Week One of Spring Break Coming to a Close

     This year's first round of spring break has been  really fun  here in Key West.    It has been a mixture of people from Florida, Tennessee, Virginia and several other states all here to have fun and let off some steam after putting two thirds of a school year behind them.     The purpose for their visit, to PARTY and get together with friends.    All those goals seemed to be accomplished by the students that I have been around at the Rum Bar all week.     This has been a great group of fun loving people that were respectful and still had a great time on their vacation.

     I'm going to miss this group, they provided a lot of laughs and great conversation during their stay here in Key West and I hope all goes well for them and I will get to see them again.   We had 21 Virginia Tech gals staying with us at the Speakeasy Inn that all had a great time on and by the sea and partying on Duval Street.

     I got to see several other guys and gals that I had met the year before and returned again this year.    It really was a fun week with a really great group of students down here in the "Second Trashiest Spring Break Destination".  

     Week two is about to get started and if the new group is half as much fun as the first, it's going to be another fun week in Key West.     Spring Break lasts about 3 weeks down here in Key West and usually it's a blast for me and the people that come by .    Here we go again, let her rip, PARTY ON Key West Style.   ;o)

Falernum and Caribbean Cocktails

     One of the most asked questions behind the bar is "What is Falernum?"     I guess it is time to look at this wonderful ingredient that has made such a difference in the "Tiki" and Caribbean cocktails.     This special liqueur gets it's name from an old roman wine called "falernian", also known as "falernum"in Latin.     This is a sweet/tart spicy blend that is at home in most any tropical style cocktail.

     R.L. Seale and Company, LTD of Barbados is the producer of John D. Taylor's Velvet Falernum.     It is said to been invented by John D. Taylor of Bridgetown, Barbados in the 1890's, but like so many other things in the spirit industry there is controversy about that too.     It doesn't really matter at this point, what matters is that this fine mixing spirit is available here and now.

     This Liqueur is a sweet yet tart combination of almond, lime Juice, Sugar, Water, Clove Essence, and White Rum.     The combination brings to life a great number of fine cocktails.

Corn 'n Oil

• 1 1/2 oz. John D. Taylor Velvet Falernum
• 3/4 oz. Bajan Aged Rum
• 2 Dashes of Angostura Bitters

Float the Rum on the Falernum and drop the bitters on top in a Highball Glass filled with ice and Garnish with a Lime Wheel.


Buccaneer

• 1 oz. Spiced Rum
• 1/2 oz. White Creme de Cocoa
• 1/2 oz. Falernum
• 3/4 oz. Lime Juice
• 3/4 oz. Pineapple Juice
• 1 dash of Angostura Bitters

Place all ingredients into a shaker with ice and shake until chilled.   Strain into a Martini Glass and garnish with fresh grated nutmeg and a lime zest.

Bahama Bob's Ginger Storm

• 1 1/2 oz. Plantation 5 Year Old Barbados Rum
• 1 oz. Bacardi Oakheart Spiced Rum
• 3/4 oz. John D. Taylor's Velvet Falernum
• 1/2 oz. Fresh Lime Juice
• 3 Dashes of Angostura Bitters
• Top Off with Barrett's Ginger Beer

Place all ingredients except the Ginger Beer in a shaker with ice and shake until chilled, Strain into a pint glass filled with ice.   Top off with Barrett's Ginger Beer and garnish with a Lime Wheel and a Sprig of Mint.

This is a magical ingredient that has possibilities in so many places, take the time to experiment with it and you too will be pleased with the creations that you can come up with.   ;o)

When I Think About Rum: I Think About Panama

     Panama is one of the rum producing countries that really intrigues me.   There are several different distilleries in Panama, all of which produce some really fine rums.     I was the guest of Valero Hermanos while I was in Panama last February.     I got the opportunity see some of the most beautiful countrysides and oceans I have ever seen.    Seeing the Panama Canal for the first time was  just one more thing that made this trip so special.     Valero Hermanos produces many fine rums and is the home of Seco Herrerano a wonderful neutral spirit that could set the vodka world on it's ear once it is truly discovered here in America.

