Martí Mojito is a flavored rum in the spirit of a Cuban family
recipe, incorporating
Caribbean lime and a tasty mint. For my
Havana Hammock cocktail, use 1 1*2 ounces of Martí Mojito, 2 ounces
of pineapple juice, 2 splashes of maraschino liqueur, 1 teaspoon of
fresh-squeezed lime juice, and a scoop of crushed ice in a shaker.
Strain the mixture into a highball glass half-filled with crushed
ice. Having a hammock nearby isn't required but is highly
recommended.
SEA WYNDE POT STILL RUM ($40)
A tribute to the blended rums of the British navy, Sea Wynde is a
rum that Fletcher Christian and Captain Bligh might easily
recognize. To re-create this long-forgotten style, spirits blender
Jim Murray traveled to
Jamaica and
Guyana on the trail of pot still
rums from some of the same distilleries that produced rum for
British rum merchants a hundred years ago. The individually
selected casks were then shipped to
Scotland for blending. The
metal label is a nod to the pewter cups from which British sailors
tossed back their daily "tot" of rum.
Sea Wynde has a rich, oily mouth feel, and smoky, complex tones of
toffee and caramel. You're excused from cocktail class if you want
to sip this one all by itself, but for tiki fans, I like to put it
into my Keel Haul cocktail. Mix 11*2 ounces of Sea Wynde, 1 ounce
of coffee liqueur, 2 ounces of sweet cream, and half a scoop of
crushed ice in a blender. Pour into a grog glass and set sail for
the South Seas.
RON BACARDI O ORIGINAL ORANGE RUM ($13)
Citrus goes with light rum the way Friday goes with Robinson
Crusoe, so it's only natural that the world's largest rum producer,
Bacardi, should make an orange-flavored rum. My only question is,
What took so long? Bacardi O is going to be a staple item in my
summertime bar. It has a lovely, fresh nose and an intense but
squeaky-clean taste that makes it perfect for backing up the other
flavors in warm-weather cocktails.