Daiquiri Pilar: A 2 Point Cocktail

     In fooling around with the 2 point cocktails this past week, I had an opportunity to create this daiquiri for my friend Carlton Grooms from Papa's Pilar Rum.  Papa's Pilar Dark has some very unique flavor making it a great candidate for a daiquiri.   Working out the balance is the only challenge to making it a seriously good daiquiri.

     In the chart, 1 1/2 oz. of spirits is about 97 calories, now we have approximately 33 calories left to work with in creating the cocktail.   1/2 oz. Frangelico adds the 32 calories and a little lemon juice which is negligible as far as calories go.   The lemon juice balances the sweetness of the spirits and leaves us a a balanced and flavorful daiquiri to enjoy.



Daiquiri Pilar

• 1 1/2 oz. Papa's Pilar Dark Rum
• 1/2 oz. Frangelico Liqueur
• Juice of 1/2 Lemon

Place all ingredients into a shaker filled with ice.  Shake until fully chilled and stain into a chilled cocktail glass and garnish with a lemon slice.

     You can continue to create more of these two point cocktails by following the calorie charts available for most any item.  Just remember that spirits loaded with sugars  add calories, so use clean and unaltered spirits, there are several of the low end rums that are loaded with sweeteners and flavors that add calories.   If you keep your cocktail to 130 calories and no items containing fat, you have your two point cocktail.  Using fruits and natural juices will give you the sweetness with out the sugar, but Splenda is a no calorie sweetener if your palate requires more sweetness.

     I hope that you have enjoyed this series of low calorie cocktails and I will continue to post a few more of these as I can come up with some other new ones.   ;o)

   

The Two Point Rum Old Fashion

     From the list of ingredients that you can choose from that I published yesterday, Here is another idea to try.  This cocktail requires no sweetener, but rather gets its flavor from the natural flavors of the fresh strawberry and fresh pineapple chunks.  Keep the pineapple chunks down to about 1 inch and only 2 or it will be a 3 point cocktail.

     I hope that I have been able to give you some ideas for creating some of your own 2 point cocktails and get you off of the Vodka and Club Soda path of really boring cocktails.  Get out and try some of these fun ideas and then get to the store and find a few fresh fruits and herbs and make some of these 2  Point Cocktails of your own.

The 2 Point Rum Old Fashion

• 1 1/2 Oz. Zafra 21 Year Old Rum
• 1 Fresh Strawberry
• 2 Small Cubes of Fresh Pineapple
• Fee Bros. Old Fashion Aromatic Bitters

Muddle the Strawberry and the pineapple in a shaker, add ice and the remaining ingredients and shake until chilled.  Strain into a chilled cocktail glass and garnish with an orange zest.

You can find a food chart at http://www.meganandjack.com/ww_points.htm

The Two Point Premium Rum Daiquiri

     The daiquiri is another cocktail that lends itself very well to the 2 point format of cocktails.   It is important to adhere to a selection of drinks that don't loose their taste when they loose the calories.  If it doesn't taste good, you won't stick with it and the cocktail looses its reason for existence.    Here is another example of a two point cocktail, The Daiquiri.

The Two Point Daiquiri

• 1 1/2 oz. Don Q White Rum
• Juice of 1/2 Lime
• 1 packet of Splenda

Place all ingredients into a shake filled with ice and shake until chilled and strain into a chilled cocktail glass.


    In creating these cocktails you have to find out what the calories, fat, and fiber of each of the components, then plug the numbers into the weight watchers calculator and get the number of points that the cocktail has.  Below is a list of ingredients that you can work with that have zero points in the proper portions.  There is also a list of 2 point spirits.  It is really fun creation these low calorie cocktails that can be enjoyed without killing your weight loss program.
Note the Portion, they are critical in order to maintain the points in the cocktail.

