Bahama Bob's Rumstyles

Sunday, June 30, 2013

June's Super Moon Rise

    June is coming to an end and a super month it was.   The skies have spoken in light all month long.  There have been beautiful sun rises and sunsets, but the rise of the super moon was pretty spectacular as well.   Sunset Marina seemed to be the magic spot to see the solar and lunar events this month.   ;o)

Saturday, June 29, 2013

Rum Cocktails from Refined Rums

     There seems to be a change in the category of rum going on today.  There is a shift from the simple white rum and cola or fruit juice cocktails of yesterday to a much more sophisticated cocktails made with what was considered a sipping rum in years gone by.     I have been getting involved is some of these ideas myself and been very happy with the results.  The concept of making rum cocktails with the likes of Mount Gay XO, El Dorado 15 Year Old , Abuelo 12 Year Old, Papa's Pilar 24 year Dark and Diplomatico Reserva Exclusiva as well has netted some very surprising and wonderful results.  I'm not talking about mixing these with coke of something that will cover over the flavor, but making cocktails based on the old standards like the Old Fashion or the Manhattan.   Many of the bourbon based cocktails of old can be made with these fine quality rums with great success.


     I did a tasting at the Rum Bar in Key West that was very successful based on Mount Gay XO.   I used the XO Rum in many of the better bourbon cocktails, producing a fine Old Fashion and a Manhattan that were a step above the bourbon recipes for flavor and depth.   This is only one example of how the rum category is expanding and maturing.  There is a segment of the spirit's following that is wanting the more sophisticated and higher quality rums in addition to cocktails made from these rums.   They don't seem to be afraid to pay for the more expensive rums either in order to get the taste they are craving.

    I find this as a very enlightened trend that will carry the category forward and away from all of the artificially flavored and colored  "Bulk Rums" and into an era of legitimate quality aged rums.  This is the step and the direction that the category really need to be moving toward and away from the "Pirate Grog" of years gone by.   Don't be afraid to try making a cocktail of two with some of your "sipping rums", you will be pleasantly surprise with the quality of the results.   One note when working with the better rums, remember that they have a flavor of their own, and mix only things that will complement the rums characteristic and not clash with them.  You don't want to use mixers that will bury the flavor of the rum either.  ;o)

Friday, June 28, 2013

You Wonder Why I Love Key West?

    If there is any doubt in your mind about the beauty of a tropical sky near sunset, look at what I got to enjoy last night as I walked down the dock.   This is one of those nights where you glance up and the whole world is afire with the beauty of sunset.   I find mother nature's watercolor pictures so beautiful and jus take my breath away as I see such beauty   This wonderfully clean air and the clouds make for some very impressive sky's both in the morning and the evening.   The smooth water acts like a mirror to reflect the sky's colors and doubling the picture and the impression of the sight.   I hope you enjoy seeing this sunset as much as I did as I walked home at about 8:30 pm last night.  ;o)

Thursday, June 27, 2013

Island Cocktail Time

     This is the time of year for one of those tall and cool cocktails full of fruity flavors and fun.   I went digging through some of my cocktails and found this one I think you might enjoy on the patio tonight.

Bahama Bob's Tiki Island

· 1 oz. Bacardi Oakheart Spiced Rum

· 1 oz. Banana Rum

· 1 oz. Coconut Rum

· ¼ oz. Pomegranate Liqueur

· 1 oz. Pineapple Juice

· 1 oz. Cranberry Cocktail Juice
Place all ingredients in a shaker filled with ice, and shake until chilled.   Strain into a pint glass filled with ice.    Garnish with an orange and a cherry.    

Give this on a try, you won't be disappointed, it is really refreshing and naturally sweet without any added sugars.  ;o)



Wednesday, June 26, 2013

Thoughts on Traveling

    I returned from Boston last evening after a whirlwind trip to Boston and Raynham.  It was wonderful seeing my mother for a while and having an opportunity to go out for dinner and all.   The thoughts are on what it takes to travel around and all of the logistics necessary to make a trip come together these days.  

     First is the ride to the airport for your departure, usually a friend of a taxi, but this is a simple phone call, and you are at the airport with plenty of time to spare.  

