Friday, March 29, 2013

For Later Spring - Big Cedar Distilling

Big Cedar Distilling has been on the Rum Runners list for some time. Now that Spring and Summer are approaching -- I hope to pay them a visit soon!
They have both a Facebook and website presence. I don't know a lot about them -- but wanted to introduce them to you all. If you are headed out toward them (29130 Maystead Road, Sturgis MI 49091), stop in and tell them Rick The Rum Runner sent you!

Wednesday, March 27, 2013

Las Vegas Distillery

The Las Vegas Distillery

As you may surmise I am still cold! I visited the website of this distillery and checked out their Facebook page. Warmed me right up! To top it off -- They got VIDEO!  Just click on that hyperlink and off you'll go! Nevada Rum is their rum brand but they do have an extensive line Distilled Spirits....
Let's sit back and enjoy!

See you Friday Morning --- 7AM CDT...

Monday, March 25, 2013

A Delayed Spring? - Let's go to Hawaii!

I am one of those people I call "Goldilocks people," I don't like too cold (below 20 degrees) or too hot (Above85degrees) so in general Chicagoland is idea for me. We get warm summers -- and our winters, well they could be worse... What does happen is extremes and rapidly shifting conditions; the highest temperature was 109, lowest -11, without windchill (don't ask). This year is a delayed Spring -- yeesh.... However, rum helps. Yes it helps in the obvious way but also -- visiting United States Distillers. So this wee we start off with ---Hawaii! So, while I change into my shorts and proper shirt, along with my flip-flops -- you can read all about The Kōloa Rum Company.....

They specialise in rum -- so it makes for even a better experience:

Kōloa Rum Company produces the finest, award winning, premium, single-batch Hawaiian Rums at their distillery near the town of Kalaheo, on the beautiful Garden Isle of Kaua`i, Hawaii.

We proudly invite you to savor their unique flavors, created from Hawaii’s distinctive “tall cane” sugarcane and the pure mountain waters of Kaua`i.

Our Distillery

Our distillery in Kalaheo was established on the grounds of the Kukui Brand facilities in 2008 and is the site of our primary distillation and bottling operations. It is under this same roof that we proudly produce both Kukui Brand products and Kōloa Rum throughout the state of Hawaii.
All of our rums are twice distilled using a 1210 gallon copper pot still with a copper column and condenser. Our still was built by Liberty Coppersmiths in Philadelphia, Pennsylvania in 1947 and later refurbished for use in our distillery.


Kōloa Rum Company was founded to create world-class Hawaiian Rum. We are the first and only licensed distillery on the Island of Kaua`i, where sugarcane production has been a traditional way of life. Our first batch of premium Hawaiian Rum was distilled and bottled in September 2009 which coincided with the opening of our Tasting Room & Company Store at Kilohana Plantation. 


Folks, this looks like a great place to visit and sip. Also, the Rums merit a search from me to see if I can get a tasting....
Make sure you visit their website and read their history and philosophy of rum. I'd talk longer but I need to pack..
See you Wednesday!


Friday, March 22, 2013

A Short Entry

Working on a few things. I am reading "Micro-Distilleries in the U.S. and Canada, 2nd Edition by:  David J. Reimer Sr." and finding it pretty good -- a follow-up to, well, follow up; after I am done. Also I swear I will be updating some of the pages here, most importantly the database of Distillers of US made Rum....So, with the first weekend of Spring ahead... I bid you --- 

Lick the glass.....


Wednesday, March 20, 2013

A Virtual Visit With Privateer Rum

As I try to catch up with all the new (both in age and new to me) rums and distillers I decided to go back and highlight a few. This is Privateer Rum.

Our Rums

Privateer Silver Reserve Rum:

Eminently mixable and sip-able, we distilled Privateer Silver Reserve Rum with the intent of delivering a smoother, more flavorful experience.

Whereas many white rums are characterized by harshness and medicinal flavors, Privateer Silver Reserve Rum was distilled for a more refined and flavorful rum experience.

Tasting Notes:
Exceptionally smooth with notes of golden pear, lime blossom and quince. Our Rum has elegance, depth, clarity of flavor, unfolding layers, with a soft and long finish. 