Item	Amt	Points
Fruits
Strawberry	1 lg	0
Line or Lemon Juice	1/4 cup	0
Red Grapefruit	1/2	0
Diced Pineapple	1/8 cup	0
Watermelon	1/8 cup	0
Mango	1/8 cup	0
Sweeteners
Blackstrap Molasses	1 tsp	1
Splenda	1 pkt	0
Agave Nectar	1 tsp	1
Honey	1 tsp	1
Herbs and Spices
Cinnamon	1 tsp	0
Clove	1 tsp	0
Fresh Spearmint	1 tbsp	0

Spirits Calories and Points

Rum, Whiskey Vodka and  Gin all average between 90 and 130 calories per 1 1/2 oz. pour, that translates to  2 Points in the Weight Watchers Points system. Here is a site that will help you with this concept.  http://www.caloriecount.com/calories-gin-rum-vodka-whiskey-i14037  

The 2 Point Mojito

     As a adherant of the Weight Watcher's program to control my weight, I am very conscious of the points that some cocktails have.  I try to keep the cocktails that I imbibe down to 2 points each.  In general this is an honest clear spirit and a diet soda, club soda or water.   I started to look a little closer at how I could create some of the better cocktails and stay at the 2 point level.

     One of the first ones that I looked at was the Mojito.   The first thing that had to go was the sugar.  I took and put some "Splenda" in place of the sugar and the rest of it was fine.  Mint and Lime Juice have zero points.  The White Rum ( Pure White Rum No Sugar Added) like Ron Llave, Don Q, Yolo, Bacardi or other honest rums from 80 to 100 proof are 2 points each.

     Here is a Recipe for a 2 Point Mojito rather that a three or Four Point standard Mojito.

2 Point Mojito

• 1 1/2 oz. White Rum
• 1 or 2 Packets of Splenda (according to taste)
• Juice of 1/2 Lime (no sweetened juices)
• 10 to 12 Mint leaves
• Club Soda to fill

  Place the lime Juice, splenda and the mint in a 12 oz. glass and muddle gently to bruise the mint.  Fill the glass with ice and add the rum.  Shake until chilled and top up with some club soda.  Garnish with a lime wheel and serve.

Beautiful End to a Cloudy Day at Bahia Honda

    The day was a bit cloudy and overcast at Bahia Honda this week, but the days end was worth the wait for the beauty of the cay to come out into the open.  Sunsets with the old railroad tressle in the foreground are very dramatic and beautiful.  ;o)

Cocktail Construction Found Among Forest Service Archives

A comprehensive cocktail chart created U.S. Forest Service’s historic agricultural archives and is thought to have been an “in-house” joke.

     It is not known how Ketcham’s work, which was commissioned and published by the US Forest Service, made it into the archives, but the Cocktail Construction Chart depicts a guide to creating classic cocktails such as a Martini or Manhattan, and was recently uncovered in a section of the National Archives Catalogue.  It is believed to have been created by late Forest Service Region 8 Engineer Cleve “Red” Ketcham, whose signature appears at the bottom of the work.  It is not known how Ketcham’s work, which was commissioned and published by the US Forest Service – an agency of the US Department of Agriculture that administers the nation’s forests and grasslands – made it into the archives in the first place.

     Sharon Phillips, program management analyst for Region 8, told Esquire: “I wouldn’t say he passed it along to the staff, because at that time, he probably did that as maybe a joke, something he did for fun.   “It probably got mixed up with some legitimate stuff and ended up in the archives.”  

     Ketcham’s son, Ray, agreed that the work was more than likely a joke drawing. He added: “I would not be a bit surprised, if you really got to looking, if you found a whole bunch more of those in-house jokes that he may or may not have had something to do with.”   “The funny thing is, I don’t remember him drinking much.”

