During the existence of the “green friend”, more than one way of drinking it has appeared. Each country and each tradition has left its mark on this.

Method 1. “Crystal”.

This method came from the Czech Republic; it is considered both the simplest and the most classic. For this you will need a thick-walled glass made of heat-resistant glass. You need to pour our alcohol into it and light it. After waiting a little, they blow it out and drink it in one gulp. In this case, you are not supposed to drink or have a snack.

Method 2. “French”.

To brighten up the bitterness of the drink a little, the French came up with the idea of ​​mixing absinthe and finely crushed ice. But later they improved this method. So, we need to prepare absinthe and very cold water in a ratio of 1 to 3 (3 parts water), a special spoon (absinthe), and one piece of lump sugar. Pour alcohol into a large glass, place a spoon on top, and a piece of refined cane sugar on it. Slowly pour water over the sugar until it dissolves and mixes with the alcohol.

Method 3. “Czech”

The first is to place a spoon with refined sugar on the edge of an empty glass, and slowly pour alcohol onto it. After this, the sugar is set on fire and the drops of caramel fall into the alcohol. Cold water is added to the resulting “potion”. The proportion of absinthe and water in this recipe is similar to the previous one - 1:3.

The second variation involves heating the spoon itself. Sugar is placed on it and alcohol is poured on top. True, in this case it is most often not diluted with water. And one more thing - the drink turns out warm, which, so to speak, is not for everybody.

Method 4. “Russian”

The Russian people have always been distinguished by the ability not to do difficult things that can be done simply. But with maximum pleasure. In this case, the sugar cube is dissolved separately in water and the syrup is poured into the absinthe. The proportion is standard: absinthe 1 part, water - 3. After this, the mixture is set on fire in a glass and after a couple of moments it is covered with another glass. The fire stops burning. Now the glasses are manipulated: absinthe from the 1st is poured into the 2nd, drunk, and the 1st glass is covered with a piece of linen or a napkin and, turning it over, a deep breath of alcoholic vapor is taken through a straw slipped under the bottom. All these manipulations are performed very quickly, and sometimes their order is changed: they inhale the vapors, then drink the liquid.

Method 5. “Severe”

There are several harsh ways of drinking, each country has its own. Let's start with the classics. Pour absinthe (4 parts) into a heat-resistant thick-walled glass. It should be downright icy. Place a spoon with a sugar cube on top. Raising it above the glass, set the absinthe on fire and begin to heat the spoon with fire. The sugar melts and drips to the bottom. When the 5th part of the glass is filled, the fire is extinguished, and the contents of the glass are drunk through a straw, taking 2-3 large sips. It is worth saying that the total amount of contents of the glass should not exceed 50 grams, but it all depends on your determination. Just remember the limit - no more than 300 ml at a time. A large dose can significantly harm your health.

Method 6. “Parachute”

A very complex, but quite interesting method. For this, you need to prepare in advance a wine glass for cognac and a glass for whiskey, a straw for “smoking” the vapors, a saucer for sugar and a partner for help.

So, pour 40 grams of absinthe into the bottom of the glass, and juice or Sprite (50 grams) into the bottom of the glass. We place the wine glass so that one side of it rests on the edge of the container with juice, light the alcohol and rotate it so that the glass does not crack. At the same time, we gradually pour the absinthe into the juice and, with the last drop, cover it with a glass. The flame goes out, releasing a mass of absinthe vapor, which must be “smoked” with a straw through a small gap between the containers.

While one of the friends is busy smoking, the other lights up sugar. It is also prepared in advance: 2 pieces are placed on a saucer (one on top of the other) and poured over with absinthe to form a small meadow around.

After “smoking” the vapor, remove the glass and drink the drink in one sip (if it contains juice) or before taking a sip, cover the glass and shake it sharply (if it contains sprite), and after the “boom” you swallow.

After drinking the contents of the glass, cover the burning sugar with a wine glass and, inserting a straw, inhale the vapors again.

They say that after this you feel euphoria and some slowness.

Method 7. “Shilovsky”

This option is also called Ryazan severe. He's really tough. Pour absinthe into a 50 ml glass. Place a regular teaspoon with a sugar cube on top. Dipping sugar into alcohol sets it on fire. As soon as the melting begins, the piece is stewed and chewed (without swallowing right away). The contents of the glass are drunk immediately.

Method 8. “Severe Czech”

This method is less severe than the one described earlier, but is nevertheless considered as such. Place an absinthe spoon with a cube of refined sugar on it on the edge of a large glass. From a narrow glass with a volume of 50 ml, add absinthe to the sugar and light it. When the fire goes out, a little alcohol is poured from above in a thin stream, washing away the sugar. Then the process is repeated: set it on fire and wash it until the sugar in the drink is completely dissolved. You need to drink this “potion” slowly, taking small sips.

