Bahama Bob's Rumstyles
Sunday, February 19, 2017
The mangroves of the Florida Keys are always willing to unveil new adventures and sights every time you visit them. These days in the kayak we are able to quietly arrive upon sightings of wildlife going about their everyday lives. This is really exciting for us and happens more and more often. It isn't very often that you get the opportunity to catch an Egret stabbing at a fish, but I was lucky enough to catch this one. Enjoy the vision that I had as I cruised through these fascinating Eco Systems of the Keys.
Saturday, February 18, 2017
Once at the show, you will be walking for hours upon hours to see all the booths in the tents and several more at the exhibits in the water across from the historic Marine Stadium. If you are looking for boats, engines, electronics, marine furniture, flooring, accessories or just ideas to update the boat you have, this is the place to be.
We spent a lot of the day in the B, C, and D tents and on the docks. There is so much to see, collecting brochures and talking to the people that make the pieces. I’ve been attending this show in Miami for many years, this year is one of the best all round experience that I have ever had there. The shuttles, parking, water taxis, and the content of the show itself made for a great experience. The show runs through Sunday, so if you haven’t thought about going and you have an interest in anything nautical, get on line get your tickets, parking and head on out to the show.
Tickets and the parking can be purchased online at http://www.miamiboatshow.com/tickets-and-parking . You cannot take the water taxi to the show if you don’t already have your tickets to the show and the ticket lines on site can take quite a bit of time. Having all of your tickets when you arrive will save you a lot of time and add to your enjoyment of the show once you get there.
Friday, February 17, 2017
A nice cocktail for the evening that offers a warmth with a interesting variety of flavor is what the evening is calling for. Here is a little cocktail that is quite easy to make that will take the edge off fo the day and leave you feeling warm inside.
Bahama Bob’s French Riviera
- ¾ oz. Plantation Barbados Grande Reserve
- ¾ oz. Pierre Ferrand Dry Curacao
- ¾ oz. Rouge Vermouth
- ¼ oz. Licor 43
- 2 dashes Fee Brothers Old Fashion Bitters
- 2 dashes Fee Brothers Cardamom Bitters
Thursday, February 16, 2017
Recent changes to state laws have made it cheaper and easier for small upstarts to open distilleries, sparking the appearance of local craft spirit makers. Many states have introduced Distillery Laws that greatly reduced licensing fees and allowed distillers to sell spirits directly to consumers on site in their showrooms by the glass and by the bottle. That gives distilleries the ability to open tasting rooms, which attract customers and tourists, and help increase sales. Changes to state laws also have made it easier for small upstarts to get into the distilling business, allowing them to source more than half of their raw materials from their local areas.
New laws that are going through the state legislature here in Florida are looking to make the tourist side of the craft spirit grow by allowing the distilleries to sell to the customers more than one bottle a year that they have been saddled with for many years. These changes are drawing more companies to give the distilling business a try. The changes in Florida laws are happening in New York, South Carolina and many other states. It is really exciting to see all the new rum offerings that have entered the Miami Rum Festival in April. There are over 100 American made rums being shown.
This is an exciting prospect to have America be a major rum producer and from what I’ve seen of the rums being produced here the basics are here and with time for the rums to age, there will be some really nice rums available from right here in the states.
Wednesday, February 15, 2017
On a visit to Barbados about seven years ago, there I was introduced to a very unique liqueur called Falernum. They make a really good cocktail there called a Corn ‘n Oil in which the John D. Taylor Velvet Falernum is the primary ingredient. I also found out on the same trip that it is made at Foursquare Distillery there on Barbados.
John D Taylor Velvet Falernum is a longtime staple item of resorts and bars in Barbados, and today for its use in Tropical, Tiki and Caribbean drinks such as the Rum Swizzle, Mai Tai, Zombie, and the Corn n' Oil. It is made from an infusion of spices and lime juice into sugar cane syrup and Barbados Rum.
Falernum was at the center of many of Don the Beachcomber and Trader Vics’ popular cocktails of the era. Falernum is a classic for your classic Tiki and other Caribbean cocktails. Falernum is either a non-alcoholic syrup or a liqueur based around white rum. Almond, clove and lime zest, with other possible flavors of allspice, ginger or vanilla are added to the rum to create this unique flavor. Falernum is one of those mixers that fit into so many different cocktails and brings them to life with the extra depth it adds.
For those looking for the flavor of falernum without the alcohol, Fee Brothers makes a very good Falernum syrup. The other alternative is to make it yourself. There are a lot of recipes out there to create this in your own kitchen. Below is the recipe that I have played with and like very much.
Traditionally, falernum is used with rum, tiki driven or swizzle style cocktails. Falernum adds a spicy sweetness that will overcome the citrus acetic, dryness or sourness of many cocktails. Falernum can be used with other spirits addition to rum, it does very well, especially dark spirits like rye, brandy, and scotch. This is one mixer that you have to be careful with and not use too much of it, as it can over power the cocktail very easily.
Bahama Bob’s Falernum Recipe
- 1/3 cup Sliced, Raw Almonds
- 30 whole Cloves
- 1/8 cup of fresh chopped Ginger
- 1/2 cup of Doorly’s White Rum or other quality white rum
- 8 Limes
- 2/3 cup of Water
- 1/2 cup of Sugar in the Raw
Preheat the oven to 400°F and toast the almonds on a cookie sheet until slightly darkened and fragrant, about five minutes. Be careful not to let them burn. Let cool before using.
Place the almonds and cloves in a closeing glass jar and pour in the rum. Shake and let steep 24 hours days.
Zest the limes, being sure no white pith is included. Set aside four of the limes for use in the rest of this recipe, and reserve the rest for another project. Add lime zest to the jar. At this point you can also add other spices, if desired. Shake and let steep for 1 day, and then strain through cheesecloth, pressing to extract as much liquid as possible.
Juice four of the limes, and strain the juice into a sauce pot. Add water and sugar, then bring to a boil on medium heat. Cook until sugar is dissolved, about 5 minutes. Let syrup cool, then combine with the strained almond and clove infusion. Strain mixture through a coffee filter, if desired, then let it rest for an additional 12 hours before use.
Tuesday, February 14, 2017
Where we get Valentines day is an interesting story, there are many stories that began with the execution of St. Valentine on February 14, 278 A.D. St. Valentine was a Roman priest martyred during the reign of Claudius Gothicus. He was arrested and imprisoned upon being caught marrying Christian couples and otherwise aiding Christians who were at the time being persecuted by Claudius in Rome.
- 1 Selvarey Cocoa
- 1½ oz. Matusalem Platino Rum
- 4 oz. Silk Dark Chocolate Almond Milk
Monday, February 13, 2017
Don't miss the premier of Gary O'Key with Gary Woods and a Rum Experience with Bahama Bob Leonard on Tuesday 14th of February from 11 am til 2 pm on the Quarter Deck of The Rum Barrel on Front Street in Key West.
For all of you arriving on the cruise ships, locals with time to enjoy or working at night and missing all of the Karaoke fun. Gary Woods is one of the best known karaoke emcees on the island. He carries 130,000 songs with him to keep everyone singing all morning long.
We will be spending some time helping you become better acquainted with rum during the 15 minute breaks while Gary takes a pause for the cause. There will be a it of sampling, and learning happening each time. The Rum Barrel has a great selection to choose from and the bar will be there running wide open for your spirits needs.
This will be happening on the second of Tuesday each month, so if you miss the first one, there will be another next month. Looking forward to getting together with all of you tomorrow.