Jason Browne is a Bartender at Calabash Bistro in Vancouver, where he has been mixing drinks for the restaurant since they opened in 2010. He was previously a Bartender at the Revel Room and prior to that he worked as a Bartender in England. Jason has developed his cocktail list around rum and currently has 77 different rums from around the world in his bar at Calabash Bistro.

I asked Jason to create a few rum based signature cocktails, here they are along with the ingredients and preparation.

First off is his Hemingway Daiquiri made with a rum from Barbados.

Jason making his Hemingway Daiquiri

Ingredients

1-1/2 oz Mount Gay Silver Rum (Barbados)

½ oz Maraschino Cherry Liquor

¾ oz lime juice

Slice pink grapefruit (cut off ½ rind)

1 bar spoon of agave syrup

Kafir lime leaf

1)    Muddle the grapefruit

2)    Crush the lime leaf

3)    Add all the rest of the ingredients and then double strain

Hemingway Daiquiri

For the second drink I asked him to make the next cocktail with a rum from another part of the world, he chose Bermuda and the drink is the Dark & Stormy.

Jason making his Dark & Stormy

Ingredients

1-1/2 oz Gosling’s Dark Rum (with crystalized ginger infused)

3 dashes of Angostura bitters

½ oz fresh lime juice

½ oz housemade ginger syrup

2 oz house made ginger beer

1)    Put all the ingredients in and shake it up and pour over ice

2)    Top with shredded coconut and cinnamon

Dark & Stormy

For the third drink I asked him to make the next cocktail with a rum from another part of the world, he chose Guyana and the drink is the Rum Sazerac.

Jason making his Rum Sazerac

Ingredients

2oz Eldorado -15 year old rum (Guyanese)

4 dashes of Peychauds Bitters

Bar spoon of agave syrup

Dash of absinthe into glass when being chilled

1)    Chill glass and add dash of absinthe

2)    Put rum, bitters and sweetener into mixing glass and stir.

3)    Strain into glass and serve with a lemon twist.

Calabash Bistro is located at 428 Carrall Street in Vancouver.

By: Richard Wolak