If you want a taste of the Caribbean, rum is the spirit of choice. We're big fans of daquiris and Dark and Stormy cocktails, and you can't do a Hot Toddy, Hurricane, or a Mai Tai without rum. Now that it's officially summer, it's time to break out the bottles whether you're a pirate or ...
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Raising Cane
By Amanda Schuster It begins with a stalk of sugarcane. Cane, the foundation of all rum production, has ancient roots in Asia’s Indus Valley and honorable mentions in early history. Even Alexander the Great marveled at the “grass that gives honey without bees.” In the 8th century, sugar cane migrated west into Spain via the Moors and ...
Bourbon be damned, it’s time to return to rum
Outside the Grocery, the late afternoon sun shone down from a cloudless sky, but inside the Cannon Street restaurant a storm was brewing. Fortunately, it was contained within a single short-stemmed glass, the bottom half holding a white layer of ginger beer so thick and cloudy that it almost looked like cream. Above it hung a ...
‘Ti Punch in Martinique: More Than Just a Cocktail
A few weeks ago, Nicholas Feris - rum connoisseur and head of the Rum Collective in Seattle - wrote an article on 'Ti Punch in Martinique. He was kind enough to allow us to republish it here, in its entirety. ------------------------------------------ 'Ti Punch at Restaurant Chez Tante Arlette In Martinique, 'Ti Punch isn't just a cocktail; it's a part of daily life. ...
Son of Cane – Agricole-style rums hop off the islands
All rum is not created equal. Most of the stuff that’s mixed into Mai Tais is derived from molasses, a byproduct of the sugar industry. But some parts of the rum world do things a little differently: Sugarcane is crushed fresh from the field, and the juice is fermented and distilled. The result? A rum that’s ...
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- July 2, 2012 on Clément 125th Anniversary Cocktail Challenge