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Category: Rum Drinks

  • A Spirited Christmas Carol

    A Spirited Christmas Carol

    Cocktails of the past, present, and future.

    There is no season so rich with memory, merriment, and hope as December. Dickens knew it well. In fact, he didn’t just write a moral tale—he wrote the greatest cocktail metaphor ever told (though he may not have realized it while scribbling with ink-stained fingers and a stiff glass of gin beside him).

    Marley’s Ghost – John Leech, Public domain, via Wikimedia Commons

    Because like the spirits that visit Ebenezer Scrooge, our holiday cocktail traditions exist in three forms: the drinks we cherish, the drinks we celebrate with now, and the creations that hint at where mixology is headed next.

    Photo by picjumbo.com on Pexels.com

    So, slip into your warmest chair, cue the carolers in your imagination, and raise a glass to the spectral trio that defines the season.

    Mr. Fezziwig’s Ball – John Leech, CC0, via Wikimedia Commons

    The Ghost of Christmas Past — The Classic Spirit

    Before fancy garnishes and smoky showmanship, there were fireside ladles, communal mugs, and spirits strong enough to thaw London’s winter chill. The Ghost of Christmas Past isn’t showy. It favors warmth, depth, and a touch of history, inviting us to sip slowly and remember.

    Photo by George Dolgikh on Pexels.com

    Featured Cocktail: Hot Gin Punch

    A Victorian winter staple, Hot Gin Punch was ladled out at holiday gatherings and revelrous parties much like Fezziwig’s grand affair. Imagine citrus oils mingling with warming spices, dark sugars melting into juniper heat… it’s Dickens in a glass.

    Ingredients

    • London Dry Gin
    • Earl Grey tea
    • Brown sugar
    • Fresh lemon & orange slices
    • Clove, cinnamon, nutmeg
    • Dash of red wine (optional, but historically delightful)

    Method
    Warm all ingredients gently in a pot (never boiling—Scrooge would approve of restraint). Ladle into teacups or punch glasses, garnish with citrus studded with clove.

    Sip Story
    This is the drink that would have warmed Scrooge’s frozen heart long before Jacob Marley’s chains rattled through the door.

    Perfect Pairing: Roasted chestnuts or fig-pudding brownie bites.

    Ghost of Christmas Present – John Leech (1843), Public domain, via Wikimedia Commons

    The Ghost of Christmas Present — The Festive Spirit

    This spirit bursts through the door with food in one hand and a goblet in the other. It laughs loudly. It believes in seconds—of dessert and cocktails. It delights in fresh cranberries, bright citrus, warm spices, and joyful excess. It’s the embodiment of Fezziwig, twirling until ribbons fly.

    Photo by Augustin Mazaud on Pexels.com

    Featured Cocktail: Spiced Cranberry Rum Sour

    A modern crowd-pleaser built for laughter, clinking glasses, and impromptu toasts from your favorite overly emotional uncle.

    Ingredients

    • Dark rum
    • Fresh lemon juice
    • Spiced cranberry syrup (cranberries + clove + orange peel + cinnamon)
    • Egg white (or aquafaba for a lighter, plant-based foam)
    • Orange bitters

    Method
    Shake all ingredients vigorously (the proper holiday shake is an elbow workout). Strain into a coupe and top with a dot or swirl of cranberry syrup.

    Sip Story
    This glass invites singing, dancing, and the sort of cheer that even Bob Cratchit wouldn’t dare water down.

    Perfect Pairing: Cranberry-orange baked brie crostini or candied pecans.

    The Ghost of Christmas Yet-to-Come — The Innovative Spirit

    Minimalist, mysterious, and a little thrilling—this ghost doesn’t reveal much. But its presence hints at the direction of cocktail culture: sustainability, global botanicals, unexpected flavor pairings, and dramatic presentation. Its message? The future is bold and intentional.

    Photo by Nestor Luis on Pexels.com

    Featured Cocktail: Smoked Herbal Aquavit Martini

    Aquavit, a caraway- and dill-driven spirit with centuries of Nordic heritage, is stepping into the modern spotlight. It speaks of a world where gin isn’t the only botanically expressive star in town.

    Ingredients

    • Aquavit
    • Dry vermouth
    • Dash of absinthe
    • Optional: smoked glass or rosemary smoke bubble

    Method
    Stir over ice until chilled and silky. Strain into a chilled martini glass. Add smoke theatrics if you feel like the Ghost is watching.

    Sip Story
    A drink that whispers more than it speaks—inviting curiosity about what cocktails we’ll be sharing a decade from now.

    Perfect Pairing: Sea-salt rye crisps with dill-cucumber cheese spread.

    A Small Pour for Scrooge

    When writing about spirits, we can’t ignore the man who changed his ways. He deserves a dessert cocktail to mark his redemption.

    Scrooge’s Walnut Flip

    Rich, velvety, nutty, and lightly sweet—proving that anyone, even a miser, can soften with enough holiday warmth.

    Key Notes

    • Amontillado sherry
    • Toasted walnut liqueur
    • Cream & egg yolk
    • Nutmeg finish

    A drink that starts stern and ends sweet. Sound familiar?

    Photo by ROMAN ODINTSOV on Pexels.com

    Raise a Glass to the Spirits That Visit Us

    We drink not just to celebrate, but to remember, and to imagine. The holidays deliver all three, wrapped like Scrooge’s journey—from memory, to gratitude, to possibility.

    So this season, sip the past with reverence, drink the present with joy, and toast to the future with curiosity.

    Cheers to the spirits who visit us—and the ones we pour. 🥂

    Inspired by Charles Dickens’ A Christmas Carol (1843). This article offers educational and interpretive commentary on classic literature through the lens of wine and spirits.

  • Trendy Cocktails: Hot Buttered Rum

    Trendy Cocktails: Hot Buttered Rum

    A Fireside Hug in a Mug.

    There’s a very specific moment each December when the cold doesn’t just feel chilly—it feels personal. Your fingertips sting, your breath turns into its own winter cloud, and suddenly every Christmas carol feels like it’s judging you for not wearing thicker socks. And it’s right in that moment—somewhere between “Let It Snow” and “Baby, It’s Cold Outside”—that the universe gently whispers: Hot Buttered Rum.

