Reflections of a Summer Afternoon

The is nothing more beautiful that the ocean and the sun on a summer afternoon.   Come enjoy the calm with me as I float around on the water at sunset this afternoon.  Just relax and enjoy the beauty of the moment.   ;o)

The Spirit of Bacardi, The Graphic Novel

     Bacardi has just released a new "graphic novel' called the "Spirit of Bacardi". it deals with the Bacardi family's life in Santiago de Cuba during the Spanish occupation.  It also covers the role of Don Facundo's son, Emilio during the days of the Cuban Revolution.

    The graphic novel is well written and very informative.  I enjoyed the read and learned a lot about all that took place during the revolution and the later American control of the city.  The graphic novel was written by Warren Ellis and Michael Allred for the Bacardi.  the graphic novel is releasing today as a free digital download, the graphic novel The Spirit of Bacardi tells the story of the man and the family behind Bacardi rum.

    Give this novel a read through, I think that you will really find it very interesting.  ;o)


http://www.bacardi.com/spiritofbacardi

Should Bartenders be Drinking on the Job?

     From time to time, I’m offered a cocktail by a customer, which I politely say no to, but it raises a question in my mind.  Is it appropriate to drink on the job as a bartender?   In my mind, the answer is no, but there are other opinions out there as well.   I know that there are a lot of bartenders that do drink on the job, and it that works for them, so be it.  For me, I feel that I am paid to perform a service to my clientele.  If I have been drinking all day long, by the time my afternoon rush hits my cocktails are going to be lacking something, instead of being something to be enjoyed by the customers.

     There are other considerations as well to this question.  First of all drinking on the job during the day puts me on my scooter at the end of the day in a situation that can be very unsafe and could be a fatal mistake.  It could also  land me in trouble with the law, especially here in Key West.  Secondly, part of my job as a bartender is to keep an eye on my customers and make sure they haven’t had too much and get themselves into trouble.  That would be a tough job if I was as drunk as they are.  

     I find that the job is a fun one, dealing with such a diverse group of people, and find myself enjoying the “party” without drinking.  It is such a joy to walk up and down the bar keeping cocktail glasses filled with the fun libations that are being enjoyed.  I get the chance to chat with people from all over the world and generally have a really fun time.   In such a situation I don’t need to be drinking to have fun with my people. 

     There is one other situation you do not want to be out of control in and that is a medical emergency.  I have had people that heat and alcohol didn’t mix well with and have to make the right decisions for.  These situations require and alert person who has all of their faculties functioning the right way.

     Many states including Florida have laws about drinking behind the bar, but most of these are no enforced on a regular basis.  As for me I’ll be your sober bartender and save my rum time for after I return to the boat where I can sit back and enjoy my time without having to be responsible for others safety.  ;o)

Second Batch of Single Estate Penny Blue XO Mauritian Rum Available

     Penny Blue XO Mauritian Rum Batch 2 is now available Distilled at Medine, the oldest operational distillery on Mauritius, which dates back to 1926, Penny Blue XO was first released globally in October 2013.Following the US and European success of the first batch, Penny Blue Batch 2 is now being rolled out through Berry Bros. & Rudd in the UK, and Anchor Distilling Company in the US.

     There is however a limited allocation of 7,000 bottles, comprised of rum aged in 22 Scotch, Cognac and Bourbon casks for between 5-11 year.   Batch 2 is bottled at a slightly lower strength than its predecessor, at 43.2% abv.  Doug McIvor, spirits manager at Berry Bros. & Rudd, said: “Meticulously selecting the casks for maturation ensures each batch is distinct in character. The key is retaining a level of continuity in each batch to maintain the rich, smooth and fruity complexity that makes this single estate rum a real expression of intriguing complexity.”

     Penny Blue XO Mauritian Rum, which carries an RRP of £40/€50/US$60, is named after the world’s rarest stamp, first printed in Mauritius in 1847.  Penny Blue XO is also available on the top shelf or the Rum Bar in Key West for your enjoyment.

