Look Out Drum Circle Distillery Here We Come

     The Rum XP's are on the move again this morning.     A bunch of us are all converging on Sarasota, Florida for a tour of the Drum Circle Distillery makes of the fine Siesta Key Rums.     All of us are looking forward to seeing the facilities and learning what they are up to there and what new products are on the horizon.     The distillery tours are always informative and gives us a clear view of what they are thinking and a chance to taste some of their new products.     With our stories and pictures we are able to help with the introduction and fill in the blanks on the older products as well.

     After our tour we are headed for Trader Vic's in Sarasota for dinner and a few of the famous Polynesian Cocktails.     This is surely one of the highlights of the trip, and a part I'm really looking forward to.     I haven't been to a Trader Vic's since the 60's in San Francisco, this is going to be a real treat.      This group always causes something to happen where ever we go so lets see what kind of trouble we can stir up in Sarasota.

     Tuesday morning it is off to Lake Alfred and the Florida Caribbean Distillery for a tour of that facility.     They are the makes of several rums and other spirits.   

     I won't be writing any more reports til Wednesday morning when I return to Key West.     I am staying on a friend's boat at Long Bow Key and there are no internet facilities there     I'll give you a full report of the trip on Wednesday.      ;o)

This is the proper way to spend a Sunday in paradise

The Bacardi Cocktail/Daiquiri: Another Proprietary Cocktail

      The "Bacardi Cocktail" like the "Dark and Stormy" is a proprietary cocktail.     Like the "Dark and Stormy", the "Bacardi Cocktail" spent some time in the courtroom.     In 1936 the Bacardi Company brought before the courts several bar owners that were substituting another rum in their "Bacardi Cocktails".     The American version of the "Bacardi Cocktail" had grenadine, but the original did not, and this was a big part of the discussion in the courtroom as to the proprietary nature of the recipe.    Bacardi was really only interested in one thing with it's actions and that was that a b"Bacardi Cocktail" was to be made with Bacardi Rum.     Bacardi received an affirmative  ruling from the New York Supreme Court stating that "Bacardi Cocktails must be made with Bacardi Rum".

     The earliest written records of the "Bacardi Cocktail" go back to 1917 in Hugo Ensslin's "Recipes for Mixed Drinks".   In Ensslin's book, the recipe is the early Cuban version of the cocktail was basically the same as the Daiquiri.

• 1 drink Bacardi Rum
• Juice of 1/2 lime
• 2 dashes Gum Syrup (Simple syrup with gum arabic added to smooth and emulsify)

Shake well in a mixing glass with cracked ice, strain and serve.

     Bacardi put out a booklet in 1930 called "BACARDI Algunos De Sus Muchos Usos" a name that roughly translated means "Bacardi some of it's many uses".     In this book there is a change in the recipe for the "Bacardi Cocktail".

• Juice of half a lime

• 1/2 teaspoon of granulated sugar
• 1 1/2 oz Bacardi White

Mix thoroughly, then shake well in cracked ice.     May be served strained or unstrained.    Important Do Not alter the order of the ingredients.
This is the real change that separated the Daiquiri from the cocktail when it could be served unstrained.    

     In America a "red" version of the Bacardi Cocktail  was originated in New York, this one containing grenadine.

• 1 1/2 oz Bacardi White Rum
• the juice of 1/2 lime

• 1 bar spoon of Grenadine Syrup

Shake all ingredients in a mixing glass and strain into a cocktail glass.

Whether you serve the cocktail as a daiquiri, a cocktail, or unstrained over cracked ice, this is a delicious cocktail that stands alone as one of the very early classic cocktails of the world.    It also makes sense that a "Bacardi Cocktail/Daiquiri" be made with Bacardi Rum seeing how it bears the name of the rum.    Whether you like red or original just get out and enjoy this wonderful cocktail.     ;o)

The Dark and Stormy: Corporate Trademark, or Cocktail

     One of the more refreshing drinks in the tropical menu is a "Dark and Stormy, but Gosling's pursuit of absolute control of the cocktail and it's ingredients has taken much of the luster off this fine drink.    
  
     Let's start by looking at the history of the "Dark and Stormy".     As the story goes, the Gosling Brothers made a dark bitter rum that the Royal Navy in the 1860's bought for its sailors.     At the same time the Royal Navy had access to a "Ginger Beer" ( Containing up to 11% alcohol at the time) that was produced by Mead & Metheglin in England.      It has been said that a sailor had poured some dark navy rum into a glass containing ginger beer and "whala", he was quoted as saying, "there isn't a sailor that would sail under that dark cloud".     With that story in mind and the fact that the rum was more than likely a Gosling dark rum, the rest of the story unfolds.