Maggie Campbell, Distiller 

What the experts are saying:

"Smooth. Balanced. Refined. Privateer Silver Rum is one of today's very finest rums."  
Nancy Fraley
Director of Research
American Distilling Institute

"Congratulations on a great rum! We have over 600 rums in our collection and this one is now among our top 5 favorite whites." 

Luis and Margaret Ayala
Authors and Rum Consultants 

Privateer True American Amber Rum:

Where many amber rums are characterized by excessive sweetness or harshness, Privateer True American Amber is distilled to achieve the rich flavor and complexity more typically associated with a fine bourbon. Enjoy neat or mixed…

Tasting Notes:
Exceptionally smooth and round with waves of orange citrus, sandalwood, leather, cinnamon and spice, and a lingering and silky finish. 

Maggie Campbell, Distiller 

What the experts are saying:

"I've never tasted an amber rum that is this smooth, yet bursting with rich flavor at the same time…pour me another!"

Bill Owens
American Distilling Institute 

I have not tasted it myself -- but it looks like I need to put it on my list.... 


Monday, March 18, 2013

Cain & Abe Rum -- It's Origins

Tracing a US Rum's origins usually is not a difficult task and so many are just a few years old. However, often the spirit itself goes back further. In this article published in talks about the beginnings of what we now know as Old Sugar Distillery. So with a tip of the hat we begin:

Cane & Abe Freshwater Rum: From Garage to Greatness

Last February in the winter of 2010, we attended the Celebration of American Distilling in Madison, Wisconsin. It was a wonderful event with a number of very cool distillers discussing (and offering tastes of) their best stuff. On our twentieth booth, we shook hands with Nathan Greenawalt, owner and distiller of the Old Sugar Distillery, then called Madison Spirits.

Even after steadily tasting spirits for two-and-half hours over the course of a long (but invigorating!) evening, we were coherent enough to see something special in this grinning youth standing before us. We weren't brash enough to demand his age but rest assured that he barely looked old enough to legally purchase liquor much less produce it. We further learned that the bottles of honey liqueur that he had brought with him to the festival had been bottled that very same week and finished just in time. He gave all the impression in the world that his "distillery" might just be a lab in the backyard of his parents' summer home (that's not true, by the way, but it is how we perceived things at the time).

What is this? This can't be happening, can it? Among the Austin Nichols and the Beam Globals and the Buffalo Traces... can one guy really just hang out a sign, declare himself a distiller, and shamelessly produce that spirit that he himself would most like to drink? It was with that suspicion that we examined his bottle, his spirit, and proceeded to taste it.

One taste was enough to reveal us the total snobs that we were to sniff so pretentiously at an upstart. The honey liqueur was very good; Nathan was affable and confident. We left wondering if we had just had a fleeting introduction to the liquor equivalent of Kurt Cobain or Michael Stipe making music in a garage with their proto-bands.

Fast Forward to November of 2010. We received a bottle of Nathan's first rum: Cane & Abe Freshwater Rum. Along with the bottle came a letter wondering if we might like to try it. Of course we would and try it we did.

Nathan had been busy, we learned. The Old Sugar Distillery is now in downtown Madison where it offers tours and specialty sales every week. He said that his "presence in the community here seems to have exploded." (The rum and liqueur might help with that.) Looking into the crystal ball, it's hard to foresee a path where Nathan Greenawalt doesn't become a liquor magnate running multiple operations and essentially owning the non-beer side of Madison. He's already anything but a garage band leader handing out CDs on the street corner.

Cane & Abe rum is made from US-grown brown sugar made from sugar beets. (A big departure from the molasses and sugar cane fields of the Caribbean and Central America.) It's aged in what he described as "heavily charred" oak barrels - leading to a self-described "heavily oaked" rum - in barrels ranging in size from 5 gallons to 30 gallons. The smaller barrels will promote greater contact between the char and the rum creating an even heavier flavor. The quasi-Biblical name (we inevitably kept calling it the "Cain and Abel rum" all night long) is actually a reference to the bald eagle mascot of the Wisconsin 8th Infantry Civil War Battalion. That eagle was named "Abe" (though the "cane" is a bit of a misnomer given that the sugar is from beet... but of course "Beet and Abe" doesn't quite carry the same ring).

