When it comes to the somewhat murky world of rum designations, black rum is one of the more contentious labels. Though there is no strict, legal definition (as is the case with much of rum), it ultimately refers to rums that are often young or un-aged and are given a darker color and appearance of aging by the addition of molasses or caramel. Some of these are also blackstrap rums—the ingredient necessary for the Dark ’n Stormy—but are not necessarily so, as they can be any kind of rum with added coloring. It’s common for black rums to be relegated to novelty uses, like floating at the top of a tiki drink to give it a band of color. But they can also be used well on their own, adding a toasted bitterness and depth to a cocktail. The Mollymock is one such example—created by bartender and rum expert Juan Coronado, this bold concoction balances the black rum with two botanical liqueurs, lime juice and sugar.
Coronado’s black-rum-based cocktail is sweet, bitter and herbal, and starts with Bacardi black rum, which is easy to find on most store shelves, is generally affordable and stands up well in a mixed drink. With lime juice and simple syrup, it’s basically a Daiquiri variation, but the inclusion of Benedictine—a French herbal liqueur made with a closely guarded secret recipe—and the Italian liqueur Amaro Montenegro give it additional depth and complexity.
Unlike the Daiquiri, which normally comes with a lime wedge or no garnish, the Mollymock receives a swath of orange peel for garnish. This necessary step enhances the citrus elements of the cocktail with the orange oils and makes it brighter and more refreshing.
- 2 ounce Bacardi black rum
- 1/2 ounce Benedictine liqueur
- 1 barspoon Amaro Montenegro
- 1 ounce lime juice, freshly squeezed
- 1/4 ounce simple syrup
- Garnish: orange peel
Add the Bacardi black rum, Benedictine liqueur, Amaro Montenegro, lime juice and simple syrup into a shaker filled with ice, and shake until well-chilled.
Double-strain into a chilled coupe.
Garnish with an orange peel.