Rum Review: Papa's Pilar Blonde and Dark Rum

We all knew it would eventually come to this. Once the craft and quality of bourbon, whiskey and tequila was embraced by the consumer, rum had to be next.

Thank goodness.

Rum has long been on the back of the bar humiliated by its forage into umbrella-ed drinks, cruise-line frozen concoctions and as a diet coke additive. Not known as worthy of sipping and discussing its subtle nuances, its popularity diminished alongside the more masculine spirits.

Ernest Hemingway stated, "Before an attack who can say anything that gives you the momentary well-being that rum does?"

What indeed?

And to have it arrive in a wood box, as these two bottles of Papa's Pilar rum did for review, makes life even more pleasant. The small crate was stamped with Republica Dominicana 14 Nov 2012. The aroma of the wood, the straw-like packing material and the two bottles gave me a flash of the style.

The Hemingway Estate sanctioned this rum, named after Ernest "Papa" Hemingway the Pulitzer Prize-winning author and Pilar, the writer's beloved boat in which he had numerous adventures. With the rum's bold spices and a canteen-designed bottle, it's easy to tell the respect (and knowledge of) of the late veteran and outdoorsman by all involved.

Rums from  the Caribbean, Central America and the United States were pot- and column-distilled. They were then aged in bourbon and port barrels then finished off in sherry casks and blended in Kentucky. See Solera aging for the full process.

Swirling the amber liquid in a glass, aromas of caramel, spice and vanilla waft out. Although Hemingway was known for being succinct, the flavors of spice and nuts linger for a nice finish.

Giving the blonde a swirl, I notice notes of citrus on the nose. Slight flavors of vanilla are quickly followed by sheer heat and taper off into citrus.

Both will work well in cocktails, I particularly imagine the dark with mango nectar. However, they will equally satisfy the palate sans mixers.

Although Papa's Pilar rum has been on the market since 2013, it sneaked in stealthily so as not to disturb the bourbon revolution, I suppose. Now, it seems to be making some noise and I applaud it. Hemingway did not go quietly into that dark night and neither shall his namesake rum.

Elizabeth J. Musgrave writes two magazine food and wine columns: Destination Dining and White Linen & Corks,and is a travel, features, food and wine writer, travel and food photographer, and a restaurant and performing arts critic. Catch her as the Travel & Leisure Adviser on FOX59 Morning News Show. She also is a speaker, consultant and trainer for hospitality, travel and luxury businesses, P.R., and tourism groups, as well as a radio and television guest and host. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Infused: Cookbook Review: The Butch Bakery Cookbook

I enjoy reviewing cookbooks, especially when it involves creating something that stands out in a field inundated with cookbooks. “The Butch Bakery Cookbook” by David Arrick has done just that with “man-inspired” cupcakes infused with whiskey, rum and other adult flavors.

Created by Arrick, (former Wall Street suit-wearer) the owner of Butch Bakery, New York City, along with Janice Kollar, former owner of Kollar Cookies, NYC, created a book rich with recipes and delectable images by Jason Wyche. The step-by-step guide takes readers on a journey illustrating the importance of quality ingredients, stepping outside the box and having fun while making cupcakes.

If you have always wondered why there is no bacon on the trending, tiny cakes, wonder no more. Arrick recognizes the importance of appealing to a man’s taste buds and applies various “manly” ingredients, including pork, peanut butter and root beer. No sparkles, polka dots or fancy glitter appear in these recipes. However, if women want to commit to the old adage, “the quickest way to a man’s heart is through his stomach,” she won’t go wrong with this collection.

Giving specific instructions on needs prior to starting each baking project, the bakery owner gets the mindset of men and applies the correct style of writing: efficient, direct and appealing chapter titles. “Desserts for Dudes,” includes boot camp, exact needs for the male baker’s toolbox and other pertinent information. After that, chapters are named for the type of goodie recipes included: “Play Ball,” “Touchdown” and “Barbecue” to name a few.