  ;o)

Grenada Six Saints Rum

     A gentleman walked into the Rum Bar yesterday and handed me a Bible, when I opened it up is was a flask of rum made in Grenada at the Clarke's Court Rum Distillery. this was a rum that was new to me and I found the unusual means of introduction very interesting.   I wasn't prepared for a flask of rum hidden in a bible, but there it was a the rum was just as interesting as the presentation.

    The rum itself has a very rich aroma of creme brulee, with more fruit notes as the expression crosses the palate.  I pick up notes of banana and dried citrus fruit with subtle spices notes in the back of the palate.  I get some wine notes also as it hits the back of the palate.  The finish is prolonged and smooth.

     "The devout islanders of Grenada have been quietly hand crafting rum for over 200 years.   Named after the Caribbean isle's six saintly parishes, we distill divine natural rum, the way it always has been.  Using once used bourbon barrels and presented at 47.7% abv, the perfect sipping strength.  You might say Six Saints is a truly immaculate conception."

    All in all I feel this is going to be one of those rums that you will always want, but have a hard time locating it.  It is soon to be distributed herein Florida and I will keep you informed about it as information becomes available.  ;o)

Thinking Fall Cocktails, "Just a Little anead of the Times"

     I was thinking of my friends at Siesta Key Rum the other day and it gave me an idea for a fall cocktail.   Siesta Key Spiced Rum always reminds me of fall and the holiday seasons with it's pumpkin pie and ginger bread flavors.   Two ideas popped into my head. The first was to mix equal portions of El Dorado Rum Cream and Siesta Key Spiced Rum, a faux eggnog type of mixture.  This turned out to be very good.

     Next, I wanted a faux martini.   This took a couple of tries, but it really turned out well.

Fall Apple  Rumtini

·         1 ½ oz. Siesta Key Spiced Rum

·         1 oz. Dekuyper Apple Sour

·         ¾ oz. Agave Nectar

·         1 oz. Barritt’s Ginger Beer

Take a lemon wedge and roll it around the rim of the Martini Glass  and dip it in cinnamon sugar.  Place all the ingredients in a shaker filled with ice and shake until chilled and strain into the chilled Martini Glass rimmed with cinnamon.    Garnish with a green apple wedge.

Flor de Cana Foot Loose Daiquiri

     August is still hot outside and refreshing cocktails are the order of the day.   I find a daiquiri is still one of the most refreshing ones that there is out there.  I keep trying new ideas for this simple age old cocktail and find wonderful things are always following.   I was fooling around in the rum lab the other day with some 12 year old Flor de Cana rum and came up with this fun daiquiri.

    You might give it a try on one of these hot evenings out on the patio.  I feel like it is perfect for that after work cocktail as you chill from your day.

 

Bahama Bob’s Foot Loose Daiquiri

·         3 oz. Flor de Cana  7 Year Old Rum

·         1/2 oz. Luxardo Maraschino Liqueur

·         Juice of 1/2 Fresh Lime

·         2 dashes of Fee Bros. Orange Bitters

·         1 dash Fee Bros. Old Fashion Bitters

Place all ingredients in a shaker filled with ice and shake until chilled.  Strain into a chilled Martini Glass and garnish with a long orange zest.   If you have a "sweet tooth" you can add a little sweetener.

     I hope you enjoy this cocktail and it helps get you through the hot summer days.

Summer Breezes and Sailing on the Waters of Key West

  The summer breezes and the beautiful blue waters around Key West make for some fabulous sailing year round, but summer is really something special.  No foul weather gear required.  :o)

Things You Really Shouldn't Do to a Bartender

     Working in the bar service industry, I get he opportunity to see many different people.  I find it very interesting to see how they approach the bar and the people that work behind the bar.   I can just tell you this patience is your best asset, it will get you the best service and your cocktail in the soonest possible time.   Distracting the bartender from his work will just cause mistakes and more time before he gets to you.  Believe me bartenders see all of you out there and most of us are still more interested in getting a quality cocktail to each and every one of you just as quickly as we can.  Any distractions will just slow the process.

