I've never been one for cocktails with a lot of fruit flavor. The sweetness of many of these drinks gets to me after a while.
But this one sounds both refreshing and strong (though not too strong) and seems like a perfect drink for spring. It's the Blueberry Smash. You have to muddle blueberries and mint leaves. I'm not sure I've ever muddled anything, but it's one of my favorite words. Muddle! Full recipe after the jump.
Pusser's British Navy Rum is 42% abv. / 84 proof. Pusser's was the official rum of the British Navy. From 1655 until 1740 sailors were issued their ration, called a 'tot' of a pint a day, with a double tot before and after battle. Then the tot was cut to 1/2 a pint a day and then it was mixed with water, and sometimes sugar and lime juice, to make grog. it wasn't until July 31, 1970 that the British Navy finally stopped issuing a daily tot to their sailors. The brand went out of business for a few years and then an enterprising business man bought the recipe and started production of Pusser's rum for the general public in 1979, for which I'm grateful.
The color is a lovely medium coppery gold. The aroma is full of caramel, tropical fruit, floral note, hints of baking spices and faint peppery notes, and sweet and dry comes through. I really like the aroma of Pusser's and I can just sniff it for minutes on end.
The taste is a semi-dry melange of everything in the aroma, caramel, tropical fruits, spices, and more. Complex, long finish, aromatic, yum! I keep a stainless steel hip flask full of Pusser's for when I go out tobogganing and on long winter walks to keep the chill off. I wish I could track down some of the other Pusser's rums to try. Until then I am making do with some of their t-shirts and their colognes.
Depaz Blue Cane Rhum Agricole is 45% abv. / 90 proof from the Depaz Estate on French Martinique. I have been trying to locate Depaz for quite awhile and finally a friend gave me one tiny little 50 ml. mini-bottle. But I'm not greedy, that's all I need for quite a few sips.
The color is that of light, fresh hay. The aroma is lush, earthy, and redolent of fresh crushed sugar cane. just from the aroma I can instantly tell that not only is it a rum agricole made from fermented cane juice and not molasses, but that it is from Blue Sugar Cane. Every other rum agricole that I have tried made from the Blue Cane has had a similar aroma. It is unmistakable. Add on hints of toffee, grassy and herbaceous notes, followed by tantalizing tropical floral tones. I instantly fell in love with the aroma of this rum.
The taste is dry, earthy and herbaceous, full and intense, spices follow along quickly, almost too much to grasp. Stretching out into an exceptionally long finish that continues to cycle through different flavor notes.
This is a fine sipping rum for when you want to relax and focus on your drink. Dry as can be, full flavored, straight in a snifter or on the rocks. It's even better than I had expected. This is another rum that I am anxiously hoping to have the chance to try more in their lineup.
Cockspur Bajan Crafted 12 Year Old Rum is 40% abv. / 80 proof and made in Barbados. It is made from a select blend of the oldest rums reserved at the Cockspur distillery. The color is a pronounced coppery gold that grabs your attention immediately.
Just like the color, the aroma grabs your attention forcefully. Not overwhelmingly strong, but deep and aromatic. it starts dry and then develops a dash of sweeter notes. Complex as I have ever experienced in an aged, molasses based rum, and like it's baby brother the Cockspur Five Star, unique and unusual in the nose. This is one of those spirits which I had to keep thrusting my nose into the glass and smell deep and say to myself, "What the hell are those spices? What's happening here!" So much is going on that I was completely confused at first. Mace, banana, cinnamon (not cassia), dark toasted brad, sweet purple plums, fine molasses, bourbon, hints of vanilla that became stronger over time, and a woody oakiness that balanced it all.
The taste is light, dry, and fine. This is definitely a sipping rum meant for a snifter or on the rocks. Mixing this with anything would be a shame, no a crime. The flavors are those of the aroma but muted, a dash of water or on the rocks brings them out more, but it still stays nicely dry with just enough sweetness in the background to keep it from being too dry. this is a rum for when you want something elegant, without it being too overwhelming. A perfect after dinner dram to wind down a long day.
Rum, Rhum, Ron, Cachaca, Aguardiente... The Rum family is a large one. The only thing you can say they have in common is their ancestry. They are all descended from Great Granpa Sugar Cane in one way or another. Sugarcane juice, sugar cane syrup, or molasses (which is a by product of cane sugar manufacturing) are the only things that rum may be made from.
