Soggy Dollar's 43rd Anniversary Party Today

     The Soggy Dollar is celebrating it's 43rd Anniversary today with a big "Beach Bash" on White Bay in Jost Van Dyke.   The Soggy Dollar, home of the Painkiller Cocktail is pulling out all of the stops and turning up the fun for the occasion.   The entire staff has put together a great party for you to enjoy today.  If you happen to be in the area today you won't want to miss this one.   If not, mix up a Painkiller where ever you are and lift one to the Soggy Dollar Bar on its 43rd Anniversary.

Bartender Mic at the Soggy Dollar

      George Myrick, Originated and Perfected the Painkiller at Sandcastle's Soggy Dollar Bar in the 1970's, this smooth, full-flavored rum cocktail has become the essence of Caribbean imbibing"    Now in it's 43rd year and the sales of the Painkiller keep growing and growing.  You need to stop by and see Mic and have him make one for you today if you are in the area.

View from the Soggy Dollar Bar

   The scenery alone is all the reason you need to go to White Bay, but a easy swim into the beach and a visit to the "Worlds Best Beach Bar" makes the trip even more special.   I'll be there in December and can't wait to spend a day on Jost Van Dyke and toss back a few painkillers with my friends at the soggy Dollar and just relax for a while.

     The Painkiller

• 1 1/2 oz. Crème of Coconut
• 1 1/2 oz. Pusser's Rum
• top up with Pineapple Juice
• splash of Orange Juice

Place all ingredients in a shaker filled with ice, shake until chilled and pour into a pint glass and top with fresh ground nutmeg and maybe a touch of cinnamon as well.  Garnish with an Orange wheel and a cherry.

     If you are not at the Soggy Dollar, and in Key West, stop by and have a "Painkiller" with me at the Rum Bar on Duval Street.   Join my friend Mike and lift a glass to honor the Soggy Dollar Bar on its 43rd Anniversary.   ;o)

Tanduay Rums Arrive in the USA

Tanduay Rums

     Rum from the Philippines?   Yes the distillers of Tanduay are finally going to distribute their rums here in the United States.    First in Connecticut and Florida then to the rest of the states as the distribution system is gotten in place.  

     This is not a new rum company, nor is it a small one either.   Founded in 1854 in the Philippines, this rum company is second only to Bacardi in sales world-wide.  “As we began to lay the groundwork for making Tanduay a global brand, it was clear that the United States was an important, yet untapped market,” said Lucio K.Tan, Jr, President of Tanduay Distillers, Inc. “Brand Action Team, Beacon, and MHW bring to the project track records in successfully launching new spirit brands, and possess strong category experience that will help us quickly establish a U.S presence.”     Tanduay will be first introducing a Gold and Silver expression of their rums, and some aged rums will follow.  

    Brand Action Team will be doing the marketing and Beacon Beverage Imports the importing of the rums.   The United States is a critical part of becoming a global brand, and they have been working very seriously to make their introduction  a strong one and their rums a favorite in America.  ;o)

Much Anticipated Bayou Rums Now Available

     Louisiana Spirits  of Lacassine, Louisiana has made public the first two expressions of their rums.  There is a Silver and a Spiced rum available now, in addition an aged one coming soon.    Trey Litel, President of Louisiana Spirits said, "Bayou Rum uses 100% Louisiana sugar and molasses and uses a "Sugar House" recipe to create the rums."   The recipe is based upon an early 1800's distilling that took place in the Louisiana sugar plantations of the era.   The addition of raw unrefined sugar to the molasses smooths the rum emerging from the pot stills.   Litel says that the taste compares to Dominican Republic rums, in that it has a fuller flavor that light industrial silver rums.  

     Having grown up on Contraband Bayou, many good memories have inspired the group to celebrate the state and their childhood by naming the rum "Bayou Rum".    The rum is first being introduced in its native state of Louisiana an then off to Florida and other states for their chance to taste these rums.   Jeff Murphy, Head Distiller said that they were aiming for a great tasting rums to be
come a part of the internationally known Cajun culinary culture, and this starts with local ingredients.    It has been found that the fresh local ingredients are a significant factor in the taste of the rum.     This combined with the "Sugar House" recipe is responsible for these more flavorful rums.