Read More at http://www.thespiritsbusiness.com/2015/04/joke-cocktail-chart-from-1974-found-in-archives/  

     I found this to be really cool,especially if it was a joke like it was suspected to be.   The "blue print" for seerious cocktail construction in the forest service archives.  That is a man with a great sense of humor.  ;o)

Looking Skyward

   The fun thing about Key West lies in the way you can just look up and you will see things that awe you and make you smile.  Leaving my marina on the dinghy, I spotted an Osprey soaring above that was so colorful and regal as he soared above the waters.  The way that he road on the breezes and soared above me made me wish to be flying again.   Between the birds, mammals, and marine life around here I am never bored by my surroundings.

     Even as I walk the docks around the different marinas of Key West and Stock Island, I find the land and the sky will always provide me with visions of grandeur that are hard to imagine.  The way that the land and the sky come together is very special and constantly changing ,every minute, yielding some very spectacular vistas for me and my camera.


Following the day to its conclusion usually
means that the ere will be a sunset unique unto itself.   The sunsets around Key West and so regularly inspiring like nowhere else and stare your eyes  until the fade into the ocean.   I find it hard to believe that it took me so many years to find this
place and how much that I enjoy it every day.  People often tell me that I am living the dream, and I guess if I think about it I really am.  ;o)

   

Clement Introduces Mahina Coco

     Martinique's Clement Rhums has introduced a new flavored rum, Mahina Coco.  This is an interesting second departure into flavored French style rhums.  Their original was the Creole Shrubb, an orange flavored expression that has been around of several years now.   

     "A bright French Caribbean coconut delicacy, Mahina Coco is crafted with luscious pieces of young coconut soused with Rhum Agricole, which brings a soft and sweet roundness of the tropics. Try Mahina Coco simply on ice, with pineapple juice, or in exotic island cocktails."

     Flavored rhums are not readily seen coming from the Agricole Rhum  producers, but this looks like it is a well thought out expression that has some real promise.  Like it 's sister expression Creole Shrubb, Mahina Coco it is not your ordinary flavored rhum.

     It’s based in rhum blanc agricole, giving it a complexity and authenticity to flavored rhum that is very hard to beat, with “luscious pieces of young coconut.”    Clement has taken an after dinner French Caribbean cocktail into our homes here in America.  It will cost you somewhere around $26.00, but as Clement says, "A sumptuous CREOLE LIQUOR with White Rhum and COCONUT flavor"

October's First Rat Key Tasting

     With the temperatures dropping a bi to the mid and lower 80's here in Key West, the afternoons at Rat Key are so much more enjoyable.   Sitting around the serving table stacked with 6 to 8 rums set for sampling is a much more pleasant experience.


   This week, we were here to enjoy rums from all over the Caribbean and Florida,  There was a Wicked Dolphin expression from Cape Coral, Florida that led off the afternoons tasting.  We moved on to an Elements 8 rum from St. Lucia, followed by Captain Bligh Gold from St. Vincent.  These were all young rums with some very interesting on the palate for rums of their age.

     Next we were off to Barbados for  R.L. Seale Rum along with a 10 year old  St. Nicolas Abbey expression.   Both of these fine rums put us back to the areas of fine aged rums.  These were very clean and had a natural sweetness that makes them something very special.  A bottle of Santa Teresa 1796 Solera from Venezuela, one of the fine rums that come out of that area was a wonderful experience as well.

     Finally we were off to Cuba for a Havana Club 7 Year and a Santiago de
Cuba Anejo.  More of the fine rum produced in the Spanish style of rum making and just wonderful to be able to enjoy watching the sun beginning to set over Fleming Key to the west.   This was a very epic day of tasting and camaraderie on Rat Key with so many fine rums.  

     It was sad to see the darkness take over the island and having to find our way back home in the dark.   ;o)

The Sunset Daiquiri

    Sitting on the aft deck Saturday night with a yearning for a new daiquiri at sunset when I got the inspiration for this one.  It brings a nuttiness to the daiquiri and a sweet-tart refreshing flavor.  Frangelico adds a real special nutty flavor, while the Zafra brings out the vanilla and bourbon notes making this a unique experience.

