Captain Tony Tattacino: Tomorrow is His Birthday and Captain Tony Days are Underway in Key West

     Captain Tony Tarracino born August 10, 1916 in Elizabeth, New Jersey in the midst of the world at war for the first time.   This  ninth grade drop-out who sold whiskey during the Prohibition days with his father, later becoming a gambler that drew the wrath of the New Jersey Mafia, beaten and left for dead at a Newark city dump, waking up some two days later he relocated to Key West in 1948.

     Starting his life in Key West as a shrimper, later a charter boat captain, and even a gun runner for the Cuban mercenaries during the Bay of Pigs in Cuba.    1958 was the year that Tony Tarracino bought the rundown bar at 428 Greene Street from David Wolkowski and marked the beginning of Captain Tony's Saloon.

    Tony was the father of 13 children that span 50 years from the oldest to the youngest with three wives, Mimi, Mae and Shirley.   When he was 78 in an interview with Tom Archdeacon of the Dayton Daily News, was quoted as saying, "Now truth is , I'd like to make it an even number.   So if you know a healthy girl up there in Dayton."     Tony out lived all three of his wives and one of his sons.    The legendary hustler was said, "I kissed the mothers, not the babies" during his runs for Mayor of Key West.    Mayor of Key West for one term in 1989 after six tries won the seat by 32 votes out of 6,000 votes cast.

     Captain Tony's Saloon has been the starting point for Jimmy Buffett, and the stools bear the names of the famous people like, Shel Silverstein, Muhammad Ali, Dustin Hoffman, Bob Dylan, John Candy, and so many others who came to listen the the salt of the earth philosophy and tales spun by Captain Tony.

     Captain Tony has touched my life from the first time that I walked through the door in the mid 90's and saw him sitting on his stool by the souvenir counter telling tales and signing the breasts of a long line of ladies.  His immortal poster that bears the quote,"All you need in this life is a tremendous sex drive and a great ego.  Brains don't mean shit".   The poster hung in my bar in North Carolina until I moved to Key West to live my current life on the boat.   The man, the legend, and the family man are all covered in the book"Life Lessons of a Legend" by Captain Tony Tarracino and Brad Manard.   His spirit still flies over Key West daily in the form of his image on the side of the Cape Air plane that leaves Key West daily for Fort Myers and returns.

     This week we celebrate Captain Tony's life and tales during Captain Tony Days here in Key West.   Happy Birthday Captain Tony, where ever you may be today.    He was quoted when asked about where he thought he would be going, "Truth is, when that angel finally does appear and says 'Hey Tony what'll it be - heaven or hell? I'm gonna ask, How 'bout Vegas instead?"    I guess that really says a lot about the man and the legend, and how his mind worked.  We truly miss him here in Key West since his passing on 1 November 2008, the day after the end of Fantasyfest.    ;o)

Ron Matusalem: Cuban Heritage and The Same Fine Rum

     Known as the "Cognac of Rums", Ron Matusalem Gran Reserva is still to this day one of the finest rums in the world.   How did this happen?   It stated in 1872 when Benjamin and Eduardo Camp joined up with Evaristo Alvarez to establish the Matusalem Rum Distillery in Santiago de Cuba.    The brothers Camp brought the knowledge of the Spanish solera system of blending and distillation they acquired from making brandy in Spain.    The name was derived from an Old Testament patriarch who was said to have lived 969 years.     An old Spanish proverb,"Mas viejo que Matusalem", which translates to "Older than Methuselah" is the source of the name and chosen in reference to the aging process used in creating the rum.

     Benjamin Camp returned to Spain in 1912 leaving the company operation to his brother Eduardo and Evaristo Alvarez.   The Alvarez and the Camp became closer following the marrage of Evaristo Alvarez's daughter to Eduardo Camp's son.    The company grew  under the leadership of  Claudio Alvarez LeFebre for the next 25 years.   Prohibition in the United States did a lot for the growth of Cuba's rum industry as Americans flocked to Cuba to enjoy their rum.     In the 1940's Claudio's son Claudio Alvarez Soriano took control of the company and under his leadership Matusalem had 50% of Cubas rum business.     In 1956 the Alvarez family was struck by disaster when the elder Alvarez passed away followed 6 months later by his son dieing of lung cancer.