Rum first came about back in the days soon after the discovery of the Americas. Sugar cane was imported and planted and the processing of sugar from its juices began. Molasses, a byproduct of sugar manufacturing was either thrown away or used as fertilizer when some slaves drank some of the waste molasses that had been sitting in the sun and rain for a few weeks ad had fermented into a sweet/sour 'beer' that was highly flavored but only mildly alcoholic. first only slaves drank this crude 'rum beer' but it came to the attention of the plantation owners and soon they started playing around with distilling it and rum was born. By 1651 it was already in widespread production and documents from Barbados, what may be the home of rum, show that 'rumbullion' aka 'kill devill' as it was known, was a fiery and cheap spirit.
Over the years rum came to be made wherever sugar cane was processed into sugar. Every sugar cane plantation also became a rum distillery as a way to make money off of the waste products. Soon more care was used during the process and fine rums were being made. The high temperatures, fast fermentation, long aging in barrels, and other factors of the tropics made rum become a spirit unique from any others being produced. The intense flavors were so different from the other spirits of the time like cognac, fuller and sweeter.
Cockspur Five Star Rum is 40% abv. 80 proof and is made in Barbados. The color is a light yellow gold. The aroma is full, dry, and strong up front with up front spices and warm honey tones. It is absolutely delightful and unique from many other rums I have tried. A soft, sort of a sweet, almost cognac aroma develops as it opens up with light hints of clove, allspice, and mace. Finally just a wee dash of fine molasses peeks through pleasantly. The Cockspur Five Star has a most engaging aroma without being overwhelming.
The taste follows the nose. Dry at first with a hint of sharpness, that rapidly warms up on the tongue, with the slight spices and a touch of sweetness coming through. This develops slowly on the tongue over the long, slow finish. This rum is in the light amber/gold range in taste and would be suitable for premium cocktails, or plain in a snifter or on the rocks when you want a spirit that is more on the dry vs. sweet side. I look forward to trying some of their other products.
Rhum J.M Agricole Blanc is 50% abv. / 100 proof white rum agricole from Martinique in the French West Indies and an Applelation d'Origine Controlle Martinique rum. Agricole comes from the term agriculture, meaning it is made not from molasses that is fermented and distilled, but from fresh squeezed sugar cane juice that is fermented into sugar cane wine called vesou and then distilled. This makes a much dryer style of rum similar to a fine brandy. This white rum is aged for a period of time to smooth it out, but not to pick up excess color or flavor and is crystal clear.
The aroma is a pleasant and warm earthy tone with hints of woodiness, herbaceous notes, lemon zest, and many more complex aromas with floral themes, some of which for some reason make me think 'Blue", I know not why. The taste starts off delightfully tart on the tongue and then warms up to a delightful woodiness, hints of musk, citrus, and like the aroma complex floral arrangements. It has an exceptionally long and pleasant finish. I thought with its higher strength there might be a burn while sipping but I was pleasantly surprised.
Rhum J.M Agricole Blanc is a premium rum that is that rare thing for a white rum. One that can be pleasurably sipped from a snifter, served on the rocks, or used to make a fine cocktail. I tried making mojitos and daiquiris and several other white rum based cocktails and was very pleased how its unique flavor both blended well, but showed through in the finish.
We already know that although it's creamy and delicious, eggnog might be one of the worst Holiday cocktails out there. However, there are a few others that you might want to avoid just to get a jump start on those health- and weight-related New Year's Resolutions:
White Russian, made of coffee liqueur, vodka, and cream, it has 863 calories!
Mudslide, which is basically a White Russian with the addition of Bailey's Irish Cream and chocolate syrup. No wonder it's 851 calories.
Hot Buttered Rum Latte exceeds the recommended daily intake of sugar by 36 grams.
Chocolate Martini is probably the least evil on the list because "chocolate is healthy." It's also 438 calories.
Admittedly, we had never heard of the Blushin' Russian, and wonder why not because it has delicious Amaretto in it! Oh yeah, maybe because we'd rather take 404 calories as a Big Mac.
Mulled Wine is bad?!?! We were crushed, but if you make it yourself and cut back on the sugar, you'll do better than the usual 356 calories and 40 grams of carbs.
Eggnog, surprisingly, is lower than the previous half dozen drinks with only 343 calories, but we think it's evil comes from the fact that you drink at least one every night, everywhere you go, from Thanksgiving to New Year's.
Brandy Alexander has 297 calories. Oh well. There goes another luscious creamy drink.
At 210 calories, Irish Coffee is the slimmest of the cocktails, but let's not get crazy. It's still 210 calories that you could down in 20 seconds (you'll also burn your mouth, but that's not the point, now is it?)
If you're heading out on the town for New Year's Eve, well go ahead, get dolled up and ignore this post. This one is for those of us who will be doing the razzling and dazzling at home (in the kitchen, of course).
