Month: March 2022

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Ultimate Mai Tai Jamaican Rum Blend

As I’ve learned more about rum over the past few years, and tasted hundreds of them, I’ve come to the conclusion that the best rum in the world comes from Jamaica. Most of the world doesn’t know this, because Jamaican rum doesn’t have a cool region-specific name like “Scotch” or “Cachaça” or “Bourbon” to designate a spirt made in a specific locale. But the unique character of Jamaican rum has been known to bartenders and to savvy consumers for decades.

I have been less than enthused by actions of Plantation Rum’s parent company Maison Ferrand when it comes to the draft rum GI (geographical indication) in Barbados, and to a lesser extent the existing GIs for rums from Jamaica and Guyana. I enjoy many of the Plantation Rums, including the Xaymaca and OFTD expressions that are in my Ultimate Mai Tai rum blend, but I don’t love their Barbados expressions with tons of added sugar. And it is exactly the Jamaican Rum GI and other regulations that prevents any producer from adding sugar or other additives to the wonderful Jamaican pot still distillate that goes into Xaymaca. If the market was flooded by “Jamaica Rum” products with sugar and other additives, the spirit wouldn’t have the universally stellar reputation that it currently maintains. So this GI stuff is actually pretty important.

I’ve been looking for a Mai Tai rum blend that omits Plantation products, and tried to include rums from various countries. Over and over I’ve tried to approach the unique and complex flavor from the Ultimate Mai Tai blend, and tried to match the 50% ABV which that blend is famous for. None of them approached the taste I was looking for. After a year of experimentation, I’ve decided this blend is good enough to be let out to the world. And it turns out it is an entirely Jamaican blend.

Ultimate Mai Tai Jamaican Rum Blend
2 parts Appleton 12 Rare Casks (43% ABV)
2 parts Smith & Cross Traditional Jamaica Rum (57% ABV)
1 part Worthy Park 109 (54.5% ABV)

The Appleton 12 and Smith & Cross are carryovers from the Ultimate Mai Tai blend, and are widely used in the industry. The blended aged rum from Appleton tempers some of Smith & Cross’ infamous funky pot still flavors. Just the two of them together make a fabulous Mai Tai. In fact they make up the rum in the excellent Mai Tai at San Jose’s Dr. Funk Rum House and tiki bar, one of our Top 5 Mai Tais.

The inclusion of Worthy Park 109 is to add some Demerara Rum-style flavor notes, such as burnt sugar. The caramel coloring also adds to the mouthfeel of the rum blend. I found Worthy Park 109 to be similar to some circa 1950s Myers’s Planters Punch rum that I was fortunate to try. The light funk provided by 109 keeps that flavor in the rum blend, and the high ABV allows us to keep the overall blend just above 50%.

Unfortunately, the 2-2-1 ratio does not make for easy on-the-spot jigger measurements for a Mai Tai that features 2 oz / 60 ml of rum. So, we suggest you batch up a bit to give this blend a try in a Mai Tai. It compares quite favorably to the Ultimate Mai Tai blend in side-by-side comparisons.

Give it a try and let us know what you think.

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Grapefruit Comparison

I was gifted some White Grapefruit from someone locally who has a neighbor with a tree, so I did some comparison testing with a Rudy Red.

Old Friend
¾ oz Grapefruit Juice
½ oz Campari
¼ oz Elderflower Liqueur
1½ oz Beefeater Gin
Shake with ice and strain into a coupe. Garnish with a lemon twist.
The original spec calls for St. Germain but I only have the Giffard Elderflower.

I made two of these, and found that I preferred the sweeter Red Grapefruit in the cocktail. I don’t know that I would have refused the tarter one with White Grapefruit, but the difference between the two was certainly obvious and noticeable given the relative percentage of juice in this recipe. And you know I like things a little sweeter. Overall, this was a pretty tasty cocktail either way.

Navy Grog and Zombie testing this weekend.

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Sweet and Tender Hooligan

Congratulations to Adrián Castañeda for completing the Expedition rum list at The Kon-Tiki.

As is the tradition, there was a special cocktail menu made in Adrián’s honor. Three Morrissey-themed offerings were available, and the music was a selection of Smiths/Morrissey covers. Quite well done. The two cocktails were a fine Grog, as well as an excellent Derby Daiquiri riff featuring Agricole.

Adrián seems to be a man about town, I keep bumping into him at events across the Bay Area and even at a vintage store in Sacramento! He definitely put us all to shame with his dapper outfit and completely crushed the gong.

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Smuggler’s Cove Mai Tai with Rum Subs

I was in the city yesterday near the Cove so popped in to see if they could top the amazing Mai Tai I had at Trader Sam’s made with Appleton Reserve and Hamilton Pot Still Blonde.

As you can see from the photo, what was pulled was the Pot Still Gold, not the Blonde. In this respect, I can’t blame the barback who retrieved the bottle because I’ve done the same thing before at home and in stores since all the Hamilton rums have the same label and in this case the Gold doesn’t look “gold” at all. It’s exactly the same color as the Blonde (if anything, the Blonde is shade darker).

Of course the Smuggler’s Cove Mai Tai was excellent, but I would say there’s something about that Hamilton Pot Still Blonde that really amplifies the Mai Tai. I hadn’t really considered that rum for a Mai Tai blend but it has a little extra oomph in the cocktail. The Gold is no slouch but seems to be missing something. The Blonde has some additional aging and no coloring.

Sunday night at the Smuggler’s Cove was quite relaxing and was easy to strike up a conversation with bartender Steven Liles who entertained us with some stories.

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imPASTA Straws

I moved past plastic straws at home quite a while ago and have felt that Hay Straws were better than paper or glass or metal. I’d tried pasta straws at Trader Vic’s and found them okay, though fatter than I prefer and definitely the kind that can break apart if left in the drink for too long.

Enter imPASTA straws (“imposter” – get it?), who provided the box for review. This retails for $9 for a box of 45 7½” straws. Quite solid. They’re definitely not easily breakable like the hay straws. And the radius for these straws is noticeable smaller than those big fat ones at I’d used previously.

The true test would be how long these last in the cocktail, so I made up a tall Margarita and outfitted it with plenty of crushed ice.

  • An hour later it was working perfectly, still able to easily stir the cocktail.

  • Two hours later it was still very solid.

  • Three and a half hours later the straw could still clang on the glass.

  • After five and a half hours there was a noticeable bend, but was still solid enough to drink through. And who’s nursing a cocktail for over five hours?!?

Gotta say, I was very impressed with imPASTA straws.

I would prefer these be closer to 8″, to work better in tall Collins/Zombie glasses. And you know I’d like to see a short 5½” version for Mai Tais and other Double Rocks cocktails. But for an initial product offering, imPASTA is on the right track.

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Centenario Rum Shootout

I’m almost done with the Forbidden Island Kill Devil Club 2.0 rum list. Tonight I am sampling four expressions from Centenario in Costa Rica. Forbidden Island is offer rums to go in addition to cocktails and food, so this is really convenient to try all these rums at the same time without having to worry about how to drive home.

These column-still rums with the solera aging method aren’t my favorite, but these appear to have less sugar than some rums in this style. Of these, I thought the 12 had a nice bite with a mild and pleasant flavor, and that the 30 was the overall winner with a more complex and buttery flavor. Overall, though, I do prefer true long-aging and also more pot still distillate in my rum.

Barring any unforeseen pandemic outbreaks, I’ll complete my 2.0 rum list on Tuesday, March 22 which is Ohana night at Forbidden Island. Come on down and let’s drink some rum!