    Hot Buttered Rum – Jill Robidoux from beantown, CC BY 2.0

    This is the winter cocktail that doesn’t just warm your bones; it warms your feelings. It’s the culinary equivalent of pulling a wool blanket straight from the dryer and wrapping yourself in it like a smug burrito. Rich, spicy, sweet, buttery, and unapologetically cozy, Hot Buttered Rum has been soothing cold souls since the colonial era. But like all great classics—it benefits from a modern sommelier’s polish.

    Let’s stir up a little history, a little lore, a touch of swagger, and a very delicious twist.

    The Story of Hot Buttered Rum

    Hot Buttered Rum sits in the family of early American tavern drinks—alongside flips, nogs, and punches—that were created in a time when central heating wasn’t a thing, snow boots were made of questionable leather, and drinking something warm was a matter of survival, not indulgence.

    The drink’s rise can be traced to the triangular trade of the 1600s and 1700s, when New England ports were flooded with molasses and rum. Colonists quickly learned:

    1. Rum warms you up.
    2. Butter makes everything taste better.
    3. Spices make it feel festive rather than reckless.

    By the early 1800s, Hot Buttered Rum had become a winter staple—especially around Christmas. Lore suggests it was the unofficial beverage for colonial holiday gatherings, the chosen companion for hearthside storytelling, and the inspiration for more than a few questionable caroling decisions.

    Today, it remains a rich, nostalgic winter classic… though often made in massive batches or with pre-made “batter.” But you’re a sommelier-level drinker. You’re not scooping butter from a Tupperware. We’re elevating.

    Classic at Heart, Thoughtful in Execution

    Our version of Hot Buttered Rum doesn’t reinvent the wheel—it simply gives it a smoother ride. The foundation remains exactly as history intended: aged rum, butter, brown sugar, spice, and hot water. The only flourish is a barely perceptible pinch of cardamom, chosen not to modernize the drink, but to clarify it.

    Cardamon – Photo by Kim van Vuuren on Pexels.com

    Cardamom was traded alongside cinnamon and nutmeg during the same colonial spice routes that made Hot Buttered Rum possible in the first place. Its inclusion feels less like a twist and more like a long-overdue handshake with history. Softly citrusy, gently floral, and warming without heat, it brightens the butter and rum rather than competing with them.

    Subtle, intentional, and respectful of tradition.

    Classic Hot Buttered Rum (with a Gentle Spice Twist)

    • 2 oz aged dark rum (Demerara or rich Caribbean style preferred)
    • 1 tsp unsalted butter, softened
    • 1–2 tsp brown sugar (to taste)
    • 1 pinch ground cinnamon
    • 1 pinch freshly grated nutmeg
    • 1 very small pinch ground cardamom (the twist)
    • 4–5 oz hot water
    • Cinnamon stick or grated nutmeg, for garnish

    Instructions

    1. Warm the Mug
      Fill with hot water, swirl, and discard. (Your drink deserves a warm home.)
    2. Build the Base
      Add butter, brown sugar, cinnamon, nutmeg, and cardamom to the mug.
    3. Add the Rum
      Pour in the rum and stir until the butter melts and the sugar dissolves into a silky, fragrant base.
    4. Finish with Heat
      Top with hot water and stir gently to bring everything together.
    5. Garnish & Enjoy
      Finish with a cinnamon stick or a light dusting of nutmeg. Sip slowly.

    A Note on Rum Selection (Why It Matters Here)

    Without fruit liqueurs or additional sweetness, the rum takes center stage—and that’s exactly how this cocktail wants it.

    Look for:

    • Demerara rum for deep molasses, baking spice, and weight
    • Jamaican rum for a touch of funk and complexity
    • Aged Caribbean blends that lean round and rich rather than hot or sharp

    Avoid overly light or spiced rums—this drink already has enough character.

    This isn’t a reinvention of Hot Buttered Rum—it’s a reminder of why the original became a winter classic in the first place.

    Photo by Ioana Motoc on Pexels.com

    Pairings Built for Butter, Spice, and Rum

    With the cocktail firmly rooted in classic flavors, the food pairings follow suit—comforting, nostalgic, and holiday-driven.

    Ideal Pairings

    Gingerbread, molasses cookies, or spice cake
    The cardamom subtly enhances the baking spices without overpowering them.

    Shortbread or butter cookies
    Lean into the richness—sometimes simplicity wins.

    Aged cheddar, Comté, or Gruyère
    Sweet, salty, and nutty flavors play beautifully with the rum and butter.

    Roasted chestnuts or spiced nuts
    Echo the warmth of the drink while keeping things savory.

    Apple crisp or bread pudding
    Classic winter desserts that feel tailor-made for a warm rum cocktail.

    Moments Made for a Hot Buttered Rum

    • When the lights on the Christmas tree finally all work on the first try (or you simply stop caring).
    • After a long day holiday shopping when your feet (or fingers if you are a cybershopper) are waging a silent protest.
    • While wrapping gifts at midnight and pretending the tape isn’t actively hiding from you.
    • During your annual viewing of A Christmas Carol, making you emotionally overinvest in the Cratchit family.
    • On the porch during the rare, magical moment when it actually snows in the South (or Florida’s version: the temperature hits 52°).
    • Around the firepit with friends, where the drink becomes an unspoken agreement to linger a little longer.

    Hot Buttered Rum isn’t a cocktail—it’s a seasonal ritual. A warm, nostalgic reminder that the most wonderful time of the year deserves something richer than eggnog and more comforting than cocoa.

    Photo by u0415u0432u0433u0435u043du0438u0439 u0428u0443u0445u043cu0430u043d on Pexels.com

    So here’s to December nights, wool blankets, glowing trees, and the kind of cocktails that make even the chilliest season feel welcoming. May your rum be bold, your spices fragrant, and your spirits—holiday and otherwise—rise with every sip. Here’s to laughter that crackles like a fireplace, memories stirred gently in a warm mug, and the simple joy of savoring the season one comforting sip at a time.

    Cheers to warmth, wonder, and Hot Buttered Rum.

    Cover Photo by lil artsy on Pexels.com

  • The Rum Renaissance

    The Rum Renaissance

    Terroir, Tradition, and Tiki.

