Ryukyu & Rum Feat. Andrew Loviska

This week, we embrace the summer heat and take a trip to the tropics with Andrew Loviska (@andrewloviska) to discuss the growing world of Japanese Rum, and its surprisingly deep history. Join us as we talk about the complicated story of the Ryukyu islands, how history keeps repeating itself, why they're poised to become one of the most interesting new names in the rum world!

Cocktails Discussed:

Deigo -

1 oz. Kiyomi White Rum

1/4 oz. Etsu Gin

3/4 oz. Yuzuri Yuzu Liqueur

3/4 oz. fresh lemon juice

1/2 oz. Butterfly Pea Blossom simple syrup

3 dashes absinthe

Based on the Wisteria Cocktail by Julia Momosé, as printed in The Way of the Cocktail

Combine all ingredients in a shaker with ice, and shake until chilled. Strain into a chilled coupe glass. Express a lemon twist over the surface of the drink, place on the rim as a garnish, and serve.

Kiri Kiri-

1 oz. Teeda Japanese Rum

1/2 oz. Aged Apricot Brandy

1/2 oz. Japanese Bermutto

1/2 oz. Kamejikomi Awamori

3/4 oz. orgeat

Based Paul Mcgee's Fog Cutter, as published in Easy Tiki by Chloe Frechette

Combine all ingredients in a shaker filled with crushed ice, and shake until chilled. Pour into a tiki mug, and fill to the top with fresh crushed ice. Express an orange peel over the surface of the drink, and place on top of the ice as a garnish, along with a bouquet of fresh mint.