     It seems that because Gosling has trademarked the "Dark and Stormy", a bar that doesn't make the drink to their recipe can be sued.     I can understand the principle, but sometimes you have to choose your battles if you really feel that you product is not as good as someone else's, then improve your product and don't stifle the creativeness of the bartenders that choose to sell your product or not.     In 2009 Zaya ran an ad that recommended the use of their rum in a "Dark and Stormy" to which Gosling using their two U.S. Patents and Trademarks as ammo made threats that were stated as"they we are going to persue compensation from Zaya rum for the ad that was placed in Imbibe".     It is not known if it went any farther than threats, but this is not a good public realations move in such a competitive game.    The sad part of all this is it really in't necessary because Gosling's is the only rum that has that taste to make a really proper "Dark and Stormy".

     The "Dark and Stormy" is a unique drink that gets it's taste from Gosling's Black Seal Rum, and any other rum used in it's place is not a "Dark and Stormy".     That is what make it the distinctive cocktail that it is and not the "trademark".     Thor early "Dark and Stormy's" were made using Barritt's Ginger Beer until the partnership with Barritt's dissolved for an unknown reason and Gosling made their own "Gosling's Stormy Ginger Beer.    It is a good thing that the ginger beer isn't specified in the recipe.     The real issue is if you substitute another liquor or add an ingredient to this recipe don't call it a "Dark and Stormy".    

     The Dark and Stormy:

• 2 oz. Gosling's Black Seal Rum
• top off with Ginger Beer

In a tall glass filled with cracked Ice add the Gosling's and top with Ginger Beer.    Garnish with a lime wedge.   Even the Garnish is not part of the official recipe.

     Ther is only 1 other "Brand Specific" cocktail that I know of and that is the "Bacardi Cocktail" and I'll have to persue it's history and story in another article.     Meantime just get out and enjoy one of the fine tropical and refreshing "Dark and Stormy" cocktails at you favorite bar or even at home.    ;o)

Odd, Did you See What I Saw?



Dogs that drink at Bars



People riding hammerheads



That is a head of Hair

Key West is a funny town with some very odd things happening.     Everything from dogs that  drink at bars, people that ride hammerheads, and a host of other odd things that people do here in Key West.     We are an interesting group of people here in the southernmost city, wee ride bicycles and scooters, and have been known to do very strange things  for no apparent reason.     In other words we are not afraid to have a good time and let life happen spontaneously. 



Now this is a parrot head

      Many times we might just be walking down the street and a parrot land on your head, or you walk into a store and find a new wig, all things are fun if you look at them from the right angle.     We have chickens, cats, dogs and some very strange people here and we love them all.



The Catman of Mallory Square



     How about cats jumping through hoops, chickens that have the right of way on the streets, and a flock of motor scooters that buzz around everywhere.  



BO's Fish Wagon



     You know this is a very nice little key that is just plain fun to live on.     Where else is a diner, an eclectic pile of rusting automobiles and stuff, and an anchor lying in the square?    I guess we're just lucky and happy to be silly and have a little fun at the same time.      It's funny, because this silliness is contagious in that it seems to be caught by the visitors as well.    Stop by Key West and join our rumstyle of fun and giggles.   ;o)

Mamajuana: "Dominican Viagra"

     Mamajuana, like my own Bahama Bob's Root Juice is a natural herb infused liqueur.    Both Haiti and the Dominican Republic have versions of this popular indigenous spirit,  know for it's ability to stimulate the libido.    The common saying I've heard form people traveling to Key West is "one Drink and Mama Wanna".     This was originally made by the Taino Indians.    They would boil roots to make a type of tea, honey was added as a sweetener, then as time passed rum and wine was added to make the Mamajuana that we know today.