     But before all of the doing happens there is all of the planning that has to happen.  This is the better part of a morning spent on the computer setting up your air tickets, rental cars, hotels, rides and all of the other things that you need to
happen in a specific order for you to get where you are going and be able to function after you arrive.   The computer and the Internet are magic for getting all of this done, you and do in a couple of hours what use to take a better part of a day to accomplish.  

    Now that you have arrived at your destination it is off to the rental car agency and pick-up your ride for the trip, I'm a Avis One member, so this is easy I go over see my name and it is off to my car.   This is only the beginning of the fun.  Finding your way around a strange big city like Boston become a great tour of the downtown, the uptown and then the parking lot ( the freeway).  after about two hours of so I'm in the sleepy little town of Raynham and at my Mother's house.  



     After a wonderful time of chatting, wandering the grounds, and having dinner, it was off to Boston again and my hotel room for a good rest.  The day that started in Key West at 5am is finally coming to an end at midnight in Boston.  

     It is 6am now and I'm returning the rental car at Logan and hopping on the shuttle back to the terminal and clearing the security point so I can get to the gate and aboard the plane to go home.  

     My arrival in Miami was welcome, but my luck was fading.  I arrived at gate D5 and was leaving from D60 for the flight to Key West.   This is about a mile or so from the arrival gate to the departure one.  Oh well I just stroll down though the crazy people and shops and arrive with about 15 minutes to spare.   I get a bottle of water and it is boarding time for the final leg of the journey.

     I hop into the cab at Key West Airport and the short ride to Sunset Marina and home.  It doesn't take me long to unpack and change clothes to
head out top the Hurricane Hole for some chill time.  This is a great country that lets you move about as quickly as we can and arrive safely home after the adventure.    So glad to be back home, it is really hard to find a place that I am happier in than here in Key West.  ;o)



Monday, June 24, 2013

Amazing Day, Mom and Boston

Looking to the grove past the barn 
     An amazing thing happening in modern day travel, Internet aboard the plane.  Here I am at 37,000 feet enroute to Boston and writing  this part of the blog from my seat in the plane.   I find it very interesting how technology keeps advancing.   If this spreads, I'll be able to run a business from my seat in the airplane traveling to my favorite islands to sample more rums and meet with more rum people.   Could not pass on this opportunity to blog in the air.


The House from the street
    I finally have arrived in Raynham, Mass, The old family farm still looks warm and inviting.  It was nice to wander around the grounds again and see all of the open space and how all of the trees have grown since my last visit.   The old homestead built in 1840 is looking fit as ever.
Mom has really done an amazing job of keeping the place up over the past years.  

Carol Leonard "Mom"
     I was able to take her out to dinner and a very nice evening of dining and conversation that was very enjoyable.   Mom is doing very well, still able to get around and take care of the farm and herself.  She is an amazing woman that has so much drive these days even though she has just passed 92 years young.     She has the drive and as her neighbors put it "stubbornness" to keep doing for herself even when help is being offered.   She really believes that a body in motion stays in motion and a body at rest stays at rest.   She feels a need to do as much for herself as she can and this keeps her going.   I think that I know where I get my drive from, and I hope it carries me as far as it has carried her.   Thanks for all the support and help through this lifetime.   ;o)

Off to Boston This Morning


     Another travel day today, headed to Boston to Visit the Ernest Hemingway wing of the JFK Presidential Library.   Hoping to get some more information related to Hemingway’s life while he was at Finca la Vigia and where Pilar went in her travels.   This should be a very enlightening experience, especially after my visit to his house in Francisco de Paula last September.    

     It will be a chance for me to also visit with my mother while I am up there.  I haven’t seen here in a couple of years and it is time to stop in.  

     I’ll fill you all in on Tuesday what I have found out and should have a lot of good information to give you then.   ;o)

Sunday, June 23, 2013

White Bay, BVI

   White Bay off of Jost Van Dyke in the British Virgin Islands is one of the most beautiful bays anywhere and a place I hopefully will be able to return to this winter. 

Saturday, June 22, 2013

Phraya Rum from Thailand


     Phraya Rum from Thailand is an idea founded on the basic elements, Fire, earth, air and water.   This is a time honored Asian belief and the essence of all creation.   Made in the Nakhom Pathom, regarded as the site of the first city in Thailand, it has bountiful resources of sugar cane and a perfect climate for the deep maturation of this fine rum.   The rum gets its name from the Choa Phraya River which flows through the heart of Bangkok, the capital of Thailand.