     Here is an interesting list of 10 things that you really do not want to do to a bartender.

10. Don’t ever ask for free drinks

     Oh there was a buy one get one free deal at the Safeway you just came from?  Great bro, but let’s keep it that way. While many an experienced patron, with the right combination of frequency and tips has gotten a round on the house, these are not favors that should ever be instigated. The bartender is not running the local alcohol donation center, and there’s no quicker way to get on his bad side than to be that guy asking to be “hooked up” after your third drink.

9. Tip appropriately

     By far the most important rule on this list. Due to some unfair laws and country norms, most people in the service industry make a base pay of far below the standard minimum wage (we’re talking 3.00 an hour in some states). Which means that without your tips, the bartender is going to have a bad time paying rent this month. No one’s asking you to be the Bill and Melinda Gates of the after hours crowd, but if you were imbibed on time, and if the bartender wasn’t the spawn of the satan, please remember to take care of them. That means one dollar a beer, and 20% on a tab.

8. Bartenders are people (sometimes even smart people)

     While people tend to remember to treat people in the service industry like people, it seems to be forgotten all too quickly with a third shot of Jameson and a trove of drunken blondes. Your bartender is a person, and for all you know he’s paying his way through college, med-school, or just supporting his family through honest work. Don’t snap your fingers at him, don’t wave money in his face, and don’t talk down to him. We’re all on different walks in life, so never assume anything about why someone is in his particular profession.

7. Know What You Want

     This rule seems to be violated most by the thirty-something crowd, out for a girls night out after watching Eat, Pray, Love, who want to just have have something “fun,” without doing any research. But for any of those of you bros out there who have ever said “Surprise me” or “What do you recommend?”, please stop. Not only is it taxing (and time consuming) for a bartender to brainstorm drinks for you, but it also almost always results in a less satisfied customer (i.e. less tips). Get to know a few drinks, try them out, and know what you want like a proper gentleman. And if you are really in the mood to try something new, make sure it’s a slow night , and start off by first telling the bartender what base liquor you’re in the mood for. Oh, and tip well.

6. One Tab Per Night Please

    Admittedly, I have to confess to violating this one a few times myself actually. In these days, carrying cold hard cash seems more foreign than texting money to China and having Bitcoins appear in the tip jar. But alas, while great strides have been made in smart phones and tablets, the process for opening and closing a tab at a bar is still as cumbersome as it was in the pre-internet era. And while no one’s asking you not to use your credit card (well, actually some bars do this), please keep the plastic to a minimum. This means keep your tab open until you’re absolutely sure you’re done, and then close it all it once, and promptly. In large groups, figure out who’s paying and work the rest out between yourselves. It’s not a restaurant, and the bartender does not want to use five credit cards to close out a $30 tab.

5. Your Drink is Strong Enough

     A common and annoying faux pas, do not tell your bartender that you drink doesn’t taste strong enough. Mixing drinks is above all else about ratios, and chances are the bartender knows much more about proper portions than you do. If it tastes weak, it’s likely that the drink was either made well, or the establishment has pre-specified liquor amounts to use on particular drinks, which may well mean your gin and tonic only has one shot in it. But the bartender cares about their job more than your quest for a hangover, so please don’t try the “Hey man, you want to take it easy on the ice on this one?”