     Ron Abuelo Centuria, one of my all time favorite rums is a celebration of the family producing rum for over 100 years.   It is a tribute to the rum making abilities of the family.    This is a limited edition rum and if you haven't tried it you need to before it is gone.

     The Canal and the countryside only added to my wonderful trip to Panama.    The absolute beauty of the oceans and the spectacular skyline of Panama City held my attention as I traveled around Panama and visiting the distilleries, restaurants, and cantinas.    

     I had the opportunity to meet Francisco "Don Pancho" Fernandez Perez, the master blender and company director of PILSA.    They are the ones that gave us "Zafra Master Reserve", still another fine quality rum of Panama.

    I found that in Panama that rum making is a real family oriented industry.   for instance, Don Pancho worked for many years for Valera Hermanos, and the still hold him in very high regard even through he has moved on and become a major part of a competitor.    This is a very fine trait that I was surprised to find as I became acquainted with the distillers of Panama.

     I really find myself thinking of Panama when I think of rum, because of the many friends that I have made around the rum industry of Panama and the fine quality rums they all produce.   Looking forward to seeing these friends again this year at the Rum Renaissance next month in Miami.   ;o)

    

2012 Maimi Rum Renaissance is Getting Close

     the 2012 edition of the Rum Renaissance Festival is just over a month away.   If you haven't gotten your tickets and made your reservations for rooms it is time to do so.     You can find all of the information you are going to need for the event at http://rumrenaissance.com/ .      I'll be there all week long and looking forward to meeting with a number of you rum lovers.   It is always fun to have like minded people around that know how to enjoy the fun and share in the enjoyment of the cane spirits.

     There will be parties, seminars, and grand tastings just to mention a few of the events that will be happening all week long at  the world famous Deauville Beach Resort on Miami Beach.     Get a chance to meet the people that produce your favorite rums and a chance to taste some of the newest products.   

     I hope to see all of you at the Rum Renaissance Festival enjoying you favorite rums as I will the whole week long.   ;o)

Barbancourt and Pango from the Rum Lab

     The Rum Lab got to do it's magic with Barbancourt 3 Star and Pango with very tasty results.    These two Haitian spirits have qualities that lend themselves to very fine cocktail artistry.     As usual we tried the usual and the unusual combinations and ended up with several premium quality cocktails.     We found that these two spirits not only mix well with each other, but they also mix well with a wide variety of other mixers and juices.

     The Pango is the most recent of the Barbancourt products and a very different one.    It is an aged dark rum that has been hand blended with natural pineapple and mango.    The pineapple is the predominant flavor with a hint of mango.    This is a very nice rhum that is full of exciting flavors.

     The Rhum Barbancourt 3 Star is a pale gold rhum that has some hints of vanilla and spices on the nose, with a rich medium bodied smooth taste on the palate, and finishes in a manner that is tied directly to the nose and the palate.   All in all a very nice 4 year old delicate rhum.

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.

Haitian Smash

• 1 1/2 oz. Barbancourt 3 Star Rhum
• 3/4 oz. Pango
• 3/4 oz. Falernum
• 1/2 oz. Orgeat
• 2oz. Orange Juice
• 2 oz. Pineapple Juice
• Dash of Orange Bitters

Place all ingredients into a shaker filled with ice and shake until chilled.  Pour into a tall pint glass and garnish with an orange wheel and a sprig of mint.

     These are two of the great cocktails that came out of the Rum Lab experiments with these really unique rhums and keep your eyes open, because we are going to have a tasting here in Key West later in the month with more recipes for your enjoyment.     ;o)

The Spring Breakers Have Arrived

     The streets of Key West are alive with the first crop of 2012 spring breakers.     Scooter horns are blowing and the breakers are fully alive with pent up energy to  use up.     They were welcomed by a huge rain storm yesterday morning, but undaunted, the were out and about hitting all of the fun venues of Key West.    The beaches were the only area that wasn't a buzz with the festive college escapees.