    Welcome to the Rum Renaissance. For years, rum stood in the shadow of whiskey and tequila—either trapped in syrupy cola combos or buried in blender drinks at beach resorts. But no more. Rum is having a moment. A big one. We are in the midst of a Rum Renaissance, where the world is finally recognizing what islanders, pirates, distillers, and cocktail aficionados have known all along: rum is wildly complex, deeply traditional, and incredibly expressive of terroir.

    From the agricole fields of Martinique to the molasses stills of Barbados, from navy-style overproofs to funky pot-stilled hogo bombs from Jamaica, rum is rewriting its story. And we’re drinking it all in—neat, stirred, shaken, and smoked.

    Photo by Alex P on Pexels.com

    Terroir in a Glass

    Unlike other spirits, rum can be made anywhere sugarcane grows—and even where it doesn’t. This gives rum its greatest gift: variety. Each region has its own techniques, laws, traditions, and signature profiles. Let’s explore:

    1. Agricole Rhum (France’s Caribbean Legacy)

    • Where: Martinique, Guadeloupe
    • What: Made from fresh-pressed sugarcane juice, not molasses
    • Taste: Grassy, vegetal, earthy, often dry and structured

    Featured Rum: Rhum J.M Blanc (Martinique)
    A pristine example of agricole: fresh cut grass, lime zest, sea spray.

    Pairing Idea:
    Ceviche with Coconut Cream and Cilantro
    The rhum’s herbal notes elevate the citrus and herbs; the coconut softens the sharper edges.

    2. English-Style Rums (Colonial Depth)

    • Where: Jamaica, Barbados, Guyana
    • What: Usually pot-stilled, molasses-based, deeply flavored
    • Taste: Bold, funky (think overripe banana, petrol, leather), spicy

    Featured Rum: Smith & Cross Traditional Jamaica Rum
    This overproof beast is unapologetically funky, rich with esters.

    Funky Kingston Daiquiri

    • 2 oz Smith & Cross
    • 0.75 oz fresh lime juice
    • 0.5 oz Demerara syrup (2:1)
      Shake hard, strain into coupe. Garnish with lime zest.

    Food Pairing:
    Jerk Chicken Tacos with Mango Salsa
    The spice loves the funk. The mango calms the heat.

    3. Spanish-Style Rums (Clean & Smooth)

    • Where: Cuba, Panama, Nicaragua, Dominican Republic
    • What: Column-distilled, molasses-based, often aged in solera systems
    • Taste: Round, vanilla-laced, approachable, sometimes sweetened

    Featured Rum: Ron Diplomático Reserva Exclusiva (Venezuela)
    Creamy, dessert-like with notes of toffee, fig, and orange peel.

    Pairing Idea:
    Dark Chocolate Tart with Sea Salt & Orange Zest
    The rum mimics the dessert’s flavors and adds a silky finish.

    4. Navy & Overproof Rums (Bold & Historical)

    • Where: Blends from multiple islands
    • What: Strong, often high-proof, originally designed for sailors
    • Taste: Dark, molasses-heavy, burnt sugar, barrel spice

    Featured Rum: Pusser’s British Navy Rum
    Historically the rum ration of the Royal Navy. Still punches at 54.5% ABV.

    Smoke & Oak

    A brooding, stirred rum cocktail that honors the dark, barrel-aged legacy of navy rums—perfect for sipping slowly alongside robust food.

    • 2 oz Pusser’s British Navy Rum
    • 0.5 oz Amaro Averna (or another herbal amaro)
    • 0.25 oz PX Sherry or sweet vermouth
    • 2 dashes Angostura bitters
    • Orange peel, for garnish
    • Optional: small puff of hickory smoke (if available, for presentation)

    Add all ingredients to a mixing glass with ice.

    Stir until well chilled and diluted (about 20–25 seconds).

    Strain into a rocks glass over a large cube.

    Express orange peel over the top, then garnish.

    Optional: briefly smoke the glass with hickory wood using a smoker lid or handheld gun before pouring.

    Why It Works:
    This stirred sipper keeps the boldness of Pusser’s but adds complexity and elegance through the herbal and dried fruit elements of the amaro and sherry. Think of it as a rum-based sibling of a Boulevardier or Old Fashioned—with nautical swagger.

    Pairing:
    Spiced Lamb Chops with Pomegranate Molasses
    The cocktail’s smoky, bitter-sweet balance cuts through the rich lamb and enhances the molasses glaze with dark fruit undertones.

    Photo by Augustinus Martinus Noppu00e9 on Pexels.com

    Tiki: The Theatrical Resurgence

    Tiki is more than flaming pineapples and plastic leis. It’s a deep, post-Prohibition movement rooted in escapism and complex cocktail craft. Rum is its lifeblood.

    Classic Tiki:

    The Mai Tai (Trader Vic Style)

    • 1 oz aged Jamaican rum
    • 1 oz Martinique rhum agricole
    • 0.75 oz lime juice
    • 0.5 oz dry curaçao
    • 0.25 oz orgeat
      Shake and serve over crushed ice in a rocks glass with a spent lime shell and mint.

    Pairing:
    Pork Belly Bao Buns with Pickled Pineapple Slaw
    The rich meat loves the bright citrus and almond note of the Mai Tai.

    Modern Tiki Twist:

    Banana Republic

    • 1.5 oz aged Guatemalan rum (like Ron Zacapa 23)
    • 0.5 oz Giffard Banane du Brésil
    • 0.5 oz lime juice
    • 0.25 oz cinnamon syrup
    • Dash chocolate bitters
      Shake, strain over large ice sphere. Garnish with brûléed banana slice.

    Pairing:
    Banana Leaf Steamed Snapper with Coconut Rice
    Rum’s sweet notes mirror the tropical dish while the acidity lifts the fatty fish.

    SOMM&SOMM Related Article: The Art of Island Cocktails

    Rum & Food Pairing Matrix

    Rum StyleFlavor NotesFood Pairing Idea
    AgricoleGrassy, herbal, earthyThai papaya salad, ceviche, goat cheese
    Jamaican Pot StillFunky, estery, boldJerk chicken, plantain chips, grilled pineapple
    Spanish SoleraCaramel, vanilla, light spiceChocolate desserts, roasted pork, flan
    Overproof NavyDark, molasses, high alcoholBarbecue brisket, sticky ribs, mole poblano
    Aged Caribbean BlendDried fruit, baking spiceDuck breast, spiced nuts, roasted squash

    🏴‍☠️ One Fact, One Fiction — You Decide Which is Which

    Rum is soaked in stories—some true, some twisted through time and tide. Here are two tales from the deep barrels of history and lore. One is factual. One is pure (delicious) fiction. Can you tell them apart?