     The rum is aged by a “deep maturation” process in warehouses that are over cool lagoons.  This slows the aging process and gives the rum a unique and distinctive depth.  The rum is aged between 7 and 12 years and only the barrels with the very finest rum are selected for blending.    This rum offers an enlightened glimpse into the ancient traditions of Asian rum making.

    This rum offers a vibrant golden amber color with flashes of copper appearing in the right light.  There is a bouquet of honey and vanilla and hints of spices and raisins on the nose.  The palate senses creamy butterscotch and fruit as it passes over the tongue, leaving a very desirable smoothness behind.  The finish is delicate and lingering with hints of spice and a creamy vanilla flavor.   This is rich full flavored rum with a delicate balance that I really enjoyed.

     The elements of fire in the oak barrels the rum is aged in, the Earth that the sugar cane is raised in, the air around the lush tropical environment in which the rum is made, and the soft and natural water of the Ta Chin River.  These elements make up the enticing flavor of the new Phraya Rum giving it the spirit of Southeast Asia.  ;o)

Friday, June 21, 2013

The First Day of Summer

     Today begins summer here in the northern hemisphere, It is a warm and beautiful day here in Key West.    This is the start of the quiet times down here.  Season is over and it is time to kick back and relax a bit.    Time to get out on the water and do some drifting through the shallows with my camera in hand, maybe just explore some areas I haven't gotten into before.  Any way this is the start of a new and fun time.

     Today is the longest day of the year, and we start loosing a bit of daylight every day until December 21st the shortest day of the year.     This should be a great day at work, we have a great group of people here in town and the day yesterday just flew by.   The Rum Bar is always fun, especially when I have a good fun group of people in town like we do this week.

     Start the summer off right with a fine evening on the patio or the boat, but get out of the house and have some fun today.   It is that time for you to fire up the bar-b-que and fix a fine rum cocktail and hit the chase lounge or the pool.

Summertini

·         1 ½ oz. Bacardi Oakheart Spiced Rum

·         ½ oz. Butterscotch Schnapps

·         ½ oz. Lime Juice

·         Top with Barrett’s Ginger Beer

Place all ingredients except the Ginger Beer in a shaker filled with ice and shake until chilled.    Strain into a chilled martini glass, top up with Barrett’s Ginger Beer, and garnish with a lime.
 
     This is a simple and tasty summer cocktail that is really refreshing and works nicely on the patio or the aft deck of the boat.   ;o)

Thursday, June 20, 2013

What does it Mean to Wear a Mount Gay Red Cap?

   The Mount Gay Red Cap, one of the most prized possessions of anyone that owns one, but how do you get to possess one?   I got mine cruising on America 2 during the Quantum Key West races.  The only way to get one is be handed one by the people from Mount Gay Regatta series at the completion of the day on the water. 

     The Hat is a symbol of accomplishment and prized by sailors around the world  that have raced in Mount Gay sponsored regattas.   The hats are awarded upon completion of the course at the end of the day.


     There has been a long association of sailing with Mount gay Rum going back to the 1700's when Barbados was one of the hardest trips for a sailor to make and return to Europe.  They had to prove they had reached Barbados by bringing back a barrel of Mount Gay Rum.    The long association was continued in the 1970's with the advent of the Mount Gay sponsoring of regattas world wide  and the priced "Red Cap".    It is the sign of a real sailor even today and a prize that anyone that has received on will never let loose of.  I sure prize mine.   ;o)

Wednesday, June 19, 2013

Thoughts on St. Lucia and her Rums

     The tiny island of St. Lucia in the southern Caribbean is a lush place of beauty that is loaded with natural resources that make rum production a must.   This island is home to some of the fine rums of the world, putting brands like Admiral Rodney and Chairman's Reserve on our shelves.   The St. Lucia Distillers Group make a wide variety of products besides the fine rums, a product list that can fill an entire table.

     Admiral Rodney is the flagship of the St. Lucia Distillery Group, and as it should be.  This is a very nice high quality rum that averages 12 years of age that will become close to 15 years as older rum become available for the blender.     The rum is aged in Jim Beam, Jack Daniels and Buffalo Trace Barrels and then later blended for flavor.     This is a very bright amber rum with a complex and inviting aroma.   The palate reveals a sweet caramel and chocolate  flavor that is highlighted by notes of spice oak brought about by long aging.   The finish is of an exceptional length and balances out the entire experience.


