Calypso Rum Rub From Jamaica’s Tryall Club

The latest edition of Caribbean Cookbook (courtesy of Caribbean Journal) heads to the Tryall Club in Jamaica for a recipe from a villa chef at one of the club’s private villas.

It’s called Calypso Rum Rub Pork Tenderloin, and it comes from the Harmony Hill Villa’s Chef Lenox Peters.

Calypso Rum Rub Pork Tenderloin Recipe



2lbs. Pork Tenderloin
1 tbsp. D&G Overproof Rum
1tbsp. Crushed ginger
1tsp. Crushed garlic
1tbsp. Brown sugar
1/3 tsp. Salt
1/3 tsp. Pepper
1 tbsp. Olive oil
1 baking dish (9×11)

1/3 cup white wine
2 tbsp. butter

Clean pork tenderloin and pat dry. In a bowl, add ginger, garlic, salt/pepper, oil and rum and mix together.

Cover tenderloin with marinade and refrigerate 4-6 hrs. or overnight. Pre-heat oven to 350 degrees.
In a skillet, heat oil until very hot. Add pork and sear both sides for 2 minutes each.

Transfer pork to a baking dish and bake for ten minutes. While baking, deglaze skillet by adding white wine.

Reduce by half. Add butter slowly while whisking sauce. Season with salt/pepper to taste.

Bon appetit!

Don Q Distillery to Ramp Up Rum Production in Puerto Rico

donqDestileria Serralles, the producer famous for Puerto Rico’s Don Q rum, will be expanding its rum production in Puerto Rico, Governor Alejandro Garcia Padilla announced Tuesday.

The Ponce-based distillery, which produces the Don Q range along with locally-sold rums like Ron Palo Viejo and Ron Llave, will be adding up to 8 million gallons to production in the next few years, the Governor said in a statement.

“Destileria Serralles has signed new contracts enabling it to increase its production of rum in the millions of additional gallons in the next few years,” Garcia said.

The new production volume is in part due to contracts for Serralles to produce distilled spirits for sale in the US market.

The Governor said the new contracts were part of a government push to revive Puerto Rico’s sugar cane industry.

Under the new agreements, Serralles begin increasing production beginning this month.

Don Q has traditionally been the best-selling rum in Puerto Rico.

Rum Journal: How to Make a Rum Runner, Barbados Style

From Caribbean Journal

IT’S ONE of the most famous drinks (and, at one time, professions) in the Caribbean: the Rum Runner.

But how do you make one?

Recipes tend to vary slightly across the Caribbean (with one notable constant, naturally), but we thought we’d offer up a particular recipe from Barbados. The difference here? The rum.

This recipe for the Rum Runner comes from Barbados’ renowned Mount Gay rum, and utilizes the company’s classic Eclipse gold rum.

Here’s the recipe, courtesy of Mount Gay:


1oz Mount Gay Eclipse
1/4oz Blackberry Liqueur
1/4oz Creme de Banana Liqueur
2oz Orange Juice
1/2oz Grenadine
8oz crushed ice


Pour ingredients and crushed ice in a blender. Blend until slushy and pour into hurricane glass.


Posted in Rum

Vodka, Cayman Style

thumb.phpFrom the Caribbean Journal

The Cayman Spirits Company has become well known for its featured offering, Seven Fathoms Rum.

Now, it’s moving into an entirely different arena: vodka.

The company has announced the launch of a new spirit, Gun Bay Vodka, which is crafted “from start to finish” in its Grand Cayman distillery.

The distillery added a 28-plate vodka rectifying column, custom-crafted for the company in Germany.

““As the spirit travels through the column, it becomes more pure and refined, so in order to make a premium quality vodka, you need a very tall distillation column,” said Nelson Dilbert, of the Cayman Spirits Co.

The new vodka is named after the Wreck of the Ten Sails in Grand Cayman’s East End, which saw the destruction of 10 British ships in the winter of 1794.