4. Know the Venue, Order Appropriately

     Would you order jagerbombs at a wine bar? How about craft beer at a cocktail bar? No? Then don’t expect to get a glass of the 2008 Gavi de Gavi at your local dive bar either. Everyone is entitled to ordering whatever alcohol helps wash away the week, but that is also why God invented different bar venues. Take a look around the bar you’re at; the liquors out aren’t just for easy access for the bartender. They also serve as a guide to what you should order. If you want to order Irish car bombs until you’ve gotten your daily nutritional intake of calcium, first double check that the name of the bar you’re at begins with the letter “O” and that it hasn’t been reupholstered in years. Then make sure you know where the bathroom is.

3. Don’t Hit on the Bartender

     Unless you’re a blonde bombshell , or a pickup master, don’t hit on the bartender. It’s alluring, and it always seems just a hair away from possible, but remember that these are paid professionals who for the most part try and be friendly with their customers. But they’re on the job, and there is nothing more annoying than someone trying to make small talk when there are 10 drink orders on deck (except of course, you are exception #1. In which case, please continue).

2. Don’t Get Too Drunk

     Now clearly there is some gray area on this one. We all try and control ourselves, but admittedly, the line gets a little blurry between the seventh and the eighth shot. But while life as a fake ID-wielding bar newbie meant getting blacked out and passing out in the back booth, things should start to change by the time you’re out of college.

     There are exceptions: we all reserve the right to annihilate our brain cells on our birthdays, and our boys’ birthdays, but be careful about where and how you do this.  There is no quicker way to get banned from your local bar then drunkenly reaching into the tip jar ala George Costanza to make sure the bartender saw you tip. He’s not gonna hear your excuses between the slurring and the cursing of the bouncer dragging you out.

1. Don’t Try and Cut Into The Line

     If it’s crowded like a Chinese subway up at the bar, then it’s because it’s a Friday night and you’ve discovered the bar where all the hot chicks hide out. It’s not because all of those other people are unimportant, have no money, or haven’t already ordered a drink from the bartender and are now his BFF because they know his name. The polite procedure for ordering a drink goes as follows: make sure to make yourself visible, make eye contact once to signal you’re ready to order, and then wait patiently like a civilized human being. Cutting the line is a commodity that is hard earned, and so unless you’re childhood friends with the man behind the counter, or if you’re known to tip like T-Pain at a strip club, don’t expect to get that special treatment.

Read more @ http://www.examiner.com/article/10-things-not-to-say-to-a-bartender

     This was a interesting completion  of ideas that I ran across, but most of them really are very true.  It really boils down to whether you were raise having good manners or not.  Try patience, I can stand quietly even back a row and let the bartender ask me what I would like when he or she feel it is my turn and 99% of the time bet my cocktail sooner that those who are rude.  ;o)

July 31, 1970 Black Tot Day

     Yesterday marked the 44th Anniversary of Black Tot Day, the day the British Admiralty removed the rum from the naval ships of the Royal Navy.

     For hundreds of years, Royal Navy seamen queued up in galleys from the poles to the tropics to receive their regulation lunchtime tot of rum. But 40 years ago, the tradition was ended.
On 31 July 1970, known in the navy as Black Tot Day, the sun passed over the yardarm for the final time and free rum was retired from navy life. 

     Black arm-bands were worn as the Queen was toasted. Tots were buried at sea and in one navy training camp, sailors paraded a black coffin flanked by drummers and a piper.

     "It was a sea change. It was one hell of a change," says Commander David Allsop, who enjoyed the tot as a junior rating after joining the navy in 1955.


     The saying "What you doing to do with a drunken sailor" came to an end.  They claimed that it was a tradition that had it's purpose 300 years ago, but with the technology of the modern navel vessels, there was no room for drinking on the job.

     Here we just raise our glasses of Pusser's Naval Rum and think of the glamorous day of old when
the British Navy ruled the seas.

     "Pusser is Royal Navy slang for a purser, a ship's supply officer, now called a Logistics Officer, in the Royal Navy; thus the word became naval slang for "one hundred per cent Service", as in "pusser's issue", meaning anything that is supplied by the Royal Navy, such as a "pusser's grip", the name given to a canvas bag that sailors may use instead of a suitcase (it folds flat and is thus easy to stow on board ship). Pusser's Rum is sometimes known as Nelson's Blood, in honor of Horatio Nelson, one of the greatest Royal Navy commanders in history."

