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.

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  1. Pingback: Home Bar Basics – The Interview

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