This year the CONCACAF Gold Cup is live in Seattle! And with Bastille Day fast approaching, Martinique v. Panama is the match to watch. Two countries with exciting soccer teams and exceptional r(h)ums.
Join us at Bastille Cafe & Bar to celebrate this monumental event with r(h)um of course!!
Martinique Fans - Delight your senses with the sugar cane goodness of Rhum J.M. Sip 'Ti Punches (Blanc or Vieux) until Martinique Wins!
Panama Fans - Go big and bold with Ron de Jeremy. Whether you fancy it Spiced up or enjoy the well-blended Aged Rum, you'll be drinking Ronstyle until Panama scores the winning goal!
Come out and support your favorite team while sipping their national spirits!! Who will win?? Either way, you'll be drinking some tasty libations filled with Rhum J.M and Ron de Jeremy.
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Passionate about Rhum Agricole? Enoy bars dedicated to quality rhum cocktails? Want to meet other like-minded rhum enthusiasts?
Join us at Liberty for a special evening full of exquisite rhums from Martinique!
Featuring: Rhum Clément with special guest Benjamin Jones Benjamin Jones of Rhum Clément is returning to Seattle to meet, greet and wax poetic on his family's Rhum. Ben is 4th generation and grew up in the sugar cane fields of Martinique. You may recall The Rum Collective's last event with Ben Jones in Seattle "An Evening Cocktail with Rhum Clément" at Rumba. If you missed it, now is your chance to fully experience the beauty and tradition of Rhum Clément with family, right here in Seattle!
Admission Fee: $30 CASH / per person
Includes: Formal tasting through & discussion of Rhum Clément plus cocktails & hors d'oeuvres.
5:30-6pm: Greeting cocktail - 'Ti Punch (Martiniquaise style) 6-7:30pm: Formal tasting of each expression in the Rhum Clément line 7:30-8pm: Closing cocktail crafted by Liberty's own rum-loving and all around awesome bartender/co-owner, Keith Waldbauer.
Rhums: Rhum Clément (the entire range)
YES FOLKS, THIS TASTING WILL INCLUDE THEIR FULL LINE OF RHUMS!!!
Clément V.S.O.P. Rhum Agricole Vieux Clément 6yr Grand Reserve Clément 10yr Grand Reserve Clément Cuvée Homère Clément X.O. *Plus, a final rhum to be announced....but you can guess!
This will be a unique opportunity to taste through an entire line of some remarkable Rhum Agricole, sip outstanding cocktails at yes...a very reasonable price.
There will be limited seating (~25), so please reserve your seat ASAP.
That's right, ladies and gentlemen, Mr. Ron Jeremy is making his Seattle debut this weekend. During Friday and Saturday, this legendary entertainer will be in town making appearances at select locations for two days to show off his....
...beautiful Rum, that is. Come on now, what did you think? Previously unavailable, both Ron de Jeremy - The Adult Rum and Ron de Jeremy Spiced have entered our state and will now be at a retail liquor store near you. If you were at our 2nd Anniversary to taste these rums, then you may recall their charms. If not, I would encourage you to go out a taste them yourself. His aged Rum, crafted by the legendary rum master, Sr. "Don Pancho" Fernandez, is well-balanced, satisfying neat or on rocks; its spiced counterpart is a perfect mixer and will get the party started right.
Grab a bottle or two, some memorbilia (perhaps a video) to get
In Martinique, 'Ti Punch isn't just a cocktail; it's a part of daily life. It permeates the social landscape and all who visit. Despite my strong will and objectivity during my stay, I was no exception. Over the course of a week's time, I carefully watched more than a dozen locals prepare 'Ti Punches to their liking and enjoyed more than several dozen on my own. But really, who's counting? This was not a bad thing at all. In fact, I highly recommend this sort of cultural immersion. 'Ti Punch, pronounced "tee pauncchh" is Creole for Petit Punch, meaning "Small Punch". The reference in the name to its size matters little, particularly when pouring from bottles reading 50% or 55% ABV. Wherever you dine or drink on this French island, 'Ti Punch is always on the menu. Typically served as an apértif, you may hear the server ask, "Blanc or Vieux?", upon ordering. Um...both?! It is also custom to serve you the bottle of rhum with the other ingredients on the side. Oh, and the empty glass next to it is for you to prepare it yourself. If I learned one thing about this cocktail, its variations are limitless. Sirop de Canne or raw sugar? Fancy it more sweet or more bitter? More rhum or less rhum? What about ice? Yep, all up to you. This cocktail almost holds a Bruce Lee type persona; having a form that is formless, adapted to fit each personal style with practice. One thing is certain, it is prepared to suit one's own taste and mood. For those not yet familiar with this simple, yet delicate concoction read on....