The Sunset Daiquiri

·         1/2 oz. Frangelico

·         1 1/2 oz. Zafra Master Reserve

·         Juice of ½  Lemon

·         Juice of ½ Lime

·         1/2 oz. Agave Nectar

Place all ingredients into a shaker filled with ice and shake until thoroughly chilled.  Strain into a chilled cocktail glass and garnish with a lemon and lime wheel.

2015 "Show Rum Tasting Competition Results" from "Show Rum Italian Rum Festival"

     Another rum festival has reached conclusion this year.  Show Rum Italian Rum Festival is now a part of history.  Leonardo Pinto, Alessandra Penteriani and his staff put together a fine assembly of rum companies and rum people from around the world that have provided the people of Italy with a very impressive rum experience.

     Part of this festival was a tasting competition judged by rum professionals from around the world.  Here are the results of the judging at the festival.    Here are the winners of the international Show Rum Tasting Competition that have just been announced.

Column Still White - Angostura White
Column Still 1-3 - Bacardi Heritage
Column Still 4-7 - Abuelo 7
Column Still 8-15 - Abuelo 12
Column Still greater than 15 - Malecon Especial 1985
Column Still No Age Declared - Havana Union
Pot Still & Blended 1-3 - Diplomatico Bianco
Pot Still & Blended 4-7 - Appleton Reserve
Pot Still & Blended 8-15 - Appleton Rare Blend 12
Pot Still & Blended greater than 15 - Appleton 21
Pot Still & Blended No Age Declared - Hampden Estate Gold
Agricole Style White - Damoiseau Pure Cane
Agricole Style 1-3 - Trois Rivieres Ambré
Agricole Style 4-6 - Trois Rivieres Vsop
Agricole Style greater than 6 - Dillon Selection Club 12 XO
Cachaca White - Pitú
Cacaçha Aged - Pitú Especial
Overproof Rum - Rum Fire Velvet
Spiced and Flavored - Rum Project One
Independent Bottler White - Plantation 3 Stars

     The show provided a chance to sample many great rums from around the world, including rums from Bacardi, Havana Club, Abuelo, Angostura, El Dorado, Diplomatico and many more from places like Martinique, Mauritius, Jamaica, Guadeloupe, Barbados and Dominican Republic.

You can read more at http://www.showrum.it.

The Harbor at Santiago de Cuba

     The site of many Naval battles over the years and especially the era during the Spanish, Cuban and American War, the entrance to the harbor at Santiago de Cuba is a very serene and beautiful place to visit in July.

Conch Republic Daiquiri

     I've been fooling around with daiquiri ideas for several years now, and today I came up with a new idea that I feel like could be one of my best daiquiri's ever.  I takes components from the basic daiquiri and adds touches of the Mai Tai for flavor.

     The Conch Republic is a short lived country that seceded from the United States back in the mid 80's to put a point across the deaf ears of the federal government.  This is a secession from the normal way of creating the daiquiri.  Give this one a try, I think that you will like it flavor and natural sweetness.

Conch Republic Daiquiri

• 2 oz. Yolo Silver Rum
• 1 oz. Pineapple Juice
• 1/2 oz. Orgeat
• 1/2 oz. Luxardo Maraschino Liqueur
• Juice of 1/2 Lime

Place all ingredients into a shaker with ice and shake until chilled.   Strain into a chilled cocktail glass and garnish with a lime wheel and a pineapple wedge.

Granada Six Saints Rum

     My first introduction to Six Saints Rum was in a flask hidden inside a bible.  The rum got my

attention immediately.  I'm really looking forward to its arrival at the Rum Bar in Key West soon so I can share it with my rum loving customers.

    The minute you arrive in Grenada, you  sense the aromas of spice in the air.    Grenada is a of leading grower of Nutmeg and other spices earning it the nickname of the Spice Isle.     The air is sweet and refreshing it enlivens the whole place.   Grenada’s rums also have their own flavor as well. 

