Drink of the Month

Usually, this section of the blog will contain a drink recipe I am fond of, but to kick off this section of the blog, I’m going to describe the ways in which I typically enjoy good rum. For those of you who think of rum as something to put in Coke, here are some great ways to broaden your horizons - good rum has every bit the complexity and satisfaction of good scotch, at a fraction of the price. I'll do a review of some of our favorites soon (friends don't let friends drink bad rum!).

1.) Straight up – the best way to savor really good rum.

2.) Rum the way the locals drink it: In the Carribean, rum is often cut with water, sweetened with sugar, and enjoyed over ice. Balance the rum and water to taste but I find equal parts and a teaspoon of sugar in a tumbler is about right. The reason this drink came into being was apparently that Carribean locals tend to drink overproof, unblended rums – the closest commercial stuff would be something like 151 or Jack Iron. The reference to see for more info is Rums of the Eastern Carribean, by Edward Hamilton. This book is currently out of print but can probably be located by your favorite used and rare booksource. Check out his website www.ministryofrum.com for lots of rum info and reviews.

For a different twist on this drink, cut back on the water and add lime. This will give you a Caipirinha, a drink typically made with the Brazilian cane liquor cahaça. For the most authentic version, use either cahaça proper or sugar cane (not molasses) rum – also called Rhum agricole or sugar cane brandy, depending on the source.

3.) Bittersweet (Charlie’s rum drink): The inspiration for this drink hit me one night while staring aimlessly into the liquor cabinet. Equal parts vanilla seltzer and rum. Campari to taste (my taste would be another equal part, but I like Campari ;) Serve on rocks.

4.) the Painkiller: This drink is ubiquitious in the British Virgin Islands and almost unheard of elsewhere, which is a real shame. On the other hand, every time I make one I’m transported to the deck of a sailboat in Cane Garden Bay, which isn’t a bad thing either. Here’s our version: mix 2 parts pineapple juice, 1 part coco lopez (cream of coconut), and 2 parts rum, shake to chill, strain into a glass full of ice (I often use plastic cup, this is a beach drink after all). Add a liberal splash of triple sec and garnish with freshly ground nutmeg. The fresh nutmeg is particularly important. Grocery stores sell little nutmeg grinders just the right size to fit over the mouth of a glass, so it’s not as hard as it sounds.

For those times when ease of preparation is key, use the “poor man’s painkiller” – equal parts pineapple/orange juice (usually available as a frozen juice mix) and coconut rum, shake and serve over ice, and of course, garnish with freshly ground nutmeg. This isn’t quite as good as the real thing, but it’s quick and easy and is really handy on a boat.

5.) the South Beach: equal parts banana, pineapple, orange, and vanilla flavored rums, splash of cranberry juice for color. Straight up in a martini glass. I prefer Cruzan rums, but any flavored rum will do.

just a reminder: If you drink, do so legally and responsibly. Be safe and have fun.