     It is the desire of Louisiana Spirits to recapture the historic role of Louisiana as a sugar cane rum producer making use of the availability of raw materials from the second largest producer of sugar cane in the United States.  This has also had a very positive economic effect on the area producing many new full time jobs and opportunities for all connected to the farming of the sugar cane.

    Produced in the largest privately owned rum distillery in the United States, utilizing the most modern state-of-the-art technology in all phases of the rum production.   This plant also offers tours of the facility, a tasting bar and a gift shop for your pleasure.  

   This place is like a mini theme park that you need to visit if you are in the area.  Take some time to taste these wonderful American Rums.  ;o)

Robert Burr Announces The Legends of Rum in New Orleans

Robert Burr

     Robert Burr of Rob's Rum Guide, announced  today, The Legends of Rum at this years Tales of the Cocktail in New Orleans.   The event is scheduled for  4:30 pm on July 20th at the Royal Sonesta Hotel, 300 Bourbon Street in the Fleur de Lis Suite.  Robert Burr says, "In all the world, there are but a few distinguished individuals who have achieved the pinnacle of mastery of the rum making and blending process. These masters of rum are legends in the spirits industry, known for their outstanding achievements and notable expressions."

   Robert has put together a group of 8 of the most distinguished blenders and distillers in the world for this event and it is one the true rum enthusiast will not want to miss.  Here is your chance to meet Manny Oliver, Master Blender from Bacardi, Richard L. Seale, the master of Foursquare Distillery in Barbados, Allen Smith Master Blender at Mount Gay Rums, Tito Cordero, Maestro de Ronero at Distileria Unidas of Venezuela, Alexandre Gabiel of Plantation Rums, Cognac, France, Vidia Doodnath, Master Distiller at Angostura in Trinidad, Phillip Prichard, pioneer of American Crafts Rums at Prichard's Distillery in Tennessee, and Lorene Vasquez manages the distilling, barreling, and aging of Ron Zacapa in Guatemala.  This is a true "who's Who" of rum masters and an event that you really do not want to miss.

     You will be able to meet and greet these wonderful people during the two hour long event.  The really great new is you will be able to taste many of the legendary rums that these blenders and distillers have created. Robert Burr tells us "The fine art of fermentation, distillation, aging and blending rum takes years to achieve the ultimate success. To create products worthy of acclaim and awards is a life-long endeavour. To savor these ultimate expressions is to appreciate the extraordinary skill involved in every step of the process."  

    If you plan on attending this even please R.S.V.P at The Legends of Rum website at http://www.legendsofrum.com/events.html.   Space is very limited so get your reservation in early and avoid missing this one of a kind event.   ;o)

Travel Time Coming Up Next Week

Nelson Dilbert and Walker Romanica

     Time to get back on the road again next week.   Headed for Grand Cayman and the opportunity to visit the Seven Fathoms Distillery in Georgetown.   The Founders Nelson Dilbert and Walker Romanica have graciously invited us to tour the facility and explain the process of aging the rum in seven fathoms of water rather than in a warehouse.   This team really shares a passion for the art of rum making and has some very unique ideas about how it should be made.   This is an exciting concept and one that I am looking forward to seeing in person next Tuesday.

     The concept is based on the consistent temperature and humidity within the vessel and the push and pull of the tides massaging the rum.  The movement of the tides if you will rotates the rum and allows more of the rum to make contact with the barrel.  This  will give the rum a more consistent finish and aid in the maturing of the rum.   This is a really interesting concept that I am looking forward to learning more about when I get to the distillery.

     I did get a chance to sample the rum a couple of months ago and I found it to be quiet nice.  This is going top be a wonderful experience seeing the facility and meeting with the creator of this rum.   ;o)

Playing Around with Pink Pigeon Rum

     One of the new rum that I have come upon this year is Pink Pigeon, a very uniquely flavorful rum from Mauritius.   The rum gets its name from a pink pigeon that is indigenous to the area and no where else.  According to Wikipedia the pink pigeon is found on Mauritius in patches of forest in the national park region of the southwest, as well on Ile aux Aigrettes, a nature reserve off the southeast coast of Mauritius. Further plans to release populations of the pink pigeons in the east coast mountains are under way. 

     I discovered that this is a very difficult rum to use in cocktails, because of the very unique flavors, but I was able to come up with this one recipe that worked very well.

