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.
I have to apologize that it took so long to finish writing up this series. I have been in the process of moving and traveling extensively for business.
Well as I you found out in Part Three, I didn't make the finals in the Second Annual Clément Rhum NYC Cocktail Challenge. But I will tell you who the finalists are, as well as the winners and all their cocktails.
I spent almost an hour scouring the streets of NY looking for parking at the busiest time of day, five pm. The VIP party for the competition started at six pm, but I had been trying to get there early so I could take some photos and talk to a few of the finalists before the crushing crowd of other media folks leapt in the the frantic fray, slugging down cocktails and getting in my way. By the time I found legal parking it was just a few minutes before six. I went inside and hob nobbed with a few of the Clément folks who I knew and chatted up some bartender acquaintances who had made it to the finals. One of the judges told me that the whole competition had been a big fight to the finish. They had originally planned to narrow the field down to just a half dozen finalists, but instead had thirteen entrants who were neck and neck right down to the line. The final judging of the Big Thirteen had been done earlier in the day and I found out that it was very close, all were within a few points of each other. What I would have given to be one of those judges!
Two Days after the Semi-Finals in the Second Annual Clément Rhum NYC Cocktail Challenge:
Well, at the end of Part Two of my series on the Second Annual Clément Rhum NYC Cocktail Challenge I had just finished being judged in the semi-finals. I had made a few mistakes that messed up my presentation, but my St. Clémentine Sour itself is a very good drink. Also the possibility of being the only Sour entered in the competition may just go in my favor.
I was told that the final judging would be in less than a week and that all semi-finalists were going to be asked to join the VIP party after the final judging. A three hour bash where all the finalists, as well as the winners would be serving their entry's. The press was also going to be invited to the party, which meant that I got two invitations to the event. One as a entrant, and one with a press pass to write about it, sometimes I wish I was twins.
Well, whichever way it goes I was at least going to get a great party out of it. Of course making it to the finals would be awesome. I didn't really expect to get that far, but if I did, it sure would be fun. Now I just had to wait a few days to see if I made it.
This is part two of my journey in the Second Annual Clément Rhum NYC Cocktail Challenge, the semi-finals. As you may know I was invited to compete in the cocktail event by Clément Rhum which I wrote about in Part One of this series.. My entrant, The St. Clémentine Sour was part of several weeks of development playing around with various ingredients. Since I was coming from out of town to the event I didn't have a NYC bar to sponsor me. After much emailing and phone calls it was arranged that I would be at The Waterfront Ale House to make and show my cocktail for the semi-finals.
I spent several days before hand putting together a mixologist tool kit since it was required that I bring all my own tools and ingredients, except for the Clément Rhum products which would be provided. I bought a beautiful aluminum sided tool box from Home Depot for $20, with black painted sides and brushed aluminum edges. I filled it with cocktail shakers, juice squeezers and reamers, measuring spoons and cups, jigger measures, ice tongs, muddlers, bar knives and spoons, cutting boards, pouring spouts, strainers, and other utensils.
I was a little nervous since it has been quite a few years since I was last on the working side of a bar. By now it was the first week of May and clementines aren't really in season or available. I found a few cases at a local produce place but when I tried them I realized they were useless. They were overripe and getting nasty tasting.
A few weeks ago I was invited to enter the Second Annual Clément Rhum NYC Cocktail Challenge. Many major spirits and liqueur producers sponsor contests for cocktails using their products so that new and interesting ways can be developed to showcase their line and present them to the public. These contests are venues for bartenders and cocktail designers to show how creative they can be in coming up with new, interesting, and tasty liquid treats. So here is Part One in my experience in the Second Annual Clément Rhum NYC Cocktail Challenge.
The way I became involved started almost exactly three months ago in early February of this year. One of my professions when I am not writing, researching, or traveling, is working as a food and beverage consultant. A very small part of this is designing cocktails that are new in style or taste, and use some of the new spirits and liqueurs that are being released.
A few months ago I wrote about Clément Rhum's orange liqueur, Creole Shrubb. Since then I have tried several of their rhum agricole line, produced in French Martinique and been very impressed. Rhum agricole is rum that is made from fresh squeeze sugar cane, not from processed cane products like molasses. They tend to be way more complex and dryer, many times they are more like a fine cognac in taste. One of Clément rhums is their Première Canne Rhum, a white rum that is smooth, musky, and very good. I always thought that white rum was kind of flavorless and boring, but this rum is anything but that. (By the way, I will be using the terms Rhum and Rum in various contexts here. I will use Rhum when it is the preferred spelling for a specific French Martinique product, and Rum as the general term.)
I have to apologize that it took so long to finish writing up this series. I have been in the process of moving and traveling extensively for business.
Two Days after the Semi-Finals in the Second Annual Clément Rhum NYC Cocktail Challenge:
A few weeks ago I was invited to enter the Second Annual Clément Rhum NYC Cocktail Challenge. Many major spirits and liqueur producers sponsor contests for cocktails using their products so that new and interesting ways can be developed to showcase their line and present them to the public. These contests are venues for bartenders and cocktail designers to show how creative they can be in coming up with new, interesting, and tasty liquid treats. So here is Part One in my experience in the Second Annual Clément Rhum NYC Cocktail Challenge.
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