     The Island of St Lucia is a paradise and the rums are of the same high quality.   This was a really great day that I got to spend visiting the island and the very innovative distillery.   ;o)


Tuesday, June 18, 2013

Drinking and Your Weight

     This is a subject that I live with every day, both as a barman and as a person that lives on a "Weight Watchers" diet.     I still enjoy my rums, but these days I'm either drinking straight rum with a couple of cubes of ice, or rum mix
ed with diet tonic and lime.   Both of these cocktails are only two points on my old style "Weight Watchers" program.   Though I'm on a maintenance portion of the program after losing some 50 pounds three years ago.    Watching what I drink and eat at the bar is a huge portion of the program.

   I read an article by Karen Ansel, R.D. for Fox News yesterday that really put a lot of this into perspective.     " Here's what we know: Your average drink-beer, wine, martini, pick your poison-is usually a combination of carbs, sugar and ethanol (pure alcohol). When it goes down the hatch, it makes a pit stop at your stomach, where some of the alcohol is absorbed through the lining and into your bloodstream, giving you that initial buzz. The carbs and sugar go the traditional digestive route, while ethanol, a toxin, is diverted to the liver.
 
This is when that innocent little drink starts messing with your internal fat incinerator. Ethanol has no nutritional value, so your body burns it off first. That means any remaining calories in your stomach-whether they're from the margarita or the chips and guacamole you had with it-will likely be stored as fat.
 
It seems that people who drink moderately on a regular basis will be less likely to gain weight from the "useless calories" that are being taken in from the alcohol.  It was also noted that moderate drinkers tend to eat more healthy than heavy drinkers do.   Keeping to a steady moderate amount of alcohol and a healthy diet, you can actually loose weight if you done dive into the french-fries and chips at the same time. 
 
    I found this to be an interesting article, http://www.foxnews.com/health/2013/06/14/drinking-alcohol-to-shrink/  combined with my own experiences of loosing the weight and maintaining it in the past three years while living in the drinking capitol of the world.   It is truly a combination of eating properly and drinking "unsweetened cocktails" in moderation without munching the weight back on.  ;o)
 
 

Monday, June 17, 2013

Monday Cocktail Time with Rhum Barbancourt Pango

    Rhum Barbancourt Pango is one of the truly wonderful mixing rums.  The flavor is superb and natural tasting, providing a great base for many cocktails.

Pango Dessert
  • 2 oz.  Crème of Coconut
  • 1 1/2 oz. Rhum Barbancourt Pango
  • 1 oz. Rhum Barbancourt 3Star 
  • Splash of Pineapple Juice
Place all of the ingredients into a shaker filled with ice and shake until chilled and pour into a Collins glass.  Garnish with an Orange Wheel and enjoy.

     Make this for an afternoon patio treat by the pool or out on the water, it really works to help chill out in the afternoon.  ;o)

Sunday, June 16, 2013

Thinking about a Habana and Dinner for Two

    Habana is loaded with quaint little restaurants like the one at Tienda de Habanos.  This is a wonderful place with an atmosphere that never seems to quit.   It is no wonder that Ernest Hemingway made it his home.

Saturday, June 15, 2013

Season Coming to an End and Headed into Summer Mode


   The season here in Key West is starting to wind down and we are moving into the Summer mode.   This just means that I can have a few more conversations with my customers.  I'm not literally slinging drinks, but rather being able to spend a little more time with each creation and more time with the people that will be enjoying them
.   In the years past, summer was really dead, but any more it is just a slowing of business, the combination of the economy are keeping people in the US instead of traveling abroad.    The security problems in some of the foreign countries have helped Key West as well.  Key West's reputation for being safe and fun has made this little paradise a year round destination in recent years.

