Rum Festival Weekend News
10th Annual Rum Renaissance Festival This Weekend
It’s rum festival time again. Time to meet up with friends to discover all the best rums from the Caribbean and beyond at the two day Rum Renaissance Festival tasting event at Fort Lauderdale Convention Center this weekend from 2 to 7pm. More than 150 rums will be displayed, plus a host of great seminars and master classes presented by notable rum experts of the world.
In addition, the VIP Tasting Bar offers rum connoisseurs and collectors an opportunity to sample exquisite, rare, vintage and limited edition luxury rums. “We’re excited that Rum Renaissance is celebrating its tenth anniversary of bringing the world of rum to South Florida. We’ve been visiting to all the rum producers to gather an incredible collection of fine rums to sample for this two day grand tasting event. It’s an opportunity for rum enthusiasts to enjoy their favorites and discover some delightful new expressions, gain a greater appreciation and share the enthusiasm of these fine spirits with friends,” said host Robert Burr.
“South Florida is the number one rum market in the world and its only fitting that we present the largest rum tasting program in the United States once a year in this location. Its also a chance for the international rum community to come together, from the islands of the Caribbean and the Americas to Europe, Asia, Australia, Africa and beyond.”
“Rum Experts from near and far are presenting informative and entertaining seminars and master classes for those that wish to increase their knowledge and appreciation of rum. There is a lot of excitement among producers with many new and interesting products coming to market and many new developments in the world of rum.”
Tickets are available online, by calling 877-855-3378 or at the door, starting at $75 for unlimited rum samples.
VIP admission, beginning at 1pm, includes a special rum tasting glass, plus complimentary access to seminars and VIP tasting bar samples.
The Convention Center
It all takes place at the modern Fort Lauderdale Convention Center located on the waterfront at the 17th Street Causeway, just aroud the corner from Fort Lauderdale’s famous sunny beaches and vibrant nightlife.
The Host Hotel
Convenient shuttle service between the hotels, the convention center and the beaches is provided by the Sun Trolley Beach Link (daily) 9:30am to 6:30pm. http://www.suntrolley.com
Get your free visitors guide and maps and special 2 for 1 summer savings cards. https://www.sunny.org/ways-to-
The Water Taxi
The Fort Lauderdale Water Taxi lands right on the dock at the Hilton Hotel, offering delightful waterfront tours and convenient access to all the best waterfront locations in the area. https://watertaxi.com/
Complete details are available on the Rum Renaissance Festival web site at http://www.rumrenaissance.com
For more information about types of rum, see Rob’s Rum Guide tutorials.
In life there are certain accomplishments that are sometimes quantified by the quality of the spirits that you sip. If you doubt the words of a rum expert, all you need to do is look at the groaning shelves at your favorite package store. Rum has just about exploded in popularity in recent decades after a hundred or so year slumber. Sure you could count on a booze-cruise rum punch while sailing with your friends in the islands- you probably want to forget what highly manipulated rum can do to your gut and your aching head. But this is not a piece about what happens when you drink manipulated, (read: lousy) rum on a stern of a pitching sailboat. This is about drinking some of the very best rum that money can buy. And while you’re learning about what is special about Foursquare Rum, the suggestion is first and foremost, that you are worth it. This is not booze-cruise rum, nor is it rum that deserves a place on the very top shelf of your bar, never to be opened. Why? Fear perhaps has much to do with it. You do deserve to drink Foursquare. Recognize this fear of the unknown and you’ll come to a magical place where quality and cost become a misnomer. Where success is not measured by expense, but by quality. Where experience matters, like that picnic boat you ogled over in your youth, or the first time you experienced a glass or two of really well aged wine, or slurped some really rare Scotch Whisky. It’s important to note that while Foursquare is not inexpensive, there are rums on the market that far exceed it in cost. Many of these pretty label and fancy bottle rums are manipulated in some manner. Why is that? Because they can, it’s because they are permitted, because no one really cares to know. From caramel coloring to sugar being re-added for a sweet mouth-feel, to globs of thick glycerin to even out the creaminess across the palate- to all sorts of things that would get a rum judge in trouble, just by mentioning that so-and so’s rum is being manipulated.