Are You Tired of Being a Bartender at Your Social Events?

     Here is an idea.  make up some cocktails by the batch in large volumes that you can put in pitchers and let the guests serve themselves.   I've done this with several different types of cocktails from rum punches to Hurricanes all made in an approximately 1 to 2 gallon containers.   Making up a gallon of cocktail and putting it into a self-dispensing container in advance of the event will free up a lot of your time as the host.

     Simple punches are a great way to start if you haven't made large batch cocktails before.   You just pick a simple white rum, and add fruit juices and allow sliced fruit pieces to float in the punch bowl with the cocktail.  You get to be creative with both the stuff you put in the punch, but how you present it with the floating fruit garnishes.

     It doesn't matter if your summer party is by the pool, on the patio or the back of the boat, a good large batch cocktail will allow you to enjoy the party along with your guests.   Here is an idea for a great summer cocktail that will lend itself nicely to a large batch preparation.

Bahama Bob's Party Mai Tai

• 1 750 ml Bottle of White Rum
• 1 750 ml Bottle of Dark Rum
• 1 750 ml Bottle of Dry Curacao
• 1 pint of Fresh Lime Juice
• 1 pint of Orgeat
• 1/2 pint of Sugar in the Raw Cane Syrup

Place all of the ingredients into a large self dispensing container, stir or shake until well mixed.   Add 10 to 20 orange rinds and fill with ice approximately 30 minutes before the start of the party and let your guests enjoy a fine Mai Tai while you get to be a social host instead of being behind the bar for the event.

     I hope you enjoy your summer party and you get to have some fun as well by making your cocktails in large batches.  ;o)

Mini Season Ugh!!!

    At 12:00 am this morning started what for most of the locals here in Florida one of the most dreaded events of the year.  Lobster Mini Season, two days of lobster harvest by some of the rudest and people I've ever seen.  There are constant arguments between people that think they own the ocean, and just plain undesirable people that participate.

    The other problem is enforcement of limits six per person per day and no more that twelve in your possession at the end of tomorrow.   People are shuttling lobsters back to their houses and other places to prevent getting caught with too many on the boat.  Their family members that never even see the water are buying licenses to allow the harvesting of more and more lobsters.

     This event has such a negative impact on the tourist industry, because no person in their right mind will be on the water during this mass stupidity.  The manage to kill off several participants every year and the "sea territory" battles rage for the entire event.  The cost of law enforcement for these few days far out costs the small amount gotten from the sale of licenses.

     I feel that the island and the tourist industry would be aided if this mess were dropped and replaced with nothing.  We are better off drawing our regular share of tourists that spend their money on the island instead of raping our waters and leaving their trash everywhere.

Is This The Secret to Not Getting Drunk While Drinking?

   I ran across these articles a few months back in Time and Esquire Magazines and though you might find it very interesting.  I'm always looking for ways to enjoy the flavors of my rums and be able to function in a somewhat normal manner.  This does make sense to me and it just might work for you.

 

The man behind Samuel Adams beer claims that ingesting dry yeast before knocking back a few cold ones can help keep you from overdoing it

Looking for ways to drink to excess without getting drunk may seem like a waste of time and money, but if your job requires lots of professional mingling over a good brew, you might want to listen to Jim Koch.

During an interview with Esquire, the billionaire Boston Beer Company co-founder and chairman revealed his secret for drinking all night without ever getting drunk: yeast.

Koch says he mixes Fleischmann’s dry yeast into yogurt to snack on before long periods of drinking, adding in one teaspoon of yeast per beer. Koch says he got the idea from friend and beer fan Joseph “Dr. Joe” Owades, who had a PhD in biochemistry and worked at the Fleischmann’s fermentation lab.

