Bahama Bob's Rumstyles

Saturday, October 1, 2016

Back Out on the Water for Some Aqua-Camping




     It has been over 7 weeks since we have been able to get out on the water and camp for a couple of days.  The weather, the waves and work have kept us pretty much dock bound.   Today we broke the dock lines if you will and it was back out on the water we went.   Cruising to Bahia Honda is always a fun ride, it is filled with interesting sights along the way.


 
     Upon arrival, it is time to tie up and get the kayak into the water so we can
have our cocktail hour on the bay watching the sun set.  This is such a relaxing time for the two of us and a time that we have missed.   It is funny how just moving up the keys 30 miles can really take the stress and tedium of you everyday life away.  I know how much tedium can there be in Key West.   Actually it is more than you would think.   We call it “getting off of the rock”, and it is more necessary than you might think.  This is a small island, there are only a limited number of things and places to see and do.  The change of seeing and doing something just a bit different really helps a lot.  

     Spending a couple days in a different bed and seeing different places and things helps me to resets your mind back so it is really easy to return and make things happen in a better and more enjoyable way.    It really doesn’t matter where you live you need this kind of a break to keep things happening in a productive manner.  


     I hope you get your chance for a quick getaway every now and again, and
it does for you what our “aqua-camping” does for us.  It is time and money well spent to maintain your balance between day to day fun living and just surviving.  Give it a try even if it just entails going across town or to the lake for a day or two.  Whatever makes your life feel good again is all it takes.




Friday, September 30, 2016

You First Taste Your Cocktails with Your Eyes

“Before we dive into cocktail presentations, we must have a delicious-tasting cocktail to start with!   A very good drink is most important—and be executed well—before we can move on to other elements of the cocktail experience.”

    One of the most important factors to a fine cocktail is how it appears to the customer.  If you look at what people picture on their Facebook or Twitter pages it is the cocktails and food that is most appealing to their eye.   These are the pictures that they share with their friends and family as to how good what they are eating and drinking is before they ever get to taste it.

     The best chefs and mixologists in the world work as hard on the appearance of their creations as they do on what is going into them.  First is the ingredients and the mixing of the cocktail, next is the selection of the glass that it is to be served in. and third the importance of garnish to finish the mix all adds to the taste appeal of the cocktail long before the first sip.  “Amazing garnishes to presentations should enhance the drinking experience, not merely add fluff and glitter to it.  Many garnishes don't just add eye appeal, but also add supplemental flavor.  With this in mind make sure the items of garnish also add a positive note to the overall flavor of the cocktail.  There are no "universal garnishes", but rather each cocktail calls for a garnish that enhances the experience for the customer and not just something that is tossed on top.
Unique Glassware

     The eye appeal along with the palate appeal is a combination that has to be addressed on every cocktail if you want your customers to enjoy the complete experience of your creation and return for a second visit and tell their friends about your skills.  

Havana Club Set to Enter U.S. Market the Minute the Embargo Disappears

New Label
     Cuba’s Havana Club rum is set to enter the U.S. market “even if it were to open tomorrow,” according to executives of the firm that exports 75 percent of its production.   “We’re well prepared. We’ve spent 16 years waiting for the opening of that market, which is the world’s biggest for rum,” master rum distiller Jose Navarro told a press conference in Havana, to which he presented the new image of the iconic firm’s rum that is aged for seven years.
Old Label

     Early this year, the mixed Cuban-French company, Pernod Ricard-Cuba Ron that markets Havana Club worldwide won the legal battle it has fought for more than 20 years with Bacardi for brand rights in the United States.  Until that litigation was resolved, Bacardi sold the brand in the U.S., while Pernod Ricard has marketed it in the rest of the world since the mixed company was formed in 1993.

     Havana Club International CEO Jerome Cottin-Bizonne said Monday that the company is preparing to open new markets, “including the U.S.,” which will only be accessible to a Cuban product once the embargo is lifted that the United States has imposed on the island for the last 50 years.

     Though the two countries announced the beginning of a diplomatic thaw almost two years ago after five decades at daggers drawn, the embargo remains in place and its elimination is the chief demand of the Cuban government within the new relations.

Read More at
http://world.einnews.com/article/346648830/L3UdntEbPocsMhS5

Thursday, September 29, 2016

October 14 - 22 Old Fashion Cocktail Week

     On the 14th through 22nd of October, bars around the world will host Old Fashioned Week through a number of events, masterclasses and collaborations with affiliated brands.   The festival first launched in 2015 based on an initiation of the Maria Loca bar in Paris and Cyrille Hugon, founder of Rhum Fest Paris and Rumporter Magazine, but it has now been transformed from an exclusive French event to a global cocktail festival.
Old Fashioned Cocktail
     The first documented definition of the word "cocktail" was in response to a reader's letter asking to define the word in the May 6, 1806, issue of The Balance and Columbian Repository in Hudson, New York. The May 13, 1806, issue, the paper, the editor wrote that it was a potent concoction of spirits, bitters, water, and sugar, it was also referred to at the time as a “bittered sling”.   J.E. Alexander describes the cocktail similarly in 1833, as he encountered it in New York City, as being rum, gin, or brandy, significant water, bitters, and sugar, though he includes a nutmeg garnish as well.
     By the 1860s, it was common for orange curacao, absinthe, and other liqueurs to be added to the cocktail. The original concoction, came in different proportions, came back into vogue, and was referred to as "old-fashioned.  Most popular of the in-vogue "old-fashioned" cocktails were made with whiskey, according to a Chicago barman, quoted in the Chicago Daily Tribune in 1882, with rye being more popular than Bourbon. The recipe described is a similar combination of spirits, bitters, water and sugar like it was seventy-six years earlier.
     The first use of the name "Old Fashioned" for a Bourbon Whiskey cocktail was said to have been at the Pendennis Club, a gentlemen's club founded in 1881 in Louisville, Kentucky.    The recipe was said to have been invented by a bartender at that club in honor of Colonel James E. Pepper, a prominent bourbon distiller, who brought it to the Waldorf-Astoria Hotel bar in New York City
     During Old Fashioned Cocktail week we will celebrate the venerable old cocktail with the spirit of your choice, mine being rum, ron or rhum if you will with a recipe that makes you smile as it slides across your palate.  During the week I will introduce you to some "new" Old Fashioned Cocktails from my devious mind here in the bar on the boat.
     Keep the week in mind and help us celebrate one of the first ever cocktails recognized around the world.