     Six Saints is made fro only the best of ingredients and aged i once used bourbon barrels.  Named for the six parishes of Grenada, the rum has gained a bit of righteousness of its own. .   Six Saints is a pale amber color, with the sweet aroma of brown sugar and fruit.   The flavor on the palate includes hints of fruit, oak and bourbon.   The finish is smooth, but, at 41.7 percent ABV, adds a pepperiness to the robust finale.   The result is a fine rum, that Grenada can be proud of.   

Grenada Six Saints Rum

     "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 has always been.    Using only the most hallowed ingredients, it’s then matured in once used bourbon barrels and presented at 41.7% the perfect sipping strength.   You might say Six Saints is a truly immaculate conception!"

     Many larger islands get more attention drawn to their rums, but the Spice Isle has long been held in high regard for their rums, following in a more than two centuries of tradition at three  distilleries:  River Antoine, Clark’s Court and Grenada Distillers.   The latter is the home of the new Six Saints Rum, which launched earlier this year in most markets in the US and includes the tagline: “The Righteous Spirit of the West Indies.”

     Looking forward to seeing this rum's arrival at the Rum Bar and be able to share it with my friends and rum lovers.  

My Friend Paul Yellin is Opening "Cane" in Charleston, South Carolina

Chef Paul Yellin

     Paul Yellin announced that he is taking over the old "Big John's Tavern" and turning it into a “Cane” will be the name of the new establishment. Representatives from the restaurant confirm Yellin is the chef/owner and that "Cane will be a Caribbean-themed, laid back tropical oasis in a refurbished and refreshing location.
Rhum Bar and Caribbean Kitchen.   This is going to be a great thing for Charleston, Paul is a great chef as well as a world renown mixologist.

     He calls himself a "rum drinker with a cooking problem," and having spent time with Chef Paul Yellin, aka the Rhum Chef—I was only slightly still standing after the tour he gave me of his island, Barbados, for a New York Times cover story about Caribbean rum tourism (nytimes.com/2014/02/23/travel/on-a-caribbean-rum-trail.html)—I can affirm this title to be true, indeed. Chef, rum ambassador and author of the cookbook Infusion! Spirited Cooking With Paul Yellin, Chef Paul debuts his Rhum Bar & Caribbean Kitchen in Charleston, South Carolina, this Fall.

Big John's Tavern After the Fire

     It's probably safe to assume that the "195 year old brickwork, 2 fires, an earthquake, a ton of history, a truckload of memories and now a new lease on life, signaling that Rhum Bar and Caribbean Kitchen will be the new inhabitant of the building. The license suggests the name will be “Cane”, which would be fitting of a rhum bar.   “Cane” is the name of the new establishment. Representatives from the restaurant confirm Yellin is the chef/owner and that "Cane will be a Caribbean-themed, laid back tropical oasis in a refurbished and refreshing location."

Read More at http://charleston.eater.com/2015/9/25/9397183/rhum-bar-charleston-paul-yellin-big-johns

     Congratulations Paul on this spectacular adventure, This is a great location with a lot of history, perfect for "Cane".   I hope that it flourishes under your guidance and expertise.  I'm looking forward to visiting there once you get it open.  ;o)

What is Your Window on the World?

      Yesterday afternoon as I sat in the dinghy waiting for a couple of friends to arrive at the dock I

got to think how different point of views can change things.   I sat looking at the same things, but from different points of view.  I looked at the boat behind through the twin hulls of a catamaran, or the highway through a bridge rail opening.

     This sort of set me thinking about how thing can be completely different depending on how you view them.   I was only there for a few minutes, but looking at things through the lens of a camera from a different perspective was really interesting.

     I guess that there are a lot of things in life if we would takes some time to look at with a"different set of eyes" as Gallagher would say we might have a better understanding of many other points of view and learn a little more from our experiences.

