And a bottle of rum book

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and a bottle of rum book

And A Bottle Of Rum, Revised And Updated by Wayne Curtis - Penguin Books Australia

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Published 30.12.2018

Yo, Ho, Ho, and a Bottle of Rum!!

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Like a great barroom raconteur, the author of this engaging treatise regales his audience with piquant opinions, colorful trivia, lush rhetorical turns "[t]he first taste washes over me and brings to mind the scene in Wizard of Oz in which the black-and-white world suddenly bursts into color" and an exalted, occasionally inflated, sense of liquor's place in the greater scheme of things. A travel writer and contributing editor to Preservation, Curtis follows rum's checkered year career through various incarnations, from the cheap, caustic "kill-devil" that fortified 17th-century pirates Blackbeard was said to enjoy a glass of flaming rum mixed with gunpowder to today's mojitos, made from palatable, if bland, mass market rums. His profiles of rum-based cocktails with an all-important appendix of recipes serve as starting points for excursions on such topics as slavery in the West Indies, the temperance movement, Ernest Hemingway's epic daiquiri binges and the rise and fall of the tiki bar. Curtis's grander pronouncements "Rum embodies America's laissez-faire attitude: It is whatever it wants to be" are true only in the groggiest sense, but readers who come along on this charming barhop through cultural history will toast them nonetheless. View Full Version of PW.

Look Inside. Jun 05, ISBN Now revised, updated, and with new recipes, And a Bottle of Rum tells the raucously entertaining story of this most American of liquors From the grog sailors drank on the high seas in the s to the mojitos of Havana bar hoppers, spirits and cocktail columnist Wayne Curtis offers a history of rum and the Americas alike, revealing that the homely spirit once distilled from the industrial waste of the booming sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution; to the plundering pirate ships off the coast of Central America; to the watering holes of pre-Castro Cuba; and to the kitsch-laden tiki bars of s America. In an age of microbrewed beer and single-malt whiskeys, rum—once the swill of the common man—has found its way into the tasting rooms of the most discriminating drinkers.

Unfortunately, the premise of cramming U. However, there are a few notable exceptions, and the author draws some interesting conclusions. Curtis details how no shipping records indicate any single ship having completed all three legs of the trade. Grog is essentially one part rum and three parts water — with a hint of lime to prevent scurvy. The author is clearly a rum aficionado: Packaged cocktails e. Fill with Coca-Cola. Garnish with a slice of lime.

A History of the New World in Ten Cocktails

This is how history should be: entertaining, compulsively readable, and enlightening. Curtis uses rum drinks popular in various eras to present a picture of how the world worked at that time, and the cultural reasons behind why that particular drink was popular at that particular time.

Now revised, updated, and with new recipes, And a Bottle of Rum tells the raucously entertaining story of this most American of liquors. From the grog sailors drank on the high seas in the s to the mojitos of Havana bar hoppers, spirits and cocktail columnist Wayne Curtis offers a history of rum and the Americas alike, revealing that the homely spirit once distilled from the industrial waste of the booming sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution; to the plundering pirate ships off the coast of Central America; to the watering holes of pre-Castro Cuba; and to the kitsch-laden tiki bars of s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.

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