    🗡️ Tale : The Cursed Cask of Port Royal
    In 1692, after a devastating earthquake sank much of Port Royal, Jamaica into the sea, divers later recovered an intact rum cask from the sunken taverns. Locals claimed anyone who drank from it was cursed with endless drunken visions of ghost pirates demanding “just one more pour.”

    🎖️ Tale : The Rum Ration that Sparked a Mutiny
    For over 300 years, British sailors received a daily ration of rum—until July 31, 1970, when the Royal Navy ended the tradition in what became known as Black Tot Day. Some sailors protested so fiercely that one destroyer’s crew reportedly staged a 24-hour “rum strike,” refusing orders until their drams were reinstated. They weren’t.

    Guess which one’s real? Which one’s rum-soaked legend? We’ll reveal the truth at the bottom of this article.

    End on a Sweet Note

    Cane & Cream

    • 1.5 oz El Dorado 12 Year
    • 0.5 oz Amaro Averna
    • 0.5 oz vanilla syrup
    • 1 oz heavy cream
      Shake hard with ice, strain into coupe. Top with shaved dark chocolate.

    Pairing:
    Rum-Soaked Tres Leches Cake
    The cocktail mirrors and magnifies the dessert while staying balanced.

    Drink Globally, Pair Locally

    To wines aged with wisdom, to rums kissed by the sea—
    May yer palate find treasure, and yer glass never be empty!
    Drink deep, me hearties, for the tannins be fair,
    And the finish be long as a siren’s stare!

    Captain Sommelier (Greg), Keeper of the Sacred Corkscrew 🏴‍☠️🍷

    The rum category is a playground of discovery. Whether you prefer the finesse of French agricole, the bombast of Jamaican funk, or the dessert-like smoothness of Spanish styles, there’s a rum—and a pairing—for you. Let this be your invitation to go beyond the Daiquiri (though that’s a perfect drink) and explore terroir, tradition, and tiki with every pour.

    Raise your glass to rum’s rebirth. And when you do—pair it with something unexpected. Something delicious. Something unforgettable. Cheers 🍹

    ✅ Truth Revealed: Tale is Fact!

    The Rum Ration that Sparked a Mutiny
    Yes, it’s true! For over three centuries, the British Royal Navy issued daily rum rations to sailors—a practice known as the “tot.” On July 31, 1970, the tradition ended, a day still remembered as Black Tot Day. Sailors wore black armbands, held mock funerals, and in some cases, even staged minor revolts or refused duties in protest of the decision. Though the rumored “rum strike” on a destroyer remains unconfirmed in official records, the outrage was real. Some sailors believed the end of the tot marked the decline of naval morale.

    ❌ Tale ? Pure Rum-Soaked Fiction.

    While Port Royal did sink into the sea during a catastrophic earthquake in 1692, and rum was certainly flowing in the taverns before it happened, no cursed cask has ever been recovered—and no spectral pirates have officially been reported demanding more pours (at least none soberly documented). But admit it: you wanted that one to be true, didn’t you? 😎

    #SommLife

    Cover Photo by Wolrider YURTSEVEN on Pexels.com

  • A Feast of Revelry, History, and Unforgettable Pairings

    A Feast of Revelry, History, and Unforgettable Pairings

    Laissez les bons temps rouler! As beads fly through the air and jazz trumpets wail through the streets, it’s easy to get lost in the revelry of Mardi Gras. But how did this dazzling, over-the-top celebration begin? More importantly, how can we pair the best wines and cocktails with the rich, decadent cuisine that defines this feast of indulgence?

    Photo by Polina u2800 on Pexels.com

    The Origins of Mardi Gras: More Than Just Beads and Beignets

    Mardi Gras, or “Fat Tuesday,” has roots that stretch deep into medieval Europe, evolving from ancient Roman festivals celebrating the arrival of spring. As Christianity spread, these raucous festivals became intertwined with the pre-Lenten feasting season. French settlers brought the tradition to Louisiana in the 17th century, and by the 19th century, Mardi Gras had evolved into the colorful, masked celebration we know today.

    The official colors—purple for justice, green for faith, and gold for power—were chosen in 1872 by the Rex Organization, one of New Orleans’ most famous Mardi Gras krewes. Today, Mardi Gras isn’t just a party—it’s a cultural phenomenon, a last hurrah before the austerity of Lent, and a culinary extravaganza deserving of spectacular wine pairings.

    Wine Pairings for Classic Mardi Gras Fare

    Mardi Gras cuisine is as bold as the festival itself, featuring an array of Cajun and Creole delights. Here’s how to pair wines with some of the most iconic dishes:

    Jeremy Thompson, CC BY 2.0, via Wikimedia Commons

    Gumbo & White Rhône Blend

    A steaming bowl of gumbo, thick with seafood, sausage, and the holy trinity (onion, bell pepper, celery), needs a wine with enough weight to stand up to its smoky, spicy complexity. A white Rhône blend—like a Marsanne-Roussanne-Viognier mix—offers richness, spice, and just enough acidity to balance the roux’s depth.

    Jambalaya & Cru Beaujolais

    The spice-laden, tomato-based jambalaya, packed with shrimp, chicken, and andouille sausage, demands a wine that won’t clash with its boldness. A fruity yet structured Cru Beaujolais, such as Morgon or Fleurie, brings juicy red fruit notes with just the right touch of earthiness to complement the dish’s smoky kick.

    Crawfish Étouffée & Chenin Blanc

    This buttery, smothered crawfish dish pairs beautifully with a dry or off-dry Chenin Blanc from Vouvray or South Africa. The wine’s bright acidity cuts through the richness, while its notes of pear and honeysuckle enhance the natural sweetness of the crawfish.

