Sunday, May 31, 2015
Saturday, May 30, 2015
Read More at http://www.prweb.com/releases/2015/05/prweb12737668.htm
Friday, May 29, 2015
Thursday, May 28, 2015
|By the Way, This is a bear, they are big and strong. LOL|
Wednesday, May 27, 2015
|Hon. Derrick Kellier, is hailing Appleton Estate|
Tuesday, May 26, 2015
|From the Video "Drunk in Love"|
Monday, May 25, 2015
I hope that your get to spend this day enjoying yourself as most of us do, but take a little bit of time to remember why we have a three day weekend this year and say thank you to the people who safeguard these freedoms and protect our shores every day. ;o)
|The Tomb of the Unknown Soldiers|
Sunday, May 24, 2015
Saturday, May 23, 2015
Friday, May 22, 2015
|Ye Old Fighting Cocks Pub in St Albans, UK|
Read More at http://www.thedrinksbusiness.com/2015/05/fighting-cocks-pub-is-offensive-to-chickens/
When are these groups going to pull their heads out of the proverbial ground and realize that the world doesn't rotate around the feeling of chickens? This is utterly ridiculous. ;o)
Thursday, May 21, 2015
|Marta and Our Plane Ready to Head Out for Cuba and Grand Cayman|
This week there was a Hobie Cat Sailboat race from South Beach in Key West to Havana. This is
the first of its kind in 50 years. It makes me think about all of my mental images of Cuba over the years and my amazement when I first set eyes on Cuba in 2000.
|Our Approach to Cuba on the GPS|
The northern portion is mostly farms and undeveloped lands, but when you reach the southern side of the island, you will see the largest of Cuba's National Parks. Parque Nacional Ciénaga de Zapata, the largest of Cuba's six national parks and biosphere reserves. Bird-watching platforms on the way out to Las Salinas offer a chance to see 18 of Cuba's 22 endemic species, including the red, white, and blue tocororo—Cuba's national birdiaddition to the siju platanero (Cuban pygmy owl). All of the reports that I have read about this park say that it in one of the best natural parks anywhere.
|Central Cuban Farm Lands|
Our 2000 flight and first views of Cuba still leave me with a lot of warm memories of this extremely interesting island with all of its wonderful people and exciting culture that I find to be really fun to share.
Wednesday, May 20, 2015
Tuesday, May 19, 2015
You have just gotten off of work and it is time for a Rum Sour, a very simple cocktail that just eases the tensions of the day away.
The Rum Sour
- 2 1/2 oz. Flor de Cana 7 Year Old Rum
- Juice of a Half Lemon
- 1 teaspoon of Agave Nectar
Now you can move out on the patio of aft deck and let the evening roll away into the sunset. ;o)
Monday, May 18, 2015
This is interesting news, maybe more research with sugar cane might yield more places for the use of alcohol to fuel the aviation fleets. Any renewable fuel is a positive move to power our world instead of a quickly disappearing petroleum fuels. ;o)
Sunday, May 17, 2015
There has been a lot of talk about Cuba being opened up so Americans can come and go like we can to the Bahamas, but to date it is mostly just political noise. I am so looking forward to the time when I can jump into my boat and cruise thee 90 miles across to Hemingway Marina and tie up for a few days and sip the Havana Club 7 or 15 year rum and then cruise back home with only the usual customs procedures.
This is the church that the Havana Club logo was drawn from in Havana. ;o)
Saturday, May 16, 2015
Friday, May 15, 2015
According to research by Guestmetrics, a firm that tracks drinks sales at 6,000 bars and restaurants, US adults are going out less frequently and drinking less alcohol instead opting for more expensive cocktails, beer and wine. “When consumers do go out, they’re trading up to more expensive drinks,” Peter Reidhead of the research firm GuestMetrics, told Bloomberg. Furthermore, consumers are also more inclined to spend more money for specialty of high-quality liquor options, paying 5% to 7% more compared to two-years-ago, according to Nielsen.