     I was one of the lucky ones to have a great group of guys and gals from Virginia Tech yesterday to keep me company on a rain afternoon.    I find Spring Break to be a fun time that takes me back to my youth.     If only I could  have the boundless energy that they have, life would be a blast.     I feel that the group this year is really going to have a good time here in Key West, the "2nd trashiest spring break destination".     The weather is going to be nice for the rest of the week, and perfect for beach time and parties.

     I get to rejoin the party on Wednesday, after a couple of days off.    ;o)   

Finding Your Pathway Through Life

Life is all about choices, but first you must find the right pathway to take you where you really need to be. ;o)

The Many Faces of a Rum Runner

     The Rum Runner is a drink that has it's origins in the Florida Keys.     This refreshing fruity cocktail began with a need by the owners of the Holiday Isle Tiki Bar to reduce the inventory of Rum, Blackberry Brandy, and Banana Liqueur.     The bartenders went to work and the outcome of their research was a tasty and fruity concoction the named for the many "Rum Runners" that lived in the Florida Keys.   

     This is one of those cocktails like many so many others that lends itself to interpretation and adjustment by nearly everyone that make one.



Original Recipe

• 1oz. Pineapple Juice
• 1 oz. Orange Juice
• 1 oz. Blackberry Brandy Liqueur
• 1 oz. Banana Liqueur
• 1 oz. Light Rum
• 1 oz. Dark Rum
• Splash of Grenadine

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

The Florida Rum Runner

• 1 1/2 oz. Rum
• 1 oz. Blackberry Brandy
• 1 oz. Banana Liqueur
• 1 1/5 oz. Lime Juice
• 1/2 oz. Grenadine Syrup

Place all ingredients into a blender with ice and blend until it is a slushy consistency and pour into a tall glass

Rum Runner Cocktail

• 1 1/2 oz. White Rum
• 3/4 oz. Blackberry Brandy
• 3/4 oz. Banana Liqueur
• 1/4 oz. Grenadine
• 1 1/2 oz. Orange Juice
• 1 1/2 oz. Pineapple Juice

Pour all ingredients into a shaker with ice and shake until chilled, pour into a Collins Glass and float with Spiced Rum.

Bahama Bob's Rum Runner

• 1oz. Dark Rum
• 1 oz. Light Rum
• 1 oz. Blackberry Brandy
• 1 oz. Banana Liqueur
• 1 oz. Orange Juice
• 1 oz. Cranberry Juice
• 1 oz. Pineapple Juice

Place all ingredients in a shaker with ice and shake until chilled.  Pour into a Collins glass and garnish with an orange wheel.    Can be floated with a suitable rum if desired.   
All ingredients can be placed into a blender with ice and blended until slushy and poured into a tall glass, but this is not recommended, it just waters down a really tasty cocktail.

     No matter how you mix this great classic cocktail, it is one of the all time favorites throughout the rum world and one that is enjoyed by many.     ;o)

Magical Tour: Duval Street, Key West

     Duval Street is one of the best known streets in the country.  Just like Bourbon Street and Broadway, Duval street is one of those magical streets that produce the unexpected and the fun of a carnival.     You turn your head and you never know what or who is going to be walking down the street right in front of you.     It could be a celebrity or and every day person that is just having the time of their life.    The rules are few, and the fun is legendary.     The weather really doesn't matter, people down here take it in stride.   They can manage to get through with some very creative methods, but seem to be able to keep the party happening no matter what.

     The street is only 1.1 miles long and is bounded by the Atlantic Ocean in the South and the Gulf of Mexico on the North.     The North end of Duval Street is the boisterous and loud end of Duval Street with her loud party bars and the center for most of the festivals.    It is the end that almost daily receives the guests from all of the cruise ships that arrive here in Key West.    If you can imagine it, you can probably find it on Duval Street.   There are many restaurants, shops, boutiques, and the most unique Walgreen Drug Store in the USA.     That doesn't even begin to describe the mass of T-Shirt and novelty shops that are scattered her entire length.

     The South end of Duval street is the artist and  butterfly end.   A collection of eclectic bed and breakfasts, a butterfly conservatory, and a plethora of artist's galleries line this end of the legendary street.     This is known as the "quiet end of Duval", although it is not exactly quiet, but it tends to be a bit calmer than the Northern end.    There are many really good restaurants, unique and folksy bars rather than the head banging establishments.   

