Good Spir­its Yo ho ho! Three sto­ried rum va­ri­eties and iconic Caribbean cock­tails you’ll love

Three va­ri­eties, each with a dis­tinc­tive style. Here, the his­tory and cock­tails be­hind the Caribbean’s most sto­ried spirit

Coastal Living - - NOVEMBER 2018 -

1 BLACKWELL Dark rum (Ja­maica)

With ex­ten­sive time spent in charred oak bar­rels, dark Ja­maican rum de­vel­ops a full­bod­ied com­plex­ity es­sen­tial to tiki drinks. Is­land Records co-founder Chris Blackwell con­tin­ues to ex­plore that tra­di­tion with his epony­mous la­bel—a rum blended at the sto­ried J. Wray & Nephew dis­tillery.


Com­bine 3 Tbsp. (11/2 oz.) dark Ja­maican rum, 1/4 cup pineap­ple juice, 2 Tbsp. fresh or­ange juice, 1 Tbsp. fresh lime juice, 1 Tbsp. (1/2 oz.) or­ange Cu­raçao, and 11/2 tsp. su­gar cane sim­ple syrup in a cock­tail shaker filled with ice. Cover with lid, and shake un­til chilled, about 30 sec­onds. Pour into a high­ball glass filled with ice, and gar­nish with a mint sprig and a pineap­ple wedge. Serves 1.

2 MOUNT GAY Ba­jan rum (Bar­ba­dos)

Sur­rounded by su­gar cane fields, Bar­ba­di­ans be­gan mak­ing “kill-devil” or “rum­bul­lion” (later short­ened to sim­ply “rum”) as early as 1650. This an­cient, mo­lasses-based spirit is the rea­son the is­land is of­ten cred­ited as the birth­place of rum. Bar­ba­dos also har­bors the old­est con­tin­u­ously oper­at­ing com­mer­cial rum dis­tillery, Mount Gay, which has been pro­duc­ing world-class Ba­jan rum for more than three cen­turies.


Add 3 Tbsp. (11/2 oz.) aged Ba­jan rum, 1/4 cup pas­sion fruit juice, 2 Tbsp. su­gar cane sim­ple syrup, 1 Tbsp. fresh lime juice, and 2 to 3 dashes of An­gos­tura bit­ters to a cock­tail glass filled with ice. Stir to com­bine. Sprin­kle with freshly grated nut­meg, and gar­nish with lime wheels. Serves 1.

3 RHUM J.M Rhum agri­cole (French West Indies)

Con­sid­ered one of the most ter­roir-driven spir­its, rhum agri­cole is truly a prod­uct of its agri­cul­ture—hence the name—in the French West Indies. Un­like other types of rum, which are made from fer­mented mo­lasses, rhum agri­cole uti­lizes freshly pressed su­gar cane juice. The grassy, un-aged re­sults work best in stripped-down cock­tails such as Mar­tinique’s sig­na­ture drink, Ti’ Punch.


Add 3 Tbsp. (11/2 oz.) white rhum agri­cole, 1 Tbsp. fresh lime juice, and 11/2 tsp. su­gar cane sim­ple syrup to a rocks glass. Stir gently to com­bine. Add 2 to 3 ice cubes, and gar­nish with a lime wheel. Serves 1.

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