Method 9. “Citrus”

You will need tongs and an orange slice, which you need to leave with the peel, but get rid of the films. Roll it in granulated sugar and cinnamon. Pour 50 grams of alcohol into a heat-resistant thick-walled glass and light it. We take the orange with tongs and hold it over the burning drink, squeezing it slightly until the juice, sugar crystals and cinnamon melt and fall into the glass. Having finished this, turn off the fire and drink the resulting liquid. In this case, you can use a mixture of cinnamon and burnt sugar as a snack.

Method 10. “Tarragon”

In this version, we pour sugar into a glass of absinthe (50 ml), and, having lit the surface, stir with a long spoon. If there is too much sugar, then at a certain point it will stop dissolving. Stew the drink and pour it into another glass and drink it immediately. The liquid will taste like tarragon and is easy to drink, but you should not drink more than 5 servings of this mixture.

Method 11. “Toad”

The method is tricky, but interesting. You will need to prepare mint liqueur (15 grams), champagne (100 grams), vodka (30 ml), absinthe (30 ml) and two containers: a rocks glass and a snifter glass for cognac. We will pour liqueur, champagne and vodka into the bottom of the first one, and absinthe into the last one, which is lit and rotated in a glass as standard.

When the fire burns slightly, absinthe is poured (without putting it out) into a glass with a mixture of alcohol and our glass is lowered into it on top so that it slightly enters the drink. This reaction will cause bubbles to form in the drink. When they stop inflating, place the glass upside down on a napkin and shake the glass with a sharp, energetic movement (sort of like a “boom”). You need to drink in one gulp and, raising the glass a little, inhale the vapor.

Method 12. “The Cheerful Milkman”

The recipe is quick and unexpected. We take equal parts of absinthe, whiskey and milk, mix and sip slowly, if possible - with pleasure.

Method 13. “Gentle”

A 50 ml glass is filled in layers. First a layer of ice water (1/3 of the container), then absinthe (2/3 of the container). In this case, alcohol should not mix with water. You need to drink in one gulp.

Method 14. “Colorful”

To make it turn out as expected, prepare in advance a glass, a glass, champagne (250 ml), grenadine (5 grams) and absinthe (45 grams). The glass should contain champagne, the glass should contain a mixture of grenadine and absinthe. Light the contents of the glass and carefully lower it (without pouring) into the champagne. The liquid will first become bright cherry, then eggplant. After this, stir everything with a straw and drink the mixture through it.

Method 15. “Cheshire cat”

We lower ice into a large glass (by ¼), pour absinthe on top (by another ¼), and when the ice begins to melt slightly - cold apple juice (by 2/4). You can start tasting.

It is worth saying that there is no need to be alarmed by the reaction of absinthe to water in recipes. The fact that it becomes cloudy at the same time is normal. As another nuance, let’s add about sugar, which often appears in recipes. It would be best to use reed.

Of course, all the described methods of drinking absinthe are far from the limit of human imagination, but we have described to you the recipes for the most interesting ones. And if all this is too difficult for you, then you can simply cool 30 grams of absinthe and drink it in one gulp.

How to drink absinthe: video

What to eat with absinthe

It is believed that if you do not drink this alcohol in its pure form, then you should not have a snack at all. But not everyone agrees with this. Perhaps, due to tradition, we are accustomed to snacking on strong alcohol. But standard snacks “a la jellied meat” would be inappropriate here.

So, if you really can’t do without snacks, try the following options:

• blue cheese
• green olives
• chocolate
• lollipops
• slices of green apple, pear or grape

The best in this sense is considered to be sugar with cinnamon, lime or lemon (to taste) and ice water, but remember: no juices or lemonades are allowed!

"How to drink rum correctly?"

The question is not simple, since there are a great many styles and types of rum.

First, let's look at the definitions...

Rum is a strong alcoholic drink obtained by distilling fermented sugar cane juice or molasses. The definition of rum does not include drinks in the production of which additional aromatic additives are involved. Thus, flavored rums are not strictly speaking rums, but fall into the category of "tinctures" or liqueurs - as is the case with Malibu.

Light white rums are best enjoyed in cocktails. They do not have a strong taste and are an ideal base for fruit cocktails. It is not customary to drink such rums in their pure form, and manufacturing companies are working on technologies, trying to please bartenders as much as possible. One of the best examples of this category, Bacardi Superior, undergoes additional charcoal filtration to remove the yellow tint that appears after 18 months of aging in oak. Clear rum is the most versatile for use in cocktails.

Golden, medium-weight rums are good both neat and in cocktails - I especially recommend them for Pina Colada and strawberry Daiquiri. Aged rums have a richer flavor than white rums. Due to the interaction of alcohols with oak wood, chocolate and vanilla notes appear in the drink and it is pleasant to drink it with ice or chilled. You can choose various exotic fruits as a snack. Interestingly, in the Caribbean, where wine culture is almost undeveloped, golden rum is diluted with water 1:1 and drunk instead of wine, accompanying lunch or dinner.