     Take a few extra seconds a you wander around and try to look at things from another side or through a different window on the world, you might be surprised what you see.  ;o)

Will the Concorde Fly Again?

   On September 26, 1973, an Air France Concorde flew non-stop from Washington, DC, to Paris.  This was the first nonstop supersonic flight flown by an airliner.   A few short years later, Air France and British Airways put the Concorde into full service, with daily flights from France and Great Britian to the United States.   Unfortunately times do change, The Concorde was retired following a much-publicized catastrophic crash in Paris in July 2000, after nearly 30 years, the Concorde became impractical to maintain.

 .

     After ten years since the Concorde was retired, the jet, many still remember the spectacular experience of flying on the Concorde.   "The world’s only supersonic passenger plane could return to the skies, with a group of aviation enthusiasts raising more than $400 million to see the Concorde fly again."   A group of aviation fans in England have raised $400 million in a bid to see the aircraft fly again – however the plane, which once flew from Paris to New York in a record two hours and 52 minutes, is unlikely to be given the green light from aviation regulators.

     “The shape, and of course the performance of the aircraft – it’s an amazing aircraft, both inside and outside,” Nathalie Plan, from the Aeroscopia Museum.

However, Ms Plan said she did not believe the plane would ever fly again.

“No, unfortunately not – it’s not possible anymore.

The Concorde flew a maximum speed of twice the speed of sound.

Read more at http://www.9news.com.au/technology/2015/09/27/19/15/aviation-enthusiasts-raise-400-million-to-return-concorde-to-the-skies#kUxUX4p5ujsdJcrt.99

     This is an important part of commercial aviation history, it would be excellent to see this bird fly again.  It fits right up there with the "Blackbird" as far as truly advanced technology in aviation.  If you should make it to Barbados, there is one of these planes in their museum on the airport.

     "In the Museum, you get the opportunity to fly the Concorde yourself. It is a simulation, of course, but so realistic it gives a tingle to your nerves as you guide the plane along the runway on the screen in front of you, pull back on the throttle and see it rise gradually and gracefully into the air and then guide it on its journey – to wherever you wish around Barbados. You can do with it things which most people have only been able to read about or imagine, making the plane dive, climb, loop and so on and, if you are careful enough and have not crashed it, you can have the immense pleasure of landing it on the same runway from which it had lifted off under your own guidance and piloting. It is an experience to be long remembered."

Think St. Maarten

     Just a little over a month away now, it is time to get your plans together to be in St. Maarten from November 6 and 7 and a part of the 5th Caribbean Rum and Beer Festival.   Looking forward to seeing so many of you enjoying the rum and all of the entertainment this year.

     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 favorite 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
• Results of the Rum and Beer Competition
• 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

Get all of the Information you need at  https://www.rumandbeerfestival.com/

Sights from the Gulf Side

     The Gulf side of the Keys is usually the calmer side, more protected from the effects of the wind and tide, it is ideal for drifting and taking some really fun photos.  This on was from Garrison Bight on the north side of Key West.  The clouds in the background with the mangroves and the boats in the foreground, I couldn't resist the shot.  It is the blend of all of the things tha nature has provided us with that makes my life so complete down here.  ;o)

Havana Club vs Havana Club: Looking for Authenticity

     As we become closer and closer to a settlement of the Cuban Embargo, the problems between Pernod Ricard and Bacardi over the Havana Club brand name become seriously larger.   There is a strong case on both sides for who is authentically representing the brand name to the world, but the politics between the US and Cuba have made the issue very cloudy.  It is interesting that the 15 year expression of Havana Club is being produced at the Santiago de Cuba rum factory that once belonged to Bacardi.

     I found an interesting article in the London Financial Times dealing with this subject and I'd like to share a portion of it with you today.