    It is also a time when the waters are less crowded and I get to go out and spend some time on the beaches and sandbars of the islands with some quiet privacy.   All and all is a very wonderful time of year down here in the Keys.   Hope you get to experience the "off season" in the Keys and get to know what the Keys are really about.   Let the sun set on you in Key West and you will never for get the beauty and fun of this quirky place at the southernmost end of the highway.    ;o)

Friday, June 14, 2013

You Can Buy the Products of Florida Distilleries at the Distillery Now

     Rick Scott, Governor of Florida signed into law two bills that will redefine business for state distilleries.   HB 347 / SB642 will set a precedent for the alcohol industry.    




"There are several sets of interests that have to be taken into account when drafting alcohol legislation, which makes it one of the trickiest industries to represent from a legal perspective," said Blau, the chair of Gray Robinson's national alcohol beverage and food law practice. "You have stakeholders with concerns in the public safety and health and wellness sectors, while also having to consider implications at a political and economic level. The fact that this bill was able to pass in its first session, with little to no opposition on the voting floor, is truly extraordinary."
 
 
 
 

Drum Circle Distillers in Sarasota
     "From a legislative standpoint, we were able to work with key legislators and leaders in the alcohol industry to pass a bill that everyone could support," said Unger, the lead lobbyist on the effort out of Gray Robinson's Tallahassee office.
 
     This legislation will make Florida a place to build an alcohol distillery and could lead to significant growth for the state.   Allowing the distilleries to have a showroom at the distillery and be able to sell the products can help make the distilleries a destination, and a place to truly show the value of their products.
 
  
Cape Spirits in Cape Coral
     JoAnn Elardo, owner of Cape Spirits in Cape Coral, Fla., can finally hire the help she needs to offer tours due to the added revenue the distillery will bring in from alcohol sales. Cape Spirits manufactures Wicked Dolphin Rum.  "Before we were just a name on a shelf," said Elardo. "Now we have marketing capability. We can make our distillery a destination and put our stamp on our product."
 
    This is going to be a boom for all Florida and legislation that is long over due.   ;o)
 
 
 

Thursday, June 13, 2013

Grog and Bumbo: Pirates to Politics

    In the world of rum history there are two very old mixtures that come to mind.  Grog and Bumbo, these were mixtures that were a big part of the nautical scene for the past three centuries.   Grog is  basically a watered down navy rum that is some cases lime juice was added.   Bumbo is a combination of rum, sugar and water wit a topping of fresh nutmeg, and maybe cinnamon.  

     Grog is the drink of choice of many a British Naval sailor, as well as some pirates.    It seems that after the capture of Jamaica, the British Admiralty took the sailors off of beer and brandy and started the tradition of a rum ration instead.   Some
85 years later Admiral Edward Vernon watered down the rum and added lime, creating Grog.   This name came from Vernon's nickname "Old Grog".   Grog is a very tasty thirst quenching blend that is simple to make and always satisfies. 

     On the other hand, Bumbo adds a sweetener to the grog and some nutmeg for flavor.  This blend of "spiced" grog seems to be the drink of choice of pirates and other swashbucklers of the high seas.   The merchant marine and the pirates didn't suffer from scurvy as did the British Sailors, mainly because their voyages were of a short haul nature.  As a result the citrus could be dropped from the grog and sweetener and spice added making a much tastier blend.

    There was a political candidate running for the House of Burgess in 1758 who prepared 160 gallons of "Bumbo" for 391 voters turning the voters into "Bumbo" and swinging their vote his way.  Guess who the candidate was, none other than George Washington.   This ploy was known as "swilling the planters with bumbo".

     Bumbo and Grog are not only a fun rum cocktail, but are historically significant as well.  There was another less know mix call the "Traitor" which was made with honey, orange juice, rum , and nutmeg.


Bumbo
  • 2 oz. Dark Rum
  • 1 oz. Water
  • 1 oz. sweetener ( Simple Syrup , Agave Nectar, Cane Syrup or Honey)
  • Top with fresh ground Nutmeg (add Cinnamon as an option)
Place all ingredients in an ice filled shaker and shake until chilled and strain into a Collins glass with ice. Garnish with a lime wheel.

   Try this I think you will enjoy it this summer on the patio or the aft deck of the boat..   ;o)

Wednesday, June 12, 2013

Happy Wednesday

   Internet problems all day, so here is a happy sunny morning picture to brighten up your day.   Hopefully everything will work right tomorrow.   ;o)


Tuesday, June 11, 2013

Rums Hold their own in F. Paul Pacult's Top 120 Spirits List

     F. Paul Pacult has issued his 2013 "Best Spirits in the World" list and rum has done pretty well this year.   The number 8 pick is Brugal's Papa Andres 2013 Edition, and the 14th is Ron Abuelo Centuria, they
are both fine rums that I have had the pleasure of enjoying in the past few months.   Both of these fine rums should be proud to be in the top 15 of this prestigious list of spirits.
 