But what about the rum itself? It's a hazy, dark amber color. Our bottle lay untouched for quite some time before tasting and when we examined it, we detected just the tiniest wisp of sediment at the bottom. The rum itself presents as a bit cloudy unlike the clearer rums one might expect from Bacardi Gold and other rums... in our tasting, we used the Bacardi Gold as our point of comparison. Rums generally smell light and sweet, even when they're aged. Smelling the Cane & Abe in comparison to the Bacardi, the heavier aromas of the brown sugar really come through. One might think that the "heavily oaked" nature of the rum might give it more whiskey-like characteristics but that didn't happen at all. Smelling and tasting the Cane & Abe neat revealed a heavier, more robust spirit. Brown sugar, maple syrup, earth... all these were flavors we experienced as a departure from the Bacardi. Are there better sipping rums out there? Well, yes. There are rums stemming from places near the equator that are solera aged and/or blended from thousands of different casks selected by third-generation master distillers of rum. The bottles have pedigrees rivaling not just scotches but show-quality dogs and British royalty as well. Sipping some of those is to sample the exquisite moments from the famous symphonies of Bach, Mozart, and Vivaldi.

That Cane & Abe isn't a symphony is exactly what we found so cool about it. It's a garage-band rum. But just because it's a garage band rum doesn't mean the rum isn't good! Sample any given high school and you'll find numerous students blaring away on covers to 80s songs and dreams of American Idolship... yet a few of those garage bands are marked for something more and something special. There's something in Cane & Abe that's different, that is its own perspective, and that adds something specific and identifiable to a cocktail.

As is our custom, we ran that rum through its paces. We tried it neat and we tried it on ice. We tried it mixed with the sugary almond flavors of a classic Mai Tai (no, not the sugary, Kool-Aid confection you get at trendy bars but the original Trader Vic's recipe - see the excellent write-up at the Art of the Drink). We tested it out in the more muted cocktail (again, the classic recipe!) Pina Colada. We earned the everlasting hatred of Brazilians by kidnapping their national drink and putting this American rum in their Caipirinha. By most accounts, our group found that Cane & Abe really found its home contributing its unusual, heavy oak perspective to these classic tropical cocktails. Our baseline Bacardi is a fine rum as rums go and blends nicely in most anything calling for a blast of sand and sunshine. Yet Bacardi does not call attention to itself and the Cane & Abe can and does. There's a gravitas it lends to the drink: it makes the sweet a heavier, more bass-like note; it gives the sour a brass section depth; and it definitely, definitely adds some character to the story of the cocktail overall. Anyone can have Bacardi in their cocktail just like anyone can hum a few bars of Beethoven's Ode to Joy. It's a little something extra to be able to riff the Ode to Joy on an electric guitar plugged into a pawn store amp at 2:00am in the morning for your buddies on the back lawn.

Cane & Abe Freshwater rum is a great story and deserves a place in any great bar - particularly in the upper Midwest. Our tasting suggests that it sits somewhere between the liters of rum you keep around for the punches and the crystalline bottles of expensive rums destined for cognac glasses. Cane & Abe is a rock-and-roll rum. It's one you keep around to slap italics on whatever is happening in your glass and your party.

And it is with considerable interest that we will watch the career of Nathan Greenawalt of the Old Sugar Distillery.

See you next time:

Friday, March 15, 2013

Food & Drink

Today we look in on Newport Distilling Company in Newport Rhode Island for the distillation of their Thomas Tew Rum....  Another video Talks about their time with Dirty Jobs. A local TV show talks about it and mixes drinks! A third video is all about Rum.... Balls...

Till Monday

Wednesday, March 13, 2013

Wednesday is Video Day!

After touring there and writing about the tour, I decided the Mississippi River Distilling Company deserved a look. I got to see much of this live and hear from Scott about the care and passion they put in all their products. While not mentioning their rum (Sorghrum) as it is only seasonal (this batch released in February 2013), their story is quite interesting. Well I'll let the News fill us in:

If you know of great US Distillers video's -- Rum distiller's, that you'd like to see on our blog, feel free to send a link! We will watch and put it all up here to see.

Until next time...

Monday, March 11, 2013

Seriously -- No; No it's Not

Yes -- the craft distillation of small batch rums is a serious business
Yes -- It is and should be done passionately
Yes -- the care and preparation of your rum should be at par with the care and service to your customers
Yes -- It is a serious business
Yes -- It should be a lot of fun...