Danelle, Kosmal, vice president of Nielsen’s Beverage Alcohol Practice said the increase in costs is not a reflection of stores putting their prices up, but “it’s more a reflection of consumers trading up”. More bars are hiring mixologists to create US$20 cocktails, and with the boom of “craft” distilleries, consumers are seeking more locally made spirits. While GuestMetric explained “luxury” spirit drinks – those costing more than US$12 – are still rare, comprising just 3% of the volume of spirits sold at bars and restaurants, this is now 15% more than in 2013.
I feel that this movement is a positive one at least from my point of view, it means that my customers are drinking at a slower pace and savoring the flavor and feel of these premium and ultra premium rums and enjoying them and sharing their experience with those around them. Today many of my customers are buying one or two premium rums or premium cocktails and leisurely enjoying them rather than tossing back some cheap mixture that really lacks taste and loaded with sugar. I'm really glad to see this trend and I hope that it continues. ;o)
Thursday, May 14, 2015
I just completed a really fun four days of working at the Rum bar with so many of my mainland friends visiting. I wonder why I'm so lucky to have so many friends that continue to visit me year after year and some times even more often. This week it was Dave, Carlos, Amy, Brett, Joy, Niki, Mary, Kimberly, Chrissy, Iris, Streeter and Carlton that kept me company and enjoying a whole bunch of fun rum cocktails.
Today it is my day for cutting loose and just having a fun day on and around the water. The flowers, surf, birds and serenity of Bahia Honda make today so wonderful. I love the work here in the keys, but after a week of taking care of all of my friends it is a wonderful thing to just sit in my deck chair and down a few rum and ginger beer cocktails and let the rest of the world just drift away.
Sorry for the rambling, but this is one of those really fun days after a great work week that makes me just want to let loose and really enjoy the tropical life and have some fun my own way. For those of you that have to be in a place that is not quite as neat as where I am today, I'm very sorry, but for me this is just a really wonderful thing that I can't help telling you about. Here is to my world and all of the fun that I hope I get to share with you someday soon. ;o)
Wednesday, May 13, 2015
|The Rum Bar in 2011|
|The Rum Bar Now|
I'm hoping that she enjoys her retirement. She will really be missed down here in Key West by all of us that have had the pleasure to work with her these past years. ;o)
|Barbara is always there to back us up when things get busy.|
Tuesday, May 12, 2015
Add ice to cool down your favorite cocktail and you end up with a watery, insipid flavored mix that tastes nothing like the drink you intended to have. But now, you can banish watered down cocktails into oblivion, thanks to a Miami-based company that has been developing a machine which freezes liquor into ice cubes.
The company, called Beyond Zero, is interviewing contact manufacturers at the moment to build the namesake devices. Inventor, founder, and CEO of Beyond Zero Jason Sherman has revealed that commercial units are expected to roll out in about six to eight months, while public units should be available by late 2015.
The product was first introduced in May at the National Restaurant Association Show in Chicago.
How it all began
Sherman revealed that the idea behind Beyond Zero has been in the making for several years. He quit Florida State before he graduated to work with his parents, who were among those first few business people who were adopting Internet e-commerce. The spirit of entrepreneurship was alive in the entire family, but it was only when Sherman separated from his family that he began his own foray into the world of business. He started to experiment with an ice cream process that used liquid nitrogen, but it never took off.
Sherman then returned to Georgia State for a degree in finance and also attended law school. He began experimenting with freezing liquor during his second academic stint. The seed for Beyond Zero was germinated when he froze an ice cube of solid tequila and found that the taste could be enjoyed without the burn.
Sherman shows his prototype to a few people who were floored by the idea and the outcome. He went on to pick up an angel investor and has been working on the device ever since.
In the beginning, Sherman used froze wine and spirits using liquid nitrogen, but found that it was taking up too much space and posed a possible hazard. Despite the fact that Sherman's system froze alcohol without it coming into contact with the liquid nitrogen the potential hazard was done away with.
You can read more about this interesting concept at