     "Would the 'real' brand please stand up?" That is a complicated question at the best of times. But when the brand is Cuban, it gets more complex still.   Cuba produced the most charismatic revolution of the 20th century. But, with the socialist island slowly re-embracing capitalism and seeking rapprochement with its arch-enemy, the US, the "real Cuba" is in a state of transition.   That transition, in turn, sets the stage for one of the most colorful marketing clashes of modern times, the battle for the "soul" of true Cuban rum, a contest that pits Bacardi, the Bermuda-based company, against Pernod Ricard, the French distiller.   Both drinks groups claim to purvey the "real" thing. But both, perforce, have taken different routes to buttress that claim.

     Bacardi, which has its roots in 19th century Cuba and is owned by an exiled family, extols its heritage and Cuba's pre-revolutionary days.   "Bacardi - untameable since 1862" runs the company slogan, a true enough comment.   Bacardi was Cuba's best-selling rum before the 1959 revolution and, in exile, has become the world's largest privately owned drinks company.

     Pernod Ricard, by contrast, is a relative newcomer. For two decades, it has produced Havana Club rum with its joint venture partner, state-owned Cuban rum, and sold it around the world, except in the US.   It calls Havana Club "the genuine, iconic Cuban rum".    "The brand is an icon," says Jérôme Cottin-Bizonne, chief executive of Pernod's Havana Club.   "It is an expression of Cuban culture."  

     That is half true. Before the revolution, Havana Club was only a minor brand.    But as it is now actually produced in Cuba, while Bacardi's rums are largely produced in Puerto Rico, the claim to authenticity is credible.   "In our experience, consumers are attracted to authentic brands," says Charlie Rudd, chief operating officer of BBH London, the advertising and creative agency. "That is why advertisers invest time and energy to demonstrate where they came from and what makes them special. With this in mind, it looks as though Pernod Ricard has a trump card."

     A further complication lies in the companies' battle over the "Havana Club" marque - which Pernod owns, except in the US, where Bacardi has the rights.  The contest will surely escalate should the US embargo finally end, and Pernod can then sell its "Havana Club" in the US, in competition with Bacardi rum and its own "Havana Club".   The brand battle for "authenticity" goes on, although there is no correct final answer - just as there is no "real Scotch" - and in the end it boils down to questions of personal taste and market access.     Still, the clash is a measure of changing times.   A revolution that once won international followers with its global image has now partly resolved down to the rival marketing strategies of two very capitalist companies.

Read More at http://www.ft.com/cms/s/0/923842d6-5c4c-11e5-a28b-50226830d644.html#axzz3mYpRDhAO

Angostura No. 1 is Coming Back

Angostura No. 1 Once Used French Oak is the first Angostura rum finished in Cognac casks

     Angostura No. 1 Once Used French Oak is the second edition in The Cask Collection and is the brand’s first rum aged in French oak casks.   The rum is made up of liquid aged for a minimum of 10 years in American oak casks. This rum was then blended and matured for a further six years in French oak casks that once held Cognac.

     “The Cask Collection limited edition range is a celebration of the House of Angostura’s rich heritage and artistry in blending some of the world’s finest rums,” said the brand’s master distiller John Georges.   “We’re thrilled to share the second edition to the range – No. 1 Once Used French Oak – with rum aficionados and enthusiasts worldwide to show that the craft of rum‐making has no boundaries.”

      Described as having a flavor of peach, candied apricot, almonds and oak, Angostura No. 1 Once Used French Oak has been bottled at 40% abv.   Around 15,000 bottles will be available in Europe, the Caribbean, Australia and the US this autumn.

     I'm really glad to see the Angostura No. 1 brand coming back.  The last edition was absolutely flavorful and a favorite of so many of my customers at the Rum Bar in Key West.  As soon as this one becomes available, It will be on the shelf for your enjoyment.  

Vapor Cocktails Making a Come Back

     On my latest trip to Grand Cayman Distilling, I found a curious item in their gift shop.  It was a Vaportini Kit that caught my attention.   Of course I bought it and took it home to try this idea.   I found this to be an interesting experience sucking vapors through a straw and enjoying all of the flavors of some of my favorite rums and still enjoying the buzz without actually drinking the liquid.