     The street is the host to festivals that run the gamut from A to Z throughout the year.   Of course she is the home of the annual October extravaganza known as "Fantasyfest".     This street is always loaded with people, bicycles, scooter, trolleys and cars.    People who usually go home with stiff necks from gawking at the unusual that is the usual on Duval Street.    If you haven't been here you should stop on by sometime, you will leave in absolute wonderment with a smile on your face.    There are trolleys and trains to take you around Key West and Duval Street that have guides to tell you about the many attractions in the areas around Duval Street.    There is so much history and fun attached to this little strip of land that you can not even begin to see it all in a month staying here in Key West.    Come for the fun and enjoy the history of this fun place at the end of the road.  ;o)

When I Think About Rum, I Think about Cane Garden Bay

    Cane Garden Bay, Tortola, British Virgin Islands is the site of the oldest continuously operating rum distillery in the world.   At least according to the people who operate Callwood Distillery believe.     This is one of the oldest and most primitive pot distilling operations, but it still produces rum every year.    The operation is a remnant of the Arundel Estate bought by Richard Callwood at the end of the 18th century.    Although there is no official record of haw long that rum has been made at the distillery, the architecture of the building indicates it was built in the mid 17th century.        Richard Callwood was a buccaneer planter that also owned Thatch Island, bought the estate for his son Richard Callwood II.    The distillery still to this day remains in the hands of the Callwood family.

     The pressing of the sugar cane produces a juice that is then placed in large kettles in which they are boiled.    The cane juice mixture is then  placed into barrels for fermenting.   The fermentation process takes about 18 or so days.   The fermented wine or beer, depending who you talk to, is then placed into a copper pot still and brought to a boil using scrap wood and coconut husks so the alcohol will turn to vapor and then run through a cooling coil that liquefies the alcohol to be condensed in a cistern from which the rum drips into a copper tub that sits in the floor of the office.   The boiling process takes the better part of a day and is done at a comparatively low heat.     This is why the stills last so long at the distillery.    The pot still that was retire just a few years ago dates back to the slave era on the estate.   

     There are only two rums that are sold by the distillery, one is a white rum that is used mostly by the local islanders, and a dark rum that is aged about 4 years in oak barrels and seems to be more popular among the tourists.     These are sold at the distillery and a few retail stores on the island.    

     The next time you sail or drive into Cane Garden Bay, take the time to walk back up the road about a quarter mile from Stanley's and visit this very unique and fascination distillery.    It is an experience that will take you back to the beginnings of rum making.     ;o)      

When I Think About Rum, I Think About Barbados.

     Having visited many of the rum producing countries,  I find it funny that my mind keeps coming back to Barbados.    I think that it is because this little island has four rum distilleries and the relaxing draw of the quaint rum shops.    I was last in Barbados in November of last year and I had the pleasure of having a fine man named Hugh to take us around his island and introduce me to some of the finest rum shops and sights on the island.    The day was spent traveling across and up and down the island stopping at small town rum shops , historic sugar mills, beaches, and two distilleries.

     The first stop was at the Foursquare Distillery, where we met with Richard Seale and his family for a tour of the facility and some tasting of some the finest rums on the island.      Heritage park at the distillery and the rum shop give you a glimpse of what rum production was like in the earlier days at the distillery.     Today some of the most innovative methods in the industry are used to keep energy costs down and enhance the fine flavor of the rums.    The time it takes to go through this facility is worth every minute.

     Next on the agenda, as it were was the St. Nicolas Abbey, a 1650's era sugar plantation that has been meticulously restored by Larry Warren and his family.    The restoration of the house and the grounds is mostly complete, but there is still work being done on the cane crusher windmill and some of the other areas.     The distillery is in full operation and they are producing some very fine rums there right now.

    Now it is time for us to head the bus back to the south and visit the last of the operational windmills on the island at the Morgan Lewis Sugar Mill.    This is one of the most magnificent windmill that I have ever seen and well worth the time it takes to go by and see.     Then it is down the road again and heading for the coastline and some of the historic Rum Shops of Barbados.