Around much of Pan America, rum offers a taste of place and a mini-history lesson in every sip. As U.S.-based rum expert and judge Warren Bobrow says, “There is a rum for every island, for every meal, and every dish. Rum is incredibly versatile: it speaks to Cognac and brandy lovers.” There’s infinitely more to explore than “the captain.” Here are some of the must-tries, should you be so lucky!
READ MORE @ Rum; Worldly Delights!
Happy International Talk Like a Pirate Day! To celebrate we’ve got a special interview with author and “Cocktail Whisperer” Warren Bobrow all about rum!
1. How did you get involved with the world of cocktails and spirits?
Originally I trained to be a chef- This was back in the mid-1980’S- before recorded time really. I owned and founded a fresh pasta biz down In Charleston, SC- I lost it in Hurricane Hugo in 1989. I had bartended a few times while working as a cook- And it seemed like a good job for someone like myself who has the ‘Gift of Gab’… Fast forward past a 20-year career in banking- Back to my 50th birthday- when I went over to the Ryland Inn, located in NJ- and asked for a job as a bartender. Chris James, the Bar Manager told me he didn’t need a bartender, but he did need a bar back (not a glamorous job) and I was hired. But I had been writing about spirits, wine and food for a couple years- but I really had no idea just how hard it was! Physical Labor! Long Hours! Not Pretty! I held on for a year- and built my chops. How many cocktail writers do you know who worked as a bartender? Very few- and fewer still started at the bottom and worked their way up.
If I was to suggest several must haves for Father’s Day, I would recommend some items that are esoteric, yet attainable on the national market. And why my recommendations? I have, according to many, the abilities as a “taste-maker” so please allow me that small slice of an opportunity to share some of my Father’s Day gifts for the home cocktail bar.
Or… consider Rum when drinking late Spring cocktails… But first what is Rum?
I think a better example is what Rum is and is not.
• Rum is not made of grain. It is derived from sugarcane. Most Rum on the market is distilled from Molasses. Molasses is the stuff that is left after making sugar. It’s not pretty- you probably have a bottle of Blackstrap Molasses in your pantry. Same thing.
• Rum can be made with freshly crushed sugar cane juice- That style tends to be what we call Agricole or Agricultural. If the juice is not tanked within a day or so, it goes bad.
• Most Rum is aged in used American Bourbon oak barrels. Just like your Tequila and your Scotch and sometimes your beer. If you like Rum, you will probably be a whiskey drinker too.
• Most Rum contains the chemical known as glycerin for the creamy and richly textured “mouth-feel”… When distilleries and rectifiers (those who buy their distillate and say they make their own stuff-when they don’t, but there are no rules- so…) often add adjuncts and flavorings to the rum. (Bad news in my opinion)
Please, read further at https://totalfood.com/rum-seriously-hot-springtime/
Tuesday February 7, 2017 @6:00 p.m. 495 S 4th Street, Columbus Ohio 43206
CORS in February should be all about the love between two spirits, right? This month we showcase rum’s amazing ability to embrace others… Spirits, that is. In fact, rum and its many styles integrate beautifully in a cocktail glass with its cousins, from bourbon and rye to mezcal. Join us Tuesday 2/7 at 6:00 p.m. as we continue to celebrate the versatility of rum. Meet the brilliant Warren Bobrow, the renowned Cocktail Whisperer, traveling from the Garden State to share his wealth of boozy knowledge and unbridled enthusiasm with Central Ohio Rummers!
Behold the magic of raspberry shrub and cannabis simple syrup.
Real shrubs are for your cocktail glass. And no, they are not the kind that take up room in your front yard. Shrubs are an almost unheard-of combination of both vinegar and preserved fruit and cane sugar syrup. During the late summer months, they are especially delicious because they are cost next to nothing to make and quite thirst slaking. They also mix really nicely with Cannabis in a cocktail made with rum.
