National Rum Day has us raising a toast to holiday taste

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When I think of rum, I think of heat, ocean waves and island vibes. I also think of hot toddies and winter holidays. This famous spirit can be celebrated in any season – especially in the summer, when nothing but a fancy cocktail with a paper umbrella will do.

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And many will be enjoying a glass of liquid sunshine with the arrival of National Rum Day on Aug. 16. Rum, it seems, is one mighty fine spirit, an alcohol, according to Holidaycalendar.com, that’s  “steeped in romanticism,” with a powerful history dating back centuries, in the time of explorer Marco Polo – even further back, traced to the Malay tribe of thousands of years ago, who produced an elixir then known as brun. Research shows the first known distillation of rum took place during the 17th century on various sugarcane plantations located in the Caribbean.

“Rum has been at the beating heart of Caribbean culture since the 17th century,” said Joy Spence, master blender with the famous Appleton Estate, Jamaica’s oldest estate and distillery in continuous production (the company began perfecting complex rum-making over 267 years ago). Spence, the spirit industry’s first female master blender, noted in an earlier interview that “its traditional production methods can be traced back to Caribbean sugarcane plantations, where farmers miraculously discovered how molasses could be fermented into alcohol.”

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It should be noted that Jamaica’s lush climate, fertile terrain, and mountain springs make it the perfect place to grow sugarcane, and the island is where “rum production methods were refined into an art,” she added.

Research shows Jamaica is one of the greatest rum destinations in the world – the island is considered a heavy-hitter in the rum arena with Worthy Park Estate, Hampden Estate and National Rums of Jamaica joining Appleton on the world spirits stage.

Of course, there’s more to Jamaica than rum.

“Jamaica’s unparalleled cuisine has made its mark, influencing culinary creatives all over the world with lively flavours that represent the island’s spirit,” says Angella Bennett, regional director of Jamaica Tourist Board, in a recent interview.

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“The signature flavours of Jamaica come from our local ingredients – pineapple, mint and lime. And of course, Jamaican rum is so versatile, that’s why it’s the perfect ingredient to any type of cocktail,” says Rajiv Johnson, bartender for Sandals, Montego Bay, (celebrating its 40th anniversary) in a recent email.

Adds executive chef and award-winning cookbook author Noel Cunningham (considered one of Jamaica’s culinary authorities), “the rich and aromatic flavours of Jamaican food well-represents the land it comes from.”

Top Five foods and drinks to help celebration National Rum Day:

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– Chef Noel Cunningham

RUM COCKTAILS

Mango Mojito

A Tropical Twist on a classic cocktail. Recipe courtesy of Chef Noel Cunningham

1/2 cup mango puree, from fresh mango/ mango nectar

6 mint leaves, plus extra for garnish

1 Tbsp. brown sugar

2 oz. white rum

1/2 oz. lime juice

3 oz. club soda

Ice cubes, to fill glass

In a Collin glass, muddle together sugar and mint with a wooden spoon or bar spoon to bruise mint leaves and release oils. (Do not mush leaves!)

Fill glass with ice, add mango puree or nectar, lime juice, and white rum to muddled mixture and top with club soda. Garnish with a sprig of mint or lime slices.

Honey Flora Cocktail

Created by Paula Macapagal, bartender at the beloved Chubby’s Jamaican Kitchen (chubbysjamaican.com) in downtown Toronto, known for its healthy riff on traditional Caribbean cuisine. 

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1 1/2 oz favourite rum

1 1/2 oz. spiced honey syrup (recipe below)

1 oz. grapefruit juice

1/2 oz. lime juice

2 oz. Ting (Jamaican sparkling grapefruit beverage. Can use similar softdrink)

Fresh mint, dehydrated grapefruit slice, fresh grated nutmeg, to garnish

Spiced Honey Syrup

1 Tbsp. nutmeg

1/4 tsp. allspice

8 oz. liquid honey

For Spiced Honey Syrup: Steep spices in 1 1/2 cups hot water for five minutes. Strain out spices and blend hot water into 1 cup honey. Stir until completely dissolved. Measure what is needed and refrigerate rest for future use.

Honey Flora Cocktail: Blend all ingredients into a shaker filled with ice. Shake and strain into a round glass. Garnish with fresh mind, grapefruit slice and grated nutmeg.

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Dirty Banana Cocktail

A taste of the tropics, courtesy of Rajiv Johnson, bartender for Sandals, Montego Bay.

1 1/2 oz. dark rum

1 oz. Creme de Cacao dark

2 oz. milk

1/2 oz. simple syrup (equal parts water and sugar)

1 banana

In a blender add ice and all ingredients, blending until smooth. Pour into a tall glass and garnish with a pineapple wedge.

Mai Tai

The Mai Tai cocktail, a blend of light and dark rum, is one of the most iconic Tiki cocktails. Recipe courtesy of  rondiplomatico.com.

1 oz. each favourite light and dark rum

1/2 oz. orange liqueur

1 1/2 Tbsp.lime juice

2 Tbsp. pineapple juice

Fresh mint and pineapple leaf for garnish

Add all ingredients to shaker, with crushed ice for a bit of dilution. Shake and serve over ice.