All you need is a little 151-proof rum, a lighter, and no fear of burning off those gorgeously groomed eyebrows. For whatever dessert you plan to set ablaze, set it in the middle of a dish with a slight rim around the edge to hold the liquor. Set the dessert -- in the picture above, it's a brownie that has been cut with scalloped biscuit cutter and a small scoop of vanilla ice cream -- on the plate where you plan to ignite it. Don't even think about lighting it up in the kitchen and walking out to the dining room with an open fire.
Pour about a ½ ounce of the liquor around the dessert. Once you *breathe in, breathe out*, light a match, set it to the edge of the liquid, and watch the flames soar. It takes about 1 minute for the flames to die down and the plate is left with a warm dessert.
I have a friend who proudly states that she made her husband fall in love with her on their first date by serving him an espresso martini. I have had the opportunity to taste one of these love-inducing cocktails and can vouch for their potency.
I don't have the recipe for the drink she makes, but over at the Epi-Log, Michael Y. Park has posted five espresso-based cocktail recipes created by Illy's master barista Giorgios Milos that blend espresso with spirits, liqueurs and oftentimes, ice cream. Milos flew into New York City and demonstrated all the recipes at the Mobile Illy Cafe that is currently set up in the Time Warner Center until the end of the month. You can choose from a Coffee Mojito, a Tiramisu-inspired concoction, Jamaican Coffee, Light Coffee Cocoa or an American Wings (which uses two different kinds of ice cream, coffee liqueur and whiskey to appealing effect).
Looking for a holiday eggnog with a slightly different twist? If so, you might be interested in checking out this one created by Chef Guillermo Pernot, the concept chef at Philadelphia's Cuba Libre. It's on the menu at the restaurant through the end of December, but if you don't happen to be in the area, they've happily offered us the recipe so that Slashfood readers can make it at home. It makes two quarts and can be stored for up to a week in the fridge.
I can honestly say I've never had hot egg nog. I've had egg nog-flavored hot drinks at places like Borders, and I wonder if this is similar at all (probably not).
This recipe over at FineLiving.com comes from the 70s book The Nashville Cookbook. I've always avoided making my own egg nog because it always seemed too difficult (yes, yes, I like egg nog from the store), but this recipe doesn't seem too hard at all. I see Martha Stewart making her eggnog every year on TV. I wonder if she's ever had this?
Over the past year I have mentioned that the micro-distillery movement in the US has started to pick up rapidly over the last few years. From only a handful a few years ago, there are over 100 presently in business and many more on the way. Laws in various states have changed, with micro-breweries starting up distilleries and making premium spirits.
In this article at the NY Times they talk a bit about the scene. Expect to see the number of micro-distilleries grow even more rapidly. Bill Owens at the American Distilling Institute is helping these businesses start up and grow, sharing information, publishing newsletters, providing resources, and providing moral support as well. Colleges and Universities Like New York's Cornell University are giving courses and workshops on Artisan Distilling. (I hear there are a few openings left in this years workshop going on next Monday. I'll be there.)
Heck, even I'm opening a micro-distillery early next year. I partnered up with a winery and we are rapidly growing into a brewery, distillery, and hard cider-works. Our additional licenses are well on the way, and I am ordering my custom built, hand crafted, copper still. As soon as the still arrives I'm going to be making premium brandy, gin, rum, and whiskey of all types. Sorry no vodka, that market has so many new entrants that it is ridiculously overcrowded. By the way, the photo shows approximately what my still will look like.
Clément Première Canne Rhum is 40% abv. / 80 proof. This is a premium white rum that is estate bottled and Appellation d'Origine Contrôlée Martinique, produced and bottled in French Martinique. It is made by the same folks who make Clément Creole Shrubb orange liqueur. Première Canne is distilled from pure cane crush, as opposed to many rums which are made from molasses, and so is what is referred to as a A. O. C. Rhum Agricole.
Habitation Clément's Rhum's may just be some of the finest rums made in the world. Since they are in the rum agricole style which lends itself to producing dryer, almost cognac like rums of great complexity. Every single rum they make is good enough to be considered a sipping rum to have out of a snifter or on the rocks. But with so much going on that they make extra-ordinarily good cocktails as well.
Habitation Clément created what is now called A. O. C. Rhum Agricole back when it was first purchased by Homère Clément in 1887. Martinique was known to produce the best quality sugar in the world, but at a steeper cost than elsewhere. At the time there developed a sugar crisis on Martinique as Europe started buying less expensive sugar from Central and South America.
The Polished Palate presents RumFest New York 2007 on Monday October 15 at Manhattan 's chic Valbella restaurant, located in the heart of the Meat Packing District at 421 West 13th Street.