Dark, heavy rums are usually drunk neat. The rich, rich bouquet and taste of these drinks goes well with cigars. Not very aged dark rums, aged 4-7 years, are very tasty to drink with an orange sprinkled with ground cinnamon. I also recommend pineapple, papaya, cherries and melon as a snack. The more aged the rum, the more suitable a cognac bottle is for serving it. Ice is not used in such drinks, and you can choose hot chocolate or coffee as an accompaniment.

1). Everyone knows the Mojito cocktail with mint, but are there cocktails with other herbs?

2). Which herbs can be used and which cannot and why?

Typically, cocktails use herbs that can be found in cooking. This way you can use anything that is edible.

Here are some botanicals I've seen in cocktails: rosemary, basil, rhubarb, tarragon, celery, coriander, lemongrass, ginger, dill, parsley, cilantro.

Plants add so-called balsamic notes to the cocktail, which highlight the taste of the alcohol, making the drink fresher, tart and aromatic.

Herbs go well with alcohol such as gin, vodka, rum, and vermouth.

You need to be more careful with aged drinks, since the balsamic group of flavors and aromas in them is more pronounced due to the presence of tannins. An additional herbal accent may harm them.

I heard that in many establishments bartenders replace liqueurs with similar syrups in cocktail recipes. How justified is this replacement and how does it affect the taste of cocktails?

I believe that replacing liqueur with syrup is possible if several conditions are met.

Firstly, the syrup must be of high quality, obtained from natural ingredients. In our market, the most famous brand Monin is represented by a huge number of flavors.

Secondly, the liqueur you want to replace should serve as an aromatic agent in the cocktail, and not as an alcoholic base. For example, in the popular Pina Colada, coconut liqueur can be easily replaced with syrup, but in Caperinia Cointreau, trying to replace Cointreau with lemon syrup and vodka would be real barbarism.

Thirdly, it is easiest to replace liqueurs with one flavor. As a rule, these are the so-called “generic liqueurs”: Creme de Cafe, Mint Chocolate, Amaretto, Apricot, Cherry, Cacao, Coconut.

Syrup reduces the cost of the cocktail. It also allows you to avoid mixing alcohols from different raw materials - when, for example, the alcoholic base of a cocktail is made from grain alcohol, and the liqueur is made from cognac

I am a fan of the Mojito cocktail. I have questions:

1). How to choose the right mint?

2). How much mint do you need if you have a liter of Bacardi?

3). If you grow mint in your garden or on a windowsill, how do you know when it is ready to eat?

The question is not simple, since there are about 50 types of mint, differing in appearance and aroma. The most important indicator of mint for the Mojito cocktail is its menthol content. It is this component that is responsible for the pleasant cooling sensation. Mojito owes its popularity to this effect, especially in hot weather. Peppermint has the highest menthol content. One or two sprigs are enough to get the desired taste. When using peppermint, it is better to separate the leaves from the stems, as the stems contain a lot of bitterness, which can ruin the taste of the cocktail.

The most common type of mint that you can usually buy at the vegetable market is longleaf mint. It contains less menthol than “pepper”, so it requires more than 5-7 branches per serving. The petals do not need to be separated from the stems. I advise you not to crush the twigs with a muddler to the point of porridge. It is enough to crush the bunch 2-3 times so that some of the leaves remain intact. In this case, the cocktail looks great, just don’t forget to distribute the mint over the entire height of the glass before serving.

For one liter of Bacardi Superior you will need 7 bunches of long-leaf mint or 3 similar-sized peppermint.
Mint used for cocktails should be harvested before flowering. During this period, the maximum amount of aromatic substances accumulates in the leaves. After flowering, mint is only suitable for drying. It is used in decoctions for medicinal purposes.

When traveling abroad, you often come across locally produced drinks, in particular rums.

1). How to determine the quality of rum?

3). What should you pay attention to first when tasting a drink, so that later it won’t be “painfully offensive”?

4). Which rums (from which country, perhaps brand names) are considered the best? (if such a definition is applicable, since it is known that “taste and color...”)

Rum is the most confusing category of alcohol. The region of its production is very extensive. As a rule, these are not large states that are under the yoke of colonial authorities or have recently gained independence. They had no time and no reason to think about the rules regulating the production of this product, as, for example, the French did regarding cognac.

In order to somehow understand the diversity of rums, the world has adopted a classification based on the severity of the “body” - light bodied, medium bodied and heavy bodied rum. The gravity of the body determines the amount of aromatic substances contained in alcohol. Also, all rums are divided into industrial and agricultural, depending on the raw materials.

Industrial rums are made from sugar molasses, and agricultural rums are made from sugar cane juice. Agricultural rums are always a “heavy” product, since the alcohol is produced by “intermittent” distillation “Pot still” - I hope everyone knows what a moonshine still looks like. Industrial rums are a high-tech product obtained by continuous distillation "Continues still". Such a device allows you to obtain very pure alcohol with an alcohol content of 95% in one run. Industrial rums are usually “light” rums. The choice is yours, but here are my recommendations. If you are relaxing at a disco, then light industrial rum is the ideal choice - it will create the right mood and will not cause trouble in the morning, regardless of the quantity.