Candy Pigeon Burst

• 1 1/2 oz. Pink Pigeon Rum
• 1/2 oz. DeKuyper Butterscotch Burst
• 1/2 oz. Crème of Coconut
• Juice of 1/2 Lime

Place all ingredients in a shaker filled with ice and shake until chilled, pour into a Collins glass and garnish with a lime zest.

Give this one a try I think you will be pleasantly surprised.   ;o)

    

    

Sunset in Key West

     One of the biggest attractions for the visitors to Key West is Mallory Square and the Sunset Festival.    This attraction is always a lot of fun and filled with local artisans and characters to entertain you, but the headliner is mother nature and her light show as the sun drops into the sea each evening.   This is just one of the very different ways that she fills our eyes with wonder as she performs her magic at the end of each day.  ;o)

Cruzan Distillery and St. Croix

    The morning was a beautiful one as we waited for the arrival of the seaplane on St. Thomas.  We were headed for St. Croix and an opportunity to visit the Cruzan Distillery.   This was going to be a fun day, not just for the visit to Cruzan, but a seaplane ride and an opportunity to see St. Croix as well.    The plane scooted across the harbor and into the air and 20 minutes later we splashed down in Christiansted, St. Croix.

     The little village of Christiansted is one of those European look towns with historic buildings and narrow streets.   This is a  warm village with many shops and great little water front restaurants.    We managed to hire a cab for the day and off we went to visit the Cruzan Distillery.









     Upon arriving at the distillery we were taken into the welcome center and introduced to some of their fine products, the rum you know.  They later took us on a tour of the facilities.  First to the fermentation tanks, then to the still and the aging sheds.  This was a surprisingly small distillery, but it was able to produce a large amount of rum anyway.    I found it interesting that they were able to use the dregs of the distilling process to make cattle and poultry feed.  They were able to make use of most of the waste materials.  

    The real important part of the story is the rum, and they do make some very nice rums.  The majority of the product is put on tanker ships and hauled to Auburndale, Florida and flavored and bottled at the plant there.   Some of the rum is aged at the distillery and bottled here in St. Croix.  The flavored rums are great for punches and other tropically unique cocktails.  The Aged rums are wonderfully smooth and flavorful for more traditional cocktails and sipping.

    This was a fun and filled with interesting information and some really good tasting.  Plus the chance to visit St. Croix and a seaplane ride to get there and return.   The people of St. Croix were warm and very helpful for us on the trip, and I look forward to a return visit in the near future.  The rums were very good too.  ;o)

Too Much Fireworks and Rum

     Ever have one of those mornings after the holiday that you had to work on?   I'm having one today.    I spent too much time at the Hurricane Hole last night  drinking rum with some very rambunctious friends watching a great fireworks display or 3 or 4 displays.   It seems that a lot of people down here in Key West go buy great fireworks and set them off on the Fourth of July.  This makes for a fun evening away from all of the crowds jammed on the beach and lining South Roosevelt Blvd.

   Though it was a great spectacle last night I stayed up too late and maybe had one of two extra glasses of rum, I can say that I enjoyed the evening immensely.    I can say that I'm glad that 4th of July only happens once a year, and I don't have too may reasons to stay out until the later hours of the evening any more often.

    Anyway, I've got this edition just about completed and ready to head down to the Rum Bar for another fun day with all of the 4th of July party crowd.   I love the fact that so many people come down to the keys to enjoy this holiday, it is always a ton of fun.   Thanks one and all for making Key West you destination for fun and frolic, we love ya down here.   ;o)

Happy Fourth of July All

     This morning started with a small shower and then a beautiful sunrise.   How can it get any better, with fireworks and a lot of fun celebrating the 237th birthday of our wonderful country.   Enjoy this day in your own special way, and it starts over again tomorrow enjoying the long weekend of fun.  ;o)

Independance Day Cocktail Time

     When I think about a cocktail for the fourth of July, I think about three.  A Red, White and Blue cocktail, giving you three distinct flavors to choose from.


The Red Cocktail

 

· 1 ½ oz. Vanilla Rum

· 1 oz. Spiced Rum

· ½ oz. Pomegranate Liqueur

· ½ oz. Lime Juice

· 1 ½ oz. Pineapple 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.

