Even before Grog, one of the first proto-cocktails was the Bombo. Made with just two ingredients, this cocktail emphasizes the rum and the sweetness. The result is a compliment of more than their parts, but something simple enough that anyone can enjoy it.
Bombo
Bombo is a essentially a rum old-fashioned with nutmeg garnish. The result is a rich, rum forward drink that highlights the flavors of the selected rum and dark molasses nature of the demerara syrup. The flavors come together beautifully, allowing both to shine. The touch of nutmeg adds a good amount of spice.
Drink Notes and Recommendations
As the Bombo is fairly straightforward canvas, you’re really only limited by the selection of rums and syrups you have. Want to make a spicy Bombo? Switch the demerara for cinnamon simple. Using a rum that’s already sweet? Cut back on your demerara syrup. Diluting too fast? Try a large cube. The sky is truly the limit here.
- Aged Rum – The Bombo with Demerara Syrup is really about accentuating the darker caramelized flavors with the rich molasses notes of the demerara. For that reason, stick with something with some age. Think five years or older. In this example, we used Appleton Reserve, but El Dorado 12, Pasador de Oro XO, Doorly X.O. and many others would all work fine here.
- If you want to go lighter, consider using standard simple instead to compliment the lighter rum.
- Demerara Syrup – Combine 2 parts Demerara Sugar to 1 part water and bring to a simmer stirring over high heat. Remove from heat once the sugar has completely dissolved. Allow to cool and bottle. Refrigerate. The high sugar content will work to inhibit bacterial growth for an extended duration – throw out if any clouding or mold develop.