     The Rum Shop is the somewhat equivalent of what we call a private club in some of the southern states here in America.  You buy a bottle of Rum, choose your mix, and they give you a glass with a bowl of ice and you mix you cocktail at the table and enjoy.    Many of these places started out as the front porch of someones home where they were able to sell rum to their neighbors and people could gather to have conversations and a little bit of rum.    Later some of them have expanded into full fledged restaurants and cocktail lounges.    It is the slap of the dominoes and the excitement of a cricket match on the TV as the locals carry on conversations and closely scan all of us tourists as we try to figure out how this rum shop idea is suppose to be done.     All in all, this is a great idea and I wish that we could do something like it here in this country.   It won't happen, Uncle Sam would loose control of the liquor sales and the loss of all that tax revenue.

     Some of the nice rum shops we got to visit were John Moore Bar and the Fisherman's Pub both North of Bridgetown.     Both of these are larger establishments, but still carry all the characteristics of the "front porch" rum shops we saw on our way down the hell from the abbey.

       After visiting 10 or so rum shops on our return to Bridgetown, we felt the need to walk off some of the "Old Brigand Rum".   A walk on the beach was in order and another of the treasures of Barbados is set in front of us.  The beaches are absolutely breath taking and with their soft sands you can just walk out there and listen to the surf as it rolls up on the beach.     This was the perfect end to our 6 or 7 hour tour of Barbados and it could now have been a better day.    ;o)

Marie Brizard's Chocolat Royal Liqueur in the Rum Lab

     Marie Brizard's Chocolat Royal performed very well in yesterday's Rum Lab.    The thick viscous nature of the spirit makes for a great addition to the shelves of the Rum Lab.     This liqueur is not sweet like so many other chocolate liqueurs, it is more of a semi-sweet very chocolaty flavor.     The first mistake was using too much of the product most of the time about 3/4 oz. is plenty.    Chocolat Royal is only a small part of a huge line of liqueurs that are produced by Marie Brizard.    The company was founded in 1755 and is based in Bordeaux, France.   Marie Brizard is one of the most famous houses that produce fine liqueurs in the world.     It has been at the top of national and international cocktail championships for many years.

Marie Brizard Chocolate Royal worked well in cocktails, aperitifs and frozen drinks.    It is very versatile and mixes well with every other liquor  and mix that we tried it with.     We also found that it is great for chocolate martinis.

Bahama Bob's Espresso

• 1 oz. Rum and Cream
• 1 oz. Brinley Gold Coffee Rum
• 1 oz. Marie Brizard Chocolat Royal
• 1 oz. Amaretto
• 2 oz. Half & Half

Place all ingredients in a shaker with ice and shake until chilled.   Pour into a Collins glass and garnish with shaved hard chocolate.

Chocolat Cinnamon Shot

• 1/2 oz. White Rum
• 1/2 oz. Cinnamon Schnapps
• 1/4 oz. Dry Vermouth
• 1/4 oz. Marie Brizard Chocolat Royal

Place all ingredients in a shaker with ice and shake until chilled.   Strain into a rocks glass.

Bahama Bob's Chocolate Frosty

• 1 1/2 oz. Brinley Gold Vanilla Rum
• 1 1/2 oz. Marie Brizard Chocolat Royal
• 3/4 oz. Amaretto

Place all ingredients in a blender with ice and blend until silky smooth.   Pour into a pint glass and garnish with fresh ground nutmeg, whipped cream, and a cherry on top.

     You will find that this is a very rich and really unique liqueur that you can over use if you are not careful, in other words, use it sparingly.     You can always add some more to the cocktail, but it is hard to reduce it.     ;o)

Welcome to My Monday

     Today is going to be an interesting one, we are opening up the Rum Lab again and this time experimenting with a new to us Marie Brizard's Chocolat Royal Liqueur.   This is different from other chocolate liqueurs that we have used in the lab in that it is thick like chocolate syrup.   I'm looking forward to put this one through it paces, even though it isn't a rum, it will spend a lot of time with rums this afternoon.