Yes -- I am

Friday, March 08, 2013

Drink Challenge to all Distillers, and Rum Drinkers

Let's Celebrate!

Here we speak of US made rums and distillers and I get a very positive vibe as well as comments from the Distillers I meet. They are happy to hear from someone who is promoting this small batch, craft resurgence of this very American drink. So, as a challenge, I propose the following:


Send us a drink or food recipe (both are welcome) using your Rum(s) as the alcoholic ingredient. You are welcome to add other alcoholic accouterments too, but the main has to be your Rum.
You are free to send in as many as you want and need only to put them in the body of an email sent to me.
I recently did a blog on classic rum drinks and this was the idea that struck me at the time as certain Rums stood out at “natural” additions to some drinks yet - “not so much” the perfect for another. Face it NO ONE knows YOUR Rum as well as you do. So brag – send me your best recipes!
I have wanted to start a drink and food recipe list here. This would be a perfect time to start. This time though I am hoping for some participation on your part.


The same applies to you. If you drink rum and enjoy certain mixes – please send me your choices. If you use rum in cooking and have a favorite recipe there – please, send me your choice. Remember I want the brand of rum you like most and send the recipes to me at this email.

OK folks it is up to you. I know I get plenty of readers every day – so please send me you choice(s)!!!

Wednesday, March 06, 2013

Changes here at Rick, The Rum Runner

With the coming Spring, the idea of traveling and visiting more rum distilleries sounds like fun. In fact, it has been a desire since day one of the blog. Having visited two so far – Tailwinds and The Mississippi River Distilling, I am looking at maps and trying to plan out the next one(s). To do that, however, means a few changes.


While I will always try to put new content up especially Monday, Wednesday and Friday, I have to begin to experiment with posting from my phone. This will cause a couple of things to happen. One, I will be posting at “odd” times and “different” days. Not a problem at my end, but easily posting new content announcements to American Made Rum, Facebook and even Twitter may be a bit more difficult. So you can help by doing one simple thing. Click on the places where you can Follow or Subscribe to the blog. Off to the left you'll see a spot that says Subscribe to and the choices “Posts” and “All Comments”. All Posts will let you know when new posts are made so you can stop by and read them. All Comments, well, are all comments made. In this blog that section is not too busy at all, but if you grab Posts, the Comments are an option for additional coverage.

The next spot Says Follow the Rum Runner by Email. Just slap your email in there (It DOES NOT get sold or given to anyone!!!) and you'll be notified via Email when I plop some Rum News onto the Runner Blog. Finally..... Those with Google Friends – you can join that way. That is the next and final spot there on the right for you to get notified. This will make it easier, and allow you to have a reminder available when YOU want to read it by looking at the reminders or emails later on in a day. Please, next time you stop in – Join, Subscribe, Register – whatever you want to call it and enjoy RTRR at your leisure.

Next change. I will soon be dumping the section along the upper banner that says TASTING CARDS. Hassle to do – keep track of and all that. What to my wondering eyes did appear? The wonderful web site called RumRatings.... I will try to get a permanent link set so you and I can go rate our favorite rums and in particular those made here in the US! For now... Just use the Hyperlink here to go there.... Please – join in the fun and Andy promises to add a place where we can chat – Look for Ol' Rick to be there often to talk alcohol....

Finally – I have been Sooooooooooooooooooooooo bad – but look for new additions to Rum Distillers in the US – List. I am sorry to so many of you but I have to confess (EG give a phoney excuse). I NEVER dreamed there'd be so many US Rum Distillers!!!! I have just fallen down on the job. I will catch up... Promise.. Really... I swear....

Thanks for reading and stay tuned!!! Stop by – read – Register, Join, Subscribe – and THANK YOU!