The history of shrubs dates back hundreds of years. They were most frequently used into the mid-1800s. The people who enjoyed them were amongst the working class and mostly because of the utter lack of refrigeration. No electricity, meaning no refrigeration for food preservation means all bad things to the gut.
But everything isn’t gloom and doom. Enter this home-made, vinegar based- fruit syrup. Shrubs were an inexpensive, sweet refreshment that could be added to a multitude of alcoholic liquids. People found that drinking certain kinds of acidulated liquids like these preserved fruit shrubs helped ease their aching bellies from the consumption of ‘certainly compromised foods and drink’.
Drinking these easy to make and easier to enjoy- sweet and tangy beverages were found to give the imbiber quick energy, too. Were they the first energy drinks? Possibly…
Fast forward to today, mixologists have rediscovered the magic of utilizing fresh fruit and vegetable shrubs in their craft cocktails. And now aficionados are starting to toy with them at home because of their ease in production.
Shrubs can be simply made with only three easy-to-purchase ingredients: raw sugar, some kind of vinegar and just over-ripe fruit, plus a bit of fresh water. They have a salty, sea-like undertone after they ferment for a few weeks, but are also sweet and tart. The fruit gives a deeply welcome hit of sweet perfume, the cane sugar (essential) sweetens naturally, and the unmistakable tang of your favorite vinegar makes your lips pucker, and few things are more salutary for the gut than naturally fermented beverages. Shrubs really were the original energy and health drink. And now it looks like this tangy combination of flavors have received their second wind!
Note: These shrubs will remain fresh for 1 to 2 months in the refrigerator, unless until they start to dance the jig and sing in Gaelic, then make a new batch immediately!
Summer Raspberry Shrub
(Makes about 1.5 cups)
This very basic shrub makes all kinds of refreshing combinations. Although the raspberry shrub starts out vividly red, in the end result, after a couple of weeks fermenting; the shrub will have a
pale coral hue. It’s delicious mixed with gin, vodka, rum, whiskey, Madeira, a smoky Scotch, Sherry, white wine, sparkling wine- and of course just plain water like they used to drink in the Colonial period!
- 1 cup very ripe organic raspberries (they can be bruised and soft, but please, no mold)
- 1 cup raw cane sugar (Sugar in the Raw or like product)
- 1 cup raw cider vinegar (I use Bragg’s with the Mother Yeast intact)
- In a nonreactive bowl made of either ceramic or glass (or possibly stainless), add raspberries and pour sugar over the top.
- Cover and let sit refrigerated for a few days, stirring and muddling often with a wooden spoon to combine. This mixture should expel lots of liquid, and this is good!
- After a few days of gentle fermentation, add the apple cider vinegar. Let the vinegar combine with the sugar and raspberries for another week refrigerated. (Cellar temperature if you want to be absolutely authentic)
- Arrange a fine-mesh strainer over a nonreactive bowl (one with a spout is handy). Pour the shrub mixture into the strainer and mash with a wooden spoon to extract as much liquid as possible.
- Funnel the shrub into sterilized jars, this means submerged in boiling water for at least a minute and removed with sterilized rubber tipped tongs.
- Cover and refrigerate (or cellar temp) for at least a week more, shaking well before using.
The assertive vinegar flavor will fade over time, leaving you a lightly thick- simple syrup that is tangy, sweet and very noteworthy!
Tip: A simple way to enjoy this raspberry shrub is with a glass of seltzer water and the addition of a few slivers of lemon zest. I also like to add it to gin!
Cannabis Infused Simple Syrup
(Use strain of your choice)
- 2 cups raw cane sugar – like sugar in the raw
- 3 cups filtered water
- 2 tablespoons vegetable glycerin (this helps supercharge the cannabis)
- 3 or more grams finely chopped, ultra-high-grade cannabis
- The first thing you have to do is measure out equal parts of sugar and water then bring the water to a boil.
- Drop the heat down, just a bit- you’ll know when you see the sugar turning to caramel that it’s too hot!
- Add in your finely chopped cannabis and stir in until the sugar has been completely dissolved.
