Squall on the Caribbean

     St. Maarten will offer up an afternoon squall or two virtually every afternoon.   Today's was one of those really small but intense ones just off shore between us and St. Kitts.

Final Day on St. Maarten: Presentation and Showtime

     The Caribbean Rum and Beer Festival opens at 2 pm this afternoon, I do my presentation at 3:15 to 4 pm, then it is mingle among the booths and attendees.  I always look forward to go from booth to booth and meet the new people in the industry and say hi to so many old friends.  It is a chance to learn more about what everyone is doing and what new products are being introduced.



     After chasing down some last minute supplies for my presentation it was off to the beach with Nicholas Feris and the rest of the Key West clan.   Cocktails on the beach from 9:30 am til ll:30 am, yes AM, then it was back to the room to put the last touches together for the presentation.   After setting everything up it is lunch time and then off to opening of the Caribbean Rum and Beer Festival.

     Things got underway at the Festival at 2 pm and we were able to wander around to the booths before it was time for my class to begin.  Had a really good time visiting with our friends at Richland Rum and Clifton Estate Rums, XM Rums, Westerhall, Guavaberry and all of the rest of the the exhibitors.   The show provided us with some insights on a few new to us rums and a chance to enjoy many of the rums with their creators.






     The Master Class came off very well and the attendees got to listen to  a short history of the daiquiri and how it has evolved over the years.  We shared a Jenkins Cox original Daiquiri, an El Floridita #4 Daiquiri and two Papa Doble (Hemingway Special), both frozen and up versions.   All of the gallerie cam back for seconds of the daiquiri samples and seemed to really enjoy these classic cocktails.

     Tasting went on into the night along with the entertainment.   It would seem that a good sized crowd was having a really fun time mingling and getting involved with the exhibitors and the vendors.  There was a beer portion and a foodie area that was great to become a part of as well.

     I just want to say thanks to Cheryl and her entire crew for having me back again.  I had a wonderful time and look forward to returning for next years event.  ;o)
   

Day Two, Judging and Hanging Out at the Beach

     After a hardy breakfast and a walk on the beach, it was time to head up to the rum tasting room and begin the judging.   We were tasked with 58 rums in the categories of White, Brown (Gold), Aged 5 to 9 years, Aged 10 to 15 years, Premium, Overproof, Spiced and Flavored.   The judging took some 4 hours to complete, but the group diligently tasted each expression and gave it the deserving grades in the areas of appearance, aroma, taste and overall opinion of the experience.  Upon completion we all headed for a restaurant and some food.  That was a lot of rum and the tasters were getting a bit numb by he time we were finished.

Airbus 340 300 plus Passenger Plane landing over the beach.

     With our work complete for the day, many of us went down to the beach to sit at the end of the runway and watch the huge planes as they came into the St. Maarten's Princess Juliana International Airport from the sea.  It is a really unbelievable sight to watch as these huge planes drop closer and closer to you on their final approach.  Watching planes like the huge jumbo jets like the Boeing 747 or a giant Airbus 340 that carries over 300 passengers is really an intense experience.  

      This evening was filled wit a great supper and some time with fiends at the bar,  Tomorrow is the big day for me with my master class presentation on the daiquiri.   I've got some preparation to get ready for the class at 3:15 tomorrow afternoon, and getting the blender, shakers and all the tings necessary to create three of these wonderful cocktails as I talk to the group.

     That is about it for today's adventures, I fill you in on Friday's adventures tomorrow and I'll be headed back to Key West on Saturday.  Rum Church runs at its usual time on Sunday at the Rum Bar at the Speakeasy Inn.   See you there.  ;o)

Sunset Sunset Bar at Maho Beach

Day 1 of the St. Maarten Adventure

     After an uneventful trip from Key West to Miami and a two and a half hour of breakfast and some writing it is time to board the plane for St. Maarten.  Arriving at three, it is off to the Sonesta Maho Resort to check into the rooms before the first of the get together's in the lobby of the hotel.

    We had a great time getting together for the first time in two years.  We shared some old tails and what we have been up to since our last meeting in Grenada in 2013.  We enjoyed interesting new rum to me called "Typhoon" and I had the pleasure of making a couple of daiquiri's for my friends here from behind the bar.

