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Yo Ho Hum and a Bottle of Rum
By Mark Earl




2 measures Goslings Black Seal Rum

1 measure fresh lime juice

½ measure gomme

Ginger beer


Shake the first ingredients with ice and strain into an ice filled highball glass. Top up with ginger beer and garnish with a lime wedge.




Benjamin Franklin once said, “In this world nothing can be said to be certain, except death and taxes". There is one other certainty. Ask my dad what he would like to drink and he will always respond, “A Bacardi and coke." Never just rum or rum and coke, always Bacardi and coke. Now back in the halcyon days of the early eighties when the choice was Bacardi or ovd, this was perhaps understandable. Now, however, the choice is so wide where do you start? Let me help.


Broadly speaking, rums can be categorised into three different types based on how and where they are made: Hispanic type rums (ron) are made from molasses and are largely made in Spanish speaking parts of the Caribbean and Central and South America. British-type rums are also made from molasses and tend to come from English speaking islands and countries. Finally, agricultural rums (rhum agricole), which are made from sugar cane juice, come from French-speaking islands.


The Hispanic-type rums tend to be lighter, less aromatic and drier on the palate. They generally make good cocktails and are often used in daiquiris, mojitos and coladas. Great examples are Havana Club, Flor de Cana or Matusalem.


British type rums are much fuller, retaining more of the flavour of the molasses and tend to be much darker in colour. They lend themselves to stronger tasting cocktails such as Dark & Stormy, Treacle or Voodoo. Try Goslings, El Dorado or Appletons.


Rhum agricoles are the most aromatic of them all, keeping a lot of the flavour from the sugar cane and, when aged, providing the most complex of all of the rums. Best used in subtle, delicate cocktails, they make great Mai Tais. Look out for examples such as La Mauny or Barbancourt.



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