“This authentic, premium Caymanian vodka commemorates the heroic spirit of the people of Grand Cayman, who upon that night braved the dark waters and saved nearly all of the shipwrecked crew,” the company said in a release.

Cayman Spirits Company is already exporting Seven Fathoms Rum, which is aged underwater, to 12 US states and to the United Kingdom.

Gun Bay is the first premium vodka made in the Cayman Islands.

Prichard’s Distillery develops new old rum bottle

The iconic American rum producer in Kelso, Tennessee has developed a new bottle for their artisan rum.Prichard’s Fine Rum is now available in a special bottle designed to reflect the type of hand-made bottles once used for American rum before the American Revolution.

Phil Prichard explains the idea behind the new old bottle. “When we began distilling operations some years ago, it was our goal to recreate America’s first distilled spirit, a traditional American Rum very much like the rums made in New England over two hundred years ago.”

While perusing through an antique shop in New England, Phil happened upon a hand blown bottle not unlike those found on sailing ships and in taverns some two hundred and fifty years ago.

It wasn’t easy to find a bottle maker capable of re-creating the old style vessel.

“We turned to the Arkansas Glass Container Corporation of Jonesboro, Arkansas who, recognizing the historic significance of the bottle, diligently worked to help us bring its past to life with its classic reproduction,” said Phil. “With their help, our new bottle began its journey to become a reasonable recreation of that early American bottle complete with its rather crooked neck and hand blown look.”

The original antique bottle used as a master was recreated in a computer graphics image for final dimensional and aesthetic approval. Once analyzed and approved, the final bottle design was translated into machine code to be interpreted by 3D model printers for model creation.

“The hand-crafted look of the new bottle with many of the imperfections of the antique bottle will look really unique among a myriad of look-alike bottles on retail shelves and behind the bar. Bartenders love its very long neck, a definite advantage when pouring its contents. Plus, it is American made!”

The new old bottle is now being used for Prichard’s Fine Rum and other rum products from Prichard’s Distillery.

Prichard’s Fine Rum is an accurate recreation of the ancient rum of an older time. They use the finest water in Tennessee and premium table grade molasses to create an authentic rum aged three to five years in hand-made charred white oak casks. Prichard’s Fine Rum is the first authentic American Rum to be distilled in the United States since the early days of America’s history.


UK Rum Ambassador acquires two 18th century rum bottles

Ian Burrell, the inimitable U.K. rum expert, festival organizer, instructor and promoter of rum purchased two of the oldest bottles of Barbados rum ever offered by London auction house Christie’s on December 15.

Ian became the proud owner of these exceptionally rare antiquities discovered at Leeds’ Harewood House in 2011, hidden amongst the dust and cobwebs deep within the cellar. These 12 remaining bottles of dark and light rums dating back to the 18th century — among the world’s oldest bottles of rums ever to be auctioned — fetched £78,255 (equivalent to about $US 128,000).

Continuing to expand The Rum Experience’s portfolio, Global Rum Ambassador Ian Burrell purchased two of the twelve available lots.

Ian comments, “I am ecstatic to have acquired two bottles from this esteemed collection. It is a great privilege to bring these two bottles of the world’s oldest rums into The Rum Experience portfolio where they will proudly sit alongside the one of the world’s most expensive bottles of rum, the Wray & Nephew 17 year-old I acquired in 2005. It rounds off a fantastic year of continued work promoting a category I feel deserves to be a forefront of the spirits industry.”

Records indicate that the liquor was distilled in Barbados on one of the Lascelles family’s 47 West Indian plantations.

The money raised by the Christie’s sale will benefit the Geraldine Connor Foundation, a charity that encourages disenfranchised young people to participate in the performing arts.


Martinique’s Route des Rhums

California has the Napa Valley. France has Bordeaux. The French Caribbean island of Martinique has the Route des Rhums.

In what just might be the rum capital of the Caribbean, Martinique, which specializes in rhum agricole, or rum made from sugar cane juice, not molasses, has 11 distilleries across a range of terrains, including those in the shadow of Mont Pelee, the volcano that utterly destroyed the city of Saint-Pierre in 1902.