  This is the fifth annual Caribbean Rum and Beer Festival and this year's edition is here in St. Maarten.  This island is one of the gems of the Caribbean and I'm looking forward to spending some time exploring the beaches and other fun places around the island.  I'll be posting a number of pictures over the next few days as things begin to unfold and the events start to happen.    Watch both on my facebook pages as well as here on the blog for updates.

Caribbean Rum and Beer Festival Headquarters

     Arrived safely in St. Maarten, beautiful place.  Had a little time to wander around the grounds at the Sonesta Maho, beautiful place.  Pools, beaches, great little bars, even got to make some daiquiri's behind the bar for some of my friends that are here.  Had a nice dinner with some friends that I don't get to see often enough.   Cocktails, food and friends it doesn't get much better than this.

     Tomorrow at ten it is down to business and the judging begins at 10:00 am.  After that is completed it is off to Sunset Beach and watch the planes landing from the end of the runway, This is a really cool place to sip some rum and see the underside of some really large airplanes as they are about to touch down.

Watch Out St. Maarten, Here We Come

     Travel Day today, Headed for St. Maarten for the Caribbean Rum and Beer Festival.   I'll be
keeping everyone up to date on what is happening at the event and around the island.   Rum festivals in the Caribbean are always a fun adventure, You never know who you are going to run into and what new rums are you might get to meet.

     Judging the rums is always a really exciting part of the festival, it really brings you back to reality on your likes and dislikes about different rums.   Many times the rums that I tink I really like don't score as high with you as you think they should when you taste them in a blind tasting.  The opposite also applies, I've been surprised by rums I thought I really didn't like.

     This trip is giving me a first in my rum career.  I'm doing a "master class" presentation for the festival.   The Daiquiri is a cocktail that I have spent a lot of time chasing the history and the flavors of its evolution.

     I forgot to mention there are a few parties and beaches to explore as well.  I'm planning to visit the
 fun beaches like Orient Beach and the end of the runway to get pictures of the planes landing at Maho Beach.  I guess that it will be a really fun four days off of the rock.

Dark Matter Offers First Rum Casks For Sale

     It is always good to see new rum expressions making their grand entry into the category,  Dark Matter looks to be a serious contender.   On the down side, you have to wait for the aging to be completed before you can bottle and sell it.  This is the reality of the spirits business, you own the product, but you have to wait until aging is complete before you can regain your investment.

     Dark Matter Distillers has made its first 10 casks of rum  for sale.   Available on a first come first serve basis starting  29 October, the cask cost includes bottling, labeling, storage, insurance, samples, spectral analysis and maturation report, but not including duty and VAT. 

     Aged in hand selected Oloroso Sherry casks of 250 liters, a small sample will be drawn from each cask and sent to the owners annually once the rum is at least three-years-old.   “We will use the highest quality, individually hand-selected Oloroso Sherry casks,” the distillery said.   “Their use in the maturation of some of the finest and celebrated spirits in the world is well known, delivering the aroma and flavors of chocolate orange, raisins, fruit cake, dried fruits, toffee and spices.

     “From Dark Matter you will be obtaining a true single cask rum that will mature unhindered and untarnished for many years if you so choose.   “For optimal results we recommend a minimum 10-year maturation period to allow a truly unique rum to develop fully in each individual cask.”   Dark Matter rum is distilled from cane molasses and each cask can be bottled at either cask strength or 46% abv.

Read More at http://www.thespiritsbusiness.com/2015/10/scotlands-only-rum-distillery-to-sell-first-casks/?article-source=newsletter&source=553&date=2015-10-29

Caribbean Rum and Beer Festival Opens on Friday

   
     I can't believe that the Caribbean Rum and Beer Festival is here already.  I leave Wednesday morning for St. Maarten and all the fun of the many events happening there.

     Thursday is the blind tasting of the rum for the CAB  Awards, and Friday I will be delivering  a Master Class presentation on the "Daiquiri, a Beach, a Cocktail and the Story of Cocktail Evolution".  If you are there check the schedule, but I'm told it will be from 3:30 until 4:00 pm.

     There will be so many events taking place during the festival, and if you are in the area, it is well worth visiting.

     See you in St. Maarten!!!

Fantasy Fest 2015 Comes to an End

     Another year and another Fantasy Fest has come and gone.  The parties, the parades and all of the craziness and fun have been put into the books for another year.  Hope that everyone enjoyed the fun.