    King Cake & Sauternes

    No Mardi Gras is complete without King Cake, that sugary, cinnamon-laced pastry crowned with glittering icing in purple, green, and gold. A luxurious glass of Sauternes (or even a late-harvest Gewürztraminer) complements the cake’s sweetness with its own honeyed richness and vibrant acidity.

    The Voodoo Queen: A Mardi Gras Cocktail to Remember

    To truly embrace the spirit of the season, let’s craft a cocktail as colorful and mystical as Mardi Gras itself: The Voodoo Queen. This spellbinding sipper blends Caribbean spice, Creole flair, and just the right amount of voodoo magic.

    The Voodoo Queen
    Ingredients:

    • 2 oz dark rum
    • ¾ oz passion fruit liqueur
    • ½ oz lime juice
    • ½ oz falernum
    • ¼ oz absinthe rinse
    • ½ oz orgeat syrup
    • 2 dashes Peychaud’s bitters
    • Crushed ice
    • Lime wheel & edible purple orchid for garnish

    Instructions:

    1. Rinse a tiki glass or coupe with absinthe and discard the excess.
    2. In a shaker, combine rum, passion fruit liqueur, lime juice, falernum, orgeat, and bitters.
    3. Shake vigorously with ice, then strain into the prepared glass over crushed ice.
    4. Garnish with a lime wheel and an edible purple orchid.
    5. Raise your glass and prepare to toast!

    Laugh Loud, Feast Well, and Dance On

    Here’s to beads that don’t break, hurricanes that don’t knock us down, and a feast so grand it makes even Bacchus blush! May our glasses stay full, our laughter stay loud, and may we all find the baby in the King Cake—just not in our drink! Santé, y’all!

    Gregory Dean, SOMM&SOMM

    So go forth, celebrate, and pair boldly. Mardi Gras is a time of indulgence, joy, and culinary adventure. Whether you’re sipping a Beaujolais with your jambalaya or letting the Voodoo Queen cast her cocktail magic, let the good times roll!

    Cover photo credit: Tulane Public Relations, CC BY 2.0, via Wikimedia Commons

  • Wine & Spirits of the Zodiac

    Wine & Spirits of the Zodiac

    A Cosmic Guide to Your Perfect Pour.

    We love finding connections between personalities, traits, styles, and experiences with the various expressions of wine and spirits. This passion has been on full display in our recent articles The Artistry of Wine, An Intricate Dance Between Poetry and Wine, and Sipping the Notes. Exploring how flavors, textures, and aromas intertwine with personality and emotion is a journey that never ceases to fascinate us.

    Pearson Scott Foresman, Public domain, via Wikimedia Commons

    The stars have guided sailors, farmers, and romantics alike, but have you ever let them guide your wine or cocktail selection? Astrology has long been associated with personality traits, fortunes, and fate, so why not extend that celestial insight to our drink choices? With the Chinese New Year recently celebrated, there’s a fascinating parallel between Western zodiac signs and the symbolic significance of the lunar calendar. Both systems influence celebrations, personality interpretations, and even what flavors we gravitate toward.

    The zodiac in a round dance around the world, from Les etoilles animées, by J.J. Grandville, 1847, coloured engraving

    Let’s journey through the twelve astrological signs, uncovering their origins and pairing each with a wine or spirit that perfectly complements its traits. Plus, we’ve included an interactive cocktail recipe for each sign—because the best way to embrace your celestial self is with a perfectly paired drink in hand.

    Capricorn (December 22 – January 19) – Ambitious, Disciplined, and Refined

    Wine Pairing: Bordeaux – Structured, elegant, and built to age.
    Spirit Pairing: Scotch – Complex, refined, and timeless.
    Cocktail: The Classic Capricorn (inspired by the Rob Roy)
    Ingredients:

    • 2 oz Scotch
    • 0.5 oz sweet vermouth
    • 2 dashes Angostura bitters
      Stir with ice and strain into a coupe. Garnish with a cherry.

    Aquarius (January 20 – February 18) – Innovative, Free-Spirited, and Unique

    Wine Pairing: Orange Wine – Unconventional, thought-provoking, and distinctive.
    Spirit Pairing: Absinthe – Visionary, artistic, and ahead of its time.
    Cocktail: The Electric Aquarius (inspired by the Corpse Reviver #2)
    Ingredients:

    • 1 oz absinthe
    • 1 oz elderflower liqueur
    • 2 oz tonic water
      Build over ice in a highball glass and garnish with a lemon wheel.

    Pisces (February 19 – March 20) – Dreamy, Romantic, and Intuitive

    Wine Pairing: Riesling – Lush, poetic, and expressive.
    Spirit Pairing: Lavender Gin – Ethereal and enchanting.
    Cocktail: The Mystic Mermaid (inspired by the Bees Knees)
    Ingredients:

    • 2 oz lavender gin
    • 0.5 oz lemon juice
    • 0.5 oz honey syrup
      Shake with ice and strain into a coupe. Garnish with edible flowers.

    Aries (March 21 – April 19) – Bold, Fiery, and Adventurous

    Wine Pairing: Zinfandel – Robust, spicy, and energetic, just like Aries.
    Spirit Pairing: Mezcal – Smoky, intense, and unapologetically bold.
    Cocktail: Spicy Aries Smash (inspired by the Mezcal Mule)
    Ingredients:

    • 2 oz mezcal
    • 1 oz lime juice
    • 0.5 oz honey syrup
    • 2 slices jalapeño
    • 2 dashes orange bitters
      Muddle jalapeño in a shaker, add all ingredients, shake with ice, and strain into a rocks glass over fresh ice. Garnish with a lime wheel.

    Taurus (April 20 – May 20) – Sensual, Earthy, and Indulgent

    Wine Pairing: Cabernet Sauvignon – Luxurious, full-bodied, and grounded.
    Spirit Pairing: Cognac – Refined and complex with deep, earthy undertones.
    Cocktail: Velvet Bull (inspired by the Brandy Alexander)
    Ingredients:

    • 1.5 oz Cognac
    • 0.5 oz crème de cacao
    • 1 oz heavy cream
    • Grated nutmeg for garnish
      Shake all ingredients with ice and strain into a chilled coupe. Garnish with grated nutmeg.

