Rum
Not Just for Pirates and Tourists
Funny story about rum - the word “proof” made its way into use after sailors complained their ration of rum had been watered down and insisted that there be “proof” that the rum was full strength. They tested it out by striking a match to a spilled portion - if it ignited, then there was “proof” it was the correct strength. Today, there are many varieties of rum from all over the world and each (Jamaica/Barbados, Dominican Republic, Cuba, Brazil, etc) has its own process and ingredients that make it distinctive. Rum is made from molasses or juice from sugar cane and it comes in white, dark, spiced, gold, demerera, over proof and agricole variations. All these choices have led to some incredible drink options from classic tropical drinks like the MaiTai (shown above) to the familiar mojito to tons of newly created craft cocktails. Here are a few you might like created with a different kinds of rum:
Eating House 1849 MaiTai - Pictured in the photo above, this was the drink that changed my mind about rum forever. Prepared and served by Ryland at Roy Yamaguchi’s Eating House 1849 in Koloa, Kauai , the recipe includes the classic mai tai ingredients of spiced and dark rum (in this case both from the local Koloa distillery), velvet falernum and lime juice. A note about falernum - it’s a rum derivative used in a LOT of drinks because it’s low ABV and adds just a touch of extra sweetness and spice. Serve over rocks and garnish with a slice of pineapple.
Mojito - Hot day? Need a pick me up? Bartenders hate making these because it’s time consuming to muddle the mint and dissolve the sugar properly but the final product is absolutely delicious - just rum (I prefer dark or demerara), lime juice, sugar (either simple syrup or a cube or two muddled with the mint leaves) served in a tall glass on the rocks with a splash of soda. A small amount of the velvet falernum mentioned above takes it to the next level. Garnish with more mint and a wedge of lime.
Cheater Pina Colada - That earworm song from the 1980s might have kept you away from this one, and it tastes best at a swim up bar but it’s fun to splurge on this sweet item once in a while. So easy to make if you cheat and use a coconut ice cream bar (found in many Mexican or Latin American markets), crushed pineapple (fresh is best, canned is ok), dark rum, spiced rum, a bit of velvet falernum, and lime juice. Just blend it all together with a little ice and serve over crushed ice in a tall glass. Extra pineapple and a tiny umbrella as garnish if you want to get fancy.
Hemingway Daiquiri - This is a great gateway into rum for vodka and gin drinkers who think they don’t like rum and anyone who thinks rum drinks are too sweet. It’s tart because it includes both grapefruit and lime juices along with white rum and Luxardo maraschino liqueur. This drink is served “up” in a martini style or coupe glass after shaking the ingredients until well chilled. Garnish with a Luxardo cherry or lime wedge and make a toast to one of America’s greatest authors, for whom the drink is named.
Sandia Daiquiri - Credit to the unknown Sunday bartender at Lambert’s in Austin, TX (April 2019). I didn’t get his name but he served up this amazing drink. Sandia is the Spanish word for watermelon and the drink tastes just like it but doesn’t have any in the drink! It’s made with muddled cucumber, agave nectar, lime juice, Campari and dark rum. Shaken with ice and served up. Cucumber and watermelon must be close cousins in the garden.