A luxurious dinner at the restaurant can be completed with a cigar and a portion of aged agricultural rum. But be careful with the quantity, since the aromatic oils present in large quantities in this product linger in the body for a long time. If you don't limit yourself to one or two servings, it may be bad in the morning.

Below is a plate with the most famous brands and their descriptions:

Bacardi Superior: Apricot, coconut, sweet almond/marzipan, slight note of Mexican vanilla.

Bacardi Oro: Mexican vanilla, walnut, sweet almond/marzipan, apricot, prune.

Bacardi: Prunes, Mexican vanilla, tropical fruits.

Bacardi 8: Mexican vanilla, sweet caramel, milk chocolate, walnut, sweet coffee, cocoa, prunes.

Havana Club Anejo 3 Anos: Strong phenolic (carbolic acid or wood smell) aroma, banana, lemon, bitter coffee, cocoa.

Havana Club Anejo 7 Anos: Milk chocolate, bitter coffee, cocoa, Mexican vanilla, light phenolic aroma - also inherent in other types of Havana Club, as well as in all Cuban rums.

Mount Gay Eclipse: Mexican vanilla, sweet caramel, sponge cake, toffee (candy), milk chocolate, smoke aroma - common to all rums from Barbados.

Santa Tereza Selecto: Mexican vanilla, bittersweet caramel, butterscotch (candy), milk chocolate, smoke flavor.

Bermudez Ron Selecto: All Bermudian rums have an orange peel aroma.

La Reunion, Mauritius: The typical aroma is bourbon vanilla, an aroma that can only be found in rums from Madagascar.

Appleton Dark Rum: Leather or tar (reminiscent of the aroma of smoked sausages/fish/meat) - a characteristic aroma of all Jamaican rums, overripe pineapple, biscuit.

Captain Morgan Black Label: Leather or tar (reminiscent of smoked sausage/fish/meat), licorice is not a typical rum aroma and is absent from Captain Morgan Spiced Rum.

Myers's Planter's Punch Brand: Leather or tar (reminiscent of smoked sausage/fish/meat), tobacco, prune, biscuit.

Clement D'Or Agricole (Agricultural): Overripe pineapple is a characteristic aroma of aged agricultural rums, with a noticeable woody note.

1). Is it possible (and is it fashionable) to make a mojito with cachaca?

2). If not - why?

Mojito is a light, refreshing rum-based cocktail that should be a good pick-me-up in hot climates. In addition to rum, its recipe includes fresh mint, lime, sugar and soda water.

Cachaca is not rum. The basis of rum can only be sugar cane juice, or its derivatives (sugar molasses). In the production of cachaça, crushed sugar cane stalks are fermented, that is, wood is involved in the fermentation process. This feature adds the aroma of freshly cut wood to the drink - the so-called “green note”.

As an experiment, of course, you can try making a mojito with cachaca, but the cocktail will lose its lightness. Cachaca is a fairly heavy alcohol with a strong aroma. You need to drink it in our lane very carefully. The Brazilians themselves make many varieties of caperinha with porridge. In the classic version, half a lime is crushed with sugar, the glass is filled with crushed ice and cachaça is poured on top. Brazil has a huge number of exotic fruits, the names of which are difficult to reproduce, let alone remember. By replacing lime with one or another fruit, they get different “caperignas”. But I haven’t seen Mojito with cachaça in Brazil.

As the pirates say: “Yo ho-ho and a bottle of rum.” You probably already guessed that we will talk about rum. Today, store shelves are simply overflowing with various varieties and names of rum. But the most memorable and popular can be called Captain Morgan, which is produced by the global manufacturer of premium alcoholic beverages - Diageo.

Brand history Captain Morgan

If we are talking about the favorite drink of all pirates, then its history, a priori, cannot be ordinary and boring.

So, once upon a time the expanses of the Caribbean Sea were conquered by a certain Henry Morgan, he struck fear into the entire region of the Caribbean islands. And after the signing of the peace treaty between England and Spain in 1671, the story of his piracy was over.

Two years later, Morgan was awarded the title of Sir and appointed Lieutenant Governor of Jamaica. But his pirate past haunted him, and he created a special recipe and launched the production of rum, which was fully consistent with the real pirate drink.

This product became popular only in 1944, when the Canadian company Seagram bought the Long Pond distillery from the Jamaican government. And launched a large-scale production of rum called Captain Morgan Rum Company.

In 1950, the distillery was sold to Destilería Serralles, which already produced Don Q rum.

The most recent and actual owner of the Captain Morgan brand is Diageo Corporation.

