Since problems with a cocktail are escalated in bars from Bangkok to Bahia and San Francisco to South Beach, the legendary bartenders (mixologists) and their followers spend endless hours sending out messages and sipping new fictions. Now in the mix, rum, the long spirit of choice through the West Indies, is served in high-end bars and restaurants around the world. But limin is the best way to drink rum. Liming or Limin is a relaxation-based lifestyle that in the Caribbean includes drinking rum, sharing the news of the day and telling stories rich in hyperbole.
Living in a bay, a region where vineyards come from city courtyards to acres by the sea, it is sacrilegious not to be an ordinary consumer of fine wines. While I like beauty, I became an expert on rum when I met Angostura in Trinidad in 1970. Smooth with a rich, unforgettable nose - these are bright years for Barcardi, which I first drank in Daiquiri. This introduction was followed by Demarara, the “Great Lady of the Roma”. This was first proposed at the three-day Kwey Kwey wedding party in Guyana, where I studied in 1970. People shared 24/7 how this rum was encoded in their DNA.
Guyana Demerara has one of the most diverse tastes in the world and was my early acquaintance with the world of premium rum. Demerara Rums can be kept for a long time, and 25-year-old varieties are often found in US stores. They are often used to blend with lighter rums from other regions, including French Guyana and Suriname, a country I also traveled to in 1970. I spent time in the bushes with ducks, which were welcomed from Ghana as slaves of the 16th century. When I was in Suriname, the Dukaks lived in such a way that they reflected pre-colonial Africa.
In early December, I went online in search of Damoazo Rum from Guadeloupe. This is when I stumbled upon the Ministry of Roma. The concept was brilliant, and after navigating the site I knew that I had come across something unique. I started talking to Ed Hamilton and his partner on Roma issues related to Dory Bryant. Although Ed is the self-styled “Roma minister,” Dory is called the queen. Hamilton, a former Tampa resident, has spent more than a decade in the Caribbean. Based in Puerto Rico, he established the Roma Ministry in 1993. Bryant, a former New Yorker with a gracious demeanor and quixotic smile, moved to Clearwater a few years ago. Now, I was really embarrassed by some fabulous royal royal family on my day from all over the Caribbean, who hold the legacy of generations in the world of libations and are descendants of those who made a limited cultural tradition.
During the correspondence, I noted the fact that I enjoyed the aroma of good rum and use it in my culinary creations, which now include rum cocktails, Mojito and Madelins cake, Six months of the black beetle Rhum, Rhumtoff, Cock and Bull Ginger ale and Summer Sip lemon rum and now Cocurrumba. The correspondence led to the invitation of the Ministry of Roma to become a judge of the first International Festival of Gambling in America and Wine Tasting.
Twenty-eight people gathered in March and spent two days as judges at the Festival in Ibor, Florida. Although Barbados is the undisputed parent of rum, this festival was held in Florida. With several boarded up and empty buildings lining its quaint downtown, Ybor City is clearly a place that is trying to rebuild its economic legs. According to legend, next to Tampa and renamed into its world-class cigar rollers, the Cuba Libre legend (rum and coke - a drink that can bring down the wrath of Goddess Licacius), occurred in Ybor City.
From Australia, Saint-Maarten, Panama, Brazil, England and the United States came distillers, writers, food critics, mixologists and modern sailors, constantly looking for another adventure, often initiated and sent with a bottle of rum. Ian Williams, a complete scoundrel and a writer for the Nation, was among us. In his new book, Rum: the social and sociable history of the real spirit of 1776, he documents how rum shaped the modern world, knowing that it was the 18th century that the oil now belongs to the global economy. Wayne Curtis tells the hoarse and interesting history of America at the bottom of a glass for drinking, in his new book and the RUM-A Bottle of Ten New Cocktails (Crown 2006).
Ian Burrell, owner of the Caribbean restaurant Cotton & Restaurant in London (www.l-town.com), claims to be the largest collection of rum in the UK. Yang is an expert in rum for the school "Taste and Taste" for perfumes. He also works as a mixologist and serves as an ambassador for Mark Roma to J Wray & Nephew. Burrell, who was my assistant, had an attractive smile that stretched across a large pond back to his ancestral home in Jamaica.
According to Hamilton, there are about 1500-2000 Roma in the whole world. There are Roma that are so swallowed that they slide down the throat, covering it in a juicy way. There are others who marry fruit juice so well or can imagine in cocktails such as Caipirissima colored ice cubes and served in sexy glasses seductively located in some hip bar in London, New York or Calcutta.
