Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki

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If you’ve tried both rums, you know they’re completely different in flavor: The VSOR is a dry, Bajan-style rum, while the Dos Maderas 5+5 is a super-sweet, sherry bomb of a rum. The final palette (“Golden Era”) further adds to the Tiki lexicon, introducing ingredients such as guava, mango, coconut cream, triple sec, Cognac, and cream. As you’d hope, the book gives examples in each of the categories, with an emphasis on rums available in the U. Creo que cada estilo debe tener una clasificación individual, empezando por normas claras de cada país. I enjoy both of them for different reasons, but the choice of one versus another absolutely impacts the resulting flavor profile of the drink.

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Some marketers love to promote additive-laden ethanol from a multi-column still as equal in value to a premium pot still rum from, say, Hampden Estate in Jamaica. Of all the topics the book covers, I believe the section on categorizing rum and how it’s applied to the book’s recipes will generate the most discussion among the rum crowd. Whether your bringing the whole family or enjoying a night off from the kids, we have plenty of options for everyone. When confronted with something like “column still aged” in a recipe, I mentally blank out – I’ve got dozens to choose from.This might seem academic, however the book uses the categories (rather than specific rum recommendations) in every recipe. This deep dive strikes a Wonk chord because it’s an even more in-depth categorization of Tiki ingredients than I did in my post: Minimalist Tiki: What You Truly Need to Make the Classics at Home.

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In that light, the only surprise is that Martin and Rebecca Cate’s new book, Smuggler’s Cove – Exotic Cocktails, Rum, and the Cult of Tiki, took so long to appear on the cocktail book scene. It’s thoroughly readable and provides a gentle introduction for the newcomer enthusiast while still dropping plenty of tidbits to keep the hardcore rum and Tiki zanies happy. Even in the case of Lemon Hart 151, which remains unavailable in the US at the time of publication, the important thing to express was that you should look for a 151 with some heft and body to it- the fact that it’s a blended rum is the most important part.While the book’s take on Tiki’s distant past is a welcome addition to the existing literature, what’s particularly interesting to me is an account of the Tiki revival moment, which started circa the late 1990s and continues to this day. Rum Through the Ages” provides great, easily understandable background on what rum is made from, as well as historical context explaining the evolution of key styles of rum: The heavy, pot-stilled rums from former colonies of England, sugar cane juice-based Rhum Agricole from the French colonies (most notably, Martinique and Guadeloupe), and the lighter, column stilled “Spanish style” rums from islands like Cuba and Puerto Rico. It’s an entirely fair criticism of cocktail recipes in general that specifying an exact spirit–say… Plantation Five Year–seeds trepidation in the mind of the reader who may not have that exact product or doesn’t yet have the extensive, hard-won knowledge to know a good substitute. One of my personal highlights from the book is the methodical breakdown of Tiki ingredients into three distinct palettes corresponding to Donn Beach, Trader Vic, and the Golden Era (1950s and 1960s).