     Following the Cuban Revolution, the Matusalem Brand and the family went into exile and the company was moved to the United States and the Matusalem factory in Santiago de Cuba was prducing "Ron Santiago".      The brand was left neglected until Dr. Claudio Alvarez Salazar, the great grand son of the founder took control of the company ending years of fueding  between the three branches of the family.

     In 2002 the company relaunched in the Dominican Republic and started producing premium rums from the Caribbean.   Today  the Matusalem Rums are being blended by master blenders that are all direct decedents of the founders of the company.  The rum is still being ared and blended in the solera system in  barrels just like it was produced back in the early days in Cuba.

    

     The Cuban government tried to produce Matusalem again, but after a legal battle it disappeared and has not been seen since.      After many years of rums being produced in Puerto Rico, The Bahamas, and in Florida, the Matuslem Brand has a perminant home from where to produce it's premium rums once again.   ;o)

2012 Top 20 Party School Rankings are Out

The rankings are out, and the eastern colleges seem to be the party schools in the Unitied States.     Read More at http://www.collegeatlas.org/top-party-schools.html.

Top Party Schools for 2011 and 2012

Based on surveys taken from 122,000 students, the Princeton Review has released their 2012 annual rankings of colleges. By far the list that gets the most attention is the ranking of the top party schools in the nation. The ranking is generated based on survey questions relating to student use of alcohol and drugs, hours of study done each day, and the popularity of the Greek system at the school. This year Ohio University ousted University of Georgia for the top spot in Princton's rankings of top party schools, but University of Georgia came in a close second. It's not surprise that Ohio University is at the top of the list. Most of us know if you're looking for a great time and like to drink Ohio University is where it's happening. And topping this years list of "Stone Cold Sober" schools, which is no surprise, is BYU as well as several other military academies.

Princeton Review's Top Party Schools for 2011	Princeton Review's Top Party Schools for 2012
1. University of Georgia	1. Ohio University (Athens, OH)
2. Ohio University	2. University of Georgia (Athens, GA)
3. Penn State University	3. University of Mississippi (Oxford, MS)
4. West Virginia University	4. University of Iowa (Iowa city, IA)
5. University of Mississippi	5. University of California Santa Barbara
6. University of Texas at Austin	6. West Virginia University (Morgantown, WV)
7. University of Florida	7. Penn State University (University Park, PA)
8. University of California - Santa Barbara	8. Florida State University (Tallahassee, FL)
9. University of Iowa	9. University of Florida (Gainesville, FL)
10. DePauw University	10. University of Texas (Austin, TX)
11. Florida State University	11. University of Illinois at Urbana-Champaign
12. University of Wisconsin - Madison	12. Syracuse University (Syracuse, NY)
13. University of Alabama	13. Louisiana State University (Baton Rouge, LA)
14. Sewanee - The University of the South	14. University of Wisconsin-Madison (Madison, WI)
15. Indiana University - Bloomington	15. DePauw University (Greencastle, IN)
16. University of Colorado - Boulder	16. Indiana University (Bloomington, IN)
17. University of Missouri	17. Arizona State University (Tempe, AZ)
18. University of Illinois	18. University of Maryland (College Park, MD)
19. University of Maryland	19. University of Vermont (Burlington, VT)
20. Michigan State University	20. University of South Carolina (Columbia, SC)

Rhum Barbancourt Tasting a Huge Success at the Rum Bar Key West

     Thursday's Rhum Barbancourt tasting at the Rum Bar Key West brought a good number of people to try one of the special cocktails that were developed specifically for the event.    The tasting featured the Rhum Barbancourt Three Star and the Rhum Barbancourt Pango in cocktails that were developed to bring out the flavors of these great rhums.   

   The crowd was treated to five different cocktails that seemed to be enjoyed equally between the guests.    Stop y your liquor store and pick up these fine Rhum Barbancourt spirits and try these recipes. ;o)

    

Haitian Surprise

·         1 oz. Rhum Barbancourt Pango

·         1 ½ oz. Rhum Barbancourt 3 Star

·         ¾ oz. Triple Sec

·         1 oz. Grapefruit Juice

·         1 ½ oz. Pineapple Juice

·         ½ oz. Cane Syrup (Simple Sugar Syrup)

·         2 Dashes of Bitters

Place all ingredients in a Collins glass with ice and shake until chilled.   Garnish with a lime wheel.