There will be dozens of Rums, Rhums, Rons, and Cachacas from all around the world with master distillers & blenders, authors, and rum aficionados in attendance. if you're familiar with great rums then you will like the chance to try some new releases that aren't yet available. For neophyte rum lovers this is a great event to boost your knowledge and try your taste buds.
The event starts at 6:30pm, with VIP admission at 5:30pm, and ending at 9pm. VIP Tickets $50 in advance, $60 at the door. General Admission $40 in advance, $50 at the door. Tickets are limited, so I suggest you jump on it right away before they are all sold out. You can get the tickets online at The Polished Palate. I'll see you there.
It sits alone and untouched at the end of a long buffet table -- a bowl full of apples and bananas, maybe a seedy orange tossed in as an afterthought. Don't let your fruit salad meet this awful fate, spruce it up instead!
I've never been one for cocktails with a lot of fruit flavor. The sweetness of many of these drinks gets to me after a while. 
Pusser's British Navy Rum is 42% abv. / 84 proof. Pusser's was the official rum of the British Navy. From 1655 until 1740 sailors were issued their ration, called a 'tot' of a pint a day, with a double tot before and after battle. Then the tot was cut to 1/2 a pint a day and then it was mixed with water, and sometimes sugar and lime juice, to make grog. it wasn't until July 31, 1970 that the British Navy finally stopped issuing a daily tot to their sailors. The brand went out of business for a few years and then an enterprising business man bought the recipe and started production of Pusser's rum for the general public in 1979, for which I'm grateful.
Depaz Blue Cane Rhum Agricole is 45% abv. / 90 proof from the Depaz Estate on French Martinique. I have been trying to locate Depaz for quite awhile and finally a friend gave me one tiny little 50 ml. mini-bottle. But I'm not greedy, that's all I need for quite a few sips.
Cockspur Bajan Crafted 12 Year Old Rum is 40% abv. / 80 proof and made in Barbados. It is made from a select blend of the oldest rums reserved at the Cockspur distillery. The color is a pronounced coppery gold that grabs your attention immediately.
Cockspur Five Star Rum is 40% abv. 80 proof and is made in Barbados. The color is a light yellow gold. The aroma is full, dry, and strong up front with up front spices and warm honey tones. It is absolutely delightful and unique from many other rums I have tried. A soft, sort of a sweet, almost cognac aroma develops as it opens up with light hints of clove, allspice, and mace. Finally just a wee dash of fine molasses peeks through pleasantly. The Cockspur Five Star has a most engaging aroma without being overwhelming.
Rhum J.M Agricole Blanc is 50% abv. / 100 proof white rum agricole from Martinique in the French West Indies and an Applelation d'Origine Controlle Martinique rum. Agricole comes from the term agriculture, meaning it is made not from molasses that is fermented and distilled, but from fresh squeezed sugar cane juice that is fermented into sugar cane wine called vesou and then distilled. This makes a much dryer style of rum similar to a fine brandy. This white rum is aged for a period of time to smooth it out, but not to pick up excess color or flavor and is crystal clear.
We already know that although it's creamy and delicious, eggnog might be one of the worst Holiday cocktails out there. However, there are a few others that you might want to avoid just to get a jump start on those health- and weight-related New Year's Resolutions:
I have a friend who proudly states that she made her husband fall in love with her on their first date by serving him an espresso martini. I have had the opportunity to taste one of these love-inducing cocktails and can vouch for their potency. 
Looking for a holiday eggnog with a slightly different twist? If so, you might be interested in checking out this one created by Chef Guillermo Pernot, the concept chef at Philadelphia's Cuba Libre. It's on the menu at the restaurant through the end of December, but if you don't happen to be in the area, they've happily offered us the recipe so that Slashfood readers can make it at home. It makes two quarts and can be stored for up to a week in the fridge. 
I can honestly say I've never had hot egg nog. I've had egg nog-flavored hot drinks at places like Borders, and I wonder if this is similar at all (probably not). 
Over the past year I have mentioned that the micro-distillery movement in the US has started to pick up rapidly over the last few years. From only a handful a few years ago, there are over 100 presently in business and many more on the way. Laws in various states have changed, with micro-breweries starting up distilleries and making premium spirits. 
Clément Première Canne Rhum is 40% abv. / 80 proof. This is a premium white rum that is estate bottled and Appellation d'Origine Contrôlée Martinique, produced and bottled in French Martinique. It is made by the same folks who make Clément Creole Shrubb orange liqueur. Première Canne is distilled from pure cane crush, as opposed to many rums which are made from molasses, and so is what is referred to as a A. O. C. Rhum Agricole. 
The Polished Palate presents RumFest New York 2007 on Monday October 15 at Manhattan 's chic Valbella restaurant, located in the heart of the Meat Packing District at 421 West 13th Street.
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