     The ingredients in Mamajuana include:

• Canelillea (Dominican grown Cinnamon, from which the leaves, twigs and bark are used for flavor)
• Timacle (Basket Wood, roots that are said to work on the ligaments and make one think more clearly)
• Bejuco  de Indio (The male potency ingredient, that also makes sweat seem more attractive)
• Bejuco de Costilla (A bark that is said to make the lower body energized, warm and toasty)
• Batata ("plain old potato", a sexual stimulant)
• Gengiberes Amargo ( Bitter Ginger, said to repel parasites, help circulation, and even help with hair growth, but it doesn't say where though)
• Clavo Dulce (Whole Clove and good for a lot of things as a n overall body medicine)
• Maribeli (Bay Rum Tree)
• Anis Estrellado (Star Anise said to be good for digestion and flatulence)
• Hoja de Canelillo (Chamomile, a calming herb often used in tea)
• Dark Rum
• Wine
• Honey

• and many other variations from area to area.

     This herbal infusion is usually kept a room temperature and consumed as a shot.    The infusion time varies, but two to four weeks is a minimum for the flavors to be infused.     It is said that the herbs are good for 10 to 20 refills with the rum, but others have found it ids good for a year or more, as in the case of the Root Juice (Now having the same ingredients for 17 months and 118 bottles of rum passed through them).     No matter how you use it or make it it provides days of fun watching people stare at it and finally try it out of pure curiosity, just not being able to resist the temptation of something that looks so evil.    What will you do when you come across it?    

    

More Research Completed



The Labratory

      Yesterday we accomplished quite a few of our goals during our lab session.     We finished a new "KeyZ Cocktail" a very tropical and refreshing blend that isn't terribly sweet, bus has that good tropical taste.     As you can see, out lab allow us to make use of many ingredients to provide the flavors that make a new cocktail really good.     The part that always interests me is how things work together.     For that reason, we have to keep a wide variety of liquors and liqueurs in stock so we have all the tools to create these new and classic cocktails.



Yes, Good Plantation Rums

      One of the other experiments we worked on yesterday was Rob Burr's "Rum Wreck" cocktails.     We took a group of 8 Plantation Rums and chilled them and added various bitters and other things to refine this really interesting cocktail.     The concept initially reminded me of the old "Bar Rail" cocktail, but with a little bit of effort, the  taste is excellent especially when the rums work together to complement each other.    The Plantation rums all work well together I feel because they have a common finishing by the Plantation people in Cognac, France.     It is my opinion that you need to make this drink with the younger rums because the older and higher end rums are blended by the master blenders as the flagship of their brands and tend not to play well with others like the younger ones.     The younger rums lack the advantage of premium blending and as you blend them, given that you can blend the correct ones together, you become the "Master Blender" in your lab.

     We will not be continuing our work til next Wednesday, because Monday and Tuesday we'll be in the Sarasota area visiting the Drum Circle and Caribbean Distilleries.     It is our goal next Wednesday to put the lid on the Rum Wreck research and move back to the cocktails ans see if some of them can be finished as well.     This weekend you should try some lab time, it is very rewarding as well as a lot of fun.     ;o)

Monday and Rum Research Day

Happy Memorial Day, this is the day that we say thanks to all of the men and women that have made so many sacrafices that we can live in safety here in America.     I take my hat off to you and give you all my heart felt thanks for your service.

     I love my Mondays,  2pm and it is onto the back of the boat and working on the new cocktails for the book and eventually for the bar menu.     Today is a very basic type of day in that we are going to take different ingredients and see how they work together, then when we find a good group of ingredients, we will start working with the liquors to create a fun new drink.   

     It is really interesting to see how things that you wouldn't think would taste good together do and others that you expect to taste good together don't.     Orange juice is one of those juices that really make a cocktail or it can totally overpower the mix and ruin it.     We have been working with Fee's flavored bitters and syrups as well as different juices and liqueurs to develop new flavors that we can add rum to for a new cocktail.     This was the legacy of great cocktailers like Don the Beachcomber and Trader Vic, their ability to blend things to create a taste made them legendary.   ;o)

The Still

What a thing of beauty and it produces such a beautiful nectar as well.    ;o)

Ghosts in Key West?

Key West is a rather old city with many many stories of historical relevance, but the ghost stories told nightly by the various "Ghost Tour" operators have  brought to light many interesting tales of haunted buildings, cites and dolls.     People are unusually interested in haunted houses and ghosts I'm finding out as I give people directions to  the many ghost tour operators here in Key West.      Not having the curiosity to take one of these tours myself, but listening to many of my patrons talk of going and having been on the tours made me wonder why.     Looking into Key West's history as I have there are many opportunities for the presents of ghosts of  famous people that died here under mysterious circumstances, there is the potential for the haunting of many of our structures.   Places like the Red Rooster Inn and the Doctors Inn, or even the a Doll.

