Henry & John

This drink is called a Henry & John, after the buccaneer's first name and that of John Pemberton, who invented Coca-Cola.

Image credit

Henry & John

Martin Cate

Makes 1

Ingredients
2.00-oz (4 Tbsp) Homemade Spiced Rum 
0.75-oz (1.5 Tbsp) fresh lime juice 
1.00 oz (2 Tbsp) brown-sugar syrup 
2 dashes (0.5 tsp) orange bitters 
2 dashes (0.5 tsp) Angostura® bitters 
2.00-oz (4 Tbsp) seltzer water

Garnish:
1-inch wide spiral of orange peel


Preparation
Arrange the garnish inside a tall glass, holding it in place by filling the glass with ice. 

Then combine all the ingredients except the soda water and shake with ice. Add the soda water into the shaker; stir slightly. Strain into the garnished glass and serve. To make the brown-sugar syrup, combine equal parts brown sugar and water in a pan, and dissolve the sugar over a low flame.

Source

Herb and Spice Syrup Recipes

• Cinnamon Syrup #1
• Ginger Syrup
• Rosemary Syrup
• Spiced Rum Syrup
• Spiced Simple Syrup

Use Cinnamon Syrup #1 to make Tito's Pumpkin Pie Martini.

3-inch cinnamon sticks

Cinnamon Syrup #1

Makes qty?

Ingredients
16.00-oz (2 cups) water
4 cinnamon sticks
1.5 cups sugar


Preparation
In a medium saucepan, bring the water and cinnamon sticks to a boil; reduce heat and simmer for 10 minutes.

Remove the cinnamon sticks and bring the mixture to a boil once more, stirring in the sugar until dissolved. Let cool before using in a cocktail. Cover and refrigerate up to 1 week.

Source: Women's Health Magazine (November 15, 2012)

Peeled fresh ginger

Ginger Syrup

Dale DeGroff
Makes about 2 cups

Ingredients
24.00-oz (3 cups) water, divided

1/2 cup coarsely peeled and chopped fresh ginger
2.67-oz (1/3 cup) fresh lime juice
1 Tbsp finely grated lime peel
1/4 cup golden brown sugar

Preparation

Thoroughly blend 1 cup water and ginger in blender. Bring remaining 2 cups water to boil. Add ginger-water mixture, lime juice and lime peel. Remove from heat; cover and let steep for 1 hour. Add sugar and stir to dissolve. Strain syrup into bowl. Chill until cold.

Store in a clean glass jar with a tight lid in the refrigerator for up to 6 months.

Source: Bon Appétit October 2006

Fresh rosemary

Rosemary Syrup

Makes qty?

Ingredients
16.00-oz (2 cups) water
1/2 cup sugar
4 rosemary sprigs, rinsed and dried

Preparation

Combine all ingredients in a saucepan. Bring to a boil, then simmer over moderately Low heat for 2 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.

Source: Lost it

Infusion: Spiced Rum

• AZ's 5-Spice Rum
• Kelly Carámbula's Cinnamon-Infused Rum
• Martin Cate's Homemade Spiced Rum
• Todd Thrasher's Spiced Rum

Serve this 5-Spice Rum in (8) highball glasses straight up, chilled or on the rocks.

5-Spice Rum

Adapts AZ (now closed) - 2000

Makes 8 cocktails

Ingredients

1 (750-ml) bottle of dark rum

1 cinnamon stick

4 whole cloves

1 star anise

1/4 tsp fennel seeds

Pinch Sichuan peppercorns

Preparation
Uncap rum; add spices and replace cap. Shake well.

Let stand at room temperature for 48 hours.

Strain rum through a fine sieve, discarding spices. 

Source

Cinnamon-Infused Rum

Kelly Carámbula - 2011

Makes 750-ml

Ingredients

1 (750-ml) bottle of dark rum, like Flor de Caña®

3 cinnamon sticks

Notes:  Pumpkin Punch recipe

Preparation

In a large, wide-mouth jar, combine the cinnamon sticks and rum (keep the bottle). Seal and place in a dark area for 3 days; shake gently daily. Once the cinnamon flavor is bold enough, remove the cinnamon sticks and pour back into the liquor bottle.

Source

Homemade Spiced Rum

Martin Cate - 2009

Ingredients
1 bottle decent medium-dry rum
1 vanilla bean, sliced open
1 (3-inch) slice of orange peel, with no white pith
1 cinnamon stick
3 whole allspice berries
3 whole cloves
5 whole black peppercorns
1/8 tsp ground nutmeg
1 slice of fresh ginger, about the size of a quarter


Notes:  Henry and John recipe


Preparation
Combine all in the bottle and cap it. Keep in a cool, dark place for about three days, shaking it once a day. When you think it is ready (anywhere from 2 to 4 days), strain out the spices and re-bottle the rum.

Source

Spiced Rum

Todd Thrasher - 2009

Makes 1-liter

Ingredients
1 whole star anise
1/2 (3-inch) cinnamon stick, broken into pieces
2 whole cloves
2 allspice berries
2 cardamom pods
0.25-oz (0.5 Tbsp) freshly grated nutmeg
1 liter good-quality white rum such as Appleton®, Flor de Caña® or Mount Gay®
1 vanilla bean, split and scraped
Strips of peel from 1 whole orange (no pith), finely chopped

Notes:  Spiced Rum Cocktail recipe


Preparation
Use a mortar and pestle or coffee grinder designated for spices to grind the star anise, cinnamon stick pieces, cloves, allspice berries, cardamom and nutmeg.

Pour the rum into a clean, clear-glass 4-cup container; save the rum's original bottle. Add the spice mixture plus the vanilla bean and scrapings and the orange peel. Seal and place on an interior windowsill for 5 days; shake the mixture each day.

After 5 days, strain through a fine-mesh strainer; then strain again, making sure all traces of the spices are removed. Discard any solids. Use a funnel to return the Spiced Rum to its original bottle. Be sure to label it accordingly.

Source

Last Updated December 9, 2012