    Gayle Marshall Seale and her friend Kimberly Rich Lupkin stopped by the Rum Bar on Saturday  and Sunday for a few cocktails and some "Southernmost" Key West fun.    As usual, it was great to see them again.    Thanks to Gayle for the nice Doorly's and Foursquare Rums she brought from Barbados .    Looking forward to seeing her and hopefully her husband Richard Seale at the Miami Rum Renaissance, April 16th through the 23rd at the Deauville Beach Resort.

    I'll fill you in on the Rum Lab and have a few of the recipes that worked in tomorrow's blog.     Can't wait to see what we come up with, I know this is going to produce a number of those chocolaty cocktails that so many people love.     ;o)

Sea and Land at Peace with Each Other

     It's when the sea and the land can get together peacefully that things begin to happen in a beautiful way, and all is preserved.   ;o)

Brinley's Gold Rums: Gold from St. Kitts

     In the center of the Eastern Caribbean, lies the very special little island of St. Kitts, home to Brinley Gold Rums.     Originally the Brinley family was in the temperature sensor business in Fairfield. New Jersey, but coming to the conclusion that they could be more competitive by relocation to St. Kitts.    In the mid 90's, they were the biggest employer in St. Kitts, but introduction of the Far Eastern companies into the market and he lost his competitive edge and closed the factory.    The family really loved the island and they had this big factory building that was doing nothing at the time.     They decided to try their hand at the flavored rum business.    

     Originally they approached Cane Spirit Rotheschild also known as CSR to provide the rum, and a french blender named Michelle, and they were ready to start making "the best tasting flavored rums in the world".     They won their first competition at the St. Johns  International Rum Festival in Newfoundland, Canada.    25 years Later, they are still trying to get the right distribution for their rums and keep the spirit growing here in America.

     Today they are getting their rum from Demerera in Guyana, their vanilla from Madascar, Mangos and coffee from Brasil, limes from Tahiti, and coconuts from all over the tropics.    Michelle is still the master blender and they are proud of their special rums that can be sipped or mixed.

     We have the entire line of Brinley Rums at the the Rum Bar in Key West and they are used in a number of fine cocktails that we sell regularly.

Bahama Bob's Expresso

• 1 1/2 oz. Brinley Gold Coffee Rum
• 1/2 oz. Marie Brizard's Chocolat Royal Liqueur
• 1 oz. Amaretto
• 1 oz. Half and Half

Place all ingredients into a shaker with ice and shake until chilled and pour into a collins glass.
Garnish with fresh ground hard chocolate and nutmeg.

     This is only one of many uses for these very flavorful rums that rose from the demise of the temperature sensor factory in St. Kitts.   They seem to be available in 25 or more states these days, and well worth the effort to find them.   ;o)

The Sea and Her Perils

     The ocean is one of the most powerful forces on the planet, and something that people and things seem to take for granted.     Her power is is unlimited and when she is mad, she can wipe out a whole city or island as she did along the Asia Rim.    If you want to ride on her, you have to respect her, and use her forces to your advantage. Do not not try to fight against her, you will lose. 

     There a wrecks and other signs of those who tried to resist her forces and lost scattered all over this area.    You can find old chugs, debris of sunken ships and even the land and it's trees can't stand up to her mighty forces.    When she is calm and serene, she is a real lady and a lot of fun to dance with, but if she gets stirred up, my friend you better be on your toes or she will dump you hard.





     You have to love her and treat her right, or just stay away.     When she is mad, you must do what ever it takes if you want to survive your ride.     To become an "old man of the sea", you have to out smart her or you better learn how to ride her, either way you can never lose your respect for her or let your guard down for a minute.   She will come right back and bite you from behind given half a chance.

     The lady has drawn me to her edge and beyond since I was a kid surfing her waves on the West Coast.     Today where I ride her tides in bigger and smaller crafts in the Florida Keys and the Caribbean.    She has been good to me, but I watch her all the time.     I know when to say when and return to the dock to enjoy a seat on the aft deck with a glass of fine rum and just watch her until she calms back down again.    She is a great mistress, but like all mistresses, you have to pay her the attention she is due.   ;o)