A Rum Infused Life

AARP sent me a membership application over the weekend. Here is the response I mailed to them:

To whom it may concern:

1) I am 43 years old and feel no compelling urge to join an association of retired people since I’m still looking at 25 years of employment before retiring.
2) You and you group are filled with goddamn socialists intent on sucking the life out of what is left of this country with your “entitlements”.
3) I have a 1 year old daughter who’s share of this year’s budget deficit is in the tens of thousands of dollars. How in the hell can you people expect us to keep paying for your spending?

The sooner your membership drops dead the better off our country will be.

Sincerely,
William Carney

P.S. Remove me from your lists, permanently. I find your group repugnant.

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“The cocktail world (is) facing a crisis of immense proportions, with tales of bars hoarding bitters, of distributors rationing three bottles per bar, of an emerging black market in Angostura.

Apparently, the shortage stems from a dispute between the House of Angostura in Trinidad and the company that supplies its bottles. Production was halted in November. A limited amount has resumed, but operation at full capacity isn’t expected until next month. In an average year, sales of Angostura in the United States total about 750,000 four-ounce bottles, so the shortage has a wide-ranging effect.”

The Washington Post continues with a solution to lack of bitters for Manhattans: “You also can switch out the whiskey entirely and turn to a Rum Manhattan, which may be the Cocktail of the Moment. Now, I’m not totally sure I buy into all the overheated chatter that some of my fellow drinks journalists and bloggers are heaping on rum. If you’ve missed it: Everybody in the know is drinking rum.”

Read more.

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Ingredients
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
4 cups of flour
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila

Directions
Sample the Cuervo to check quality.

Take a large bowl, check the Cuervo again to be sure it is of the highest quality, pour one level
cup and drink. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.

Add one teaspoon of sugar. Beat again. At this point it’s best to make sure the Cuervo is still OK, try another cup just
in case.

Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

Pick the frigging fruit off floor.
Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for
tonsisticity. Next, sift two cups of salt, or something. Check the Jose Cuervo.
Now shift the lemon juice and strain your nuts. Add one table.
Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don’t forget to beat off the turner.

Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.
C
HERRY MISTMAS!

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Eric Asimov of the New York Times writes “Older Isn’t Always Better“. I disagree with his premise, particularly his list of top 10 aged rums. Comparing Barbancourt 15, El Dorado 15, and Ron Matusalem Gran Reserva to Barcardi 8 shows his ignorance about aged rums. And to call Bacardi 8 a “Best Value”? Go back to your bubblegum flavored vodka, please.

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Robert A. and Robert V. Burr have a nice review of my favorite rum, Ron Zacapa Centenario Solera 23.  Check out the article, and if you try the rum, remember that some of the fine spirits on your glass were barreled when Ronal Reagan was president…

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ST. THOMAS – After hours of questioning and debating the merits of an agreement between the government and Cruzan VIRIL, senators on Tuesday voted 13-2 to ratify the contract.

The deal will keep Cruzan on St. Croix for at least the next 30 years, while also obligating a portion of the territory’s future rum tax revenues from the sale of Cruzan-produced bulk and branded rums in the U.S. to build the company a wastewater treatment facility, expand the Cruzan distillery to increase its production capacity, and also help support Cruzan’s marketing efforts.

The deal also continues the government’s molasses subsidy support to the company, to be paid through rum tax revenues, and continues Cruzan’s package of Economic Development Authority benefits through the life of the agreement.

“We’re not just voting on the document that is in front of us today,” Sen. President Louis Hill said in the moments before the vote was taken. “We are voting on people’s lives. It’s people’s lives that we affect.”

Government officials say the deal stands to increase the territory’s gross rum tax revenues from the sale of Cruzan-produced bulk and branded rum in the U.S. from $91.9 million last year to $198.6 million by 2016, while increasing Cruzan’s production capacity by 50 percent.

Click here for the full article.

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RnD Rum Reviews has posted 2 reviews of Diplomatico Blanco, a white rum from Venezuela.  I won’t spoil the review, so Ill just say I can’t wait to get my hands on a bottle.

http://www.rndrumreviews.com/RnDRumReviews/Diplomatico_Blanco_-_Rogers_Review.html

http://www.rndrumreviews.com/RnDRumReviews/Diplomatico_Blanco_-_Daves_Review.html

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Greger Lindberg, Bar Manager of Viking Cinderella was named the Bacardi Bartender of the Year for his Jinx cocktail:

4 cl Bombay Sapphire Gin
1/2 lime
6 leafs of coriander
1 tsp brown sugar
1 cl Schweppes bitter lemon

Muddle lime slices with sugar and coriander. Add gin, ice and top with bitter lemon. Garnish with coriander leafs and lime.

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Ingredients:
1-1/2 oz. Tortuga Gold Rum
1oz. Amaretto
3oz. mango nectar
2oz. orange juice

Directions:
Combine rum & fruit juices in a cocktail shaker & shake well. Pour into a tall glass over ice. Float the Amaretto on top.  Drink.

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One damn good looking drink if you ask me.

one shot Malibu rum
one shot blue Curacao liqueur
two shots pineapple juice
dash lemon juice

Shake all ingredients together with ice. Pour into a colada glass and garnish with a cherry and a wedge of lime.

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