Species of Captain Morgan

This line of rums is presented in a fairly extensive volume:

1. Captain Morgan Original Spiced Rum (35%)– golden-colored rum with a soft sweetish taste and vanilla-caramel aroma.
2. Captain Morgan's Cannon Blast (35%)– a drink with a pronounced citrus aroma and amber color. The bottle is shaped like a cannonball and features the famous Captain Morgan on the label. But under ultraviolet light, a skeleton with a smiling skull appears.
3. Captain Morgan LocoNut (20%)– This drink has a smooth white color thanks to coconut milk. The bottle is made in the shape of a coconut.
4. Captain Morgan Coconut Rum (35%) is a white rum with the aroma and taste of coconut in tandem with tropical fruits.
5. Captain Morgan's Jack-O'Blast (30%)– this drink has a light golden hue, but is only available for Halloween. The bottle is shaped like a pumpkin and the flavor is reminiscent of American spiced pumpkin pie with ginger.
6. Captain Morgan Silver Spiced Rum (35%)– white rum with a vanilla aroma, where the characteristic notes of cinnamon gradually reveal themselves. The drink is infused exclusively with vanilla pods and Chinese cinnamon (cassia bark).
7. Captain Morgan Pineapple Rum (35%)– white rum with a light taste and aroma of pineapple.
8. Captain Morgan Spiced Black (47.3%)– black rum with a caramel-spicy taste, which is balanced by the astringent bitterness of burnt oak, which gives the rum a resemblance to aged whiskey.
9. Captain Morgan Grapefruit Rum (35%)– white rum with the taste and aroma of red grapefruit.
10. Captain Morgan 100 Proof Spiced Rum (50%) is a strong golden rum with a rich vanilla flavor.
11. Captain Morgan White Rum (40%)– this drink has a transparent color and a fruity vanilla aroma. White rum is aged for about one year in white oak barrels.
12. Captain Morgan Private Stock Rum (40%) is a young rum with a deep amber color that is aged for two years in ex-bourbon oak barrels. And then it is infused with spicy spices.
13. Captain Morgan Long Island Iced Tea (17%)– a golden-colored cocktail that includes: rum, gin, whiskey, vodka and Triple Sec liqueur.

What and how to drink Captain Morgan rum

If you are a pirate at heart, then no one will forbid you to drink rum straight from the throat. But in the modern world there is still a certain culture of drinking drinks, and rum is no exception.

So, rum can be consumed:

1. In its purest form. In this version, the rum fully reveals its bouquet of flavors and aromas. It should be remembered that the white variety of this drink is best served as an aperitif in vodka glasses and with meat snacks.
2. Rum with ice. With ice, the rum will become a little softer and will not be as bitter and scalding.
3. Rum with water and fruit juices. If you do decide to dilute the rum, it is better to use lemon juice or freshly squeezed fruit juice. The most optimal proportion is 1:2.
4. In cocktails.

Golden and dark rums should be left for a digestif. It goes well with a good cigar and hot coffee.

5 cocktail recipes

A selection of classic cocktails with Captain Morgan rum.

Home for the Holidays Punch

Ingredients

1. Captain Morgan White Rum – 1 l
2. Cranberry juice – 960 ml
3. Sugar syrup – 120 ml
4. Lemon-lime soda – 360 ml
5. Sparkling water – 360 ml
6. Lime sorbet – 4 tbsp. l.
7. Mint sprigs – 4-5 pcs.
8. Lime slices – 4-5 pcs.
9. Cranberries – 100 g

Cooking method

1. In a punch bowl, combine rum, cranberry juice and simple syrup.
2. Then throw in the ice and add soda.
3. At the very end, add lime slices, cranberries, mint and mix lightly.
4. When serving, garnish with mint and lime sorbet.

Grapefruit Mule

Ingredients

1. Captain Morgan Original Spiced Rum – 165 ml
2. Lime juice – 15 ml
3. Grapefruit juice – 60 ml
4. Ginger ale – 120 ml
5. Grapefruit slice

Cooking method

1. Add ice to a Glass Tankard glass, pour rum and citrus juice.
2. Fill the empty space of the glass with ginger ale.
3. When serving, garnish with a slice of grapefruit.

Paloma

Ingredients

1. Captain Morgan Grapefruit Rum – 45 ml
2. Juice of half a lime
3. Grapefruit soda

Cooking method

1. Fill the glass with ice.
2. Pour in the rum, lime juice and fill the empty space of the glass with grapefruit soda.
3. When serving, you can garnish with a slice of grapefruit.

Captain's Class

Ingredients

1. Captain Morgan Original Spiced Rum – 30 ml
2. Lemon juice – 15 ml
3. Apple cider – 30 ml
4. Brown sugar – 1 tsp.
5. Prosecco – 90 ml
6. Cinnamon stick – 1 pc.
7. Apple slice for decoration

Cooking method

1. In a shaker, combine lemon juice, rum, cinnamon, brown sugar and apple cider along with ice.
2. Then strain the contents of the shaker into a glass and top up
3. When serving, garnish with an apple slice and a cinnamon stick.

Electric Shark

Ingredients

1. Captain Morgan Original Spiced Rum – 15 ml
2. Blue Curacao – 30 ml
3. Pineapple juice – 60 ml
4. Ginger beer – 60 ml

Cooking method

1. In a shaker, mix rum, Blue Curacao liqueur and pineapple juice.
2. Fill the glass with ice and strain the contents of the shaker into it.
3. Then pour ginger beer to the top of the glass.
4. When serving, you can garnish with a slice of pineapple.