- Cover the pot and bring it to a quick simmer (do not boil!) for about 30 minutes.
- Cool for ½ hour, bring back up to a simmer. Stir in the vegetable glycerin. Strain.
- Let cool again, and refrigerate for up to two weeks.
- Fresh Toast Fizzy
- large handmade ice cubes
- 4 ounces independent producer rum- think no chill filtering or any added caramel for color (the real thing)
- 1 ounce Raspberry Shrub
- 1 ounce cannabis tincture infused simple syrup (using the strain and amount of your choice)
- 4 dashes Angostura Bitters
- splash of fizzy water
- Fill a cocktail shaker three-quarters full with ice.
- Pour in your rum, your handmade Shrub and the simple syrup (either cannabis infused or not) over the ice.
- Cover, cap and shake hard for 15 seconds or until the shaker is really frosty.
- Add a large ice cube to each of 2 coupe glasses. Strain cocktail into each of the glasses, dash the Angostura over the top of each glass (2 dashes each) and serve while icy with a splash of fizzy water of course!
- Use the Thai spice principle. You can always add more spice- but you can never take it away!
NEVER more than one per hour…
“I’ve found that the deep cherry notes of both Luxardo and Heering are a great complement and substitute for almond, allspice and passion fruit syrups.” Warren Bobrow, author of books such as Apothecary Cocktails: Restorative Drinks from Yesterday and Today, also points to the sweet nature of tiki cocktails as working in cherry liqueur’s favour. “I’m from the mindset of dry, and sometimes over proof rum over sweet, caramel coloured and heavily sugared rum in a tiki drink,” he says. “It’s the sweet stuff that is so memorable the next morning.” So he layers cherry flavours at the bottom of the glass and serves it with a straw for guests to “pull the sweet liqueur up from the bottom through the drier elements of the rum”.
Welcome to rum, the libation understood by Buccaneers, Pirates, Sailors and “Armchair Sailors” the world over, throughout history.
Follow the Rhumb line on your sailing chart and let it take you around the globe.Here also is an intoxicating liquid in your hand.This liquid is as ancient as the early sailors who plied the relentless seas. It is called Rum.
Rum is usually available in almost every port where sailors gather after a long voyage or before embarking upon a longer one.
Rum has always been served as an inexpensive and potent form of relaxation for sailors and landlubbers alike.As a panacea against fear, rum always calmed a sailor’s beleaguered nerves while far out at sea, unable to tie up to the yacht club dock.Rum would take the edge off of weeks without even a tickle of wind, or in the face of the fiercest weather. Rum is the complete drink of sailors who took this tipple to sea as a cure-all against all known infirmities from being a sailor in the early days.And let me tell you from working for weeks aboard a modern boat, it’s really hard work!
The ocean has always held an allure for me.It’s unlike any other place that I’ve ever experienced.I’ve done more than just a bit of sailing.Mostly my sailing took place on a yacht belonging to my family.I can picture her now, about sixty feet in length, displacing 65 or so tons.She had all the modern conveniences of home along with a water maker- to turn seawater to a dense, brackish substance seemingly only good for washing dishes.But it also made decent, not clear: ice- but extremely helpful to the brain, when all about you is sticky: hot, humid and mosquito beleaguered. Being out at sea and having an iced rum cocktail housed in a clean glass is one of life’s simple pleasures. It connects you with every sailor who has ever sailed upon the ocean, even if they didn’t have your milky colored ice to cool their fevered brow.
The sea at night (and even in the daytime) can be a very scary place in a storm.As anyone who has been in a yacht away from the relative safety of the yacht club dock knows, the ocean is much larger than you are.Ships are not meant to be docked.They are meant to explore the globe. And to do this they need to go to sea.The waves will tower over your tiny vessel, threatening to smash you and your hard earned dollars into piles of shredded (read expensive) sailcloth, toothpicks of your fine teak decks and miles of razor sharp fiberglass where the bow decided to split open for no reason at all, exposing the interior of the vessel to the bottom of the sea in mere seconds.