     "Vaportini provides a revolutionary way of consuming alcohol.  It is inhaled rather than swallowed, smooth and flavorful, and the subtleties of the rum used are apparent.   It is absorbed directly into the bloodstream.   The advantage is there are no calories, no impurities and the effects are immediately felt; thus it is easier responsibly imbibe"

          Molecular mixology has fallen out of vogue lately, having been called overly flashy and and unavailable to the masses.   There seem to be signs that it might be seen again in the near future.   Vapor mixology reached its apex  during the era between 2012-2014, several elite bars trying it out with edible cotton clouds that evaporated when liquid was poured over them, to side portions of popping candy.  I find that if there was a way to pour your rum into a safely warmed globe and draw off the vapors orally to an instant flavorful buzz, this might be a cool thing to offer the customers.

Bacardi Reserva Limitada: Revisited After Several Years

     I had an opportunity to taste Bacardi Reserva Limitada  for the first time in several years yesterday.  It was a great reminder of how good the Bacardi Rum makers really are.  This experience sitting on a uninhabited island off of Key West make the exquisite flavors even more enjoyable.

     In an interview with Mike Streeter of Rum Connection, Joaquin Bacardi III, Bacardi family member and head of the company’s business operations in Puerto Rico where BACARDI Reserva Limitada was conceived and is produced, “BACARDI Reserva Limitada was created to commemorate the patriarch of our family.  Until now, to get a bottle, U.S. rum lovers had to travel to our distillery in Puerto Rico or one of just three other Caribbean islands.  It’s fulfilling we can now bring this truly exceptional spirit to rum connoisseurs in the United States.”

     The Rum itself is a beautiful golden with mahogany tones, the rum has an aroma of oak, dried tropical fruits and vanilla.  The classic Spanish style rum flavors lay on the palate giving you a rich full flavor leading to a silky smooth long lasting finish.

     This is one of the rums that are leading the category to new levels and people finally getting people to understand that rum is more than something to be mixed with cola.

Channel Marker 43: A Nautical Cocktail

     Channel Marker 43 is a very simple and flavorful cocktail from my latest book.  It is nautical in nature and only requires three ingredients.   Give this one a try, I think that you will be really surprised.

Channel Marker 43

• 2 oz. Pilar Dark Rum
• 1/2 oz. Liqueur 43
• 2 oz. Barritt's Ginger Beer

Place the Pilar and the Liqueur 43 in a 12 oz. glass with ice, stir and top up with Barritt's Ginger Beer.   Garnish with a lime wedge or wheel.

Give this cocktail a try along with all of the other fun cocktail in the new book, Bahama Bob's Cocktails and Tails Too.

New Rum Named for Panamanian Boxer Roberto Duran Coming to America

    Ron Duran was created as a tribute to one of the greatest boxers of all time, this rum was especially crafted by Don Pancho Fernandez, one of the greatest master distiller blender.  This is a dicodomy that brings a fine rum named for a really fine boxer.  The wonderful award winning flavor has been achieved with a blend of rum aged for 12 years in white oak whiskey barrels.  Ron Duran Rum has truly captured the essence of patience, passions, perseverance and triumph.

     Balanced with a complex profile that reveals aromas of oak, molasses, cinnamon, toffee and creamy vanilla. This incredibly smooth rum has a delightfully long finish accomplished by the most renowned master blender, Francisco “Don Pancho” Fernandez.   Duran rum uses the best molasses from Panama and is distilled in copper columns using a proprietary yeast from the master blender.  Best served neat or on the rocks.

     It will be a pleasure to have Ron Duran be the guest of honor for today's "Rat Key Rum Taster's Association" tasting.   I am looking forward to the get together and seed what everyone feels about this wonderful expression.