I’ve always liked rum in a “I’m beside a body of water and it’s 80°+” kind of way.  However, the event I attended last week changed my tune a little.

Shellback kicked of its US tour of its “All Hands on Deck” mixology class in Dallas*.  Attendees were welcomed by a rum punch with a sprinkle of freshly-grated nutmeg and mingled while noshing on little bites.  After we were decently primed (and our bellies had a base for the deliciousness to come), we made our way into an immaculately laid-out room complete with bar tools, fresh fruit, and (of course) Shellback Rum … a lot of Shellback Rum.

The author of The Modern Mixologist, Tony Abou-Ganim, walked us through three drinks, the aforementioned rum punch, and a couple other extra tidbits.  We learned the proper way to muddle mint to make the Milestone Mojito, just the right mix of citrus and ginger beer for the First Mate, and the real way a daiquiri is made while creating the Deck Hand Daiquiri (recipes below).  Tony was a blast to learn from, and you didn’t always know which meaning he was going for — the innocent or the risqué (it made it a bit more interesting).

I tried played with Vine, so my drinks took (way) longer to make, but I hope you enjoy the videos! (Linked above.)

Milestone Mojito

• 1.5 oz Shellback Spiced Rum
• 1 oz ginger syrup
• 1 oz lime juice
• 12-14 mint leaves
• 10-12 slices of kumquats or 4 slices of mandarin oranges or nectarines
• soda water

Muddle lime juice, ginger syrup, kumquats, and mint in highball glass.  Add crushed ice and rum.  Stir with bar spoon until glass begins to frost.  Top with soda water.

**DISCLAIMER: I was invited to this event and attended free of charge.**

*Other dates include: San Francisco (April 10), Miami (May 2), Chicago (June 25), NY (July 9), and Los Angeles (August 16).  Tell your friends … bc this was fun!