Rum Runner
04-10-2009, 06:42 PM
It's always a delight when one finds something about rum when not expecting to.
I was reading a Spanish language forum on Salsa (http://www.lasalsavive.org/forum.salsa/index.php?topic=3316.0) music when I came across a poster with the screen name "Cocolo" who described a Puerto Rican rum drink I had never heard of. He says it was a favorite of slaves and should be made with a "sweet" rum that is not quite white but not gold either. He calls it a third color. The Spanish word "rubio" he uses for the color describes a blond tint. The typically dry and austere flavor profile of many white rums does not fit his bill for this drink. He uses Ron Canita "Alambique" from here and also likes the Agricole Rhum from Damoiseaux.
I could see a number of "white" rums that might fit this drink for those of you into trying this old cocktail.
La Receta...The Recipe.
Ron Cocolo.
Mix together the following in a 7 ounce glass.
The juice of of one half green lime. (I presume they were using the local version which is more akin to a Key Lime than a Persian)
One teaspoon brown sugar.
One teaspoon honey.
Add three to four ounces of rum.
The glass should just be over half full but no more.
I presume ice was not in the picture for the original recipe, but I think a few cubes would finish this one off nicely.
If this recipe is valid in it's history perhaps we may glean the origins of the Daiquiri and 'ti Punch as well as others. As slaves moved from Island to Island they certainly carried their recipes, music, culture and much more.
I was reading a Spanish language forum on Salsa (http://www.lasalsavive.org/forum.salsa/index.php?topic=3316.0) music when I came across a poster with the screen name "Cocolo" who described a Puerto Rican rum drink I had never heard of. He says it was a favorite of slaves and should be made with a "sweet" rum that is not quite white but not gold either. He calls it a third color. The Spanish word "rubio" he uses for the color describes a blond tint. The typically dry and austere flavor profile of many white rums does not fit his bill for this drink. He uses Ron Canita "Alambique" from here and also likes the Agricole Rhum from Damoiseaux.
I could see a number of "white" rums that might fit this drink for those of you into trying this old cocktail.
La Receta...The Recipe.
Ron Cocolo.
Mix together the following in a 7 ounce glass.
The juice of of one half green lime. (I presume they were using the local version which is more akin to a Key Lime than a Persian)
One teaspoon brown sugar.
One teaspoon honey.
Add three to four ounces of rum.
The glass should just be over half full but no more.
I presume ice was not in the picture for the original recipe, but I think a few cubes would finish this one off nicely.
If this recipe is valid in it's history perhaps we may glean the origins of the Daiquiri and 'ti Punch as well as others. As slaves moved from Island to Island they certainly carried their recipes, music, culture and much more.