Chacun prépare sa propre mort
"Each prepares their own death"
This is the phrase one may hear upon making 'Ti Punch in Martinique. Dosage, however,is the critical part!
'Ti Punch is simple. It is built of Rhum Agricole, Sirop de Canne or raw sugar, and lime. Simple as 1, 2, 3, right? Note to my proofreaders, rhum is not a typo. It is the French word for rum; same word and meaning, just the extra h. Got it? Let's move on. If you are familiar with classic cocktail ingredients, it resembles a Daiquiri. This is the point where the similarities end and the beautiful differences begin. Rhum Agricole is the first point of distinction. Agricole in French is defined as "agricultural" and this style of rhum is made from sugar cane juice. To contrast, rhum made from molasses is labeled Rhum Industriel. As far as 'Ti Punch is concerned, only Rhum Agricole will do. Today, rhum from Martinique, in almost all cases (with exception of Gran Fond Galion) is Rhum Agricole, which must be made from sugar cane juice to be labeled with the Apellation d'Origine Contrôlée (AOC) decree. Manufacturers of Rhum Agricole must also adhere to very specific rules that govern the sugar cane cultivation and rhum producing processes including fermentation, distillation and aging. Suffice to say, the AOC label indicates not only Martinique origin, but that certain quality standards have been met, functioning similar to the EU's Protected Designation of Origin (PDO). More importantly, AOC regulations facilitate the evolution of distinctly unique aromas and flavors for which Rhum Agricoles are known. Next up on the recipe is Sirop de Canne. No, this is not simple syrup (refined sugar and water). Consistent with the source of Rhum Agricole, Sirop de Canne is simply fresh pressed sugar cane juice, slowly reduced to yield a thicker, higher sugar concentration syrup. Raw or less refined sugar is sometimes used as you will see in the video below. Finally, the lime is cut disc thin with an almost proportional amount of lime peel to pulp to impart a balance of both the aromatic oils in the lime zest as well its juice into the libation. Simple recipes using quality ingredients often make the best cocktails when mixed right.
'Ti Punch is delicate. Utilizing the freshest sugar cane juice permits aromas and flavors of the sugar cane's natural character to come through in the final product. If you have had the opportunity to get acquainted with that beautiful floral, earthy and vegetal sugar cane goodness Rhum Agricole offers, then you get it. If not, you need to get on it! The delicate part of making this cocktail is taking care not to overly sweeten or acidify the cocktail so as to prevent it from dominating these delicate notes of the Rhum Agricole. Additionally, all Rhum Agricoles are not the same; each displays its own unique character. For example, your proportions of lime and Sirop de Canne or raw sugar may need to be adjusted when using La Mauny vs. St. James vs. Dillon and so on. If you are using rhum vieux (aged rhum), similar changes may be necessary depending on your palate. Trying out different brands' expressions is half the fun. Plus, there are so many beautiful Rhum Agricoles to choose from! Last but not least, this cocktail is stirred with a swizzle stick a.k.a., Le Bois LéLé. This naturally occuring Caribbean stirring utensil comes from the branches of none other than the SwizzleStick Tree (Quararibea Turbinata). Serious!! So, no shaker required here folks.
Thirsty yet?
Whether you have or haven't made one, let's take a look at one way to make a 'Ti Punch. In Martinique, 'Ti Punch is traditionally made without ice using Sirop de Canne. Here, Emmanuel Becheau, Directeur Général of Rhum J.M, balances the bright flavors of the Rhum J.M Blanc with the lime and sugar. The choice of raw sugar offers a slightly drier mouth feel, but allows the libation to evolve, telling a sweeter story over time. The ice, among other things gives it a wonderful refreshing quality. His argument is compelling. Give it a try!