Martinique’s story begins and ends with sugarcane, and to understand the history and nature of rum is to understand the island.

See more in the latest Caribbean Journal video below.

FEIJOADA [fay-zho-AH-da]

FEIJOADAA nice recipe for feijoada, a Brazilian dish, courtesy of Leblon Cachaca.  I can’t wait to make this some weekend.

In addition to the traditional barbecue, the other major meal that is quintessentially Brazilian is feijoada, a classic black bean and pork stew considered the national dish of Brazil. Typically served during weekend afternoons, feijoada is a challenging dish, and somewhat time-consuming to make. No worries, our Brazilian friend Danielle in South Florida has got you covered. She uses a recipe that is still delicious, but not too much of an upfront time investment. That way you can focus on the real fun part—sitting back with friends during a weekend afternoon. This recipe serves about 15 to 20 people (if you cook it, they will come) and takes about 2 hours from start to finish. That may sound like a while, but more traditional methods call for 8 to 24 hours of simmering over low heat on the stove. Without question, the longer you can simmer, the better. Here’s what you’ll need:

8 cans black beans (do not strain)
1 lb of 2 different kinds of sausage:
1 smoked and 1 spiced, sliced into ½” segments
½ lb pork ribs with bone, cut into pieces
½ lb pork loin, cut into 1″ cubes
½ lb bacon (the thicker the better),chopped into ¼ ” pieces
1 medium onion, finely diced
6 cloves garlic, finely chopped
10 stems green onions, chopped
10 leaves Italian parsley, chopped
6 bay leaves
3 tbsp black pepper
3 tbsp hot sauce (Tabasco is fine, unless you can get your hands on the authentic Brazilian “malagueta” hot sauce)
3 tbsp vegetable oil (we use extra virgin olive oil)
Salt to taste

To start, sauté the bacon in the pot with oil over high heat for about 5 minutes or until brown. Then, add all the other meat cuts and sauté for about 20 minutes, stirring often. Strain some of the fat, but not all of it—this is an important flavor agent! Next, stir in the onion, garlic, and bay leaves, and continue simmering for about 10 minutes. Blend 1 can of beans and 1 can of water in a blender, and add to the pot with the remaining cans (without straining the water in the can). Stir well. Add the black pepper and hot sauce, stirring well. Keep the burner on high until it begins to boil, then reduce heat to medium/low. Cook for another 40 to 60 minutes partially covered, stirring well. It should look like a thick stew, somewhat soup like. Stir often. If it starts getting too thick or starts sticking to the bottom, add some hot water. Add salt to taste. After about an hour, add the green onions and parsley and stir. Now it’s ready.

You’ll want to serve your feijoada with the Brazilian rice, farofa, and couve refogada. Simply spoon the feijoada over the rice on a plate, and place the farofa and couve on the side. Or even better, put it out on that “communal table” and instruct your guests to do it themselves. As a final Brazilian touch, serve orange slices with the meal—in addition to adding a splash of color to the plate, this serves as a palate refresher and adds some acidity, which is helpful for digestion. (Depending on how much of the pork fat that you strained—or didn’t—off the top of the feijoada, your guests may need it).

Remember: like the churrasco, feijoada is as much an afternoon ritual as it is a meal. The caipirinhas, the conversation, and the relaxed atmosphere make it the ultimate meal for a Sunday afternoon with family or friends.

Happy National Punch Day

Celebrate National Punch Day with good friends and good rum cocktails meant to be shared, such as this classic Cruzan Keyed Up Punch.

 Cruzan Keyed Up Punch

2 parts Cruzan Key Lime Rum
1/2 part Lemon Juice
1/2 part Orange Juice
2 parts Coconut Water

Method: Combine all ingredients in a pitcher. Mix well and refrigerate until serving. Pour into a rocks glass over ice and garnish with an orange slice.