Rum’s Versatility

12 Apr

As we approach warmer weather, summer cocktails start making their seasonal way to our patios. Bikinis After DarkRum & Coke, and our beloved Daiquiris – all Rum based concoctions.

While reading “Market Watch”, specifically their “Mixology” article, they talk about the quality, variety and versatility of today’s rum market and how it has risen in the past two decades. “The amount of growth in rum’s diversity has been breathtaking,” says Carlton Grooms, director of operations for Papa’s Pilar Rum, a brand that launched in 2013 and pays tribute to Ernest Hemingway.

Just to tell the Papa’s Pilar Rum / Ernest Heming way connection – let’s check in to see what says….

“Ernest “Papa” Hemingway is among the greatest American authors of the 20th century. But he was much more than that. Hemingway’s passion for life was legendary, as was his international celebrity as an avid outdoorsman, adventurer and big game hunter. The Caribbean was his favorite playground and rum his spirit of choice. For generations of American men, Hemingway was a man to be emulated.”

Rum has images of pirate adventures and wild beach drinks with umbrellas and a tropical tiki bar. Rum cocktails can be light, tropical, layered or complex which also adds to their popularity.

With unaged and aged variants that range vastly in flavors and textures, there’s a rum for everybody and every cocktail. There are vegetal, citrus and crisp rums, dry, spicy, sweet or fruity – similar to how vodkas range in taste – Rums range in even more directions adding the very spicy to the mix.

Grooms adds, “Unlike Bourbon distillers, who are limited by laws regulating how the spirit must be made – rum producers have more freedom. With rum, there aren’t strict rules. As long as it’s made from sugarcane, it’s rum. From there, we’re free to use our own creativity.”

Different cocktail styles will vary depending on the taste preferences of the drinker. For a fruiter, tiki-style cocktail, try mixing some of the coconut or fruit flavored rums and add some pineapple juice.

Adapted from Diane Corcoran of Three Dots and a Dash

4 pineapple chunks, plus additional for garnish
1 ounce agricole rum
1 ounce dark Jamaican rum
1/2 ounce 151 proof rum
1 ounce orgeat (almond-flavored) syrup
1 ounce lime juice
1/2 ounce simple syrup

Lightly char pineapple under a broiler, just until slightly darkened.
Put one chunk in each glass, and muddle to release juices. Add crushed ice.
In a shaker, combine the rest of the ingredients over ice. Shake for 10 seconds.

Strain into the glasses. Garnish with additional pineapple.

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