Rum well deserves its fun in the sun
image. Those of us in the drinks business have been riding that concept for
years. These days, however, having fun in the sun doesn't quite have the same
appeal. Truth be told, to me having fun in the sun sounds like a miserable
waste of skin cells. My point though is that rum has more to contribute to the
world than just being a summer fling, groovy companion for Coke, or part of the
Mojito's muddled cast.
Now
don't get me wrong, I'm not saying rum doesn't look good parading around in
summer wear. What I am saying is that it would look even better in a silky
smooth and supremely delicious cocktail, namely an icy cold Daiquiri.
Traditionally served wearing nothing but a chill and well placed lime notes,
the classic drink may well be the sexiest cocktail to ever grace a glass.
Unfortunately,
due to the steady loss of its habitat and the decimating effects of poaching,
the Daiquiri is headed for extinction within our lifetime. What we need is an effective
course of action that will stave off this human disaster before it's too late.
What we need is for someone to seize the moral high ground and proclaim, "I'm
mad as hell and I'm not going to take it any more!"
Well,
ladies and gentlemen, I'm relieved to report that someone of vision and stature
has ascended through the mist and accepted the challenge.
That
someone is New Yorker Benjamin
Mélin-Jones, nephew of Homère Clément, the founder of Martinique's famed
Habitation Clément and father of Rhum Agricole. More importantly, he is the closest
thing this country has to a bona fide "Ambassador of Rum." Tall, well spoken
and classy in a Cary Grant sort of way, Mélin-Jones is an ideal spokesman and
public face for Caribbean rum. Often quoted in publications and captured in
sound bites, he has become a tireless advocate for the category and the
industry as a whole.
Mélin-Jones'
first official act was the recent launch of "Save The Daiquiri" web site
(www.savethedaiquiri.com). The site is beautiful and its content details the
origin and romantic history of the Daiquiri, as well as advancing numerous
variations of the original recipe. Among those listed are the Creole Daiquiri, which is prepared with
an added shot of Clément Créole Shrubb, Hemingway
Daiquiri, which calls for a shot of maraschino liqueur and grapefruit
juice, and the French Daiquiri,
which is made with a splash of Chambord. The intent is for the site to become
the closely guarded repository for the world's most sensational Daiquiri
recipes, most of which will be submitted by good folks from around the globe.
It's
interesting to note that the cocktail originated around 1905 in Santiago, Cuba,
roughly 20 miles from the Daiquiri Iron Mine. It was created by a group of
American engineers who originally prepared the drink in a tall glass packed
with cracked ice. It was concocted with a teaspoon of sugar, fresh lime juice
and 2-3 ounces of light rum. The finishing touch was stirring the concoction
with a long handled spoon, a technique referred to as "swizzling or frosting."
The
cocktail quickly became an international phenomenon in the 1920s and '30s,
especially in Cuba, which at the time was famous for having the swankest
nightclubs and the most capable bartenders in the world. The Daiquiri was one
of the drinks made famous in the works of Ernest Hemingway. Its popularity also
received a huge boost in the early '60s when it was reported that the Daiquiri
was President Kennedy's favorite cocktail.
So
I urge anyone interested in preserving this sultry slice of the good life to
support the cause by visiting "Save The Daiquiri" web site
(www.savethedaiquiri.com) and contributing your favorite Daiquiri recipes. I
know I will.
After
all, do you really want to look your children in the eyes and tell them that
you had an opportunity to save the Daiquiri, but you chose to do nothing?
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