Rum vs. Rhum
2/7/15 -
Precursors to rum date back to antiquity with documented examples of drinks made from fermented sugarcane juice in China, India, and Malaysia; however modern-day distillation of this fermented alcohol did not take place until the 17th century on Caribbean sugarcane plantations. The British colonies did not take long to adopt this island spirit, opening their first distillery on what is today known as Staten Island in 1664, sparking a huge American thirst for rum with estimates of annual consumption at 14 liters per man, woman, or child! This ushered in the era of Triangular trade with Europe, Africa, and the Americas, where rum was almost as valuable as gold.
Today rum falls definitively into two categories: Demerara Rum and Rhum Agricole, each unique and delicious in its own right. Demerara Rum is produced from fermenting molasses, resulting in a sweeter, rounder, and usually darker rum while Rhum Agricole (the French term for this spirit, as it is generally distilled on the French-colonized islands of the Caribbean) is made directly from the sugarcane juice yielding a much more vegetal, savory, and lighter final product.
These two types of spirits serve different needs and come in a variety of different ages, all of them worth trying. White rums tend to be the basis of mixed drinks, while dark, barrel-aged rums are usually served on their own. But don’t let that stop you from experimenting with them in your favorite drink! Below we have even supplied two cocktail recipes that we enjoy, that showcase these wonderful spirits. Here’s to those sunny days to come! Tim Gagnon
‘Ti Punch
This is the classic cocktail of the French-speaking Caribbean islands, specifically Martinique, and dates back to the invention of the cocktail during colonial times. It is meant to be laid-back, and can be adjusted to your personal taste.
2 oz Rhum Agricole (can be made with white or aged rhum, depending on taste)
.25 oz Fresh Lime Juice
1 tsp Cane Syrup (adjust to your taste)
Mix all ingredients in a glass with ice (1 or 2 cubes) and stir.
Hemingway Daiquiri
Ernest Hemingway was a well-known imbiber of spirits and spent most of his time away from writing in the 1930s and 40s at his favorite Cuban bar, El Floridita, enjoying one after the other of his namesake cocktail.
2 oz white rum
.75 oz fresh grapefruit juice
.5 oz fresh lime juice
.25 oz Maraschino liqueur
.25 oz simple syrup (a 1:1 ratio, Hemingway said he would use extra portions of Maraschino liqueur to combat his diabetes)
Grapefruit twist for garnish
Shake all ingredients with ice, except for the garnish, and strain into a chilled cocktail glass. Garnish with grapefruit twist.