Here are the top 10 Spirits in the world according to F. Paul Pacult.
 
1) TIE Angel's Envy Cask Strength Kentucky Straight Bourbon Whiskey
1) TIE Highland Park 25 Year Old Single Malt Scotch Whisky
2) George T. Stagg Cask Strength Kentucky Straight Bourbon Whiskey (2012 edition)
3) Elijah Craig 20 Year Old Cask Strength Kentucky Straight Bourbon Whiskey
4) Christian Drouin 1992 Pays d'Auge Calvados
5) St. George Spirits Single Malt Whisky XXX 30th Anniversary Edition
6) Longmorn 16 Year Old Single Malt Scotch Whisky
7) Parker's Heritage Collection Master Distiller's Blend of Mashbills Cask Strength Kentucky Straight Bourbon Whiskey
8) Brugal Pap� Andres 2013 Edition Rum
9) Bowmore Dorus Mor 10 Year Old Single Malt Scotch Whisky
10) Colonel E.H. Taylor Barrel Proof Uncut & Unfiltered Kentucky Straight Bourbon Whiskeyese
 
Other rum notables:
 
14.  Ron Abuelo Centuria Reserva de la Familia Rum (Panama)
17.  English Harbour 25 Year Old Reserve Rum (Antigua)
27.  Appleton Estate 50 Year Old Jamaica Independence Reserve Rum (Jamaica)
30.  Mount Gay 1703 Old Cask Selection Rum (Barbados)
38.  Clement Tres Vieux Rhum Agricole Grande Reserve 10 Year Old Appellation (Martinique)
46.  Appleton Estate Reserve Jamaican Rum (Jamaica)
66.  Bacardi de Maestros de Ron Vintage MMXII (Puerto Rico)
79.  Depaz Blue Cane Rhum Agricole (Martinique)
86.  Dos Maderas 5+3 Year old Superior Reserve Rum (Guyana / Barbados)
92.  Santa Teresa 1796 Ron Antiguo de Solera (Venezuela)
95.  Flor de Caya Centenario 21 Limited Edition Rum (Nicaragua)
97.  Rhum Barbancourt Reserve Speciale 8 Year Old Rum (Haiti)
98.  Charbay Rum (USA)
105. Rhum Clement Cuvee Homero Rhum Vieux Agricole (Martinique)
 
    This is an impressive showing on the part of the rum industry and noting that as a class of spirits the efforts to put more efforts into higher quality and less as a pure volume spirit is really beginning to show.  ;o)
 
 
 

Monday, June 10, 2013

Butter and Nuts: Frozen Summer Cocktail

    We are headed into summer finally and it is time to clean up the blender and start making those delicious frozen cocktails.  For most people it is a Pina Colada or a Strawberry "Daiquiri" when you talk about frozen cocktails, but today I've got a new one for you right out of "Cocktails & Tails"


Butter and Nuts

·         1 ½ oz. White Rum

·         1 oz. Butterscotch Schnapps

·         ½ oz. Amaretto

·         1 oz. Cream of Coconut

·         ½ oz. Orange Juice

·         ½ oz. Pineapple Juice

Place all ingredients in a blender with ice and blend until smooth.   Pour into a pint glass and garnish with fresh ground nutmeg, orange wheel and cherry.
 
   Give this one a try it is a great change from the ordinary frozen cocktails and perfect for a patio or poolside afternoon.   ;o)
 
 

Sunday, June 9, 2013

The Sun Has Returned to Key West

    Finally, we are seeing the return of the morning sun and some of the grey skies from all of the humidity is starting to turn blue again.   This just lifts my spirits and makes me want to write and have fun again.   Enjoy our sunny day for yourself and make the day worthwhile and have some fun.  ;o)

Saturday, June 8, 2013

International Rum Conference Winners Announced

 
 
     The winners of the International Rum Conference held in Madrid, Spain were announced yesterday.   The competition is broken up into categories as follows with the double gold medal winners.


