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    Mini Bar: Rum: A Little Book of Big Drinks
    Mini Bar: Rum: A Little Book of Big Drinks
    Mini Bar: Rum: A Little Book of Big Drinks
    Ebook72 pages22 minutes

    Mini Bar: Rum: A Little Book of Big Drinks

    By Mittie Hellmich and Frankie Frankeny

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    About this ebook

    Each volume in the Mini Bar series is filled with more than 50 traditional and original recipes that pack a punch. Rum lovers will break out the little umbrellas for Mittie's innovative Frozen Watermelon Daiquiri and Colada Nueva. Each title in this series describes the history and distinct characteristics of its particular alcohol. Small enough to carry on a tropical vacation or stash next to the blender, these little cocktail books are a must-have for the weekend bartender.
    LanguageEnglish
    PublisherChronicle Books Digital
    Release dateJul 1, 2010
    ISBN9781452100074
    Mini Bar: Rum: A Little Book of Big Drinks

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      Book preview

      Mini Bar - Mittie Hellmich

      Mini Bar Rum

      by MITTIE HELLMICH

      photographs by Frankie Frankeny

      Table of Contents

      INTRODUCTION

      GLASSWARE, TOOLS, AND TERMINOLOGY

      Simple

      EASY-TO-PREPARE COCKTAILS with four ingredients or less

      Savvy

      ESSENTIAL RECIPES for every bartender

      Sophisticated

      A LITTLE MORE WORK but definitely worth the effort

      Sensual

      LUXURIOUS YUMMINESS for your mouth

      Stimulating

      CAFFEINATED AND FIZZY DRINKS for a fun buzz

      INDEX

      LIQUID MEASUREMENTS

      Introduction

      RUM IS A SUGARCANE-BASED LIQUOR with an enveloping warmth and sweet complexity. Literally and figuratively, the spirit of the Caribbean Islands. In 1493, Christopher Columbus was responsible for introducing them to sugarcane, having gathered a few samples in the Canary Islands during his travels. The local islanders soon found quasi-medicinal uses for the fermented cane juice. Around the early 1500s, Portuguese settlers in Brazil discovered that they could distill a spirit from the molasses that would naturally ferment from the heat as it sat in the sugar factories.

      Long before whiskey or bourbon gained favor as the first commercially distilled spirit in the colonies, rum was America’s spirit of choice. It was made from West Indies molasses acquired through an ignoble practice, which involved the trading of American rum for African slaves and then, in turn, for Caribbean molasses. Rum’s notorious reputation for inducing inebriation in American homes sparked the Prohibition movement, led by Carry Nation of the Women’s Christian Temperance Union. Nation’s infamous yell, Smash the demon rum! incited riots of rum-bottle smashing.

      But by the 1940s, as cultural attitudes toward rum shifted again, it regained popularity through America’s preoccupation with Polynesian exotica. Don the Beachcomber, father of the Zombie and the Scorpion, astutely promoted rum at his Beachcomber bar in Hollywood, offering an extensive cocktail menu that promised exotic island concoctions along with a cellar full of hundreds of rums from around the world. Today, we no longer remember its notorious history, steeped in debauchery and politics, and can freely luxuriate in the flavor of rum, which, unlike any other bottled spirit, instantly transports your palate to a balmy place.

      The lovely sweetness inherent in the spirit comes from sugarcane, which is boiled down to a rich molasses and then fermented and distilled. It can vary in color, weight, and sweetness, and many nuanced flavors can be found within the various types of rum. In the Caribbean, each island has perfected its distinct style, from the molasses-flavored dark rums of Haiti, Jamaica, and Martinique to the lighter rums of Trinidad, Cuba, Puerto Rico, and the Virgin Islands, which retain very little molasses taste and tend to be drier.

      Following is a Rum 101 to help

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