Sun’s Out, Rums Out

Many a conversation has kicked off with this clichéd but effective icebreaker: What would you bring with you to a deserted island? A hammock, boogie board, or good book would certainly fit the bill—but if the category is island drinks, then there’s a slam-dunk case to be made for perhaps the truest spirit of the…

Rum’s the Word

Separating rum into rigid categories is a Sisyphean struggle within the spirits world. Climate, fermentation, age, raw materials, filtration, cask type, pot or column stills, blending, island/nation of origin—these are all factors that lead to incredible diversity, and just when you think you have a handle on a certain style, Lucy van Pelt goes and…

Rums of Origin 3

A beloved season is upon us, and with it, a trend of threes arrives: wise men, French hens, ghosts sent by Jacob Marley. And now, to add to this time of trifectas, we introduce our third joy-bringing, globe-trotting installment of our exploratory rum series. In the past we’ve jammed in Jamaica, careened elsewhere through the…

Winter Rum: Spice is Nice

We all love the fantastic feats that rum pulls off in the summertime—what with the limes, lounge chairs, and little umbrella garnishes. But there’s another side to the spirit that sparkles outside the sunshine, when the playas make way for parkas. It’s complex, inviting, toasty . . . and that’s even without the added infusion…

Rums of Origin 2: Jamaica

From its beginnings as daily rationed fuel for the plundering pursuits of the British Navy and wayward pirates in the 1600s, to the inception of Appleton Estate in 1749 (the second commercial rum distillery in history, behind Mount Gay in Barbados), and all the way to modern times, rum has been inextricably linked to Jamaican…

Behind the Tipo Chichero

We sat down with Andres Chopite-Parra to chat about his work, Venezuela, rum, and his drink for November’s Rums of Origin Box, the Tipo Chichero! S&S: How important is rum to Venezuelan history and culture? ACP: It’s imbedded in our culture. It’s part of who we are. I’ve always said there are three things that Venezuela didn’t…

Rums of Origin

Properly made and balanced cocktails delight the senses and play a pivotal role wherever people come together in celebration and joy. And in many cases, what lies within the confines of a drinking glass can also open one’s eyes to the transportive elements at play. The base spirit and ingredients chosen unlock a portal into…

Behind the Banana Banjo

We sat down with Jen Akin of Rumba in Seattle to chat about her work, Seattle’s cocktail scene, cachaça, and her drink for August’s Eu Amo Cachaça Box, the Banana Banjo! S&S: What’s it like to work at Rumba? How did your journey lead there? JA: Rumba is the best bar to work at. I’ve been drawn to…

Rum Sour with Fève

Here’s a third cocktail recipe from Vivian making use of more leftover Shaker & Spoon syrups! You can also find more drinks photography from Vivian on Instagram at @thetipsymuse. Rum Sour with Fève This is my second experiment with the “magic bean.” This time, I infused one in 4 ounces of Smith & Cross Rum…

Behind the Papa-Oom-Mow-Mow

We sat down with Dan Watson of Cleveland’s Porco Lounge and Tiki Room to chat about his work, his inspirations, the wide world of rum, and his drink for April’s Rum Wild Box, the Papa-Oom-Mow-Mow! S&S: What’s it like to work at Porco Lounge? DW: I get to spend my days alongside my dysfunctional Porco family in the…

Rum Wild

Rum—and its relatives of yore distilled from byproducts of the sugar cane plant—had a centuries-long history on the open seas aboard Navy vessels and pirate ships before striking land in the Caribbean for mass-production in the 1600s. There have been changes and a lot of geographic expansion along the way, but the adventurous, sea-centric soul…

Behind the ’Chata

We sat down with Frank Kurt Maldonado of NYC’s Employees Only, to chat about his work and his cocktail for September’s Rum Away With Me Box, the ’Chata! S&S: Is there an ingredient or technique you’re currently fascinated with? FKM: I’m always exploring and playing with new ingredients, I try to use ingredients that no other bartender…