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We associate rum, of course, with pirates. It was knowledge about them that brought knowledge about this alcoholic drink into our lives. But now there are no pirates, and ordinary people drink rum. And all over the world this is one of the most popular drinks. Everyone has heard about it, but not everyone knows how to drink rum correctly in order to feel all its features.
There are several types of rum: white, gold and dark. They, of course, differ in taste and composition, but there is no specific feature in their use. There are no rules for drinking rum. You can mix it with anything, or try it pure. It all depends on your preferences. But we will tell you several ways in which you can enjoy this drink and diversify your taste sensations.

How to drink rum

Pure rum

If you try the drink in this form, you can feel both the delights of its taste and its disadvantages. Rum in its pure form is drunk from small glasses. And it tastes a little like vodka. Rum is most often served as an aperitif for a meat dish or as a meat appetizer. Pure dark rum should be served after a meal, since the tasting ceremony will be similar to the process of tasting an expensive horse. By the way, dark rum should be drunk from cognac glasses. And you don’t need a snack with it; a cigar with coffee flavor will do.

With ice

Most often, women drink rum in this form because the taste seems too strong to them. Men don’t understand this; they believe that with ice the individuality of the drink’s flavor is lost.

As an ingredient in cocktails

There are many different cocktails that include rum. Most often these are low-alcohol drinks. Naturally, the taste of rum will be weak or absent at all.

Rum mixed with fruit juice

Bartenders advise adding coconut, pineapple or orange juice. It is these flavors that are believed to bring out the flavor of the rum in a different way.

With Sprite

This option is similar to the fruit juice idea, only with sweet soda instead. More often it interrupts the taste of rum. Again, this homemade cocktail is chosen by women to sweeten the drink.

With a snack - bread

If you can’t drink pure rum, but you want to, then you need to have a snack. But in order not to interrupt the taste of the drink, you need to choose something neutral. A piece of regular white bread is perfect. It will help get rid of the harsh aftertaste and will not ruin the experience.

With coffee

This option came to us from America. They have been combining these two sharp tastes for a long time, creating an original solution. But Coffee, of course, should not be simple instant coffee, but freshly brewed.

Special lovers of original flavors mix rum with hot chocolate. The combination, of course, is not for everyone, but “it depends on the taste and color...”

All countries have different ideas about how to drink rum. But all people agreed on one thing: everyone follows the rules for drinking rum depending on its shade.

How to drink white rum

This type of drink is also called silver. It has no taste as such; it can only be distinguished by its sugary aftertaste. Most often, this type of rum is drunk neat or added to cocktails. It is also mixed with natural juices or sweet sparkling water.

How to drink golden rum

This type is already drunk in a completely different way. It has a distinct caramel and tangy taste and is diluted with ice to be enjoyed in small sips. As a snack, it is best to choose citrus fruits: oranges, tangerines, lemons. If you do not want to add ice, then chill the bottle of rum itself, as it is only tasted cold.

How to drink dark rum

This type of rum is prepared with long aging. Therefore it is considered the strongest. Drinking it in its pure form is a little difficult, but this is how all the notes of the drink are revealed. If you add a little ice and a slice of lemon, this will not spoil the taste, but the impression of the drink will become brighter. Of course, women don’t like this type of rum because of its strength, but real men are happy to drink a few glasses while sitting with a cigarette or cigar. By the way, the combination of dark rum and cigar is very relaxing and leads to aesthetic delight.

At the hint of rum, all lovers of the strong drink immediately form associations with pirates. And it’s not in vain. The historical homeland of this amazing cane wine is the Caribbean islands, where at one time there were pirate ports. The sailors, in addition to its warming properties, valued something else in it. The fact is that even with heavy rain, the set fire to the drink did not go out.

The tropical climate of the Caribbean islands is perfect for the growth of sugar cane - the main component for the production of strong alcohol. The reed itself reproduces exclusively by grains. He was forced to come to the Caribbean. Slave traders and English colonialists brought this cereal crop straight from Africa.

The history of the invention of rum is shrouded in mystery. According to one version, the remains of molasses that fermented after processing were tasted by slaves. After exhausting work, this fermented nectar became a real outlet for them. Until the 17th century, there was no technology for distilling cane molasses.

In the “high society” they knew nothing about it, and only half a century later, an improved distillation technique allowed the “gentlemen” of England, and subsequently the whole world, to taste molasses moonshine. Nowadays, the leading producers of drinking pirates and romantics are America, Cuba and Jamaica.

But this is just the story of the word itself. Recipes for intoxicating drinks made from sugar cane were known several thousand years ago. In some ancient chronicles of China there is a mention of cane wine.

Currently, this strong nectar is most popular in the Caribbean islands. In Jamaica, any enterprising merchant will be happy to offer the buyer a glass of cream liqueur in his shop with the addition of cane moonshine.