Absolutely Rhumtastic!!
'Ti Punch Blanc feat. Emmanuel Becheau
Now, let's take a look at preparation of the 'Ti Punch Vieux. Note the differences between the ingredients and techniques used in Vieux (below) compared to Blanc (above).
'Ti Punch Vieux feat. Emmanuel Becheau
Like many cultural charms, the style and presentation of 'Ti Punch may vary in degree by location, from person to person and even time of day. For example, where you are drinking 'Ti Punch on the island may influence the type of Rhum Agricole that is used. The locals' preference or proximity to the nearest distillery (there are still seven making Rhum Agricole on the island!!) are part of the experience. You may find yourself drinking a 'Ti Punch with Rhum J.M in the North, Depaz in the wake of Montagne Pelée, Neisson at a beach restaurant in the Northwest, La Favorite around the Fort-de-France harbor, Clément throughout the Eastern seaboard and La Mauny in the South. Drinking local takes on a whole new meaning in Martinique. Awesome!! Exploring around the island will also give you a feel for the microclimates where the sugar cane is grown. The local terroir's influence on each Rhum Agricole is significant. Let me be clear, in the world of rhum, terrior-driven and single varietal (e.g. Canne Bleue) are words that surround Rhum Agricole in Martinique with close parallels in the wine industry. The differences in aroma and flavor between brands and even between vintages of the same brand can be surprising given this relatively small island. There are so many unique and undiscovered Rhum Agricoles to tempt your palate and each year brings something new. Their use in 'Ti Punch awaits. For many, 'Ti Punch seems to be a cocktail that is prepared by you, not for you. However, it is more than a pleasant surprise to have a local make you the first round. Sipping 'Ti Punch using a Rhum Agricole Blanc is typical from morning to afternoon. Whereas in the evening or after dinner, it is fashionable to sip a 'Ti Punch Vieux. Formalities aside, anytime is the right time for a 'Ti Punch!!
'Ti Punch "Rude" at Habitation Clément
Some may like their 'Ti Punch sweeter, other may fancy it more bitter; to each their own. For me, after preparing my own death countless times (still need more practice obviously!), the description of how one woman likes her 'Ti Punch rings out immortal. I won't mention names, Celia Sainville, Directeur of Habitation Clément, but upon asking how she prefers her 'Ti Punch, she responded, I like it "Rude...without much sirop or lime". Rhumlove at its best!!
A big thank you to Emmanuel Becheau of Rhum J.M, the staff at Habitation Clément and all the lovely people of Martinique who helped me learn more about 'Ti Punch!
Spirits Professionals Launch International Rum Council
Five well known spirits professionals have come together to form the International Rum Council (IRC). Their mission is simple: Promote, advocate and champion the diverse and wonderful world of rum by engaging consumers through events, seminars and focus groups and by producing and distributing one-of-a-kind material on the topic.
IRC members have traveled the world touring rum distilleries, judging cane spirits tasting competitions, hosting rum-themed cruises and speaking at seminars. Most of all, they are known for their published material and have collectively built one of the largest and most loyal online networks of rum aficionados and fine spirits enthusiasts on the planet.
Their first adventure as the IRC takes place this week in Martinique where they will tour the island's famous distilleries as guests of the Martinique Promotion Bureau. In the coming months, the group will travel throughout the Caribbean, US and Europe researching and promoting rum.
Be sure to stay abreast of the IRC's work on their website (RumCouncil.com) and on Facebook and Twitter.
The type of glass you choose to experience your favorite spirit is important. Generally, one should try to use a vessel that compliments the spirit inside. Ideally, when drinking a rum neat, select a glass that accentuates or permits the character of the spirit to be fully appreciated. Why? Simply because fine spirits are meant to be enjoyed, that's why. Answer not good enough for ya? Let me explain. In many cases, your initial thoughts on a rum, without having any previous knowledge of it, will often come from your sense of sight and smell. The glass you use may have considerable influence over these; particularly smell. To clarify, I am referring to a glass that enhances your ability, or rather improves perception of the spirit's aromas upon nosing it. Recognizing the aromas rising from your glass is key and will often give you an indication as to the spirit's complexity and flavors to look for once in your mouth.
