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more traditional molasses rums which, generally speaking, are
higher in flavor and alcoholic content than Cuban rums, darker in
color, more pungent of aroma and more sanctioned by long usage
as a world commodity. Even to attempt a catalogue of their types
would be a Herculean labor, but a few of the more common
varieties are Jamaica, Haitian, Demerara, Barbados, Antigua,
Virgin Islands, San Domingan, New England, Canadian, Charleston
and St. Pierre.
The enormous versatility of molasses rums and the endless
changes that can be rung on their combination with other flavors,
spirits and bases, have made thei.r use popular over the centuries
with all classes of drinkers so that the generic term rum has become
synonymous with the word liquor. Rum, perhaps, most commonly
suggests punch, but it is, to many ifn expert and knowing palate,
the most distinguished of all bases for refreshment
in
cocktail
form.
Olympia Cocktail:
Honey Bee:
I%
oz. rum (Virgin Islands type)
I oz. cherry brandy
juice of half lime
Shake a'}-<l serve
in
3 oz. cocktail glass.
2
oz. Jamaica rum
%
oz. honey
%
oz. lemon juice
Shake and serve
in 3
oz. cocktail glass.
Jamaica Rum Cocktail:
57:
Noon
2 oz. Jamaica rum
juice of half lime
I
tsp. sugar
Shake and serve
in
3
oz.
coc~tail
glass.