'Lazy' Australian Accent Caused by 'Alcoholic Slur' of Heavy Drinking Early Settlers'

     Having a few friends with that delightful Aussie accent, it is interesting to hear this analysis of where it came from.  I have spent a fair amount of time in the southern states here in the US, and I find many languages very interesting, but I've never seen it being traced back like this.  A very interesting read. 

Paul "Crocodile Dundee" Hogan

   The distinctive Australian accent is the result of a "drunken slur" caused by the heavy drinking of the early settlers, according to a communication expert from the country.   In an impassioned call for Australian schools to teach verbal expression and delivery, Dean Frenkel, a public speaking and communication lecturer at Melbourne's Victoria University, said "drunken Aussie-speak" was formed generations ago but has continued to be passed on to children by sober parents.

     "The Australian alphabet cocktail was spiked by alcohol," he wrote in The Age.   "Our forefathers regularly got drunk together and through their frequent interactions unknowingly added an alcoholic slur to our national speech patterns. Aussie-speak developed in the early days of colonial settlement from a cocktail of English, Irish, Aboriginal and German - before another mystery influence was slipped into the mix."

     Paul Hogan Crocodile Dundee Mate, what did ya say?  Mr. Frenkel said poor communication was "not related to class" but was evident among all sectors of Australian society.   "The average Australian speaks to just two thirds capacity - with one third of our articulator muscles always sedentary as if lying on the couch; and that's just concerning articulation," he wrote.   "Missing consonants can include missing 't's (impordant), 'l's (Austraya) and 's's (yesh), while many of our vowels are lazily transformed into other vowels, especially 'a's to 'e's (stending) and 'i's (New South Wyles), and 'i's to 'oi's (noight)."

     Most experts believe the Australian accent - known for its flat tone, nasality and elision of syllables - developed from the mix of dialects found in the early colony, whose residents included convicts and settlers from across Britain and Ireland. Various myths have arisen to try to explain certain features of the Australian drawl, including the claim that Australians mumble to avoid swallowing flies.

     This article has more about the accent at http://www.telegraph.co.uk/news/worldnews/australiaandthepacific/australia/11957994/Gday-mate-Lazy-Australian-accent-caused-by-alcoholic-slur-of-heavy-drinking-early-settlers.html 

Mel Gibson

     I find it interesting that many of the native Australians, especially the actors generally lack that colorful dialect that is so appealing to most of us around the world.  Mel Gibson is a good example of an Australian who does not seem to have a strong accent of any kind.  where Paul Hogan's accent you can cut with a knife.  Please don't loose this wonderful and colorful dialect, especially the ladies, it is really appealing.  ;o)

     

Halloween Blood Punch

     Blood Punch is a new cocktail that we created for the Zombie Bike Ride after party at the Rum Bar last week.  It is an easy concoction that you can make up in a pitcher or a cooler depending on how many people you want to serve.

     It is not real sweet, but it does have a good and fun flavor besides just being blood red.  Here is the recipe for a 2 1/2 gallon cooler.

Blood Punch

• 1 Bottle of White Rum, good clean unflavored one
• 1 Bottle of DeKuyper Pomegranite Liqueur
• 1 Bottle of Cruzan Mango Rum
• 2 oz. Agave Nectar
• Pineapple Juice and Cranberry Juice equal portions to fill cooler

Place all ingredients into a 2 1/2 Gallon Cooler and cover and shake.  Allow to sit for 3 or 4 houres in Refrigerator and serve over ice in an appropriate cup.

This is a really good Halloween Punch to put a real kick into the party.  Enjoy your Halloween this year.  ;o)

Which Jobs Spawn the Heaviest Drinking?

     I ran across this interesting article on which industries spawn the most drinkers.  I was a bit surprised by some, and not at all by others.  Take a look at it and see what you think.  

     The US' alcohol consumption was also shown to have increased between 2006 and 2010 despite the economic recession.   Many people turn to a pint on a Friday to mark the end of the working week.    

But heavy drinking, in which five or more drinks are consumed in one sitting, appears to be more of a problem in some lines of work than others.   According to government data studied by Statista, the above graphic shows the ten top industries in the US where workers say they drink heavily each month.