Monday, March 04, 2013

A Trip To LeClaire Iowa -- In Search Of Rum

This last weekend we found ourselves in Le Claire Iowa. For many this is Home Base for Antique Archeology the business used in the show American Pickers. Yes, we did go there and visit but once done we took in the town in general. Have to tell you, it is ready for visitors and even though the day we were there the temperature never got above 30, it was brilliantly sunny, there still was a good amount of people walking around taking in the town. Le Claire is quite beautiful. The buildings in the downtown are restored and it is Antique Heaven.
They have some nice restaurants and I can recommend The Blue Iguana as I had a perfectly delicious Chili Relleno there. There are places that offer sandwiches and others all the way to fine dining. The smells in the air will revive any appetite!
Do not pass up a chance to visit The Mississippi River Distilling Company. They have a nice little distillery along the main street and wonderful views of the Mighty Mississip' from their tasting room. They offer tours (free!), nearly every hour they are open. Our tour was hosted by Scott, one of the Distillers. His knowledge and pride showed in his talk. He took us through the equipment from mash to bottling; pointing out one of the more beautiful Pot Stills I have seen in some time. Their pride and joy! Two distillation/filter towers completed the actual distillation section and their mash, cooling, mixing tanks rounded out the entire operation. Their pride in using as many local ingredients and products as possible added the craftsmanship of their Distilled Spirits. They offer Vodka, Bourbon, Gin and seasonal spirits. One such spirit is their Sorghum rum, Dry Dock Sorghrum. Rather than molasses they use... well let me have them explain it in this quote from their website:

“Mississippi River Distilling Company is excited to announce the release of their newest seasonal product, “Dry Dock Sorghrum” on February 1, 2013. Known for incorporating local ingredients in their spirits, MRDC partnered with a new Iowa business on this product. This time Maasdam Sorghum Mills near Lynnville, Iowa has provided sorghum syrup that was crafted into a unique rum.

“The whole idea of the seasonal spirits is to bring some unique products to the market and also partner with other local businesses,” Ryan Burchett, MRDC owner and distiller, says. “We’ve had so many people ask us for rum. But rum is made from sugar cane and molasses. But we finally figured out a way to put a local spin on it and we invented ‘sorghrum.’”
MRDC used sorghum syrup made in an early 1900’s style steam powered sorghum press at the Maasdam Farm. They fermented the sorghum syrup along with sugar and then distilled it into a spirit. That spirit went into a new, charred barrel for a short age before hitting the bottle.
“This was so much fun to have something come along that allowed us to be a little creative a put a totally new spin on an old favorite.” remarks owner and distiller Garrett Burchett. “We purposely short aged this one so we wouldn’t cover up the unique flavor of the sorghum. It left some interesting cinnamon and nutmeg notes. We think spiced rum drinkers will like this one.”
The name is meant to play off of the unique history of the spirit. “When people think of rum, they think of the Caribbean. We want to give that feeling, but this one came from waves of grain, not from the sea.”
The project has been in the works since last year and is finally hitting the market tomorrow. Retailers all across Iowa can purchase Dry Dock Sorghrum from the Iowa Alcoholic Beverages Division in Ankeny. Production was limited to only 5,000 bottles. Distillers expect to have it in stock through the spring. In April, the popular Queen Bee Honey Whiskey will return as the spring seasonal.
Mississippi River Distilling Company is celebrating the release of the new spirit at their First Friday event held Friday, Feb. 1 from 5:30 – 8 p.m. Recipes made with Dry Dock Sorghrum and other MRDC spirits will be available for sampling along with a special Valentine’s Day rocks glass giveaway to patrons who purchase bottles of spirits during the event.”
Seeing as I was there the second of March we were able to taste the “rum”. Believe me – it was worth it. We snapped up a bottle and I will be rating it ASAP at Rum Ratings. I found it different and very good. The caramel flavor of many standard rums was not there – but a floral sweet taste stands out. I was intrigued by the finish as vanilla makes a pleasant appearance at the end and it leaves your palette and mouth with a clean, sweet flavor. You can taste that it has spent time in a barrel and the color is a light amber. Being a new barrel, the charred wood essence is exceptionally clean and light.
This blog has more than the normal amount of pictures – but I had so much fun there and can highly recommend both the tour and the products, that I had to show the place off a bit...

So until next time – I remain.....

Friday, March 01, 2013

Making Classic Rum Drinks

Once more we thank Rob's Rum Guide for the information herein. Reading these drinks made my mouth water.
join the Email List
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I'll talk more about this next week but for now lets look at some classic Rum Drinks

Cane Spirit Guide

----the quintessential rum cocktails

Rum is your friend. It's the most versatile of all spirits, exhibiting a broad range of styles across many categories from numerous regions. No other spirit has the range of rum -- which can be enjoyed neat or on the rocks, with a mixer, or as an essential element of many sophisticated and complex drink recipes.