Yeast contains an enzyme, alcohol dehydrogenases (ADH), that breaks apart alcohol molecules in a similar way to how livers metabolize alcohol, Esquire reports. If the yeast is in your stomach when you start drinking, goes Koch’s theory, the ADH will begin to break down the alcohol before it gets into your system.

But the master brewer cautioned that his trick was no magic cure-all for inebriation. “It will mitigate — not eliminate — but mitigate the effects of alcohol!” Koch told Esquire.

There are already skeptics of Koch’s claim, who call the solution scientifically implausible and say there is only a short window of time for the ADH to work in this way, but Esquire’s reporter claimed the trick worked just fine.

“The older I get, the more of a lightweight I surely become, but after shoveling down six teaspoons and tilting back six bottles I felt nothing more than a little buzzed,” Aaron Goldfarb wrote. “Though I had no tangible ‘proof,’ besides the fact I was still awake, I was pretty sure I wasn’t all that drunk either.”

So does it work? There’s only one way to find out — but remember to yeast (and drink) responsibly.

 

 

 

 

 

 

 

 

You can read the entire article from Esquire at http://www.esquire.com/blogs/food-for-men/how-not-to-get-drunk

You can read the Time article at http://time.com/78243/yeast-beer/

     Both of these article are very interesting, but as the say it is not a cure all for drinking too much, but rather a method of allowing you to reduce the effect of the alcohol during long evenings of socializing. 

     I have not tried this yet, but I did find a paper on the subject at http://skeptics.stackexchange.com/questions/20381/does-eating-yeast-stop-you-from-getting-drunk

     I don't believe it is something that will prevent you from becoming drunk, but it might slow the process a bit.  Note the article says "Beer" not 80 proof spirits.  ;o)

Hot Hot Hot, Time for a Great Frozen Cocktail

     The weather down here in the Keys has reached the 90's and that means the frozen cocktails are flying out of the Rum Bar these days.   One of my favorites is the Virgin Island Bushwhacker, a very unique cocktail that has it's origins on St. Thomas.

     I have taken some liberties with the original and made it into a rum cocktail with just a bit of help from a couple of liqueurs.  I hope you enjoy this one, it is really good.

2005 Pool Bar at Sapphire Beach Resort just outside of red hook

Bahama Bob’s Bushwhacker Recipe

·         1/2 oz. El Dorado Dark Rum

·         1/2 oz. Brinly's Gold Vanilla Rum

·         1/2 oz. Ron Llave White Rum

·         1 oz. Brinly's Gold Coffee Rum

·         1/2 oz. El Dorado Rum Cream

·         1/2 oz. Amaretto

·         1/2 oz. Marie Brizzard's  Chocolat Royale

·         1 oz. Cream of Coconut

·         1/2 oz. Half and Half 

Blend all ingredients with ice until smooth. Pour into a pint glass that has been swirled with chocolate syrup.  Garnish with fresh ground nutmeg, an orange wheel and a cherry.  If you are looking for a real kick from this one, float it with Plantation Overproof Rum.

 

Sunset and a Thunderstorm

     The Keys never cease to amaze me with the beauty of the sunsets and the contrasting thunderstorms.     The other night the sunset shown bright against the approaching thunderstorm in the marina and gave an almost eerie effect to the sailboats at mooring.

Rank Wildcat Spirits Introduces Sweet Crude Rum

   

David Meaux and Cole LeBlanc

     “Wildcatting” is an oilfield term that relates to a “Hail Mary “ in football in that it is a real long shot.   In the oilfields, sometimes it becomes a “Rank Wildcat” if it is an even longer shot of happening.          Cole LeBlanc and David Meaux , two landmen opening a rum distillery is a “Rank Wildcat” if there ever was one.