Many of the aged Rhum Agricoles, including several expressions by Rhum J.M. and Rhum Clément , are almost as lovely to smell as they are to taste. In the case of a rich and complex Rhum Agricole, such as Rhum Clément Cuvée Homère, only a glass that adequately displays its lovely bouquet will do. That glass is The NEAT Glass. I had the pleasure of meeting this Naturally Engineered Aroma Technology (NEAT) Glass last year in Miami during Rum Renaissance. Since then, I have come to prefer it on many occasions over other snifters I had used previously. It doesn't hold the visual appeal of a classical snifter (actually it first reminded me of a candle holder), but this glass does have numerous advantages. Here are just a few: First, let's get technical. The NEAT glass's curvaceous design has been shown to allow for the slower moving aromatic molecules in the vapor to concentrate in the center of the opening while at the same time allow the the faster moving ethanol to escape. This allows you to detect more of the rum's desirable aromas while reducing some of the straight alcohol vapor exposure. For those of us who are "challenged" in the olfactory department, a little help is more than welcome. Note, these claims are reported to be backed by chemical analyses and numerous panel tastings. Second, the NEAT Glass does not tip over easily and thereby reduces spills and breakage. Third, you can stack it making it great for transport and storage in small spaces. Oh, and don't just take my word for it, it is now the preferred glass for the 2013 San Francisco World Spirits Competition. However, I suggest you remain skeptical and do better yet; procure one, hold your own comparisons and thank me later.
In the meantime, let's get back to the lovely Rhum at hand. The NEAT Glass presents the aromatic charms of the Clément Cuvée Homère for all to feast upon. This blend is a harmony of three unique, highly-rated vintages aged in French Limousin and re-charred American Oak that will keep any rum drinker involved and satisfied. I offer a simple summary description of its aromas from our NEAT time together. Initially, I detect a welcoming scent of warm, toasted bread rising up among a spread of dried fruit and candied nuts revealing spice and woody notes. The light, yet distinct presence of sweet sugar cane is balanced with the toned oak character. I also note a provocative vanilla scent throughout as if a delicate perfume was in the air. Martinique dreaming! This fine Rhum, or any other fine spirit for that matter, would be well presented in The NEAT Glass.
In the winter, with the temperature below freezing and weather conditions suggest staying inside, a Hot Buttered Rum can't come soon enough. Few drinks pair with the frigid air better than this hot rum-based cocktail. For many, this festive drink is more associated with the winter holidays, but in case you needed another reason for rum (you shouldn't), it's National Hot Buttered Rum Day. To celebrate this special day we call on our local and longtime household friend, Harvey's Butter Rum Batter. Oh yeah!
Harvey's Butter Rum Batter was created by a gentleman named Harvey Hudson around 1951. He settled with his wife in Bremerton, Washington during World War II taking on many jobs including bartending at several bars, such as the Roundtable Club, the old Meloday Lane and the Sportsman Lounge. In short, he created a recipe to his liking improving on what was being served at the time. His recipe became popular and everyone wanted to make it, just as those who create cocktails tending bar today. He took the recipe to market and rest of the details are history. Today, it is still made in Bremerton and although Harvey passed two years ago at the age of 94, his rum batter mix lives on. Its yellow package with the "Fonzarelli" looking bunny is unmistakable and recognized by many in the Northwest. The design logo was based off an idea from an old 1950s movie titled, Harvey, featuring James Stewart. Haven't seen it? Neither have I, but here's a drink for the show.
Hot Buttered Rum
2oz Chairman's Reserve Spiced Rum
1.5 tbsp Harvey's Butter Rum Batter
8oz hot water
Cinnamon stick garnish
Mixing it up: For those who don't want to make their own rum batter mix from scratch and are looking for a simple but tasty, no fuss mixer for a cocktail at home, Harvey's is a solid choice at a reasonable price. But what about the rum? I prefer to taste the rum in cocktails in general and would suggest using a Jamaican Rum for its bold flavors, like Appleton Estate Rum. If you like it on the spiced side, Chairman's Reserve Spiced Rum works well. Enjoy a Hot Buttered Rum with a taste of the Northwest today!
Greetings soccer fans and r(h)um lovers!!