Rhum Agrícole Classification, produced with 100% fresh sugarcane juice, recognized under A.O.C.1 or produced in French territories. Possible variants: alambique still, continuous column still or mix of both distillates.

•Rhum Agricole White: Clement Canne Bleue 

•Rhum Agricole Aged, 5 years or less: Clement Rhum Vieux VSOP

•Rhum Agricole Extra Aged, 6-10 years(Rhum Vieux): Cuvee Homere Clement Vieux Agricole

•Rhum Agricole Special Harvest (Rhum Millesimes): Baton de Cannelle Entier

•Rhum Agricole Fruit Flavored, with possible variants depending on proof: Mangue Passion
 

Molasses or Cane Derivatives Classification. Possible variants: alambique still, continuous column still or mix of both distillates.

•White Rum: Don Q Crystal

•Aged Rum 5 years or less: Don Q Anejo

• Extra Aged Rum, 6-10 years: Roble Viejo Extra Anejo, Ron de Jeremy Reserva, and Cubaney Reserva 7

• Extra Aged Superior Rum, 11-15 years: Zaya Gran Reserva 12 Anos and Diplomatico Reserva Exclusiva

• Premium Aged Rum, 16-20 years: Cartavio XO
 
This is an impressive list of rums and a good many of these winners are available for your own tasting at the Rum Bar here in Key West.  Stop by and see me and I'll introduce you to some of the winners from Madrid.   ;o)
 

Friday, June 7, 2013

Only a 50% Chance of Rain Today

   It keeps getting better, but Andrea is such a bitch.    She just won't go away, I need some sunshine in my life.    She drenched me coming home from work yesterday, and just missed me in the dinghy last night, fooled her.   I really want to see the sunshine for a few days now, these gray skies aren't making it.  I know that the sun is waging a great war against the clouds, I see it trying to break through, but it just hasn't made it yet.  I hope I feel more inspired tomorrow, all I need is some sunshine. :o)

Thursday, June 6, 2013

Blue Sky This Morning and a Papa's Pilar Blonde Cocktail

     This morning has shown with a blue sky, something that I haven't seen in quite some time.   I welcome the change for the better and today is a good one for a new Papa's Pilar Blonde Cocktail.  Papa's Pilar Blonde is a full flavored rum that goes unfiltered and has retained a blonde color from the 3 years in the barrel, and more flavor than most white rums.  This makes for an interesting mixology issue, being a full flavored rum might not fit well with all conventional mixers.  This is an interesting and refreshing summer cocktail that I think you will enjoy made with Papa's Pilar Blonde.

Papa's Highball

  • 1 1/2 oz. Papa's Pilar Blonde Rum
  • 1/2 oz. Triple Sec
  • Juice of 1/2 Lime
  • Dash of Bitters
  • Top off with Barritt's Ginger Beer
Place all ingredients except the Barritt's Ginger Beer in a 12 oz, highball glass filled with ice, shake until chilled, and top off with Barritt's Ginger Beer.  Garnish with a lime wheel and enjoy.

    I hope we can really have a summer, and I can enjoy more cocktails like this one to refresh my afternoons.   Think Summer, maybe we can have one and the rains can become our normal 30 minute to 1 hour events and not these seven day dirges.   This will help the psyche as well as being refreshing.   ;o)

Wednesday, June 5, 2013

Seven Rainy Days in a Row Really Get Me Down

     The good news is that it is not snowing.    This continuous rain we have had in the past two weeks is really beginning to wear on me.   2013 seems to be a year of weird weather all around the world.   Tornadoes all over the Midwest, snow in June, and for us almost a continuous rain for a week or more.

     The great news is it won't last forever and we will be able to get back to our spring weather with some sunshine and smooth waters.   I'm hoping that we can get back to a normal weather pattern not just here in the Keys, but all over this world, this is just plain odd. 

   Anyway, I'll put on my "foul weather" gear hop on the scooter and get off to work and hope there are some people there I hope will need cheering up and I'll be able to help them enjoy their vacations in the rain.    I'll put on my fun barman face and have some fun behind the bar today hoping that this mess will soon pass.   I guess it is like anything else too much of anything is sometimes just to much.    Do I need to start working on the Ark?   ;o)