Rum: Most Romantic—and Historical—Spirit

It is said that Paul Revere had a swallow of the stuff to stiffen his resolve partway through his famous midnight ride. Benjamin Franklin penned a small ode to it. In 1778, General George Washington marked July 4^th with a double ration of it for his soldiers and an artillery salute. Ernest Hemingway mixed it in tall cocktails. On election night in 1960, John F. Kennedy sipped it over dinner at his house in Hyannis Port, MA, before watching the election returns. James Beard said “of all the spirits in your home, it is the most romantic.” It is RUM.

Caribbean and European settlers brought their love of rum to the United States. Rum was being distilled by 1664, and by 1770 more than five million gallons of rum were being produced each year. Rum was served during weddings, at wakes and at most taverns across the nation, where community activities were held. Work stopped for “eleven o’ clock bitters,” and planters sipped punch, flips, and toddies.

More recently, the rum category has grown for the last fifteen consecutive years and is the second largest spirits category behind vodka. Interest in rum-based cocktails, such as the Mojito, Daiquiri and Mai Tai, as wells as in innovative new cocktails, continues to increase.

Tommy Bahama, an American brand synonymous with everyday luxury, introduced Tommy Bahama Rum in 2007 with the hopes of bringing paradise to the palate. The Ultra-Premium rum is available in White Sand, which is aged two years in white oak barrels, and Golden Sun, a blend of rums aged ten years.

Bahama Basil Smash

2 ½ parts Tommy Bahama White Sand Rum
2 parts sour mix
3 fresh blackberries
4 basil leaves
4 slices of ginger
¼ part lemon-lime soda

Muddle blackberries, basil and ginger in a mixing glass. Add remaining ingredients, shake well and strain into a mixing glass. Top with a splash of lemon-lime soda. Garnish with an orchid.

Tommy Bahama’s Coconut Cloud Martini

1 ½ parts Tommy Bahama White Sand Rum
1 ½ parts vanilla vodka
1 ½ parts coconut rum
½ part cream of coconut

Shake in a cocktail shaker and strain. Garnish with toasted coconut.

Tommy’s Blue Hawaiian

1 part Tommy Bahama White Sand Rum
1 part blue Curacao
1 part coconut cream
2 parts pineapple juice

Pour all ingredients into a blender with a scoop of crushed ice. Blend until smooth. Pour into a hurricane glass and garnish with a fresh pineapple slice and maraschino cherry.

Visit www.tommybahamarum.com.

Edited by Patricia D. Sherman

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