    Gemini (May 21 – June 20) – Playful, Curious, and Witty

    Wine Pairing: Sauvignon Blanc – Crisp, zesty, and ever-changing.
    Spirit Pairing: Gin – Botanical, versatile, and endlessly creative.
    Cocktail: The Gemini Spritz (inspired by the French 75)
    Ingredients:

    • 1.5 oz gin
    • 0.5 oz elderflower liqueur
    • 2 oz sparkling wine
    • 1 oz soda water
      Build in a wine glass over ice, stir gently, and garnish with a lemon twist.

    Cancer (June 21 – July 22) – Nurturing, Sentimental, and Comforting

    Wine Pairing: Chardonnay – Warm, inviting, and soothing.
    Spirit Pairing: Rum – Sweet, nostalgic, and full of depth.
    Cocktail: The Cozy Crab (inspired by the Painkiller)
    Ingredients:

    • 2 oz aged rum
    • 1 oz coconut cream
    • 0.5 oz lime juice
      Shake with ice and strain into a chilled coupe. Garnish with grated cinnamon.

    Leo (July 23 – August 22) – Charismatic, Bold, and Regal

    Wine Pairing: Champagne – Effervescent, luxurious, and always the center of attention.
    Spirit Pairing: Bourbon – Strong, commanding, and unforgettable.
    Cocktail: The Golden Lion (inspired by the Gold Rush)
    Ingredients:

    • 2 oz bourbon
    • 0.5 oz honey syrup
    • 0.5 oz lemon juice
    • Champagne top-off
      Shake bourbon, honey syrup, and lemon juice with ice, strain into a coupe, and top with Champagne.

    Virgo (August 23 – September 22) – Practical, Detail-Oriented, and Sophisticated

    Wine Pairing: Grüner Veltliner – Crisp, precise, and refreshingly complex.
    Spirit Pairing: Vodka – Clean, structured, and classic.
    Cocktail: The Meticulous Martini (inspired by the Vodka Martini)
    Ingredients:

    • 2 oz vodka
    • 0.5 oz dry vermouth
    • 2 dashes orange bitters
      Stir with ice and strain into a chilled coupe. Garnish with a lemon twist.

    Libra (September 23 – October 22) – Charming, Balanced, and Sophisticated

    Wine Pairing: Pinot Noir – Elegant, harmonious, and effortlessly balanced.
    Spirit Pairing: Amaretto – Smooth, sweet, and socially engaging.
    Cocktail: The Libra Harmony (inspired by the Amaretto Sour)
    Ingredients:

    • 1.5 oz amaretto
    • 1 oz lemon juice
    • 0.5 oz simple syrup
    • Club soda
      Build in a highball glass over ice and top with club soda. Garnish with a lemon wheel.

    Scorpio (October 23 – November 21) – Intense, Mysterious, and Passionate

    Wine Pairing: Syrah – Deep, smoky, and enigmatic.
    Spirit Pairing: Amaro – Dark, brooding, and complex.
    Cocktail: The Dark Scorpion (inspired by the Black Manhattan)
    Ingredients:

    • 1.5 oz amaro
    • 1 oz rye whiskey
    • 0.5 oz black walnut liqueur
      Stir with ice and strain into a rocks glass. Garnish with an orange peel.

    Sagittarius (November 22 – December 21) – Adventurous, Free-Spirited, and Optimistic

    Wine Pairing: Malbec – Bold, vibrant, and full of life.
    Spirit Pairing: Tequila – Fun-loving, daring, and celebratory.
    Cocktail: The Wanderlust Paloma (inspired by the Paloma)
    Ingredients:

    • 2 oz tequila
    • 1 oz grapefruit juice
    • 0.5 oz lime juice
    • 0.5 oz agave syrup
    • Club soda
      Build over ice in a highball glass and top with club soda. Garnish with a grapefruit wedge.
    Photo by Tahir Osman on Pexels.com

    A Toast to the Stars

    Whether you’re an assertive Aries sipping a Spicy Smash or a dreamy Pisces enjoying an ethereal lavender gin ‘tini, the zodiac offers a celestial guide to enhancing your drinking experience. While astrology and wine pairings may not be scientific, they are undeniably fun—so why not embrace the cosmic influence on your next drink choice? Cheers to exploring the stars, one sip at a time!

    Which zodiac pairing is your favorite? Let us know in the comments, and don’t forget to tag us on social media with your cosmic cocktails!

  • Introducing ‘Sips & Stories: Twists on the Classics’

    Introducing ‘Sips & Stories: Twists on the Classics’

    Reinventing Cocktail Legends.

    There’s something undeniably magical about classic cocktails. From the crisp, bracing elegance of a perfectly balanced Martini to the rich, smoky depth of an Old Fashioned, these drinks have earned their place in the pantheon of timeless indulgence. But what if we told you that these beloved classics can be even more? What if a single twist—a splash of smoked maple syrup, a floral infusion, or an unexpected spice—could transform them into something truly unforgettable?

    Welcome to Sips & Stories: Twists on the Classics, the first installment in our brand-new cocktail series. As seasoned sommeliers, cocktail-enthusiasts, and educators, Tammy and I have spent decades exploring the rich, evolving world of spirits and cocktails. Our journey has taken us into hidden speakeasies, where whispered passwords lead to dimly lit rooms filled with the artistry of modern mixologists. We’ve spent countless nights in conversation with bartenders who view their craft as an extension of storytelling, shaping experiences through balance, aroma, and unexpected combinations. This book is a reflection of those experiences—a collection of recipes inspired by the best-kept secrets of the cocktail world and the people who keep them alive.

    What’s Inside?

    Sips & Stories: Twists on the Classics is more than just a cocktail recipe book. It’s an exploration of how subtle changes can elevate and redefine well-known drinks. In this volume, you’ll discover:

    • Reimagined Classics – Learn how a hint of lavender can breathe new life into a French 75 or how a touch of espresso can deepen the complexity of a Negroni.
    • Expert Tips & Techniques – We share insider tricks on everything from choosing the right glassware to mastering the art of balance and presentation.
    • The Stories Behind the Drinks – Because every cocktail has a past, and knowing it makes the experience even richer.
    • A Creative Invitation – The real magic happens when you experiment. We encourage you to take these ideas and make them your own.

