Rum was born on the beaches of the Caribbean. It was a child no one wanted that grew to be something we couldn’t live without. Well, you could. But why would you? Rum is made by distilling molasses. Molasses is a byproduct of refining sugar and was considered completely useless by it’s early manufacturers. So much so, that it was actually just dumped into the ocean!!
Once we learned that the tar-like waste product could be distilled and turned into an alcoholic beverage the game was changed. The rush was on to turn molasses into “Kill Devil” as fast as possible. Rum was the first alcohol that wasn’t distilled out of necessity – it was conceived by pure gluttony.
Rum is the most versatile spirit in your collection. This beauty can be silver, gold, black, spiced, and aged to gorgeous distinction and character. Rum is whatever you want it to be and plays nice with everything from juice, to sodas, mixers of every kind, and sometimes all it needs is ice…and you.
Here’s a great way to enjoy a bottle or two or rum on your own island:
H.S. Hemingway’s Mai Tai
- 1 oz Smith & Cross Rum (or any amber or gold rum)
- 1 oz Kraken Dark Rum (I like Kraken, but any dark Jamaican rum will do)
- 1 oz fresh lime juice
- 1/2 oz orgeat (or amaretto if you have a Mai Tai emergency and can’t get your hands on orgeat syrup)
- 1/2 oz Cointreau (you can sub a lesser triple sec here but Cointreau, while sweet, has more character and balance than a typical mixing triple sec AND it’s gonna have more kick at 80 proof than those other guys weighing in at around 30 proof. It’s your party though, so do what ya like!)
Combine all these goodies except for the dark rum and shake over ice. Pour into a tall rocks glass and then float the dark rum on top. Floating is just what it sounds like, pour the rum on top of the drink and it will slowly combine with the rest of the cocktail but I suggest getting in there and getting a gulp before that happens. It’s an experience in itself. Garnish with a mint sprig, but don’t forget to slap it first to release the essential oils.
Thanks for reading and I’ll see ya next time.