Hum is the brain child of mixologists Adam Seger and Joe McCanta in which they take pot still rhum and cold macerate with with hibiscus, cardamon, ginger and kaffir lime. Unlike most other liqueurs,
hum is 35% abv and can be used as a base spirit and not just a mixer. It's flavor is deep with hibiscus that is balanced by the spice from the ginger and cardamon, finished with a bit of sugar and citrus. Now, what makes this ingredient a candidate for my crass reinvention is that most recipes I've seen with it use loads of sour mix, almost always have the words "Cosmo" or "martini" attached to their cocktail names, and because it's still fairly new and still getting its bearings. Definitely signs of people using a great ingredient to make a crass cocktail, but we can help find a real purpose for a truely crafted product.
I wanted to do a take on a a classic Rum Daisy but with a modern flare to it. Seeing as how hum is derived from rum, it was clear to me to use that as the base spirit, in addition to some fresh lime and a little pineapple gum syrup. Classic Daisy components, but with a bit more character.
1 1/2 oz Rum
1/2 oz hum Hibiscus Liqueur
3/4 oz Fresh Lime Juice
1/2 oz Pineapple Gum Syrup
dash of Scrappy's Lavender Bitters
Top with Soda Water
Combine ingredients with ice, shake and strain into a chilled cocktail glass. Top with about 1 oz of soda water and Enjoy.
Color: Rich and cloudy purple
Flavor: Bursting with sugarcane, hibiscus, spice and grassy lime. Hint of pineapple
Texture: Silky mouth feel with a bit of fizz
Here you go, a flavor revitalization of a classic cocktail using an ingredient that deserves to be used the way it has been crafted to. I hope this one gives some direction and inspiration on the theme. Cheers!