     Miners and builders report drinking the most, with 17.5 per cent of adults in the mining industry saying they drank heavily in the last month, and the construction industry not far behind on 16.5 per cent.  Niall McCarthy, a data journalist at Statista, found working down a mine shaft led more people to find a way to unwind at the end of the day. "Due to its dark, tough and dangerous nature, mining has been named as the industry with the hardest drinkers in the United States," said Mr McCarthy.

     Hospitality and food services came in third at 11.8 per cent, whilst manufacturing, agriculture and the retail trade came in eighth, ninth and tenth with more modest amounts of alcohol consumed.  Heavy drinking, or binge drinking, is defined in the study as five or more drinks on the same occasion, on five or more days in the past month.

The data comes as a study this month by the Centers for Disease Control and Prevention (CDC) showed that binge drinking in the US has increased between 2006 and 2010, with a great cost to the economy.    

Read More at http://www.independent.co.uk/news/world/americas/jobs-with-heaviest-alcohol-consumption-revealed-in-us-government-data-a6707106.html

Fantasy Fest has Arrived for 2015 in Key West

     Its that time of year again when all the inhibitions go away and the city goes into a party frenzy.   This year is no exception, it got started Sunday evening with the "Zombie Bike Ride", and will continue in its crazy crazy manner until the end of the day on Sunday at the "The Fat Lady Sings Tea Dance ends that evening at La Te Da's.  

     You have parties for all occasions and preferences, not a lot for the kids, but this is after all an adult fest for the most part and not really a place for kids.  You can get the complete schedule at http://www.fantasyfest.com/schedule/ .

     If you are here the party is on and I hope that some of you will stop by and see me at the Rum Bar on Duval street, Thursday thru Sunday from 11 am until 6 pm, and at the Satelite bar on Saturday during the parade.  To one and all have a really fun time and literally "Let it all hang out"!!

Appleton Introduced a New Look for its Appleton Estate Rums

     Back in April of this year it was announced that Appleton Estate was introducing new branding for its Appleton Estate expressions.  It has at least in my bar been very confusing for many of my customers.  I decided to run the story of what the change was all about.

     “Grupo Campari announced the rebranding of its Appleton Estate Jamaica Rum premium line of rums.   Rest assure the high quality rum that Appleton Estate is known for has not changed.  Grupo Campari has introduced new naming classifications and packaging design for the core Appleton Estate expressions.”

     First of all none of the rums themselves have changed.   This was a change to modernize the look of the line and to bring some new attention to the expressions.  Blow are what they were and what the names have been changed to.

•       Appleton Estate Signature Blend is the new name for Appleton Estate V/X           
•       Appleton Estate Reserve Blend is the new name for Appleton Estate Reserve
•       Appleton Estate Rare Blend 12 Year Old is the new name for Appleton Estate Extra 12 Year Old

        “We wanted the new packaging to capture the craftsmanship and exceptional quality of   our           range and celebrate the uniqueness of the Appleton Estate including our heritage, our land, our         process and our people.”   Appleton Master Blender, Joy Spence

         I hope that this has helped to clear up the confusion.  ;o)

Plantation Grand Réserve at Rat Key Tasting Monday

     Plantation has just sent us a Rat Key Package of Plantation Grand Réserve 5 Year Old Barbados
Rum for next Mondays Tasting.   This is a great present for the association, as it is one of my favorites in their line.

     I think that Cognac Ferrand discribes it the best when it says, Grand Reserve is a fine blend of Barbados rums, aged for five years in bourbon casks in the Caribbean then refined in old French oak casks at Château de Bonbonnet.   Its succulent nose, typical of the Barbados style, reveals notes of toasted coconut, fudge and oaky vanilla.   Plantation Grande Réserve 5 Year Old can be enjoyed straight, on ice or in cocktails.

      The thing that I really like about it is that is more than good enough to drink neat or on the rocks and inexpensive enough to mix without a gut wrench when you do.   One of my favorite mixes is with coconut water, this is a really wonderful combination that never goes out of style.   It also makes the perfect rum for the "Barbados National Cocktail", the Corn and Oil.

     Plantation has a full line of rums from around the world, unfortunately many of them are not available here in the United States.  Anytime that you find a bottle of these expressions that Alexandre Gabriel has created, just buy it you won't be disappointed.  