Read More at http://www.thespiritsbusiness.com/2016/09/old-fashioned-week-launches-internationally/ 


Wednesday, September 28, 2016

Former Diageo and Constellation Executives Bringing Back the Legend of Indonesian Island Rum

     For centuries, travelers, traders and explorers have been drawn to the Indonesian islands.  For a millennia, sugar cane has been cultivated here.   All rums are distilled from sugar cane, a species of grass that has been cultivated in Indonesia for at least 8,000 years. The first Indonesian rums were exported during the early years of the Dutch colonial occupation, and rapidly swept the globe.   Forgotten by history, some of the very first rums served in the punch houses, bordellos, salons and coffee houses, of 18th-century Europe were Indonesian.  Inspired by ancient days and modern nights, Nusa Caña, a new island rum that’s bringing back the forgotten spirit of those very first adventurers and the rum they discovered.    A smooth, aroma-filled tropical island rum, Nusa Caña is as mellow, approachable and yet adventurous as Bali itself. The “King of the Forest” barong mask on the bottle and visuals inspired by the late Bali artist Arie Smit pay tribute to the island of the gods.
     Created by four guys who share a passion for Bali, great bars and outstanding drinks, Nusa Caña is a unique rum. Launching in July, it’s already on sale in some of the island’s most iconic haunts.   Crafted on Java, the original home of Indonesian rum, the heart of Nusa Caña is a rich Indonesian sugar cane.  To create it, Javanese sugar cane molasses are slowly fermented with pure, forest-filtered water and red rice cake.   The resulting liquid is distilled in antique Chinese pot stills then matured in sustainable Javanese teak casks, before being blended for today’s tastes.        Nusa Caña blends in effortlessly without ever hiding its true character, it stands up to mixers or can be sipped on the rocks.

     With over 100 years combined experience in the global drinks industry, the team behind Nusa Caña comprises drinks industry mavens Andy Gaunt, Joe Milner and Marc Rodrigues, Asia-Pacific bartending legend Sam Jeveons and Bali-based Dre Masso.

Tuesday, September 27, 2016

The Real Bittersweet Cocktail

     Here is an idea for a really nice cocktail that is not for the person that likes a sweet cocktail.  This has a subtle sweetness up front and a pronounced tartness at the finish.   The variety of flavors keep changing throughout the experience.  I find it to be wonderful and the lack of the heavy sweetness makes it uniquely different and enjoyable.


The Real Bittersweet Cocktail

  • 1 ½ oz. Real McCoy 12 Year Old Rum
  • ½ oz Absinthe
  • 1 oz Amaro di Toscana
  • 1 oz Sweet Vermouth
  • ¼ oz Sour Orange Juice
  • 1 Dash Fee Brother's Old Fashion Bitters



Put Absinthe into a rocks glass, swirl and discard.   Add remaining ingredients to mixing glass filled with ice and stir.   Strain over fresh ice into a rocks glass.  Garnish with and orange zest.

Monday, September 26, 2016

Nearly Half of Young Workers Feel That Not Drinking Alcohol Can Hurt Their Ability to "Fit In at Work

Nearly half of private sector employees feel drinking is an important part of workplace culture, think tank finds
In a report published by the Chartered Institute of Personnel and Development, said drinking alcohol with colleagues is regarded as a ‘rite of passage’ and ‘social glue’ by 40 % of young workers, according to a new report.  More than two-fifths of young workers between 18 and 34 surveyed developing  the report,  Youth Drinking in Transition, said they believed that abstaining from drinking alcohol was a real barrier to social integration at work.   Nearly half said they drink with colleagues, and a further 10 per cent said they drink alcohol with clients, with some expressing concern about their career progression if they abstained.   A quarter admitted to experiencing pressure from colleagues to drink.
     “Harmful drinking is on the decline among young adults, but alcohol remains the defining social glue for many young adults, with non-drinkers effectively excluded in many circles” according to Ian Wybron, senior researcher
     Nearly a quarter of respondents to the survey said they performed less effectively at work because of alcohol; an additional 21% said they had gone to work with a hangover in the last month; and 9 % had been under the influence of alcohol in the workplace within the last month.  This makes for a situation where the employee is damned if they do or don’t drink, and it means that they have to know when to say when.  The real key to this is knowing when to “drink with the crew” and when to bow out.  It is a tough decision, but sometimes your success in the job relates to your ability to walk that “tightrope”.