You can drink vodka in mixed drinks and cocktails, but few drink it straight. Single Malt Scotch is a treat served neat, perhaps on the rocks, but few would mix it with soda or make creative concoctions using fine whisky. You would rarely mix several vodkas together or several types of bourbon. However, rum is so varied in its texture, color and flavor that many great drinks call for multiple types of rum to achieve their unique flavors.
Let's explore some early, classic recipes for rum which illustrate the very foundation of the art of mixing rum drinks.
The simplest form of a mixed drink is the highball, defined as the combination of a spirit with a mixer, such as rum and coke, one of the popular mixed drinks in the young history of our planet. The Andrews Sisters sang about it in 1945, making it a hit on the radio. It became overwhelmingly popular in bars, started a revolution or two and is a staple tipple across the country and around the world.

Rum and Ginger 

Let's explore a highball that is often overlooked and under-appreciated. Rum and ginger is a marriage made in heaven -- or was it Jamaica? The full bodied flavor of Jamaican rums marries well with ginger. These exotic flavors combine to compliment each other with style and simplicity. Let's make a proper Rum & Ginger.

Rum & Ginger2 oz Appleton Estate Reserve Rum
1 bottle of Reed's Ginger Brew
Fill a collins glass with ice cubes. Pour rum over ice. Fill with ginger beer.
Stir with swizzle and serve.
There may be a variety of ginger beers in your market, including several versions of Reed's, depending on your location.
Some are stronger flavored, some have a bit of heat and lots of spice. Experiment to find one that suits your taste.

The Daiquiri

Perhaps the most classic rum cocktail of all time is the daiquiri, named after a beach near Santiago, Cuba. The cocktail came into being at the start of the 20th century by simply combining lime, sugar and rum. Ernest Hemingway did his part to make it famous by drinking more than his fair share at El Floridita bar in Havana. Unfortunately, the very elemental ingredients that make a great daiquiri are often replaced with pre-made sour mixes that lack the freshness necessary for a great cocktail. To experience the real McCoy, try these simple recipes.
Classic Daiquiri1/2 teaspoonful sugar
half a lime, juiced
1 1/2 oz white rum
Shake with ice and strain into a rocks glass filled with ice. 
El Floridita Daiquiri  
2 1/2 oz of light Cuban rum
1 1/2 oz of lime juice
1/2 oz of sugar syrup
Blend with crushed ice and pour into a cocktail glass.
Hemingway Daiquiri1 1/2 oz light Cuban rum
1/4 oz Maraschino liqueur
3/4 oz lime juice
1/4 oz grapefruit juice
1/4 oz cane syrup (optional)
Shake with crushed ice and strain into a chilled cocktail glass.

The Hurricane

Progressing from lime and sugar, let's explore some of the more exotic rum concoctions. The Hurricane was made famous by Pat O'Brien's Bar in the French Quarter of New Orleans. Like the daiquiri, modern versions of this classic tend to be made of cheap mixed ingredients, delivering an underwhelming experience. Here's a simple version that does not rely on powdered mix.
Basic Hurricane Cocktail Recipe1 1/2 oz light rum
1 1/2 oz dark rum
1 oz passion fruit syrup
3/4 oz lime juice
Shake with ice and strain into a hurricane glass filled with ice.
The original hurricane cocktail was served in a New Orleans hurricane lamp, which has a unique shape to prevent the flame from extinguishing. Which in turn, lead to the development of the ubiquitous hurricane cocktail glass. The drink became known as the best cheap drink in the crescent city, where an over-abundance of rum was a blessing for those thirsty souls.
Authentic Hurricane Cocktail Recipe1 1/2 oz light rum
1 1/2 oz dark rum
1 oz orange juice
1 oz fresh lime juice (not bottled)
1/4 cup passion fruit juice
1 tsp superfine sugar
1 tsp Grenadine
Shake with ice and strain into a hurricane glass filled with ice.
In 1992, Hurricane Andrew swept through South Florida like a buzz-saw, setting new standards for devastation and earning it's own place in the cocktail genre. Here's a hurricane with a category five tilt.
Hurricane Andrew (aka “Category Five”)1 oz light rum
1 oz gold rum
1 oz spiced rum
1 1/2 oz passionfruit juice
1 oz orange juice
1/2 a lime, juiced
2 dashes (1/2 tsp) Grenadine
1/2 oz overproof rum
Shake with ice and strain into a hurricane glass filled with ice. Float the overproof rum on top by pouring it over the back of a spoon.