Don’t be discouraged that this is just another collection of cupcake recipes. The ingredients will put that idea right out of your head. Craving a chili dog? It’s in here, along with the secret ingredient of cayenne powder. The Chocolate Stout Cupcakes, aka Beer Run, hits the Guinness tap for both the cake and topping. Defense Defense’s red velvet cupcake gets topped with a Jack Daniels’ frosting.

Having ladies over? Mojitos are jazzed up via dark rum, lime zest and cream cheese. A Rum and Coke is baked goodness due to a heavy dose of rum raisins, white chocolate chips and nutmeg perks up the adult-style dessert named “Big Papi.” The B-52 makes a splash with a Kahlua-soaked Madagascar cupcake with a Bailey's Bavarian filling.

The Old-fashioned, once a standard male drink gets a contemporary touch with this baked version of whiskey, orange zest and bitters. The Side Car shimmies up to the bar stool in its cupcake liner and filled with brandy, Cointreau and butter-cream frosting.

“Butch’s Baking Lesson” included after every recipe gives the must-not-forget detail, while, also at the end of the recipes, are handy mix-and-match ideas, alternative recipes and “Plan of Attack” hints and tips.

Bottom Line: “The Butch Bakery Cookbook” is certain to be a favorite with men ~ and anyone cooking with men in mind.

Image provided by Wiley Press
Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Read Infused, at GottaGo.us and FoodandDrinkDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on Gottago.us, BroadwayWorld.com, in magazines and several Indianapolis area newspapers. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Infused Review: Cruzan Coconut Rum

In INFUSED, Elizabeth J. Musgrave connects spirits, wine, and beer with culinary and creative arts

Sometimes you find something that just tastes so good you start experimenting with it, finding more reasons to use it than for what it was originally created. You might call it a passion. Others might call it an obsession.

Cruzan’s Coconut Rum is my newest obsession. The St. Croix-based rum is mellow with a pleasant scent. First testing it sans ice or mixer, I found it to be tasty as a sipping beverage with a long-lasting finish. Chilling it and pouring over ice gave it a different take ~ refreshing and light.

Coconut Mojito

Since I was sent Cruzan’s Aged Light, 9 Spiced, and Coconut rums to review, my mind kept drifting to ways to use it. Coconut rum-marinated grilled shrimp, coconut rum-infused chocolate fondue, even chocolate cupcakes with coconut rum frosting. Next in line to create will be pineapple cake pops with original rum-infused maraschino cherries and coconut rum-infused icing, all rolled in toasted coconut.

For mixing purposes, the rum drinks bring summer back one last time before winter sets in again. Playing around with Cruzan’s coconut rum has been fun, creating several cocktails, frozen, on the rocks and ice cream concoctions.

Although I can certainly see how this will perk up my winter favorite, Bailey’s with hot chocolate, for now the tropical recipes will satisfy.

Below are two recipes Cruzan shared with me. Feel free to send any recipes of drinks or cuisine you create to elizabeth@gottago.us.

Bottom Line: Cruzan’s coconut rum adds a gentle flavor to mixed drinks while maintaining its right to perform as a solo act.

Coconut Mojito

2 parts Cruzan® Aged Light Rum

 1 part Cruzan® Coconut Rum

8-10 Mint Leaves

2 lime wedges

1 tsp sugar

Coconut water/Coconut Soda

Method

Muddle mint, lime and sugar and top with Rums and ice.

Shake two times to mix. Add Coconut Water/Soda to top.

9 Planter's Punch

1 1/2 parts Cruzan® 9 Spiced Rum

1 part Cruzan® Aged Light Rum

2 parts Mango Juice

1 part Pineapple Juice

1/4 part Grenadine

2 dashes Bitters

Method
Mix all ingredients together. Top with a splash of soda.

Images and product sample furnished by Cruzan Rum

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer, and performing arts and restaurant critic for Gotta Go. Read her new column, Infused, at GottaGo.us and FoodandDrinkDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on Gottago.us, BroadwayWorld.com, in magazines and several Indianapolis area newspapers. Follow her on Twitter @GottaGo, LinkedIn and Facebook.