How to drink correctly and what to snack on

Several centuries have passed since those ancient times when sailors drank the intoxicating distillate without diluting it. After the 17th century, when the liqueur officially gained recognition in England, recipes for all kinds of punches filled medieval Britons.

The pioneer of diluting strong drink with water in 1790 was Admiral Vernon. His concern for the sailors and their health forced the governor to issue an order to “dilute the “fiery serpent” with water.” The fact is that the sailors of the British Navy were officially provided with intoxicating drink in their rations.

Reference! They stopped giving out strong drinks to sailors of the British Navy only in 1970.

Video from a professional bartender

From this video clip you will learn how to drink rum correctly and how to snack on this wonderful drink:

Mix with cola – Cuba Libre

When most punch lovers mention “Caribbean Firewater,” the famous “Cuba libre” immediately comes to mind. The history of the cocktail is very simple, like all ingenious inventions. An apple fell on Newton's head, and the law of universal gravitation was discovered, and an American soldier found the poured drink too warm and wanted to splash some cold cola on it.

"Viva Cuba libre!"- the soldier shouted after the third glass. He had no idea that years later the recipe would be known and revered throughout the world under the name “Free Cuba.”

The production formula is very simple: add two parts cola to one part fire water, squeeze a slice of lemon and throw in two or three pieces of ice. But no one forbids experimenting. Therefore, a little more strong aromatic nectar will make your drink slightly stronger, and a little more cola will reduce the degree.

Ingredients:

• 50 - 70 gr. Cuban "fire"
• 130 - 150 ml. coca cola or pepsi
• 2 lime wedges
• 4 - 6 pieces of ice.

For preparation, it is recommended to use the silver (white) variety. Black and dark have their own unique bouquet, which will definitely affect the aftertaste of the cocktail. The white representative does not have a pronounced taste component, so this particular variety should be used.

Step by step:

You will need a clean glass goblet. Not everyone will have a set of highball glasses in their household, so an ordinary thick glass glass will do just fine. Pour 50 - 70 ml into it. silver rum. If you use Pepsi, then know that the cocktail will be much sweeter than with cola.

The classic recipe calls for Coca-Cola.

1. Add 130 - 150 gr. cola for “silver” and two wedges of medium-sized lime.
2. If lime is not available, lemon can be used. Lime contains essential oils that are unique in taste; they will give the drink its own unique aroma.
3. The last step is to add 4 - 6 ice cubes.
4. Ice will slightly cool the punch and enhance the taste of its components.
5. Insert two tubes.

"Free Cuba" is ready! Enjoy

Video recipe for cola with rum:

Clean

In ancient times, pirates and sailors did not bother with aristocratic drinking habits and drank their favorite drink straight from the neck of the bottle. This tradition still exists today. But we will consider a more convenient and classic way of use.

Amber (golden) and caramel varieties are recommended to be consumed without additives. These representatives of the reed family have their own flavor. And any additive will kill it. The exception is a piece or two of ice. For the most part, it was the fair half of humanity who fell in love with drinking Caribbean tincture.

The range of flavors present in dark varieties is best revealed when they are warm - (17-20) degrees. Consuming below the specified temperature means not understanding the deep essence of the intoxicating drink. It is also not recommended to use the tincture in quantities exceeding 150-180 ml. for the evening. If you exceed the specified dosage, you are unlikely to be able to fully feel the taste and aroma. Any vessel made of thick glass will do.

Reference! If you drink rum from a silver vessel, it will reveal to you all the subtlest shades of its flavor bouquet. Drink slowly, in small sips.

Types of drink:

• Black- one of the most seasoned. Has a pronounced aroma. It infuses for 4 to 15 years. This is a noble drink that should be drunk exclusively without impurities or additives. But the whole range of taste cannot be significantly interrupted by an ice cube with lime juice.

To obtain a darkish tone of the variety, producers, after double distillation of cane raw materials, age the distillate in pre-charred oak barrels. It is this tincture technology that gives it dark tones. Unscrupulous companies can tint the product with caramel, so when purchasing dark types, give preference to manufacturers that have proven themselves on the market.

Reference! Cane tincture is very strong and should not be drunk in one gulp. You will not be imbued with the essence of an alcoholic masterpiece and will not be able to catch the entire aromatic bouquet.

If suddenly the threshold of 40 degrees is too high, then you can dilute the “golden” with classic Cola. Due to the shallow flavor bouquet, it is highly not recommended to add ice. Diluted with natural juice, it will serve as a worthy replacement for its white brother.

• Dark- has a much shorter aging time than black, and has its own unique taste. Infuses for three years. Basically they savor it without adding anything. Dark varieties have their own unique aftertaste and it would be sacrilege to dilute it, but you can still flavor it with lemon juice. Do not cool the tincture too much. True connoisseurs of caramel varieties can even treat themselves to 80-proof rum. This is Stroh.

