Got a great comment on my last post from Joel Bierling:
"British privateers gave a ration of rum to their sailors, often watered down with citrus juice (to prevent scurvy), as no-doubt fresh water was scarce when at sea. Though popular culture has associated the terms "demon rum" and "rum runner" with piracy, these terms are in fact a result of the American Prohibition of the 1920s.
Today there are a variety of rums based on the type of sugar cane product used in the fermentation process. Various grades of molasses can be used, resulting in a stronger or more rustic flavor. Panela, unrefined whole cane sugar, and processed cane sugar can also be used. Rum may be aged or unaged and is sometimes spiced. Our rum, made from unrefined dehydrated sugar cane juice, will absolutely quench your thirst. It has a distinctly sugar cane flavor without an overly assertive molasses tone."
OK you got me at Privateers...
The planning stages of the Michigan trip are coming together... Hm I could use a drink -- let's look at a recipe from Bier Barrel Distillery:
1 1/2 ounces light rum
10 mint leaves
1 teaspoons white sugar
Place mint leaves, sugar, and lime in a shaker and muddle to release the flavors. Add crushed ice and rum and shake until combined. Strain into a cocktail glass and top with soda.
Sounds YUM -- Till Next time: