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Stormy Weather

12 Oct

Beer TNT

Last week I discussed my fermented ginger beer, Stormy. He’s a good kid. Works hard, usually stays out of trouble. Now, while I’m a huge ginger fan, I know a lot of people aren’t. Therefore, when I sit down and pop a bottle of Stormy and start enjoying it’s ambient spice and subtle complexities, I don’t really get a lot of takers on joining me. The reason is rather obvious to me, traditionally ginger beer is used as a mixer and not poured for its own sake.

If you’re one of those folks that views ginger as a vehicle, I don’t hold it against you. Ginger is a great multipurpose tool and it should be enjoyed as such. I’m not one of those uppity types that’s going to tell you how best to enjoy a ginger beer, just like I won’t tell you whether to order bone-in or boneless hot…

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Very Spooky Concoctions

12 Oct

Cocktail Fusion Mobile MIxologists

Holloweens Best Cocktails

Witches Brew



  • 2.25 oz Caliche Rum
  • 2.25 oz Dark Rum
  • 1.25 oz Bacardi 151
  • 2.5   oz Pineapple Juice
  • 0.75 oz Lime Juice
  • 0.75 oz Simple Syrup
  • 1.25 oz Grenadine


  1. Fill glass completely with ice and add all ingredients.
  2. Use your bar spoon to stir the drink until all of the ingredients are combined, creating a pinkish red color.
  3. Throw in a handful of gummy worms and the appropriate amount of silly straws needed.

Peaches and Scream



  • 1.5 oz Old Forester Bourbon
  • 0.5 oz Cream
  • 0.5 oz Peach Purée
  • 0.5 oz Apple Butter Syrup
  1. Pinch of Cinnamon Spice Muddle and strain over ice into a martini glass with a brown sugar rim.
  2. Garnish with a peach or apple slice.

Candy Corn Martini



  • 1/2 oz Grenadine
  • 1 oz Orange Juice
  • 1 oz Orange Vodka
  • 2 oz Coconut Vodka
  • Splash of Crème


  1. Mix Orange…

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Cuba Libre

22 Sep

Cherry bombs

21 Sep

One for the ladies

Rufus' Food and Spirits Guide

OK, the name of this drink is actually a Bacardi Cocktail, but cherry bomb is way more fun to sing. It’s as pretty as a cosmo. For the official, official version check out Bacardi’s site. For ours, see below.

Bacardi Cocktail

  • 1 3/4 ounces Bacardi light rum
  • 1/4 part grenadine
  • 3/4 ounce lemon or lime juice
  • 1/4 ounce lemon juice

Mix all ingredients in a shaker with ice. Strain into a glass and garnish with a cherry.

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Wray & Nephew Overproof White Rum (63% alc/vol)

20 Sep



The White Overproof Rum Lore

Wray & Nephew White Overproof Rum is a top selling high-strength white rum. A legend in Jamaica, this is the real rum from the island where the rum comes from. Wray & Nephew White Overproof Rum is a very special blend of rums from Wray & Nephew’s estates.

Wray & Nephew White Overproof adds a unique rum character to drinks and is the essential ingredient in authentic Jamaican rum punch, as well as the secret ingredient in many rum-based signature drinks such as mai-tais and daiquiris.

Appearance: Crystal clear, white rum
Bouquet: Fruity natural aroma with overtones of molasses.
Finish: Flavorful and strong
Overall: Most commercial spirits produced today are so rectified that they have a relentless blandness. Not so with this brand of white rum.
Product Details :
Sizes: 50ml, 200ml, 375ml, 700ml, 750ml, litre, 1.75 litre
Strength: 63% alc/vol. (126 proof)

Wray & Nephew White Rum.

PUSSER’S Rum is the original Navy Rum (42%ALC/VOL)

20 Sep
PUSSER’S is the original Navy Rum as served on board warships of Great Britain’s Royal Navy for more than 350 years from about 1655 to 1970.  It was a part of the life and times of Nelson and the old navy so aptly described in the novels of Patrick O’Brian?  PUSSER’S 350 years of Liquid History has become the standard by which other dark rums are measured.  PUSSER’S was never sold or offered to the public until 1979.  Prior to this, if a rum connoisseur managed to obtain a tot or two, it was valued for a very special occasion.

Gold Medal Winner
Best Dark RumLondon 2001
Gold Winner, San Francisco World Spirits Competition 2005
Double Gold Winner, San Francisco World Spirits Competition 2003
Gold Medal Winner, IWSC International Wine and Spirits Competition, 2011
Double Gold Winner, The Fifty Best, New York 2012
Double Gold Winner, The Fifty Best, New York 2012
Gold Medal Winner, IWSC International Wine and Spirits Competition, 2011
Gold Winner, San Francisco World Spirits Competition 2005
Double Gold Winner, San Francisco World Spirits Competition 2003

PUSSER’S full, rich flavor is all natural, no flavoring agents are added.  It is the only rum whose flavor is sufficiently distinctive to be savored through the ingredients of just about any cocktail.