If you are a sophisticated lover of works of art of the alcoholic craft and prefer to consume “masterpieces” in their pure form, then it is recommended to choose black rum. The strength, color and taste will not leave anyone indifferent. In addition, 5-10 years spent in an oak barrel have already created the maximum, which does not require any additives. All that remains is to enjoy it.
The leading global positions are now occupied by manufacturers of such brands as:

• Captain Morgan
• Havana Club
• Zacapa

Cocktails

Using strong Caribbean wine, bartenders around the world have created dozens of masterpiece cocktails. From playfully fruity, like Pina Colada, to daring Farmer's Kicks.

"Pina colada"

The city of Puerto Rico, located on the Caribbean coast, is considered the birthplace of this wonderful invention. A little-known bartender, through “alchemic” mixing of various ingredients, got what millions of representatives of the fair sex on the planet admire. Literally from Spanish, the name of this cocktail sounds like “strained pineapple juice.”

Since then, a lot of time has passed and there are a great variety of varieties of rum delicacy. The original one was made from pineapple juice, rum and coconut milk. The sweet and delicate cocktail is served in a tall glass, sometimes garnished with a pineapple slice. Now we will get acquainted with the recipe for this drink.

Ingredients for "Classics":

• 40 gr. white rum
• 40 ml. coconut cream
• 100 gr. pineapple juice
• half a glass of crushed ice
• half a medium lime

Step by step:

All ingredients must be placed in a blender (or shaker), squeeze out lime juice and beat thoroughly. Pour into a tall and capacious glass, insert straws and garnish with a slice of pineapple. Enjoy this heavenly drink!

"El Presidente"

No one knows for sure in the name of which president the Americans gave the name to this wonderful cocktail. The recipe was brought directly from Cuba, where enterprising citizens of the United States of America loved to fly on vacation during Prohibition.

Ingredients:

• Amber rum - 50 ml.
• pomegranate syrup - 3-5 drops
• dry vermouth 25 - 30 gr.
• citrus liqueur (orange) - 15 ml.

Step by step:

Place all shake ingredients in a shaker and shake thoroughly. Pomegranate syrup will add a special note. The finished product should be poured into a chilled glass and garnished with an orange slice.

"Farmer's Kick"

There are various legends about the origin of this work of art. According to one version, this “stunning” explosive mixture was offered by the kind wife of one of the farmers to her employees after a hard day. Powerful and strong, it will not leave any connoisseur indifferent.

Ingredients:

• 30 - 40 ml. citrus juice (freshly squeezed)
• "Grenadine" syrup - 5 - 7 drops.
• 50 gr. dark rum
• some sparkling water
• 70 ml. finely chopped ice

Step by step:

Place all ingredients in a shaker and shake well. Pour into a glass and add a few pieces of ice. You can garnish with a slice of orange or lemon.

Snack (what to wash it down with)

If you don’t want to snack on sweet mixtures at all, then after drinking a pure drink you can have a snack. Connoisseurs of strong dark varieties prefer to drink after a heavy meal. As a complement to their favorite drink, such gourmets smoke a cigar or drink rum with a cup of good coffee. The smoke of a cigar allows you to create a unique combination of flavors, and only a sophisticated connoisseur will recognize this balance of taste.

But what about those who want to have a snack and do not perform any special rituals with a cigar? The drink of pirates and sailors goes well with seafood snacks such as squid, mussels, fish and shrimp. As a table dish, you can prepare an assortment of the above sea creatures.

Various cheeses fit perfectly at a table where a bottle of the “pirate” drink has already been uncorked.

The emergence of cane moonshine is directly related to the Caribbean, and therefore to truly heavenly places, replete with incredibly tasty fruits. It goes well with melon, mango, papaya, pineapple and apple. Cinnamon sprinkled on top of the fruit will highlight the piquancy and add a touch of the east.

How to serve - glasses

There are no clear recommendations for the container from which you intend to drink the aromatic distillate. You can use regular glasses. But if you want to fully enjoy the taste and aroma of the selected variety, it is recommended to use snifters, which are called “tulips”.

These are the drinking containers that true connoisseurs of strong drinks prefer. Its shape will help reveal all the subtlety and richness of its bouquet, on which the producers worked so carefully. The point is the convex shape of the snifter.

If you swirl the tincture a little in your hand, a thin layer of alcohol will settle on the walls, which in turn will release aromatic notes and give you a few moments of pleasure, and the narrowness of the glass at the top will contribute to maximum concentration of the bouquet.

Throughout its history, Caribbean nectar has come a long way from “the drink of sailors and pirates” to a noble, strong wine, which in our time is admired by connoisseurs of intoxicating masterpieces.

In its pure form and in cocktails, with or without an appetizer, without a doubt, everyone who at least once tries this liqueur will be able to appreciate the taste and aroma, penetrate the very essence of the composition and awaken in themselves the spirit and attitude of a real pirate or traveler. After all, “Caribbean Fire” was Hemingway’s favorite drink.

In the city of Havanna, near the Floridita bar, where he was a regular, there is still a sculpture of him, and the bartenders, in memory of this traveler, place a Mojito near his statue, the favorite drink of the greatest writer, which he drank every morning.