It’s great to go out to a really good high-end bar and have drinks made with the bartender’s own personally crafted cumquat-and-cardamon bitters or her special thyme-parsley-and-Meyer-Lemon infused syrup. At the same time, there’s nothing like a super simple drink that you can easily make as home as well, and usually better, than your typical overworked bartender.

That definitely applies to this ridiculously simple and refreshing recapitulation of your basic Rum Collins, which differs from a Tom Collins only in changing the base spirit from gin. The only real difference in this version is the use of Bacardí Gran Reserva Maestro de Ron, a new super-premium expression from the creators of the USA’s most ubiquitous and time honored rum brand.

The super-premium rum scene has actually been one of the most exciting areas in contemporary boozing for some time. So, I was naturally very curious when the Bacardí people came knocking with a free bottle of product. It’s a worthy entry, definitely more flavorful, sweet, and smooth than your typical white rum. It’s very easy drinking and not too high priced, so I can imagine this going over very well on the current market. That’s particularly so as it seems to work very nicely in a number of cocktails. I enjoyed it in a daiquiri, a rum old fashioned, and, naturally, this.

 The Bacardí Maestro Collins

2 ounces Bacardí Gran Reserva Maestro de Ron (white rum)
1 ounce fresh lemon juice
2 teaspoons superfine sugar
Seltzer or club soda “to fill”
Lemon wheel or twist (optional garnish)
Cocktail cherry (my suggested optional garnish)

Combine the rum, lemon juice and super-easily dissolving sugar in a cocktail shaker with plenty of ice. Shake and double strain, using a food strainer to get rid of pulp as well as ice, into a collins or highball-sized glass stocked with fresh ice. Top off with the fizzy water of your choice, I liked adding a very thin lemon wheel and a cocktail cherry for a garnish. Toast anything you like, but try to keep it simple.

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The main trick to this drink is not to poo-poo the instruction to double strain/fine strain the drink. I’ve been a skeptic about this practice in the past. In this case, however, I’m here to tell you it can make all the difference. Straining out the lemon pulp also appears to strain out some of the harsher, more tart flavors. The result is a more mellow and finely balanced drink…and a very nifty booze beverage for what promises to be an extra hot summer.