Bahama Bob's Rumstyles

Thursday, March 23, 2017

Friday is National Cocktail Day

     National Cocktail Day is observed on Friday, March 24th, 2017.    It has been observed annually on March 24th since 2014.   If an ice-cold cocktail sounds good to you right about now, go grab your cocktail shaker.  
     Cocktails are drinks typically comprised of alcoholic beverages mixed with other tasty ingredients.  
Whether you enjoy one before, during or after dinner, with a few of your favorite friends or during a romantic evening with that special someone, today's cocktails are available in all sorts of refreshing and tasty flavors.  

     This annual holiday, created by cocktail enthusiast Jace Shoemaker-Galloway, not only celebrates the ginormous variety of cocktails, but also encourages folks to create their own original concoction and share it with others. 

     The first mention of a cocktail was in The Balance and Colombian Repository on Tuesday May 13, 1803 from Hudson, New York.  From this beginning, people have taken the concept and run with it until today when cocktail is the preferred way to enjoy an alcoholic beverage.  From the classic to the creative, National Cocktail Day is the perfect day to kick back and unwind with a favorite cocktail or two. Whether you prefer yours shaken or stirred, on the rocks or frozen, why not celebrate with one or two of the following cocktail recipes?   And as always, please drink responsibly.

Wednesday, March 22, 2017

Bahama Bob's Hot Grog Rum Time

     Working on the house again up here in the cold town of Mooresville, North Carolina.   As we Finished up the day working down next to the lake fixing up the dock, I felt like a nice hot rum drink would be in order for the evening to take the chill off of the body.
      I immediately thought about the warmth of Pusser’s Gunpowder Proof Rum with it’s 109 proof strength would be perfect to make a warming cocktail.  Grog is always good, but with a little bit of fooling around with the recipe it would be a perfect cold night warmer.

Bahama Bob’s Grog Mix

For 1 drink
  • 1/3 Cup of Water
  • 1/3 Cup of Demerara Sugar
  • 1 Tsp. Pumpkin Pie Spice

Place water and sugar into a pan and bring to a boil.  Reduce heat to about 120 degrees and stir for about 3 minutes at a very slow boil.   Pour the hot mix into the coffee cup and continue with the drink making

Bahama Bob’s Hot Grog Drink

  • 2 oz. Pusser’s Gunpowder Proof Rum
  • ½ oz. Lime Juice
  • ¼ oz. Lemon Juice
  • ½ Cup Bahama Bob’s Grog Mix
  • Top up with Steaming Hot Water

Place all ingredients in the coffee cup stir and serve.

Tuesday, March 21, 2017

The 2017 Miami Rum Renaissance Festival is Less Than a Month Away

     If you haven’t gotten your tickets for the 2017 Miami Rum Renaissance Festival on April 22nd and  23rd, it is probably a good idea to do so soon.  They sell quickly and they are not available at the door, so get on line and get your tickets now.  Get your tickets at

     This year’s event features events for the Rum Enthusiasts, people in the trade, and those just interested in learning about rum with the Celebrity Seminars.  This is an e vent that has something for people in all phases of the rum world.  Don’t miss the VIP Tasting Bar for a chance to try some of the rarest rums anywhere.  Meet with the people that produce the rums you love and get to know about others as well.  Below is a full schedule of events for the weekend.

Saturday, April 22

Sunday, April 23

·         Grand Tasting
·         Trade Expo
·         VIP Tasting Bar
·         American Rum Portfolio
·         Seminars
·         Grand Tasting
·         Trade Expo
·         VIP Tasting Bar
·         American Rum Portfolio
·         Seminars
Rum Fest Closes
Rum Fest Closes

Grand Tasting Event tickets include rum samples. The only exception is the rare and limited editions rums on display in the VIP Tasting Bar, which are available for a small fee per sample. Food is Available for sale at the venue.

It’s a rum-theme lifestyle show. In addition to sampling fine rums from every corner of the world, you’ll discover a treasure trove of cool island fashions, arts and crafts, tiki collectables, travel opportunities and more.

Seminars and lectures are included, presented by a veritable who’s who list of experts from the rum manufacturing, distilling and blending world, offering interactive lectures and master classes.

     Put these dates on your calendar and get your tickets so you won’t be one of those that finds themselves wishing they had gone.  I’ll see you there both days.

Monday, March 20, 2017

Bahama Bob's Back On the Road Again

     Off to Mooresville, North Carolina again this morning.  Another week and a half  worth of work left to get the house on the market.  This trip I'm lucky enough to have the company of my lovely wife, Marta going up there.
View from Living Room

     Looking forward to getting the last of the projects completed and putting the place on the market.  My Realtor tells me that the market is good now and it is a perfect time to get it on the market and sold.   I feel like I'm on one of those refurbishing shows on TV, my friend Mike Cole is telling us what has to be done to make it ready to sell, so we've been on it for nearly a month now and I'm looking forward to having the project done on this trip.