Barbancourt Mai Tai

·          1 ½ oz. Rhum Barbancourt 3 Star

·          ¾ oz. Rhum Barbancourt Pango

·          ¾ oz. Falernum

·          ½ oz. Orgeat Syrup

·          ¾ oz. Orange Juice

·          1 oz. Pineapple Juice

·          Dash of Bitters 

Place all ingredients in a Collins glass with ice and shake until chilled.   Garnish with a lime wheel.

Barbancourt Surprise

·          1 ½ oz. Rhum Barbancourt 3 Star

·          ¾ oz. Rhum Barbancourt Pango

·          ¾ oz. Cream of Coconut

·          ¾ oz. Pomegranate Liqueur

·          ¾ oz. Lime Juice

·          1 oz. Pineapple Juice

·         Dash of Bitters

Place all ingredients in a Collins glass with ice and shake until chilled.   Garnish with a lime wheel.

Pango Keys Cocktail

·          1 ½ oz. Rhum Barbancourt 3 Star

·          ¾ oz. Rhum Barbancourt Pango

·          ¾ oz. Falernum

·          ½ oz. Lime Juice

·          ½ oz. Grapefruit Juice

·          Few Drops of Agave Nectar 

Place all ingredients in a Collins glass with ice and shake until chilled.   Garnish with an Orange  wheel and a Cherry.

Haitian Sweet Tart

·          1 oz. Rhum Barbancourt 3 Star

·          1 oz. Rhum Barbancourt Pango

·          1 oz. Coconut Rum

·          ½ oz. Falernum

·          1oz. Sour Mix

·          1 ½ oz. Barrett’s Ginger Beer

Place all ingredients in a Collins glass with ice and shake until chilled.   Garnish with an Orange  wheel and a Cherry

Rainbow Clouds: That was a First for My Eyes

Just When I Thought it was Over.

     I guess it isn't over even when it is over.  The litigation between Bacardi and Cuba is over regarding the use of the Havana Club trademark in the United States when the U.S. Supreme Court declined to intervene.     The latest move is a petition to the U.S. Patent and Trademark Office to let them know that the same tactic that the trademark office used to refuse the money for the renewal of the trademark (Cuban Embargo) means that the Havana Club trademark is frozen while the embargo is still in place.

     This is an interesting approach, especially when this is all about a time when the embargo is finally lifted before Havana Club Rum can be imported into the United States.     Patrick Ross of the U.S. Patent and Trademark Office was quoted as "Cubaexport can go back and take one more bite of the apple", but when the Trademark Office makes it's decision, " this is their last shot a far as we're concerned."

    The attorneys for Cubaexport believe that trademark registration can not be revoked and remains   "frozen while the embargo of Cuba us in place".    This case began in 1994 when Bacardi applied for a U.S. Trademark for Havana Club after it purchased the rights for the brand from the Arechabala Family, the originators of the rum in Cuba and sold Havana Club to the United States as far back as the 1930"s.     The problem lies in that the Arechabala Family went into exile and Cubaexport successfully registered the Havana Club Trademark in 1976.

   Both Bacardi and Havana Club were the best brands in Cuba when the 1959 revolution took place and the Castro Government expropriated the holds of both the Bacardi and the Arechabala Families.    This rum war is not about today, but rather the future after the embargo of Cuba is lifted.     One other little item that was pointed out by Patricia Neal of Bacardi, "ownership rights are secured through use and are separate from a trademark registration.   Bacardi owns the U.S. rights to the brand based on use and as a successor to the original owners."

      David Bernstein, Cubaexport attorney says "Bacardi shouldn't be allowed to try to expropriate that mark by selling tiny quantities of Puerto Rican rum under a deceptive name."

     It is really expected that the United States Patent and Trademark Office will reject Cubaexport's petition and go ahead with the Bacardi application for the Havana Club trademark to proceed.   This is as so many things that go to litigation has been a long and drawn out process that maybe finally coming to an end.   ;o)

Friday and What is Up?

     Friday a day that I will spend working on the book for a better part of the day anyway.   I think about if I wasn't in Key West enjoying the sunshine and the beautiful tropical islands and fun people, what would I be doing today.