Bahama Bob from "Hell"

    A visit to Grand Cayman would not be complete without a visit to the little town of Hell.  Complete with its own post office, this little corner of Grand Cayman is very unique.  The limestone formations that spread out in front of you look like the charred rock that you would imagine "Hell" to be.

     "It is also claimed that the name "Hell" is derived from the fact that if a pebble is thrown out into the formation, it echoes amongst the limestone peaks and valleys and sounds as if the pebble is falling all the way down to 'Hell.' "

The Pink Ta Ta: Breast Cancer Awareness

     October is Breast Cancer Awareness Month, but I've been a little tarty in getting something of a cocktail that is fitting of the program.   This morning I went to work on an idea that actually came out very well.     It had to be pink to go along with the program, and it had to be rum just because I'm a rum guy.  Other than that, I was pretty free to go to town.

     The Pink Ta Ta

• 2 oz Matusalem Platino Rum
• 1 oz. DeKuyper Pomegranate Liqueur
• 1/2 oz. St. Germaine Elderberry Liqueur
• Juice of 1/2 Lemon

Place all of the ingredients in a shaker filled with ice and shake until really chilled.  Strain into a chilled cocktail glass and garnish with two cherries on a toothpick.

When is the Talk going to End and the Action Begin?

Santiago de Cuba Rum

Hemingway's Pilar

     We are quickly approaching a year since it was announced that the restrictions on trade and travel to Cuba were going to be lifted and very little is different today.  You still need a special VISA to travel there, and you still can't buy Cuban rum or Cigars here in American stores.

     Is this just another one of those political items to keep the American public interested din what they are doing, or they really going to take the bull by the horns and open up Cuba.   The part that I don't understand is that the countries that supplied Cuba with the missiles and other tools of war like Russia, China, and others don't have restrictions and embargo's on their products.

San Juan Hill

Old Bacardi Factory

     I find that a country that is just 90 miles from my home that I cant jump on board a ferry boat to enjoy is a real travesty.   I guess that the politics are so much more important to the country than the actions.   It is time to get off our "collective asses" and open the door to our neighbors.  This is one of the most colorful places on the earth and the people of Cuba don't deserve the treatment they are receiving from the embargo and the travel restrictions.

National Hotel

     The history, culture and products of Cuba make this island a place of beauty and fascination for so many Americans.   It is not likely that we will be attacked by a country that is struggling financially like Cuba is today.  The history of relations between Cuba and the United States in the past was one of mutual respect and two way communication and commerce.  It is time to go back to time where we can be free to travel, purchase goods and communicate with the people of Cuba.  The rhetoric needs to stop and action to get this idea into reality.  The embargo and travel restrictions need to end and allow "we the people" the freedom to enjoy the island beauty and share with the wonderful people and historic places that make Cuba such a fascinating place.

The 1939 Show at the Tropicana

2015 Caribbean Rum and Beer Festival Nearing Quickly

     We are just two weeks away from The 2015 Caribbean Rum and Beer Festival, have you got your tickets yet?   I just found out that I’ll be doing a Master class presentation on Friday evening as well as being a part of the judging team for the rum tasting event.   This is one of the Caribbean’s premier events for the rum and beer people, and an event that you just don’t want to miss.

    The countdown has started for the 5th Caribbean Rum & Beer Festival! On 6 - 7 November 2015 "Amazing St Maarten" will play host to this much loved and unique annual Festival, which includes the highly competitive 2015 CAB Taste Contest. The venue for the Festival is the Banqueting Suite at the Sonesta Maho Beach Resort & Casino, this fabulous resort is also our partner hotel. During the 2 days of the Festival, you will have the opportunity to sample a range of the finest rum and beer products produced in the world, and there is plenty of opportunities learn more about your favourite beverages. Come experience the pleasure of the Festival and the beauty of St Maarten. In addition to the opportunity to sample a selection of the world's best rum and beers, patrons at this years Festival can also look forward to; Master classes from international rum and beer experts Live culinary displays of cooking with rum and beer 'Rum Cocktail Wars' - The explosive bartender contest Entertainment throughout both days including Steel pan music, African drumming, dance troupes and more Live music on stage on both nights of the Festival Rum cakes & Chocolates Local arts & crafts - See more at: http://www.rumandbeerfestival.com/#sthash.TlVBtpnT.dpuf

Strong Movement to Low Calorie Cocktails

     In the past week or so, I have introduced a line of new cocktails that I called the two point
cocktails based on Weight Watchers points system.  These are basically cocktails that are 130 calories or less and contain no fat.  If they contain fiber, then they could be a few more calories, but I haven't figured out how to put fiber into them yet, but I am working on it.