I personally like vintage angehos, amber, gold or dark brown rum; despite the crispness of the fine white rum, you can grab my spirit and change my mind quite kindly. Rhum vieux (old rums) tend to have more flavor and aroma, and I like how the finishing beauty kindly hangs on my palate. While each island or country is distinguished by its traditions of distillation and aging by rum, the methods are also varied. Roma from Barbados (Mount Gay), Jamaica (Appleton) and Guyana (Demerara) are distilled from molasses, which can have many different flavors. There is rum-abrikol (made from sugar cane juice) and rum-industrialist (from molasses). Some of these Roma, mostly from Guadeloupe and Martinique, are often served in used French cognac boxes for at least three years.
After he missed the pouring of libations before the first round of the blind tasting, a voice from the inside reminded me that the ancestors were waiting for recognition. Since then, I began each session, recognizing them and all those who were slave and worked so that I could pamper myself with this pleasure. We started from the first day of tasting flavored, spicy and creamy rum, including St. John. Maarten Guava Berry Rum Liqueur and Prichard - Cranberry Rum, which, to my great surprise, I liked. This round also included Pirates Choice Key Lime Rum, which grabbed my tongue with the very sour tasting section of the sprites. I understand that, despite the fact that lime and rum marry well, this is not a long marriage for a bottle, it does not allow this marriage to flourish. My sky also did not get to Vodkane, vodka from sugar cane, which for me represented both a cultural and a "spiritual" clash.
We also tried the Cachaças series. Literally thousands of these Roma are distilled in Brazil. Of the six kachans we tried, one stands out for me - Agua Luka. All Cachaças were without ages, and according to those who have experience, the elderly are much better. The other five had a healing bite and aftertaste, very similar to moonshine, which did not fit my taste. At one of the many events after the tasting, I received a sample of Cachaça José Junqueira Guapiara Ouro and found that it easily unfolds in the language.
When the time came for the trusted rums, I came to my senses again. This category includes the Cannes Grand Piano and the Black Circle of the Black Dot. My palate cannot go beyond the bite over rum cheese to appreciate its depth or taste, and I just can't get to the end. I remember the terrible experience that happened about two decades ago with Stroh, a volatile spicy, cherry Austrian rum, which has all the qualities of terpapentin. I could barely get 160 evidentiary (80% alcoholic) alcohol up to my lip before violently rejecting it.
But the second day was pure bliss, because with him there were tastings of dark and premium rums. As good as some of the best cognacs, sauternes and ports, these premium rums are class. Cartavio 1929 Ron Añejo Reserva for 7 years (Aruba) and Maui Reserve Gold Rum (Hawaii) were exciting and memorable for all the right reasons. My first experience with Hawaiian rum, more than ten years ago, did not impress me. But there was rum to which I gave the highest points in each category - aroma, initial taste, body and finish: Ron Makuro Ron Anejo Ultra Premium from Venezuela. It was just fine, so well balanced and memorable for all the right reasons.
While some of the rums had the distinctive features of fine brandy or blissful brandy, others had a distinct aroma, but a stony finish. Of the 64 Roma that we tried for two days, I had only two, and none of my strong standards were among them, including Babankur (Haiti). Mount Gay and Appleton are great roma for beginners, and, of course, there is nothing better than the wonderful Havana club Añejo for 7 years to advance to the next level. Mahogany and complex with a beautiful nose, Havana Club works well as sipping, and mixing rum.
But it was interesting to get acquainted with a completely new world of Roma, including a rather respectable offer from Nepal. The coronation of Khukri Rum, called the taste of the Himalayas, is supplied in a bottle made after the ancient Nepalese knife of the same name. My former mechanic introduced me to an old-fashioned, silky smooth dark nectar of the gods, distilled from sugar cane grown in lush green fields along the Ganges River.
While some Roma should be drunk solo, others have been asked to be paired with seasoning loaded with curly goat or chicken. We also tested the rum with the excellent aroma and taste of Bourbon; it turns out that Pritchard was cast in Tennessee. For two days of blind tasting, I saved two sets of follow-up sheets and put notes in my rum magazine so that I could understand and remember the features of what called me and what made me stop and ask what I just tried.
One of the dark roms was so incredibly smooth that I just needed to slide it right across my throat. For everything else, I put the glass on my nose, took a deep breath, removed the glass, and then returned it to my nose for the second trip to the scent. Then I tried the rum, letting my tongue interact with it for even a minute before letting it go, and then clearing my sky of water. There were times when I actually caught hints of hibiscus or passion fruit and noticed the overtones of vanilla beans and oak. There were others when the taste of alcohol or caramel stepped over the mixture, natural flavors that leaked and interrupted rum. I am a rum who offers hints of flowers, fruits, chocolate, honey and spices and with a long finish.
I was stunned by my persistence for tasting because, although rum is my choice, I usually drank it only in August and December. By the end of the second and last day, many of us suffered from unsatisfactory fatigue and were eager to learn what we all tried. Although after the first session I received a slight buzz, lunch at the Good Luck cafe got me by the hump. My brother had several crab cakes in the kitchen that almost made me hallucinate, they were so mystically juicy.
