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    Rum Cocktails
    Rum Cocktails
    Rum Cocktails
    Ebook85 pages16 minutes

    Rum Cocktails

    By David Biggs

    ()

    Read preview
    LanguageEnglish
    PublisherIMM Lifestyle Books
    Release dateJun 9, 2016
    ISBN9781607653714
    Rum Cocktails
    Author

    David Biggs

    David Biggs, born and raised in South Africa, joined the reporting staff of a country newspaper in 1965 and discovered his affinity for wine after moving to Cape Town. He writes a weekly column and published his first wine book Enjoy Wine in 1990. Since then, David has published several other books on the subject, among them the annual Plonk Buyer's Guide. David Boggs is the author of Make Your Own Cocktails, The Cocktail Handbook, Legendary Cocktails and Sharp Shooters, all published by New Holland.

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      Book preview

      Rum Cocktails - David Biggs

      INTRODUCTION

      The word rum conjures up visions of swaying palm trees on white Caribbean beaches – a pirate ship may be gliding past in the distance. There’s good reason for this romantic tropical image: rum is usually made from molasses, a by-product of the cane sugar-refining process. So rum is traditionally produced where cane sugar is grown, and that’s in warmer, tropical climates like the West Indies, the Caribbean and Cuba.

      Because of this connection, rum-based cocktails often include tropical fruit or fruit juices. Pineapples, bananas and limes play an important role. One of the exceptions (and also probably the best-known of all rum drinks) is the Cuba Libre, which goes back to 1893, shortly after Coca-Cola was developed. Apparently a Spanish army officer in Cuba added a splash of rum to the new soft drink and was very pleased with the result. Of course, no Cuba Libre is complete without a slice of cool lime. There’s the tropical ingredient.

      Illustration

      But rum’s popularity goes back much further than that. It was issued to sailors serving in the Royal Navy as long ago as 1655. As with so many drinking traditions this one was based on sober common sense. On long voyages drinking water often became tainted, and beer certainly did not last long in ship-board conditions. Rum, however, could be stored for months in sturdy oak barrels.

      Illustration

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