     Arcadiana, Louisiana grows a huge amount of sugar cane, more than many Caribbean nations, but there was no rum distillery.  Cole and David set out to remedy this problem and founded Rank Wildcat Spirits.    They tackled the application for federal, state and parish licenses and permits aggressively and finally in February of 2012 they became only the second fully licensed distillery in Louisiana since Prohibition.

Hand-crafted Still "Lulu"

     The spirits are distilled in their handmade stainless steel and copper still “Lulu”.  “The rum is made from Arcadian sugar cane and premium molasses.   “Arcadiana sugar cane is what makes Sweet Crude special and that is the only flavor we want to channel.”

     Initially Sweet Crude has an aroma not unlike that of an “agricole”.  The grassiness is very apparent indicating it origin of pure cane syrup.   There is a natural sweetness on the lips and clean and smooth flavor as it passes across the palate.  The finish is subtle and lingers leaving a unique flavors of the high grade sugar cane and molasses used in the process.

 

     This will mix well in a wide variety of cocktails like daiquiri, mojito, or even a Mai Tai.  I like the flavor that it adds to the mix.   Unfortunately you can only get Sweet Crude Rum in Louisiana at this time, but hopefully in the near future it will be available in other places.   There is talk of an aged version coming out in the future that will be called "Black Gold Cane-Cured Rum"

Flor de Cana Introduces Blanco Reserva 7, White Sipping Rum

     Flor de Cana Blanco Reserva 7 is their  first super-premium white sipping rum.

     Aged for seven years, this new expression features the same packaging redesign introduced by the family-owned brand last summer for its sister “Gran Reserva 7 “ year old rum.

     “Flor de Caña’s new Blanco Reserva 7 will expand our consumer base by offering a super-premium white rum that provides a richer drinking experience,” said Robert Collins, managing director of Flor de Caña.

     “The newest member of the award-winning Flor de Caña rum family, Blanco Reserva 7 complements our premiumisation strategy and continues to position Flor de Caña as a high-quality, slow-aged sipping rum.”

    Bottled at 40%, Flor de Caña Blanco Reserva 7 is described as having a “creamy floral and vanilla” taste.   Blanco Reserva 7 is designed to be consumed neat over ice or with sparkling water and a twist of orange.

     Flor de Caña boosted its super-premium portfolio in November last year with the release of its “crown jewel”, Flore de Caña 25.

      The Flor de Caña portfolio comprises 4 Extra Lite, 4 Extra Seco, 4 Anejo Oro, 5 Anjeo Clasico,  Gran  Reserva 7, Blanco Reserva 7,  Centenario 12, Centenario 18 and Centenario 25.   All of which are fine rums that will work  wonderfully on your table at home.

     If this expression follows in the path of it predecessors, it will be a fun high quality rum to enjoy in premium cocktails as well as being sipped.   ;o)

A Visit to Sand Key Light

Early Days of the Tower Construction

     The day was a bit choppy, and the tide was in so none of the sand bars were showing, but the Sand Key Light still stood majestically out there in the ocean.   This is the first opportunity that I have had to see the light up close and personal.   I is awesome to see and understand what it has been through during its lifetime.


    First built as a brick tower in 1827, and it was damaged by a hurricane in 1844, and toppled by the "Great Havana Hurricane of 1846" as the sand on the island was washed away.  The lighthouse keeper wand five others were killed as a result.

 

Sand Key Light Today

     The lighthouse was reconstructed as a tower with a screw pile foundation, finally completed after several budget problems related to Federal Government issues.  Completed in 1853 and was the first to use a hydraulic lamp and a first became automated in  1938.

    The tower's open construction allowed the light to survive many hurricanes since it's reconstruction.  Though suffering minor damages in several storms, it stood strong until the tower was severely damaged by a fire in 1989.  The tower was reconstructed and put back in operation in 1998.

     This is a great place fore fishing and diving, and just a really cool place to visit and enjoy a day on the boat.  ;o)