    A Taste of What’s Inside

    Floral French 75 from ‘Sips & Stories: Twists on the Classics’ ISBN: 978-1-300-87325-9

    One of our favorite recipes from the book is Floral French 75

    Ingredients

    • 1 oz gin
    • ½ oz fresh lemon juice
    • ½ oz elderflower liqueur (such as St-Germain)
    • ¼ oz lavender simple syrup (recipe below)
    • 3 oz champagne or sparkling wine
    • Lemon twist and lavender sprig (for garnish)

    Lavender Simple Syrup

    • ¼ cup sugar
    • ¼ cup water
    • 1 tsp dried culinary lavender

    Instructions for Syrup:

    1. In a small saucepan, combine the sugar, water, and lavender.
    2. Bring the mixture to a gentle simmer, stirring until the sugar dissolves.
    3. Remove from heat and let the syrup steep for 15-20 minutes to infuse the lavender flavor.
    4. Strain the syrup into a jar, discarding the lavender buds.
    5. Let the syrup cool completely before using.

    Instructions:

    1. Chill the Glass: Place a champagne flute or coupe in the freezer to chill.
    2. Mix the Base: In a shaker, combine the gin, lemon juice, elderflower liqueur, and lavender simple syrup.
    3. Add Ice & Shake: Fill the shaker with ice and shake for about 10-15 seconds until well chilled.
    4. Strain: Strain the mixture into the chilled glass.
    5. Top with Bubbles: Slowly top off with champagne or sparkling wine, pouring gently to preserve the bubbles.
    6. Garnish: Garnish with a lemon twist and a sprig of lavender for a fragrant finish.

    This elegant cocktail is a floral, effervescent twist on the classic French 75, perfect for any celebration or a simple night of refined indulgence. This delightful twist on a classic cocktail combines unexpected ingredients to create a drink that is both familiar and refreshingly new. Whether you’re shaking things up for a special occasion or simply unwinding after a long day, this recipe is sure to become a go-to favorite.

    What’s Next in the Sips & Stories Series?

    We’re just getting started! This book is the first of a 10-volume series that will dive deep into various cocktail styles, themes, and eras. Next up is Botanical Wonders: Cocktails of the Garden. Prepare to embark on another delightful journey through the world of mixology. This upcoming book will explore the vibrant flavors and aromas found in nature, showcasing how herbs, flowers, and botanicals can transform your cocktails into refreshing garden-inspired creations. Get ready to cultivate your palate and discover the exquisite interplay of flavors that can be found in the garden!

    Available now on Amazon!

    Volumes of Information: The Sips & Stories Series

    • Volume I: Twists on the Classics: Reinventing Cocktail Legends – Reimagine iconic cocktails (e.g., Martini, Old Fashioned, Margarita) with creative riffs.
    • Volume II: Botanical Wonders: Cocktails of the Garden – Cocktails featuring herbs, edible flowers, and botanicals.
    • Volume III: Spirits of the World: Global Cocktails and Their Stories – Highlight cocktails from different cultures and countries, showcasing local spirits.
    • Volume IV: Tropical Escapes: Island-Inspired Cocktails – Exotic, tropical drinks inspired by beachside locales.
    • Volume V: The Bitter Truth: Mastering Amaro and Bitter Cocktails – Explore cocktails based on bitters and herbal liqueurs like Amaro, Fernet, and Aperol.
    • Volume VI: Speakeasy Revival: Prohibition-Era Cocktails – A journey back to the 1920s with classic, prohibition-era cocktails.
    • Volume VII: The Art of Low and No: Crafting Low-ABV and Non-Alcoholic Cocktails – Focus on low-alcohol and alcohol-free cocktails that still pack flavor and complexity.
    • Volume VIII: Smoked, Infused, and Aged: Advanced Cocktail Techniques – For the advanced home bartender, focusing on techniques like smoking, aging, and infusing spirits.
    • Volume IX. Festive Sips: Cocktails for Every Celebration – Cocktails crafted for various holidays, festivals, and special occasions.

    Join the Journey

    We created this book—and the entire Sips & Stories series—to inspire creativity, conversation, and, above all, a love for the craft of cocktail-making. Whether you’re a seasoned mixologist or someone just beginning to explore the art of the drink, this book is for you. We hope it becomes a trusted companion on your journey to discovering new flavors and stories, one sip at a time.

    ‘Sips & Stories: Twists on the Classics’ is available now in paperback at Barnes & Noble, Amazon, and other retail outlets. Get your copy today, and let’s raise a glass to the joy of discovery!

  • The Art of Island Cocktails

    The Art of Island Cocktails

    In the dim glow of flickering imaginary tiki torches and the tantalizing scent of exotic spices wafting through the air, ten adventurous souls gathered for an exclusive evening of island-inspired libations and culinary delights. Hosted in the beautiful home of Bonnie Cooper and narrated by cocktail enthusiasts–Greg and Tammy (e.g. SOMM&SOMM), the stage was set for an unforgettable exploration into the art of Tiki drinks.

    A Plethora of Juices and Garnishes

    The evening kicked off with a tantalizing welcome cocktail, the “Tropical Butterfly.” Drawing inspiration from the classic French 75, this enchanting concoction took a tropical twist with the addition of passion fruit and butterfly pea flower extract. As guests savored the vibrant hues and refreshing flavors, the hosts set the stage for the evening’s festivities, promising a journey through the rich history and diverse flavors of island cocktails.

    Tropical Butterfly Cocktail Recipe
    Ok… Let’s Make Some Cocktails!

    With anticipation building, the guests eagerly embarked on their mixological (yes, I said it) adventure, starting with the quintessential classic: the Piña Colada. Originating from Puerto Rico, this timeless blend of rum, coconut cream, and pineapple juice was elevated with a hint of lime for balance, captivating the palates of all who indulged. As laughter filled the air and glasses clinked in delight, it became evident that this beloved concoction was indeed a crowd favorite.

    Piña Colada Cocktail Recipe

    Next on the menu was the legendary Trader Vic Mai Tai, a true icon of Tiki culture. Guests were offered the opportunity to compare the original recipe with a unique variation crafted exclusively for the event. While both iterations dazzled with their exotic flavors of rum, lime, and almond, the subtle nuances offered a fascinating glimpse into the art of mixology, showcasing the endless possibilities for creativity within the Tiki repertoire.

