Black Tie Beverage Service

History of Rum

For centuries, rum was a harsh, poorly made drink created by distilling molasses or other byproducts of sugar processing. Rich with alcohol (ranging from 80 to 151 proof), rum was the drink of pirates and the very poor. Wanting nothing more than a strong drink, pirate distillers made rum with unpurified sugar, fermented it with wild yeast, and distilled it crudely.

The development of rum developed from sugar cane plantations in the West Indies. British settlers in 17th century colonies harvested sugar cane as a major means of their economy. The sugar was turned into Rum, traded for slaves, who in turn were traded for molasses.

Rum can be dark or light. Light rums are aged for about 6 months. Dark rum with it's richer flavor, and stronger aroma is aged from 3 to 12 years, and has caramel added. Over the years spicy, and fruity rums have been developed as an after dinner cocktail.

HOT CRANBERRY TODDY

4 tangerines
1/2 cup whole cloves
3 quarts pure, unsweetened cranberry juice
2 cups sugar
3 cups amber rum, if desired

Cut tangerines crosswise into 1/4-inch-thick rounds and remove seeds. Stud rind of each tangerine round with 4 or 5 cloves. In a large saucepan simmer cranberry juice, tangerine rounds, and sugar, covered, 5 minutes and stir in rum.
Serve with clove/studded tangerine rounds.
Makes about 16 cups

HIPPOCRAS

Hippocras was a very popular Medieval beverage, named after the famous physician Hippocrates

1 bottle (750 mll) sweet red or white wine
1 - 2 cups honey (OR: 1 - 1 1/2 cups sugar)
1 tbs. each of ginger, cinnamon, cardamon, white pepper, clove, nutmeg, & caraway seed
cheesecloth
Bring the wine and honey or sugar to a boil; if using honey, skim off the scum as it rises. Taste for sweetness; add honey or sugar as necessary. Remove from heat, stir in spices, and allow to sit covered for 24 hours. After sitting, the spices will create a thick residue which will settle to the bottom. Using a ladle, pass the wine into another container through a strainer lined with 2 or 3 layers of cheesecloth to remove the spices, being careful to leave as much of the spice residue in the pot as possible. Age for at least 1 month

GROG

1 serving
1 slice lemon
2 whole cloves
1 teaspoon sugar
1" cinnamon stick
3 ounces Jamaica rum
4 ounces boiling water

Stick the 2 cloves in the lemon. Wash a mug with very hot water and dry it. Place the sugar, pieces of cinnamon and slice of lemon in the warm glass, and add the rum. Stir with a spoon to dissolve the sugar and fill with boiling water. Stir briefly and serve.

HOT BAJA COFFEE

10 servings
8 c Hot water
3 T Instant coffee granules
1/2 c Coffee liqueur
1/4 c Creme de Cacoa liqueur
3/4 c Whipped cream
2 T Semi-sweet chocolate, grated

In slow-cooker, combine hot water, coffee, and liqueurs. Cover and heat on LOW 2-4 hours. Ladle into mugs or heat-proof glasses. Top with whipped cream and grated chocolate.
Per serving: 98 calories, 3g fat.

HOT BUTTERED RUM

2 servings
2 tb Brown Sugar
4 ts Butter Or Margarine,Softened
1 x Dash Ground Cinnamon
1 x Dash Ground Nutmeg
1 1/2 c Warm Water
1/2 c Rum
1 x Lemon Slices (Opt.)

In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired.

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Black Tie Beverage Service is a mobile bartending and beverage service. We cater to weddings, banquets, film industry, business functions, and private home parties in the Vancouver, BC area. If you would like to contact us you can email: inquire@blacktiebar.com or visit our website at http://www.blacktiebar.com