     If I was back in North Carolina again, I'd be headed out on to the lake and joining up with several of my friends rafting up in one of the coves or swinging from the rope and dropping into the water.     I know I'd have a jug of some type of "Rum Juice" with me and just enjoying the weather, the water and my friends.    Or, maybe I'd be heading to work, and standing in the hot sun at a race track staring at the lines on the computer trying to figure why the car won't turn left.

     I talk to other friends that tell me all they are doing, and they seem to all be having fun with their time off,   That is what makes me think out loud.    I guess you really don't have to be in an exotic place to have a really fun time.    I have enjoyed my days off in California on the rivers and lakes and at the Ocean.    North Carolina also provided many fun and memorable days on Lake Norman and at the Coast.    I guess for me the really central and necessary ingredient for me to have fun and memorable days is the water.

    Take your days to a new height of fun and find what really makes you smile and just go do it for the weekend, it will really make Monday a lot easier.   You don't have to travel a million miles to have fun, sometimes you just need to walk out the door and look around.   ;o)

Beautiful Beaches: Great Guana Cay

     When it comes to great beaches and beautiful water it is hard to beat the view from Nipper's  on Great Guana Cay in the Abacos area of the Bahamas.    The interaction of the water with the sand and the sea oats covered sand dunes makes for a picture that you just can't seem to get out of your mind.    The really funny thing about this place is that Nipper's is a great beach bar that is famous for their Sunday pig roasts and Barefoot Man concerts and a fabulous punch.   Today that is not the thing that stands out in my mind.   I'm thinking about the breezes, the ocean and the sand.

     Lying out to sea from the sand dunes is the third largest barrier reef in the world.   This just adds to the mystique that makes this part of the Bahamas such a wonderful place to be and have fun.     It seems like a desert island as you sit on the dunes and look out over the sea oats, beach, and the water toward infinity.     The ocean and her palate of colors give this view a look as though it was a watercolor painting rather that a real place.

     No matter how you look at the beaches of Great Guana Cay, the view is spectacular and it leaves you with a feeling of serenity and peacefulness that doesn't evaporate when you leave the beach.   ;o)

42nd Anniversary of Black Tot Day

Day of Mourning

R.I.P.

31st July 1970

Last day of “the Tot” in the Royal Navy

Tot Issue

A standard naval tot of rum consisted of an eighth of a pint of rum (which was over 50% ABV, and was traditionally named “overproof”). Generally spirits are about 40% in comparison.

Once a rating reached the age of twenty he was entitled to draw his tot. Senior Rates were entitled to drink this neat, however Junior Rates had “2 in 1″ which meant that it was mixed with two parts water to one part rum. The reason for this was so that the rum could not be stored and saved for *another day. The rum was a blend from different countries in the Caribbean, most notably British Guyana, British Virgin Islands and Trinidad.

* When fridges were introduced on to the Mess Decks, “Jack” found he could get neaters if he put the tot in the freezer compartment. Never tried it so cannot say if the separation of water and Rum worked!

The official reason for stopping the tradition of supplying a tot to ratings was that the Royal Navy had much sophisticated equipment and weaponry on board and needed sober sailors to operate it. 

read more at http://royalnavymemories.co.uk/day-of-mourning/

    

     No matter what the reason, the daily ration of rum was gone and there still was the issue of the remaining rum in the soleras located in Deptford, Gosport, and Devonport.   In December, 1970 the soleras were emptied into wicker covered ceramic flagons and stored in bonded warehouses, since then it has only been used for state affairs and royal weddings.   A part of the "Last Consignment" has been bottled and made available on line at $1000.00 per bottle.   Black Tot as it is so named is bottled at 108.6 proof, a strength that is very close to the original navy strength rums served to the sailors of the British Royal Navy.

     42 years ago the rum was removed from the ships, but the interest in the navy strength rums remains to this day.  It is out there in brands like Pusser's, and Smith and Cross brands that are available in many of the better liquor stores.

