Episode 3 – Dave Stolte

I flubbed Dave’s last name more than a few times and I think I even messed up Daniel’s name. I’m hoping that all the background noise at the restaurant helped gloss it over. Regardless, Mr. Stolte was kind enough to meet me on a busy night at Bar & Kitchen where the din of a hip restaurant gave us a nice soundtrack. I didn’t get to talk as much about his illustrations as I would have wanted to, and so here’s the Navy Grog character (and the recipe to go with it).

Download the MP3: Dave Stolte

Navy Grog
Trader Vic’s, 1950s

In a shaker about half-full with ice cubes, add:
1 oz light rum (Cruzan or Flor de CaƱa 4)
1 oz gold rum (Appleton or Mount Gay)
1 oz 151 demerara rum (Lemon Hart)
3/4 oz lime juice
3/4 oz pimento dram (recipe follows)
1/2 oz grapefruit juice (white grapefruit is preferable, if available)

Shake well to blend and chill, then strain into an Old Fashioned glass filled with crushed ice (an ice cone with a straw running through it was the style at Trader Vic’s, but is impractical for home use).

Garnish with a lime zest.

Pimento Dram

Step One
Light toast 1/4 cup whole dried allspice berries, then crush to break up, but not pulverize. In an airtight container, combine the crushed toasted allspice berries with 1 1/8 cups 151 demerara rum (Lemon Hart). Let steep 10 days in a cool, dark place.

Step Two
After 10 days, strain the infused rum through cheesecloth, then a coffee filter, to remove allspice. In a saucepan over medium-low heat, combine 1 1/2 cups water
with 2 1/2 cups brown sugar. Stir to blend until sugar is completely dissolved. Let brown sugar syrup cool, then add the infused rum. Funnel into an airtight glass bottle or jar and let sit 30 days in a cool, dark place before using. This will level out the heat of the allspice.

Episode 2 – Matt Robold

I thought I managed to trick the RumDood into meeting me before noon on a Sunday but in reality he was all kinds of busy with other media requests that day and still had to work his normal Sunday night shift at 320. We hunkered ourselves down into one of the corner booths while Shawn and the rest of the 320 Main crew did their normal shift prep and cleaning.

While it would have been easy to talk more about Orange County, I thought I’d save that for a later podcast with 320′s owner Jason Schiffer. In the meantime, Matt and I found plenty to ramble on about regarding rum, rum, more rum, and not rum.


Mai Tai
1 oz Jamaican rum
1 oz aged Rhum Agricole
0.75 oz lime
0.5 oz Curacao
0.5 oz orgeat
0.25 oz rock candy syrup

Awesome Mai Tai
1 oz Appleton Estate 12
1 oz Rhum Clement VSOP
0.75 oz lime
0.5 oz Clement Creole Shrubb
0.5 oz orgeat
0.25 oz rock candy syrup

Awesome++ Mai Tai
1 oz Smith & Cross
1 oz Rhum JM VSOP
0.75 oz lime
0.5 oz Clement Creole Shrubb
0.5 oz orgeat
0.25 oz rock candy syrup

Shake, strain over crushed ice. Garnish with mint and the spent lime shell.

Download the MP3: Matt Robold

Episode 1 – Rocky Yeh

First post! No there’s no podcast artwork… no there’s no music ready… but I managed to catch Rocky in the middle of a long layover at LAX which allowed me to call him up while he imbibed at the terminal’s bar. I wanted to keep this first one unadorned and unedited (I did trim the heads and tails to at least make a coherent beginning and end) just so we can see how bad this was at the very beginning. Because it’s probably all downhill from here.

El Presidente
1.5 oz Rhum Clement VSOP
.75 oz Dolin Blanc
.25 oz Creole Shrubb
1 dash Grenadine

Stir, serve up, orange peel garnish

Download the MP3: Rocky Yeh