National Rum Day deserves a toast to the history of rum and the sailor.
Mixologist Matt Wallace will be mixing naval-inspired cocktails and Sailor Jerry National Ambassador Rachel Furman will share tales and toasts of old Navy traditions for a special celebrity cocktail reception tonight at the notorious R&D Bar at Harvard & Stone, with a menu of Sailor Jerry cocktails inspired by classics given a modern twist by Matt Wallace. Harvard & Stone will be open to the public tonight too and Sailor Jerry will be featured on special throughout the evening.
Here are some fun cool historic facts about Rum and the evolution of cocktails we make today should you want to feature.
Rum has been a staple in sailors’ lives for centuries, whether to forget about dreary conditions on ships while protecting kings and queens, protecting Naval ships from pirates, preventing scurvy in water supplies before the innovation of ice, as an extra bonus to celebrate particular heroism or exemplary service, or for a Captain to motivate his crew to be more “brave and willing.”
With a daily ration of a grog, thus became a statutory naval tradition that would last hundreds years: rum and the sea.
Rum Day Recipes:
Forward to the Past
1.5 oz Sailor Jerry
.25 oz Amaretto
.25 oz lime juice
.50 oz homemade cola syrup
Soda water
In mixing glass, add rum, amaretto, lime juice, cola syrup.
Add ice. Shake. Pour into highball glass. Top with soda water.
Garnish with lime wedge
*Popular 20th century drink that gained traction with a combination of American soldiers bringing coca cola to cuba during the Spanish American war and a pop hit on the billboards in 1945 called “rum and coca cola.” The title refers a modern day twist to a late reinvention of the rum drink that still reigns popular today in America)
Wahine Piña Colada
1.5 oz. fresh pineapple juice
1.5 oz. house-made cream of coconut*
(*House-made cream of coconut: Combine two cans of Coco Lopez with 1 can of coconut milk, and 2 oz. fresh lime juice.)
1.5 oz. Sailor Jerry
Combine all ingredients in a shaker. Add ice. Shake.
Pour into a frozen pineapple, sprinkle coconut flakes and garnish with an orchid, etc.
*Pina Colada was allegedly created on August 16th in 1954 in Puerto Rico. The drink quickly became popular cause of the taste of the fresh pineapple, sugar, and rum.
Within a few years, drinks with similar flavor profiles made their way to mass popularity due to popular culture, architecture, and lifestyle trends that resembled the south seas.
“Wahine” is the hawaain term for female goddess. Tiki-philes escaping their reality and practicing recreation Polynesian lifestyle referred to females in Hawaii or “wahines” as symbol of unconditional love. This directly relates to a promising culture of chauvinism and alcoholism that were common in the south seas during the wars.
Rowes Wharf
1 oz blackberry grapefruit tea oleo syrup**
1 oz grapefruit juice
1/2 oz lime juice
2 oz Sailor Jerry
1/16-1/8 oz Angostura Bitters
2-3 oz ginger beer
Add syrup, grapefruit, lime into bowl, add SJ, slowly add ice and stir.
Add bitters and stir. Finish with ginger beer. Keep chilled.
Serve over ice in desired glassware
**1) brew two bags of english tea into one cup of hot water
2) add the peel of one grapefruit and 10 blackberries to 1 cup of cane sugar
3) muddle berries and peel
4) add hot tea and stir to dissolve sugar
*Historically punches in the 1700s and even 1800s in what is now New England consisted of rum, sugar, citrus, water, and local fruit if some was available for flavor.
Ingredients were combined and served out of a bowl or by the glass over ice. Punch was pivotal in the history of rum because this way of drinking rum was enjoyed in abundance by either the politicians or poor, wealthy or nefarious, pirates and everyone in between. Rowes Wharf is a wharf in Boston that is one of the farther points leading out the Atlantic Ocean in the Boston Harbor. Boston and other colonies around the city were a rum-distilling haven and a necessary piece of the spice trade.
Drink responsibly but enjoy!!
Stevie Wilson,
LA-Story.com
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