     "Robert the Doll" as it has become known as is the imaginary friend of Robert Eugene Otto, a Key West painter and author.    The doll was given to Eugene as a present from a family servant, who was by the way skilled in the arts of black magic and voodoo, in 1904.      Soon after it became clear that the doll was in deed very eerie.    The parents claimed that the heard Eugene talking to the doll and it seemed to be talking back to him.     Neighbors claimed to see the doll moving from window to window when there was no one at home.      When Eugene died in 1974, the doll was placed in the attic where it stayed until the house was resold and the new owners of the house found the doll and gave it to their 10 year old daughter.     Soon after getting the doll the little girl would wake up screaming in the middle of the night saying that Robert was moving about the room.     The stories of what mischief that Robert has caused are endless, but you can visit Robert at the East Martello Museum and make your own decision, by the way if you want to take his picture it is said that you must as nicely before you take it.

     The Grave yards and the haunted houses of Key West make great stories and if you are interested in these tales, you need to sign up for one of the many enlightening Ghost Tours here in Key West.     ;o)

Let's Look at Another Classic Cocktail: The Fog Cutter

     The Fog Cutter is another of those classic cocktails from the "Tiki Era" of the 50's through the 80's that has withstood the test of time.     The drink was originally created at a  Hollywood bar called Don the Beachcomber's by the then head barman Tony Ramos.    
    
     The battle in those days between Don the Beachcomber and Trader Vic for supremacy naturally had an effect on many of the "Tiki Cocktails" of the era.     In the case of the Fog Cutter, it seems that the marketing skills of Trader Vic won out as far as history goes.    Between the Special mugs (Now worth a small fortune) and the way it was presented at the bars, the cocktail that Tony Ramos created is solidly in the stable of Trader Vic.

     Trader Vic (Victor Bergeron) was quoted  as saying "Fog Cutter Hell, After two of these you won't even see the stuff".     Being he was from San Francisco, that was a pretty bold statement, as foggy as the Bay Area can get in the evenings.        Trader Vic's Fog Cutter is called a "Samoan Fog Cutter" and is slightly different that the Original Tony Ramos version.

Tony Ramos Original Version

• 1 oz White Rum
• 1/2 oz Gin
• 1/2 oz Brandy
• 1/2 oz Sweet & Sour
• 2 dashes Simple Sugar

Add all ingredients with ice to a cocktail shaker, shake until chilled.      Pour into a cocktail glass and float some cherry brandy on top.

Trader Vic's Samoan Fog Cutter

• 1/2 oz Orgeat
• 2 oz gold rum
• 1 oz Pisco (a strong colorless grape brandy)
• 1/2 oz gin
• 1 oz orange juice
• 2 oz lemon juice
• 1/2 oz sherry float ( Cherry Liqueur is also used in many recipes)

Place all ingredients with  ice in a cocktail shaker, shake until chilled.   Strain into a cocktail glass filled with crushed ice and float sherry on top.

     Like so many other classic cocktails the story of their origin is as interesting as the the drink itself.     "The Fog Cutter" is no exception.     Try one of these at your favorite bar, you won't be disappointed.    By the way Trader Vic was right, they will knock you for a loop if you drink too many.   ;o)  

The Cocktail of the Day: The Planter's Punch

     The Planter's Punch like many other cocktails has a history that is sketchy as to it's true origin.     Fred L. Myers founder of Myer's Rum distillery in Jamaica was said to have created what he called "Planter's Punch " to celebrate the creation of his his new distillery in 1879.      The recipe on the back of each of the bottles known as the "Old Plantation Formula".     This recipe uses the same references that were used in the first known reference to this cocktail on August 8, 1908 in the New York Times.    

•      Planter's Punch"
• This Recipe I give to Thee
• Dear Brother in the heat.
• Take two of sour(lime let it be)
• To one and a half of sweet, (sugar)
• Of Old Jamaica pour three strong, (rum)
• And add four parts of weak. (water)
• Then mix and drink. I do no wrong--
• I know where of I speak.

This is the exact recipe that New York Times published in 1908.     This is one of those cocktails that is not really a specific cocktail, but rather a generic one that have many many versions that have arisen from all around the world.

     The drink hit it's peak in popularity in the 1950's through the 1980's during the Tiki era.     Trader Vic is credited with popularizing the drink during that era.     Still around today you will find as many versions of this drink as you will bartenders.  

