Name: Ranglum
Total time: 4 min
Cuisine: Cocktail
Ingredients: 50 ml Dark/black rum; 15 ml Falernum liqueur; 15 ml Lime juice; 10 ml White overproof rum; 5 ml Sugar syrup 'rich' (2:1)

Ingredients

1 ²⁄₃ fl oz

Dark/black/blackstrap rum

¹⁄₂ fl oz

Falernum liqueur

¹⁄₂ fl oz

Lime juice (freshly squeezed)

¹⁄₃ fl oz

Overproof white rum (unaged Jamaican/funky)

¹⁄₆ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of lime wedge.

Method

SHAKE all ingredients with ice.

STRAIN into ice-filled glass.

Garnish

Garnish with lime wedge.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Ranglum contains 203 calories

Alcohol content:

1.6 standard drinks
21.64% alc./vol. (43.27° proof)
22 grams of pure alcohol

History

Adapted from a recipe created in 2006 by Gonçalo de Sousa Monteiro at Victoria Bar, Berlin, Germany. Gonçalo created this drink whilst listening to Ernest Ranglin, so he used a combination of the guitarist's surname and falernum to name his new libation.

Comments & Discussion

Please log in to make a comment

Peter M Premium Member 1y

Typo in the History: Guitarist's surname should be Ranglin, not Langlin.

Paloma Difford Verified User Premium Member 1y

Thanks for spotting this Peter, now fixed

Doug Bain Premium Member 1y

Tasty, but a bit sweet for me. Used Taylor's Falernum, and that probably provided all the sweetness I needed. I'll skip the simple next time. Goslings Family Reserve Old Rum provided a great core flavor.

Frederic D. Premium Member 2y

Made with Tippelman's falernum syrup, Appleton 8, and Smith & Cross, along with some demerara simple. Quite a tasty drink, the falernum neatly underscores the funky rum elements. I agree that the simple syrup is necessary to really bring out all of the drink's components, otherwise it is just too tart and one-note for my palate.

Russell Lee 2y

Tasty! Like most drinks with falernum in it, a quality one will make or break the drink, I find. On top of being prepared to adjust sweetness levels based on that falernum, I've also seen recipes modify the ratios of rum used as well, but 1/3oz Wray & Nephew seems right to me here.