Jul 25, 2014
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Drinks

Combination Style: Beer Meets Rum in Barbados

Words by Jesse Serwer—

10 Saints beer

People have been drinking their beer and whiskey together for years. If you spend time in pubs, surely you’ve tried or at least heard of an Irish car bomb. These days, there’s even a whole cottage industry of whiskey/beer crossover drinks. So why not a Caribbean concoction that combines beer with the flavor of the region’s own liquor specialty, rum?

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Haitian Christmas, 101: How To Make Cremas

Words by Alexandra C. Wood—

How to Make Kremas

This time last year, we had New Yorker of Haitian descent/French Culinary Institute graduate Alexandra C. Wood school us on soupe joumou, the squash-based soup traditionally consumed to celebrate Haitian Independence on New Year’s Day. This holiday season, Alex shows us how to make proper cremas, Haiti’s own spin on the Caribbean-wide phenomenon of rum cream. While cremas is consumed year round, it tends to taste extra sweet around this time of year. Enjoy…

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Creme de la Creme: NYC’s Coquito Masters Competition

Words by Jesse Serwer—

coquito

Here at LargeUp, we love ourselves some coquito. We’ve ranked it near the top of our Toppa Top 10 Caribbean rum creams, against some pretty stiff competition. We’ve got our own recipe, tried and tested at our first annual LargeUp Coquito Party last year.

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Toppa Top 10: The Caribbean’s Best Rum Creams


Words by Steve Bennett—

Top Caribbean Rum Creams

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Ron-NYC: Tirado Rum Brings Puerto Rican Moonshine to NY

Words by Jesse Serwer—

Tirado Distillery

New York City has become home to a thriving spirits business in recent years but this renaissance for the most part has not included rum. Recently, however, a local doctor of Puerto Rican heritage, Renee Hernandez, opened the first distillery in the Bronx since prohibition. And, though Hernandez’s company, Tirado, also makes three types of whiskeys and a maple liqueur, it specializes in pitorro, or canita—fruit-infused, Puerto Rican moonshine rum. The story of Tirado, which launched in 2011, is told in an article in Thursday’s New York Times, which you can read here.

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Rum Wars, Pt. 2: The World’s Most Expensive Rum

Words by Jesse Serwer—

A couple weeks ago we brought you word of Appleton Estate’s Jamaica Independence Reserve, a 50-year, $5,000 bottle of rum produced to commemorate next month’s 50th anniversary of Jamaican independence, which parent company J. Wray and Nephew claims to be the most mature rum on the market.  Not to be outdone by their Jamaican rivals, Angostura is producing what it says will be the world’s most expensive rum to commemorate Trinidad’s own 50th anniversary, happening three weeks after Jamaica’s big day on Aug. 31. T&T’s top rum brand will produce only 20 500-mL bottles of Legacy by Angostura, which will retail for  TT$160,000, or $25,000 US—about $1,200 a nip. Awoah.

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