• Trader Vic"s Planter's Punch
• 3 oz dark rum
• 1/2 oz grenadine (remembering that grenadine in those days was pomegranate juice and sugar)
• bar spoon of sugar
• juice of 1 small lime
• juice of 1/2 lemon

• Stir with crushed ice and strain into a Collins glass 2/3 full of crushed ice.

If you look at the 1908 version of the Planter's Punch and  Trader Vic's 1947 version they are very similar.     This classic cocktail is one of the great and popular cocktails that keep happening year after year.     If you haven't tried one, you owe it to yourself to find a good bartender that mixes classic cocktails to the old recipes and treat yourself.     ;o)

There is a New Zombie in Key West

     The "KeyZombie" is officially ready for consumption by the drinking world.     After several days of  rum research and development with the help of my friends Mike, Bruce, Marta, and Lauren, we have a new Zombie.     We developed this new Zombie with a Key West flavor, while trying to keep the integrity of Don the Beachcomber's original cocktail.    Like Donn Beach's original this one packs a wallop, but the wallop is not very unnoticeable as you drink it.    This is the trademark of most of my cocktails, having an appropriate amount of liquor without having the strong liquor taste.

     I felt that after listening to Jeff "Beachbum" Berry's lecture at "Mai-Kai's" last month it was time to create a "Southernmost Zombie" that we could have some fun with down here is the Keys.     It was time to get back into my laboratory on the back of the boat and start some serious research.     Mike Streeter and I spent several hours last week working on the project.     We felt like we were very close, but it was lacking something.     Sunday afternoon at the Rum Bar, I was talking about our new Zombie to several of the bar patrons and they asked for me to make them one of the new "KeyZombie's", so I did.     I made a little adjustment to the recipe to see if it would take care of what was missing.     I felt that I was on the right track judging from the response from the patrons.     Monday afternoon Mike and Bruce and I went into the laboratory and tried the new version and were pretty happy with it, but something was still missing.     Four adjustments later, we stumbled on the "secret ingredient" that brought the "KeyZombie" to life.     After taking the final mixture to our bartender friend Lauren  to taste, she felt that we were right on track also.     Lauren and some of the other bar people's opinion said "it is Right-On!" 

     The KeyZombie is available at the Rum Bar in Key West, but only between 11AM and 6PM Wednesday through Sunday, if you would like to have one.     Seeing how I am the only one with the recipe, I'm the only one that can mix one up for you.



"Zombie" Rob V. Burr

      There are three other new KeyZ cocktails that are currently under development that hopefully will be available in the next month or so.     There will be a book coming out, hopefully by the end of the year that will contain all of my favorite and many of my original recipes along with stories of where and how the drinks came about.    This is proving to be a very enjoyable adventure putting these stories,drinks, and recipes together for the book.     The travel and the lab time are the  most fun, but lab time is very limited when developing high potency drinks like the "KeyZombie" because you can only do about three or five rounds especially if you are using the scientific method of A B A to verify your results.    I barely survived Monday's session, but the results were worth the "BUZZZZZZZZZZZZZZZZZZ" .      Look at Rob V. Burr and see what Zombie Research can do to you.         ;o)

Yup, it's That Kind of Day

Yup, you know where I am today!!!!!!!      I think that the stress of the world on the precipice of destruction and "Jesus" coming to visit me this week was enough to send me back to some serious "Rum Research" on the back of the boat again.     There is a booklet in the working from all of this research and I think that it will be fun.     The book will not only contain many of my recipes and those  of others that have colorful histories, but there is always a story that goes with any drink and where the idea for it's creation came from.

     Wish me a productive day in the lab and I;ll report back tomorrow on my "progress",  this is very serious business you know.     ;o)

Another Week Fades into the Sunset

This is a week that was suppose to bring the end of the world at 6PM yesterday and like so many of the "End of the World" predictions it to faded away into the sunset.     In Key West we had "Jesus" leading a "Rapture Pub Crawl" and it was a great success, We were saved again from  the hype with our "Tongue in Cheek" attitude toward these events.   

     In Key West, when there is something going wrong we have a pub crawl and all our troubles seem to fade away.    It is too bad the rest of the world doesn't know how to apply a little humor to life and "just move on" and stop making mountains out of mole hills.   ;o)

Where in the World did the Pina Colada Come From?