     Yesterday was an annual day of mourning for the ones that hold the idea of a daily tot of rum near and dear, but like so many other traditions of the past it had to come to an end in the modern era of the British Royal Navy.    So it is another wonderful day to celebrate an era of sailors and tradition.   ;o)

Barbancourt and Pango at the Rum Bar Key West Thursday

     There will be a Rhum Barbancourt tasting, Thursday at the Rum Bar in Key West from 1pm til 5pm featuring Rhum Barbancourt cocktails developed in the Rum Lab especially for the tasting.    There are five different cocktails featuring the Rhum  Barbancourt Three Star  and Rhum Barbancourt Pango.    Pango with it's unique Pineapple and Mango flavor adds real excitement to the cocktails.    All of these ultra premium cocktails will be sold at "well pricing" during the event.    Just $5.00 puts one of these unique premium cocktails on your palate.

     There will be representatives from Rhum Barbancourt will be on hand to fill you in on the entire Rhum Barbancourt line and some of the history of the products.   This is going to be a fun event and a chance to sample these fine quality rhums at a price you won't be able to find after the event ends.

Haitian Sweet Tart

• 1 oz Barbancourt 3 Star Rhum
• 1 oz. Pango
• 1 oz. Coconut Rum
• 1/2 oz. Falernum
• Splash Sour Mix
• Splash Barrett's Ginger Beer

Place all ingredients in a shaker filled with ice and shake until chilled. Serve in a Cocktail Glass, and garnish with an orange and a cherry.


This is only one of the five really flavorful cocktails that are available from 1pm til 5pm Thursday at the Rum Bar, 1117 Duval Street in Key West.    It is one of those events that you just don not want to miss.  I'll be there making all the Rhum Barbancourt cocktails for you, so stop by and say hey and have an ultra premium Rhum Barbancourt cocktail.  ;o)

The Emergance of the Rum Cocktail and the Balance

      Rum, the by product of the West Indies sugar cane plantations, has grown in popularity since the early days of the "Triangle Trade".    Rum is made all around the world today and has become one of the most popular spirits today.   The development of uses for rum and ways that you can actually enjoy the experience of drinking these spirits is the history of rum.    Originally rum was bottled at a very high proof, and only aged for a very short period of time.  Thus making it very rough and hard to "swallow".   Some of the earliest rum cocktails were rum mixed with coconut water and fresh lime juice.    This is a very simple cocktail that is still served today through out the world and especially in the tropics.   This simple cocktail dampens the bite of the rum without killing the rum's taste.    Americans had their own "cocktail" during the colonial days.  Rum was added to a "Toddy", sugar and spices mixed in hot water, and a bit of added rum was a popular drink of the era.  

     In America during the colonial days, rum was produced as part of the "triangle trade" and was sent to Africa where it was traded for slaves, whom were traded for molasses, which was traded for rum, and the process continued for many years until the embargo by the French and the British in the post American Revolution years cut the molasses off to America.    Rum production came to a halt, but the American Whiskey stepped in and filled the gap caused by the loss of the molasses.

     Post prohibition, the drinking of "adult beverages" became very popular in America and the advent of the festive Polynesian style "Tiki Bars" was the next real gain in rum consumption in the states.     A lot of the credit for this boom has to go to Don the Beachcomber and Trader Vic Bergeron both California based promoters that took the Tiki Bar to new heights.   With the Tiki Bars came more and more rum cocktails and the battle over who really invented them.   I feel that the two of them created these battles just to bring more interest to their bars and cocktails.   No matter how it really happened, it worked, and for the decadesof the 50's up until the 80's Tiki bars flourished.

     Today the rum cocktails are heading back to many of the classic forms.   The early recipes followed the idea of something strong, something weak, something sour, and something sweet.   I guess that today they all pretty much follow that concept.   A concept that allows the balance in a cocktail that gives it the great flavor that makes you want another.    This is the basis of the basic daiquiri, planter's punch, and many of the other Caribbean classic cocktails.    The tiki cocktail makes seemed to follow the same concept, but with many other ingredients.    The balance of sweet and sour, strong and weak, is still the goal for a great cocktail.

     The "balance" is what we have found in the Rum Lab for cocktails that were really good.   The "not so good ones" or "so so ones" have really lacked this balance.    You can mix anything you want to in a cocktail , but don't tip the scales to throw off the balance of the cocktail or it will flop on the palate.
Even in the earliest rum cocktails, the rum was the strong, the water was the weak, the coconut water was the sweet, and the lime was the sour, remember to keep the basics in mind as you create your newest cocktail, and it could be the next Mai Tai or Pina Colada that goes on for decades and decades as a popular cocktail.   ;o)