Grog’, the most traditional of all sea drinks, originated from PUSSER’S RUM.  There was an admiral by the name of Vernon who was much loved by his men who had named him affectionately ‘Old Grog’ on account of a grogram boat cloak he oftimes wore when on the quarterdeck.  In his days, the men received their PUSSER’S RUM allowance twice daily, one-half pint at noon and the other in the evening.  This generous allotment was the cause of much drunkenness and disobedience for which the punishment was often brutal.  In order to stop what he called “the swinish vice of drunkenness”, he ordered that the mens’ rum should be mixed in a scuttled butt (a cask with a lid on it) in the ratio of two parts water to one of rum, and that those that behaved be issued extra lime juice and sugar that the watered rum be made more palatable to them.  The men were incensed that he had diluted their neat rum, and so named it contemptuously grog from the name they’d already given him.  Thus true grog is PUSSER’S RUM and water with lime juice and brown sugar.
To learn how to purchase Pusser’s Rum, click here.

The Pusser’s Painkiller

19 Sep


the Pussers Painkiller


Good for everything and probably the smoothest drink you’ll ever taste! A delicious blend of Pusser’s Rum, cream of coconut, pineapple & orange juice served over the rocks so the ice isn’t blended into the drink to dilute its delicious flavor. Depending on the severity of the pain being experienced, you have your choice of Numbers 2, 3 or 4 ~ designating the relative amount of Pusser’s Rum! Be careful, this is a smooth and sneaky drink ~ and a giant 18 ounces!

2 ozs Pusser’s Rum
4 ozs pineapple juice
1 oz orange juice
1 oz cream of coconut

Fill a big glass or goblet with ice and add the ingredients. To mix, pour once or twice back and forth into another glass. Grate fresh nutmeg on top and enjoy this most delightful of tropical drinks.


The infamous Pusser’s Painkiller® had its start at the six-seat Soggy Dollar Bar on a long stretch of white sand beach at White Bay on the island of Jost Van Dyke in the British Virgin Islands. There’s no dock, so the usual way in is to swim. Of course, your dollars get wet – hence the name: Soggy Dollar Bar.

When all this started, the bar with its four adjoining cottages was owned by an English lady, Daphne Henderson. Boaters, including Pusser’s founder Charles Tobias, came from all around to sample her tasty Pusser’s Painkiller® for which she’d become locally famous. The fact that Tobias had gone to Great Britain’s Royal Navy and gotten permission to commercialize the rum in 1980 made him more curious about this deliciously concocted recipe made with Pusser’s Rum.

Daphne Henderson and Charles Tobias became good friends, but in spite of their friendship, and no matter how hard he tried, she refused to divulge her secret recipe for the Pusser’s Painkiller®. Two years passed, then late one Sunday afternoon at the conclusion of a long session of Painkilling, Tobias somehow managed to get one of her concoctions back through the surf and over the gunwale into his boat, and ultimately into his kitchen on Tortola where he lives. There he went to work, trying to match her flavor as closely as possible with his own recipe which he finally worked out to be “4-1-1″ ratio – four parts pineapple, one part cream of coconut and one part orange juice – adding Pusser’s Rum to suit.

The following Sunday, Tobias returned to the Soggy Dollar Bar for another afternoon of West Indian food, Painkillers and swimming. Shaking the water off after his swim ashore, Tobias announced to Daphne Henderson that I’d finally broken her secret, “At last, Daphne, I have the Painkiller® recipe which I promise to not divulge to anyone if you tell me that I’m right,” he said.

“If you’ve got it, what do you need anything from me for?” she replied smiling as she continued to josh Tobias about my not being able to come even close. “Wait and see,” he told her, and in a few minutes, he mixed one of his and started to taste it against hers. Tobias discerned a slight difference, but thought his mixture better, not quite so sweet as hers, and told her so. Understandably, she insisted that hers was better and challenged him to a contest. Tobias accepted, and the bet was on for $100.

There were about ten patrons around the bar. Tobias ordered two rounds: one that Daphne made, and one that he made to his recipe. They marked the cups and proceeded to test. Tobias’s recipe won 10 out of 10 taste-tests! They preferred his version to hers. She humorously insisted that somehow Tobias paid everybody off to win. Of course, he hadn’t, and vehemently denied her charges. Tobias took payment on the bet in the form of 40 Painkillers which the crowd all drank to celebrate the occasion.

Soon after, Tobias started promoting the Pusser’s Painkiller® in the two Pusser’s bars he had at that time on Tortola. But he always gives Daphne Henderson credit with a by-line in Pusser’s printed media: AS INSPIRED BY DAPHNE AT THE SOGGY DOLLAR BAR AT WHITE BAY ON JOST VAN DYKE. From this modest beginning, the fame of the Pusser’s Painkiller® has spread throughout the boating and sailing communities of the Caribbean and the U.S., and is probably the most popular mixed rum drink amongst sailors today in the West Indies. And it continues to spread throughout many other parts of the world.

Thanks to Daphne Henderson! …the inspiration behind the Pusser’s Painkiller®.

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