    Dock work, bathroom vanity replacement, little projects finished up, and getting the cleaners in there to put the finishing touch on everything as I pack the car up for my return to the Keys in about a week and a half.

     I really excited how the place has progressed into today's styles and looking forward to seeing how the potential buyers react to the place.  

Sunday, March 19, 2017

Hemingway and His Beloved Fishing Yacht "Pilar"

     I visited the soon to be opened Hemingway Rum Company Distillery in Key West on Thursday, and seeing all of the Hemingway memorabilia, reminded me of seeing some very old pictures of Pilar and the boat itself while I was in Cuba.   Visiting Cohimar and San Francisco de Paula gave me an opportunity to see Pilar and all of the places that Hemingway spent time on his beloved fishing boat.

Saturday, March 18, 2017

Alcohol Nutrition and Ingredients Labeling: Can the Alcoholic Beverage Industry Rise to the Challenge?

     Momentum for nutrition and ingredients labeling on alcoholic beverages has been increasing for some time now.   On Monday (March 13) the European Commission released its long-awaited report on nutritional and ingredients labeling for alcoholic beverages. It did not insist on mandatory labeling,

but instead challenged the industry to come up with a harmonized self-regulatory proposal on providing information on ingredients and nutrition on all alcoholic beverages within a year.

The "Standard Drinks"
    But does what works for a glass of wine work for a pint of beer? And what about a shot of spirits? Could this prove to be more than a pint-sized challenge?   The key questions now will include what the reference point should be per serve, or by a set volume?  The other question is which way is the best way to communicate such information to consumers?  

     The funny thing is that this question was answered some number of years ago, when the “Standard Drink” was created.  This idea provides the customer with the same amount of alcohol no matter if you are drinking beer or 151 proof spirits.  The system says that 12 oz. of beer, 5 oz. wine or 1 ½ oz. of 80 proof spirits all have the same amount of pure alcohol.  The calories should be based on what people are being served, that way they can understand the number of calories per “standard drink”.   Consumers are increasingly conscious of health and wellness and what they are eating and drinking.    Health and wellness trend is relevant for the alcoholic beverage industry as well as the food industry.    'Skinny cocktails' and low alcohol beers are seeing increased interest. To many consumers, calorie counts are just as important in the evening as they are during the day.  

Spirit vs Wine Lsaaabel
Combining all alcoholic beverages to the same volume seems like a straight-forward logic is potentially problematic, people don’t receive the different alcoholic beverages in a set amount and presenting dietary information is a set volume would do nothing but confuse the public.   Calories per serve for instance, based on Dietary Guidelines, the calorie count for each drink-equivalent is: A 1.5 oz. of distilled spirits (40 percent alcohol) is 98 calories, 12 oz. regular beer (5 percent alcohol) is about 150 calories and 5 oz. drink of wine (12 percent alcohol) is about 120 calories.  This is how Americans receive their beverages and I feel like this is the basis for which the nutrition labels need to present the data.

    There are valid arguments for both sides of the question, but when it is all said and done, in food they present the information in calories etc. per serving and at least here in America, that is what we are used to and why should the presentation change for the alcoholic beverage industry.


Friday, March 17, 2017

The New Aging Experiments are Progressing Well

3 Liter Barrel
     My latest rum aging experiments are about 6 weeks along now and there has been some interesting things happening.  The two barrels are a 3 liter barrel, light toasted barrel with Chianti soaked barrel cubes and the Rhine wine soaked Cubes in an unchared 6 liter barrel, both have been filled with a high wine at about 80% ABV approximately 6 weeks ago.
Chianti Wine Expression

     The Chianti chip expression is taking on a definite red color and the Chianti flavors are coming through.  Remembering that this is a "virgin" barrel and really working on the rum quickly.  The Chianti is a strong fruity wine that is quite dry and is adding a very interesting flavor to the high wine.   This is going to be a very red rum that will have definite notes of the Chianti.

     I feel that because this is a small, virgin barrel, it will mature the

Rhine Wine Expression
rum much faster that the larger barrel that is seeing raw rum for the third time.   Both barrels are working in very advantageous environments of warm weather and aboard the boar so the liquid is in nearly constant motion  as the sea and other boats passing are rocking the barrels.   The warmth, small barrels and the agitation have the affect of speeding the aging process significantly.

6 Liter Barrel
     The larger barrel which was last used in the fall of last year, is responding slower than it did in the heat of the summer, but it is showing some good color and the flavors are starting to emerge as well.  The white Rhine wine soaked cubes offer more flavor than color,  The last batch was very rewarding as far as color and flavor go, but after ten weeks in the barrel began to be come a bit oakey at barrel proof, but when reduced to 45% ABV, the flavor and color were quite good.  This time, with the cooler weather and the third time the barrel has been use, I feel like it will take more time to reach the flavor and color that I am looking for.

    Follow with me and I'll keep you up to day as the maturation of this rum continues and how each of them are progressing.