On the second evening, my dear friend, with whom I stayed, joined me, and we went to Colombia, a Cuban restaurant with a capacity of 1,400 people. Black beans, bananas and pork were quite good. But I was completely humiliated, having discovered that Mojito was made with captain Morgan. Holy ancestors! This is comparable to the drinking Ripple, a notorious 20th century enriched wine made by brothers Ernest and Julio Gallo and a cousin in the equally notorious Thunder Bird. While Sharon politely drank the drink, I knew that my rum “credit” was serious.
Along with the competition, the Ministry of Roma and several distillers teamed up with Ibor-City restaurants to conduct a tasting of various Roma. The participants were given Rom Trail passports, and they received samples of some of what the judges checked. The festival closed with a rum, in which Milli Puente, the niece of the legendary King Mambo, percussionist and arranger Tito Puente, played an average set that made me forget about my arthritic knee and bobbing with a punch.
From top to bottom on her new convertible, my friend Sharon and I went to Sarasota on Saturday, where we noticed a hot pink sign not far from the highway, with “Property for sale” on it. The sale was filled with fine Japanese furniture and art at very competitive prices. After the mid-20th century, I left Chinese oil painting worth $ 20, which has since remained in my mind. We drove another twenty miles or so and went to the island of Santa Maria and went to the beach, watching the Samba sun in setting. It was cold, slightly cloudy, and the ocean was magical and encouraging. The highlights of the two days of tasting appealed to my memory, since I was eager to return to this rainforest, where Davis and I were delighted with some incredibly sensitive moments in nature, as well as in the honeymoon in Guadeloupe in 1986.
As a judge of the First International Festival of US Infantry Festivals, my world of Roma has become new. I need to try some great new perfumes and get to know interesting ones, some of which are related to the world under completely fascinating conditions. I am thrilled that more people in the United States have been experiencing what people in the West Indies and Central and Latin America have for years; the pleasure of a wonderful and distinct libation whose history, heritage and pleasure many of us work hard to reconcile.
Since 2006, in novels about the novel Daphne Muse
Kokurumba (coconut, curry, rum, banana)
While the day dreamed of returning to the lush rainforest of Guadeloupe, the idea of a drink came to my mind. This was born Kokurrumba. I hope this makes you think about the chill and enter the state of mind.
Two to three ounces of amber or mahogany (I usually spill heavily, so you can cut it to 1.5 ounces, if that suits you).
4 ounces of coconut milk
Generous lime splash
Add coconut milk to rum
Shake vigorously
Then add a generous splash of lime.
Then add crushed ice and shake vigorously.
Remove ice and pour into chilled cocktail glass.
with a wide rim wishing to get rum
Strike the nutmeg over the drink
Upstairs with a thin slice of banana and finish with a pinch of curry
Number of words: 153
My top twelve roms
While the Roma are currently distilled in Arizona, Australia, Austria and California, my preferences direct me to suggestions from the Caribbean, the epicenter of the world of Roma.
Five stars Babancourt (Haiti), really Cognac Roma
Angostura 1824 Rum (Trinidad)
Cartavio 1929 Ron Anejo Reserva (Aruba)
Havana Club Añejo 7yo (Cuba)
Rhum Clément Tres Vieux (Martinique)
Appleton Estate 21 Years Old (Jamaica)
Mount Gay (Barbados)
10 Kane, 80 Proof (Trinidad)
Flor de Kanya Centenario 21 (Art made in rum from Nicaragua)
Reserva Añeja (Puerto Rico)
St. James Royal Amber Rum (Martinique)
Longueto-rome-Blanc (Guadeloupe)
Ron Macuro Ron Añejo Ultra Premium (Venezuela)
What i want to taste
Eldorado 25 Year Old Rum (Guyana)
Plantation Rum Jamaica - 1983 Vintage (Jamaica)
Fernandez Black Label Rum (Trinidad and Tobago)
Ron Coba 12 years old Rum (Guatemala)
Limited reserve Angostura 1824 (Trinidad)
Seventh Heaven Ginger and Bois Bande Rum (Saint Lucia)
Ron Liberation 15 Anyos (Cuba)
Mehong Special Thai Rum (Thailand)
Sunset Light Rum (St. Vincent)
Clark's Original White Clan (Grenada)
Cockspur 1639 (Barbados)
Rhum Martinique Chauvet (Martinique)
For the names of the Roma tasted and valuable prizes at the festival, go to www.minstryofrum.com [http://www.mminstryofrum.com]To review the proposals and their background, click on the link:
[http://www.ministryofrum.com/judges.htm],
Daphne Muse “bummin” as a social commentator and author of “The Entrance Room of Wonderland-Poems of the Harlem Renaissance” (Abrams 2006).
http://www.daphnemuse.com
