is barely long enough to acknowledge all the ingredients sometimes needed to make a good one.

2) Rum combinations are daunting.

3) Some of the best ingredients are obscure as hell.

4) The best ones have already been done.

I love rum and I love tiki drinks; they're actually what got me into cocktails. And some of the tiki drinks' complexities border on the most interesting things you've ever tasted. They merit you checking them out for yourself(in the links above) instead of ordering them in some restaurant.

But along comes Rumdood, who's hosting his own contest on who can make the best tiki drink, or more specifically, a rum punch. While rum punches may not specifically be tiki(the concept of tiki irritatingly clings to cultures and evocations of the Pacific while all of its ingredients come from the Caribbean), I essentially made it so with my ingredients. The prize for this contest is a free bottle of each product Mount Gay makes. I'm specifically excited about the Mount Gay XO, which is an exceptional rum, and Mount Gay Eclipse Silver, which is probably my favorite white rum. He's also giving away a bottle of his famed falernum, whose reputation precedes it. (But, as Dr. Bamboo has found, one should never give one's true opinion of it. Just smile and nod.)

I'm not allowed to make a recipe with specific products, which I'm disappointed about, so I'm going to do my best to not suggest brands for each ingredient. (Oh, and if you think bourbon isn't "tiki", shut up.) The general rule of rum punches is "One of Sour, Two of Sweet, Three of Strong, Four of Weak", which refers to the parts of the drink, and the proportions between the different parts. I stuck pretty close to this formula for my recipe, which I hope the Dood likes. It's very much the bastard child of the punch that your grandma used to make(you know, the one with the pineapple juice and ginger ale?) and the Champagne Cocktail.

Cheers!

---

ORIGINAL REMIX

---

**This recipe can easily be cut in half**

Dragonfly Rum Punch

1 oz lime juice [the sour]
1 oz cinnamon syrup [the sweet]
.5 oz falernum [the sweet]
2 oz gold rum [the strong]
1 oz bourbon [the strong]
2 oz pineapple juice [the weak]
2 oz champagne or sparkling white wine [the weak]
2 dashes aromatic bitters

Shake all ingredients except the champagne with crushed ice. Pour everything into a tall collins glass. Pour in champagne, stir, and top with more crushed ice. Garnish tastefully, perhaps with a brandied cherry, lime wheel, or even a stick of sugar cane.