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From the finest bright white rums to dark syrupy sippers and spicy golden numbers, in Rum: Shake, Muddle, Stir you’ll find information on how to choose the right one to suit your cocktail. And with over 40 cocktail recipes, you’re sure to find a rum-based cocktail, or three, to tempt your taste buds.
Once thought of as the drink of choice for sailors, pirates and decadent plantation owners – and inextricably linked with the Caribbean and its past as a nautical hub – rum is known and loved in many guises. Its nautical but nice past has added a degree of mystique to its appeal and now, following in the footsteps of the gin revival, rum is coming back into fashion with many restaurants and bars serving Mai Tai, Mojito and Piña Colada cocktails as staples of their repertoires…
Starting with an explanation of essential, optional and show-off equipment, Dan Jones’ book shows you how to make your own syrup infusions, and features over 40 easy-to-follow recipes that demonstrate rum’s true versatility: Classics, Daiquiris, Punches, Citrus-Powered, Tropical, Olde-Worlde, Reinvented Classics, and even Hot Cocktails that are sure to raise smiles on summer evenings around the fire-pit as well as on cold winter nights.
Packed with exciting recipes, there are more than 40 rum-based cocktails: why not start with a refreshingly fruity Piña Colada that’ll transport you to the laid-back beaches of Hawaii, or bring out your naughty side with the dark, stormy flavours of the Dirty Little Ruby that combine perfect levels of sweet and sour. Featuring all the staple favourites like the Mai Tai, Negroni and a delicious Hot Rum Toddy, Dan will have you stirring up more adventurous mixes like the boozy Yuzu Ginger Daiquiri in no time.
The Basics of Rum
Did you know that naval rum rations were written into British legislation and only disappeared for good in 1970? A by-product of the sugar industry, the invention of rum goes back as far as the European discovery of the delights of sugar in all its forms – no-one knows just how it was invented – but it seems to have evolved as a way to make use of the dark, sticky and bitter-sweet molasses that’s created as a by-product of the sugar refining process.
About the Author
Dan Jones is a writer and editor based in London. Having worked at a string of titles from i-D magazine to Time Out, Dan is currently a style consultant, working with big-name brands like Swatch, and publishers such as like Condé Nast. A self-professed cocktail enjoyer, he loves to entertain and is constantly researching and trying out new recipes to improve his cocktail craft and impress his party guests. He is the author of The Mixer's Manual and Man Made, and his favourite drink is a Dirty Martini.
Hardback, 144 pages.
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