      As a bartender, I have noticed a lot of people switching to a clear spirit and club soda with a squeeze of lime instead of the coke, or other sugary mix.  People are becoming very interested in cocktails that will not blow their diets.  Lets face it, people enjoy having a cocktail or two and they don't want to totally derail all that they have done to loose weight with a sugar bomb or two.

     The hardest part of creating low calorie cocktails is making them flavorful.  Flavor can be added, but you have to be very strict about the portions of the cocktail.  If you add things to the mix for taste, you might have to adjust the amount of spirit you put into the blend.  If you remember that the two point cocktail can not exceed 130 calories.

     I think that if you try the combinations of spirits and mixes you will find that many things are out there that will allow you to create a cocktail that is only two points and very very tasty.  I know that I have been very surprised on how flavorful that the ones that I have done are.  Don't be afraid to look at the past and some of the liqueurs that aren't as popular today as they have been in the past for a source of flavor for your lower calorie cocktails.   I just hope that you enjoy creating and imbibing these as much as I have.  ;o)

Rum and Drambuie: Unique Flavors That Work Well Together

    I got looking for a classic liqueur to work with the other day and I ran across a bottle of Drambuie. I immediately began to work with it to see what I could do with it.   Drambuie is a sweet, golden colored 40% ABV liqueur made from scotch whisky, honey, herbs and spices.   It has a very unique flavor like Liquor 43, Campari, or   Chartreuse.  

     The taste of Drambuie is the result of infusing a unique blend of aged Scotch whisky with a secret combination of spices, heather honey & herbs. Its origins can be traced to a secret recipe created for Bonnie Prince Charlie by his Royal Apothecary in the 18th Century.

     The elixir was infused with spices such as cloves for their medicinal purposes, and saffron to give the liquid its rich golden color. It became the Prince’s personal draft, and he drank a few drops each day for strength and vitality.

     A unique Highland spirit - it is most certainly royal in appearance, exquisite in taste and deliciously potent. The name Drambuie is derived from Scots Gaelic An Dram Buidheach and means "The Drink that Satisfies".   

Café del Ron

Ingredients:

·         1 1/2 oz. Plantation Trinidad 2000

·         1/2 oz. Drambuie

·         ¼ oz. Absinthe – Glass rinse

·         Mint Sprig, for Garnish

Place Rum and Drambuie in a shaker with ice and shake until chilled.  Place absinthe in chilled cocktail glass and swirl around and dump out.  Strain contents of the shaker into the glass and garnish with a sprig of mint.

The House Party is back on for Bacardi at  http://www.adweek.com/adfreak/bacardi-literally-took-party-highway-rollicking-ad-relocating-house-167536

     Bacardi is trying to revive the "party" in its new advertising program.  The addition of a new Global VP for Bacardi, Fabio Di Giammarco, just ten weeks into his new job, is spearheading  where the newest version of ‘Untameable’ revitialization,  don't expect more of the heritage stuff, it isn't happening.  Bacardi is about to become a party animal.

     "The first mention of 'Untameable' was in November 2013. The central ad featured snapshots from the history of the Bacardi family, which started the company in 1862, such as natural disasters, the Cuban revolution and exile to the US. The concept followed the pattern of heritage and provenance that has been adopted by many brands - and not just in the drinks world. It also came under scrutiny from pundits and former employees."

     “We want to talk very directly to - and start establishing dialogue with - our consumer target of LDA to 25,” said Di Giammarco. “We’ve been telling them about our history, which is very important to us, but for us now it was extremely relevant to put the brand in the context of an occasion that is exciting … and relevant for consumption."

     What is about to happen is a "house party".    Di Giammarco was quick to assure that the house party concept used in the ad doesn't mean Bacardi is settling for just the off-premise - occasion-based marketing is to feature both the house party and the big night out.  This direction is aimed a getting the party started again for Bacardi.

Read more at http://www.just-drinks.com/analysis/can-bacardi-take-its-rum-back-to-the-party-analysis_id118382.aspx?utm_source=daily-html