The Rum Runner

Rum's storied history includes an era of cloaked distribution during prohibition. Those who risked life and limb to bring in the hooch were known as Rum Runners, inspiring another classic cocktail reminiscent of these rough and tumble pirates. There are as many recipes for the rum runner as bars in the Florida Keys. The popularity of coconut rum has influenced this drink recently, finding its way in the the rum runner at many locations.
Rum Runner1 1/2 oz light rum
1 1/2 oz dark rum
1 oz overproof rum
3/4 oz blackberry brandy
3/4 oz banana liqueur
1/4 oz Grenadine
1 oz orange juice
1 oz pineapple juice
Shake or blend all ingredients with ice (except overproof rum) and pour into a hurricane glass. Float the overproof rum on top by pouring it over the back of a spoon.


Planter's Punch

The end of the long, hot work day on a Jamaican plantation was celebrated by one and all with a full-bodied rum punch, accented with refreshing tropical fruit flavors. The classic Planter's Punch delivers this luscious combination liberally.
Classic Planter's Punch1 1/2 oz gold Jamaican rum
1 1/2 oz dark Jamaican rum
1 1/2 oz orange juice
1 1/2 oz pineapple juice
1/4 oz lime Juice
1/4 oz lemon Juice
1/2 tsp Grenadine
1 maraschino cherry
Shake all ingredients with ice. Strain into any tall glass filled with ice, garnish with cherry.
Trader Vic had a profound influence on the popularity of rum-based tiki drinks. His secret recipes and select ingredients are nothing short of legendary. Vic's own take on the Planter's Punch uses fewer ingredients to achieve a similar profile succinctly.
Trader Vic’s Planter's Punch("Trader Vic's Bartender’s Guide," Vic Bergeron, 1947)
3 oz dark rum
1/2 oz Grenadine
1 tbsp superfine sugar
1 small lime, juiced
1/2 lemon, juiced
Stir with crushed ice and strain into a collins glass full of ice.

The Zombie

This is an notably strong cocktail made of fruit juices, liqueurs, and various rums. It first appeared in the late 1930s, invented by Donn Beach of Hollywood's Don the Beachcomber restaurant. Donn concocted it for a frequent customer. After enjoying three good sized drinks, he left on a week-long trip. Returning later, he declared he'd been turned into a zombie for his entire trip. The name stuck. To this day, customers are limited to two Zombies per person.
Donn originally used 5 or 6 kinds of Caribbean rum that are no longer easily available in the United States, so popular rums must be substituted.
Don The Beachcomber's Original Zombie3 oz water
3/4 oz fresh lime juice
1 oz fresh grapefruit juice
1/2 oz sugar syrup
1 oz dark rum
1 oz gold rum
1 oz white rum
1 oz overproof rum
1 1/4 oz spiced rum
3/4 oz Cherry Heering
1/2 oz Falernum syrup
2 dashes (1/2 tsp) Pernod
3 dashes (3/4 tsp) Grenadine
Shake all ingredients (except the overproof rum) with ice. Strain into a hurricane glass filled with ice. Float the overproof rum on top by pouring it over the back of a spoon. Garnish with pineapple wedge and cherry. Find a very comfortable place to sit down and relax.
If you find yourself short on the necessary ingredients of Falernum and Heering, don't despair. Wake the dead with this simplified version of the classic.
Simple Zombie1 oz light rum
1 oz gold rum
1 oz dark rum
1 oz apricot brandy
1 oz pineapple juice
1 oz papaya or passionfruit juice
1 dash (1/4 tsp) Grenadine
1/2 oz overproof rum
Shake all ingredients (except the overproof rum) with ice. Strain into any tall glass filled with ice. Float the overproof rum on top by pouring over a spoon.

If you can still read this article, you have not yet enjoyed these drinks fully. We hope these classic recipes have inspired you to continue your exploration of the wonderful world of rum. Don't forget to share with friends!
Robert Vincent Burr
Cane Spirit Guide
We owe a huge thanks to Mr Burr for this fantastic list of classic Rum drinks. Next week we will talk more about drinks and my ideas about how to re-write them to include some of the new rums now available... Until then - I remain