    Cousins!
    Tammy shakes up a classic Mai Tai
    Trader Vic’s Mai Tai
    Greg’s Mai Tai

    Venturing further into the realm of island libations, the evening unfolded with the tantalizing allure of a classic Sex on the Beach cocktail. Paying homage to the playful spirit of 1970s cocktails, this fruity concoction offered a tantalizing blend of vodka, peach schnapps, cranberry, and orange juices—a delightful nod to the era of disco and decadence.

    Sex on the Beach Cocktail

    As the night progressed, guests were transported to the bustling streets of Singapore with the iconic Singapore Sling, a timeless blend of gin, cherry liqueur, and citrus, enlivened with a splash of soda water. This classic cocktail, originating from the renowned Raffles Hotel, captured the essence of colonial-era indulgence, inviting guests to savor each sip with reverence for its storied past.

    Singapore Sling Cocktail
    Erin contemplates the next cocktail
    Ready for some mixology 😉

    Rounding out the evening was the rich and robust Halekulani cocktail, a bourbon-based libation infused with the tropical flavors of passion fruit and lime. Named after the famed Hawaiian hotel, this sophisticated elixir offered a fitting finale to a night of sensory exploration and culinary delight.

    Halekulani Cocktail

    Amidst the spirited chatter and laughter of friends, we indulged in a sumptuous array of Polynesian delicacies, from succulent pulled pork with huli huli sauce to savory fried rice and more. Each bite paired seamlessly with the vibrant flavors of the evening’s cocktails, creating a symphony of taste and texture that lingered long after the final toast.

    What a Fun Evening!

    As the night drew to a close, and the last embers of the imaginary tiki torches flickered into darkness, guests departed with memories of an evening filled with laughter, camaraderie, and the intoxicating allure of island escapism. With plans already underway for future events celebrating the art of mixology, it was clear that this enchanting journey through Polynesian cocktails was just the beginning of many more adventures to come.

    Huli pau 🍹

  • Trendy Cocktails: Jade Rambutan

    Trendy Cocktails: Jade Rambutan

    Welcome back, SOMM&SOMM cocktail enthusiasts, to another delightful edition of the Trendy Cocktails series, where we explore the world of innovative drinks and the intriguing ingredients that make them so special. Today, we’re diving into the lush world of rambutan, the star of our uniquely refreshing concoction, the Jade Rambutan martini-style cocktail!

    Rambutan (Nephelium Lappaceum)

    A Tropical Treasure

    First things first, let’s uncover the origins of this exotic fruit that adds a burst of tropical flair to our cocktail. Rambutan, scientifically known as Nephelium lappaceum, is a small, tropical fruit that hails from the Southeast Asian rainforests, particularly in Indonesia, Malaysia, and Thailand. Its name even comes from the Malay word “rambut,” which means “hair,” aptly describing the fruit’s spiky, hairy exterior.

    Getting to Know Rambutan

    Wasn’t sure what I was looking at when Tammy walked in the door with the latest make-something-from-this-strange-and-unusual-fruit surprise ingredient. It looked like something between a sea urchin and the outer shell on a horse chestnut. Regardless, I was up to the challenge.

    – Exterior: Picture a vibrant, red or yellow spiky ball. That’s the rambutan! The spines may look intimidating, but they’re soft and pliable, making them easy to peel.

    – Interior: Beneath that exotic shell lies a juicy, translucent flesh. The taste? A harmonious blend of sweet and slightly acidic, often compared to lychee, another tropical delight.

    – Seed: At the core of this fruit lies a large, inedible seed. But fear not, once you navigate that, the succulent flesh is yours to enjoy!

    Now that we’ve acquainted ourselves with this tropical treasure, let’s dive into how to make our signature Rambutan Syrup – a crucial element of the Jade Rambutan cocktail.

    Crafting Rambutan Syrup: Easy and Exotic

    Ingredients:

    – 1 cup sugar

    – 1 cup water

    – 12 peeled and pitted rambutan

    Instructions:

    1. Peel and Pit: Gently remove the spiky skin of the rambutan, revealing the juicy fruit inside. Carefully remove the seed, as we’re only interested in the luscious flesh.

    2. Muddle: Place your rambutan into a bowl. Using a muddler or the back of a spoon, gently crush the fruit to release its sweet essence.

    3. Create the Syrup: In a saucepan, combine the sugar, water, and muddled rambutan. Bring the mixture to a simmer over medium heat, stirring until the sugar fully dissolves.

    4. Simmer and Strain: Allow the syrup to simmer for about 5 minutes, infusing the rich rambutan flavor into the syrup. Remove it from the heat and let it cool. Finally, strain the syrup to remove any remaining fruit bits.

    And there you have it – your homemade Rambutan Syrup, ready to infuse the Jade Rambutan cocktail with its tropical charm.

    The Jade Rambutan Cocktail: A Sip of the Exotic

    Now that we’ve unlocked the secret of Rambutan Syrup, let’s put it to good use in our exotic and enticing cocktail.

    Ingredients:

    – 1 oz. Coconut Rum

    – 1 oz. Rambutan Syrup (recipe above)

    – ¾ oz. Fresh Lime Juice

    – ¼ oz. Midori Melon Liqueur

    Instructions:

    1. Shake It Up: In a cocktail shaker, combine the coconut rum, freshly squeezed lime juice, and our homemade Rambutan Syrup. Add ice, seal the shaker, and give it a vigorous shake. 

    2. Strain and Serve: Strain the delightful concoction into a chilled cocktail glass. Float a touch of Midori Melon Liqueur on top to create the mesmerizing jade hue.

    3. Garnish: For an extra touch of exotic charm, garnish with a slice of fresh rambutan or a twist of lime peel.

    With the Jade Rambutan cocktail in hand, you’re ready to embark on a tropical taste adventure. The exotic allure of rambutan, blended with the creamy coconut rum and zesty lime, and crowned with the vibrant Midori Melon Liqueur, promises a sip of paradise in every glass.

    So, next time you’re looking to add a touch of the tropics to your happy hour, reach for the rambutan and whip up a Jade Rambutan cocktail. It’s a true treasure from the Southeast Asian rainforests, served in style.

    Cheers to the exotic and the extraordinary! 😉