That is why sailors kept rum on board their ship.Because that mug of rum somehow makes it easier to forget that such a horrible demise may await you with every uncontrollable gust of wind or steep wave that knocks you to the wooden deck. You’ll know it when it happens.
Rum is hand-held courage for the sailor.
Maybe the thrill of being a sailor out at sea continues to make rum so beguiling to all kinds of drinkers, even today. After all, this allure and call to the sea is what took this drink through history.
A daily tot of rum punch might have been made with a preserved fruit shrub.Shrubs were made up of vinegar along with citrus fruit and molasses or raw honey.They were mixed with water for purification and also with rum in a rudimentary punch.The early shrubs were no more than citrus fruit, mixed with vinegar and sugar against decay.
Drinking what little water taken on board a ship could be fatal because the water was potentially deadly without purification systems like on modern vessels. The feeling of being soaked to the skin in cold weather with a steaming mug of grog filling your belly makes the going so much easier.Just like cooling punch made with rum and tropical fruit juices gave scurvy ravaged sailors deep relief.The modern day product, Rose’s Lime Juice, a potent curative in its own right dates back to the Colonial era when drinking lime and rum was not just a casual drink, it was a curative in your mug of more than good cheer.
Rum traditionally found its way around the world because it was easy to transport from place to place.And rum is sturdy stuff.It doesn’t sour like wine or beer in the motion of the ship or the heat of the hold.
There are many names for rum that flows clear from the still with a hiccup or bubbles forth with a belly laugh. Times are changing and this has made rum universally respected.
Rum is cheap to make, easy to store, it lasts nearly forever and it gets better over time when resting within a cask.It’s a win/win for the distiller and the casual drinker alike.
A Summer Rum Punch should always be made with freshly crushed juices. I cannot imagine making something that I may be serving to others with anything but the very best.After all, aren’t you worth it?
In my travels I always come across individuals who say that when they are entertaining, they use less than satisfactory ingredients because their guests won’t know any better.That’s a shame- because it doesn’t cost much more to ensure a unique experience.When you take short cuts- well, the overall understanding is cheap.I don’t know from cheap.That’s why my drinks are memorable.They evoke history, one sip at a time.
The Sea Cook
(the cook is the most important person aboard your ship, don’t ever forget that)
- 4 oz. Mezan XO Rum (no chill filtering, nor glycerin, nor added sugar, nor caramel coloring added)
- 2 oz. juice: Take 2 pineapples- cut into rings, placed on a silicone tray, with Angostura Bitters (for good gastric health) and roasted for 20 minutes at 400 degrees or until caramelized.Cool and set aside
- 2 oz. juice in each cocktail-
Do the same with a couple splashes of Angostura Bitters upon 2 large grapefruits- cut in half, also sprinkled with Demerara Sugar and broiled until bubbly.Cool and set aside
- ½ oz. Freshly squeezed orange juice
- ¼ oz. Freshly squeezed lemon juice
- 1 oz. White Balsamic Vinegar
- Angostura Bitters
- Fresh Nutmeg and scraper
- 1 oz. Oloroso Sherry (dark in color, rich and smoky in taste)
- Lime chunk garnish
- Fresh ice- not stinking of last month’s garlic pasta
- Take the pineapples, skin them well, no bitter crust allowed! Roast them with the Angostura Bitters.
- Juice them and add 2 oz. of this juice to a Boston Shaker filled ¾ with ice
- Do the same with the broiled grapefruits- no pith (it’s bitter!) just juice them and add 2 oz. of this broiled grapefruit juice to the Boston Shaker
- Add the Mezan XO Rum and the vinegar
- Finally, add the Orange juice and the Lemon juice
- Cap and Shake hard for 15 seconds
- Pour into two Collins Glasses filled with ice
- Float the Oloroso Sherry over the top
- Scrape some nutmeg over the top to finish
- Garnish with a lime chunk and serve
– See more at: http://drinkwire.liquor.com/post/summer-rum-punch#gs.lqKmswQ – Read more at: http://scl.io/0qw7YBH7#gs.MwcUd3k