El Pirata Cofresi

     The Pina Colada has been a part of beach and tropical cocktail fare for as long as I can remember, but it really isn't that old of a cocktail.     There seems to be several theories as to who really created the Pina Colada.     The oldest story goes back to the 1800's and the pirate Roberto Cofresi also known as El Pirata Coefresi, he was said to have served his men cocktails that were a mix of white rum, coconut milk, and pineapple.    The unfortunate part of the story is that when he died in 1825 the recipe died with him and is unverified.



Plaque at the Barrachina in San Juan

     There is the theory that the Spaniard Ramon Portas Mingot, who worked is some of the finest bars in Buenos Aires, and a writer of cocktail books, had met Chef Pepe Barrachina on a trip to South America.     Pepe hired Ramon to be the head bartender in his San Juan Restaurant Barrachina.     It is said that his experimentation yielded the "Pina Colada" in 1963.

The Caribe Hilton Beachcomber Bar

     The most believable of the theories was that on August 15, 1954, a man named Ramon "Monchito" Marrero introduced the Pina Colada at the Beachcomber Bar at the Caribe Hilton Hotel in San Juan.    The Caribe Hilton was the moist famous hotel of the day and often hosted many of the high rollers and the star studded Hollywood clientele of the day.     The hotel encouraged Ramon to experiment with many different ingredients to create the new Caribe Hilton signature drink.    It too Ramon three months of blending, shaking and mixing ingredients to create the first Pina Colada.    The story in verified by the fact that it uses cream of coconut, which was pioneered by "Coco Lopez" in 1954 by Ramon Lopez Irizarry at the University of Puerto Rico.

     I know that I pretty much follow the original recipe, but instead of white rum, I substitute a "spiced rum" and top the drink with fresh ground nutmeg.     These are some ideas that were introduced to me as I visited different islands in the Caribbean.     Bahama Bob's pina colada does owe it roots to Ramon  "Monchito" Marrero and his experimentation in 1954.     ;o)

One of the Surprises of the Tasting Competition

Siesta Key Rum, created by the Drum Circle Distilling in Sarasota, Florida has proven to be one of the better rum arriving on the scene today.     Troy Roberts has taken resources from Florida and turned them into some fine rums.   After talking to Troy at the 2011 Miami Rum Renaissance Festival, I found how serious he is about making high quality rum here in the United States.

     Right now Siesta Key has two rums on the market, a gold and a silver.    I got a bottle of the silver last year and currently serve it at the Rum Bar in Key West with very warm reviews from the customers.    Recently we have added the gold to out line of 221 rums and the reviews by the customers have been just as positive.     I am proud to have been on to the rum judges in this years Rum Renaissance that rewarded Troy, his partners, and his employees  with the best in class award for 2011.

     In June, Troy and his partners tom and Ryan have invited several of the XP's to come to the Drum Circle Distillery for a tour and visit with the people that make the rum right here in Florida.     Unlike many other rum producers here in America, they use the sugar cane grown here in Florida to make and distill their rum themselves.     These are hand-crafted spirits from start to finish and done in small batches in pot stills to ensure the flavor and quality of the rums.     The passion of Troy and his people is evident when talking to him and in the tasting of his rums.     I'm really looking forward to visiting the Distillery and will have a full report afterward.     ;o)

    

Today Reminded Me Why I Live in Key West

    Looking out over the Gulf of Mexico this morning as I was opening up the office reminded me how lucky I was being able to live in such a paradise and never had to leave the United States to do it.     Key West is a great quirky key that allows people to relax and really enjoy life at a pace that suits them.     This morning as I walked a little white dog that we are watching this week for a friend I kept thinking of how really fun this place is.     I can jump in the dinghy and cruise out to mangrove keys that are totally uninhabited except by birds and fish or I can walk around the island and visit friends and very colorful places.

     I think the part that I enjoy as much as anything is my work at the Rum Bar.    I get to meet and talk with people that are from all over the world and learn of the different cultures that make up this world and even more interest are the local that frequent the bar.     Everyone has a story of how they got here and why.     This is a never ending string of stories and adventures that brought them to Key West.    Throw in the tourists and all the reasons they have to tear up their return flight ticket and stay and you are beginning to see the draw of this magical little key.      I guess it is because it seems to keep me smiling most of the time and having a seriously fun way of living day to day.     If you are wondering why you aren't here today, you are not alone, you just have to make up your mind to start living and do something about it in a full out rumstylin' way.     ;o)