 

The Blue Cocktail

 

 

· ½ oz. White Rum

· ½ oz. Blue Curacao

· 3/4 oz. Fireball

· ½ oz. Pineapple Juice

Place all ingredients into a shaker with ice and shake until chilled, strain into a rocks glass and serve as a shot.

 

 

The White Cocktail

· 1 ½ oz. Abuelo 7 Year Old Rum

· 3/4 oz. Siesta Key Spiced Rum

· 1 1/2 oz. Pineapple Juice

· 1 1/2 oz. Crème of Coconut 

Put all ingredients into a Cocktail glass filled with ice, shake, top up with Barritt’s Ginger Beer and garnish with an American Flag

 

Try one of all of these fun fourth of July Cocktails for your patio party, they will bring things to life and refresh you on a warm afternoon.   Remember that the Fourth of July is to celebrate the independence of our country and a day for fun.  Keep you alcohol related fun off of the highways.  If you have had any to many, call a cab or get home by some means other than driving.  I like having my readers and don't want to loose any of you.  ;o)

 

 

The Color in Your Rum: Where Does it Come From?

Burnt and Unburnt Barrel Stave's

     The color of rum, it is what draws you in and makes you really want it.  In the case of the white rums a yellowish tinge will generally turn you away from, but why?  The yellow is the color that rum turns when it has spent a short period of time in an oak barrel that is unburnt.  This is a indication of the natural flavoring, but it is filtered out to make the white rums clear.  The only problem is that it filers out some of the flavor as well.  The darker colors are brought about by charring the barrels before filling them with the rum.   Only time in the barrel will give the rum it's natural glistening color that the true rum lover desires.   The longer it spends in the barrels the darker it tends to be.


Caramel E150A Color

    However, some rums are filtered and then artificially colored with caramel colors that are produced for the purpose of coloring everything from soda to rum to whiskey.    Some times they are added to improve the color of aged rums that didn't quite make expected color, and other times they are added to make unaged spirits look aged.

     The really good thing about the E150A Caramel Color is that has been given a clean bill of health both in the United States and in Europe.  These colors really do nothing except improve the "eye appeal" of the beverages that they are put into.

     It seems that a few of the "bulk rum" producers have found that the United States palate is easily appeased with very young rums that have had vanilla, sweeteners and color added rather than the high quality naturally finished rums.    This is why when you go to many parts of the country as I did last week you will only find mostly these bulk rums in the bars and very little else.  They are cheap and fit the palate of a large number of people.   

   Give me a glass of fine aged rum that has no additives that has been aged in a variety of barrels to attain the flavor and I'll pay the few extra dollars.  The real flavor is re
ally worth it and the purity of these rums is really noticed the next morning when the impurities and the sugars kick in when you wake up.   I think Ernest Hemingway had it right when he told Constante at the El Floridita to double the rum and leave out the sugar in his daiquiri, "It will only make me sick".     Here's to some fine barrel aged rum and a relaxing time to enjoy it.  ;o)
 

 

Rum in Classic Cocktails.

     Rum is such a versatile spirit, it can be put in many of the classic cocktails replacing Bourbon and Vodka.   I'm going to try and offer you a couple of ideas today for you to try.  Then take some of your own favorite cocktail ideas and work rum with them.




Zafra Manhattan

• 2 oz. Zafra 21 Year Old Rum
• 1 oz. Italian Dry Vermouth
• 2 Dashes of Bitters

Place all the ingredients in a shaker filled with Ice and stir until chilled and strain into a chilled Martini glass and garnish with a cherry and an orange zest.





Brugal Especial Extra Dry Cosmo

• 2 oz. Brugal Especial Extra Dry Rum
• 1/2 oz. Cointreau
• 3/4 oz. Cranberry Juice
• Juice of a half Lime

Place all of the ingredients into a shaker filled with ice and shake until chilled, strain into a chilled Martini glass and garnish with an orange zest.




     These are some good examples of cocktails that can be made with the better rums out there without destroying the fine flavors of the rum.   There are many more of these out there that you can try.  I'll keep working on some of these ideas working with fine old classic cocktails and working rum into the mix.   Enjoy these ideas for now, there are more to follow.   ;o)

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)

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)

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)

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)

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)

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)

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.