There’s nothing more ubiquitous during the Christmas season than a traditional eggnog, whether its a non-alcoholic version for the whole family or a boozy variation featuring whiskey, rum and/or brandy. It’s hard to mess up this holiday standard if you know what you’re doing, so we saw no need to weigh in with a unique recipe of our own. Until now.
Jeff “Beachbum” Berry serves up a tasty nog at Sippin’ Santa. (Official photo)
Over the past decade or so, we’ve tasted some excellent examples of modern nogs at the annual Miracle and Sippin’ Santa pop-up bars. In general, the craft cocktail revival has raised the bar on this formerly cringey classic that was more often served out of a carton.
Esteemed author and barkeep Jeffrey Morgenthaler is widely credited with championing eggnog with a craft cocktail slant, leading to a plethora of modern recipes. The recent explosion of local Christmas pop-ups that followed in Miracle’s wake has made the options even more plentiful.
But even in its most elevated form, eggnog is not typically a showcase for bold and aggressive rums. Kevin Crossman’s Ultimate Egg Nog is solid, but it splits the base with bourbon. Inspired by Derek Cole’s Tiki Eggnog, updated this year on his Make and Drink channel on YouTube, I sought to lean into the Tiki spices but also bring to the table the most flavor-packed (and potent) rum(s) in a classic eggnog format.
Hamilton Beachbum Berry’s Navy Grog Blend (114 proof) and Planteray Mister Fogg Navy Rum (111.4 proof) are robust and flavorful mixing rums. (Official photos)
The result is the Atomic Navy Nog, featuring not one but two Navy-style rums that have been calling my name since their release. Both Beachbum Berry’s Navy Grog Blend from Hamilton Rum and Mister Fogg Navy Rum from Planteray are outstanding mixing rums that deserve a lot more use beyond the namesake Navy Grog.
You could easily use one bottle or the other in this recipe if that’s all you have, but the 50/50 blend is surprisingly not too muddled or muted. In the Don the Beachcomber tradition, two rums are indeed better than one, even if they already are complex three- and four-country blends. To complete the link back to Donn Beach, I tried to employ some of his other favorite ingredients (cinnamon syrup, Gardenia Mix) to give the nog some depth of flavor beyond the rum.
The result, I hope, is a spicy and rummy eggnog that retains its classic form but gives rum and Tiki aficionados an extra special treat.
More than a quarter century into the modern revival, the appetite for Tiki weekenders has never been more voracious. But if you’re creating a new event, how do you stand out on an ever-more-crowded calendar?
For the organizers of the inaugural Tiki-a-Go-Go in Orlando, it was simple: Go back to the roots of the revival with an emphasis on what inspired the fascination with retro culture in the first place.
Their location in Central Florida in the shadow of the theme parks also makes the perfect setting to focus on Florida’s role in 20th century kitsch in addition to the over-arching Tiki craze. The icing on the cake is a partnership with the annual Magical Tiki Meet Up that folds that Disney World gathering into the weekend.
The result is a distinctive new event that adds even more depth and nuance to the annual Tiki event calendar. Event passes sold out in late March, with only a few tickets remaining for additional activities for passholders.
Tiki-a-Go-Go will host Tiki revival veterans including author Sven Kirsten, beverage director Marie King of Don the Beachcomber, and clothing designer Margo “Rocket Betty” Scott. (Tiki-a-Go-go / Facebook)
April 5-7 – Tiki-a-Go-Go at the Caribe Royale Resort in Orlando (Friday-Saturday). Featuring symposiums and classes (Sven Kirsten, Tim “Swanky” Glazner, Ed Hamilton, Spike Marble, “Typhoon Tommy” Allsmiller, Tiki Tom-Tom, Rocket Betty, David “Dr. Skipper” Marley, et al.), guest cocktail bars, live music (The Hula Girls, The Intoxicators, The Disasternauts, The Kreepy Tikis, Hot Rod Hornets, more), supper club and burlesque, artists and vendors, plus more. Magical Tiki Meet Up (Sunday) at the Magic Kingdom and Polynesian Village Resort at Walt Disney World. More below:Personalize your experience | Q&A with the organizers
* Tiki-a-Go-Go on social media: Instagram | Facebook page and group
The venue is the Caribe Royale Resort, which will host all the Friday and Saturday events. The property was recently completely reimagined with the perfect tropical atmosphere and amenities for Tiki-a-Go-Go guests. All the rooms are suites with the standard one-bedroom including a living room with a sleeper sofa. Maximum occupancy is five in a suite and six in a villa.
The Caribe Royale Resort in Orlando. (Official photo)
There’s a giant pool with a 75-foot waterslide, a spa and hot tubs, multiple fitness and sports activities, plus eight restaurants and bars (including the Rum Bar). Most important for the purposes of Tiki-a-Go-Go, the resort features more than 240,000-square feet of meeting space.
The pursuit of dangerous Zombies and other potent libations served in ominous mugs is a year-round pursuit for many of us. But the Halloween season is prime time for mixologists to conjure up creative new potions for the not-so-faint of heart.
To meet that challenge, we offer up a flight of three deadly drinks with a dark and foreboding flair. And, of course, more than a touch of Tiki.
The Black Magic Cocktail at The Atomic Grog, October 2023. The Mai-Kai Shrunken Head mug by Tiki Tony and Eekum Bookum for The Hukilau 2017. (Photo by Hurricane Hayward)
• 1/4 ounce fresh orange juice
• 1/2 ounce fresh lime juice
• 1/2 ounce fresh grapefruit juice
• 1/2 ounce rich honey mix
• 3/4 ounces freshly brewed and chilled coffee
• 1 ounce dark Jamaican rum (Mai-Kai blend or substitute)
• 1 ounce gold (lightly aged) Spanish-style rum
• 1/2 ounces dark rum
• 1/4 ounce Mariano’s Mix #7
• 1/2 teaspoon allspice dram
• 1-2 dashes Angostura bitters
Pulse blend with 1 cup of crushed ice for 5 seconds. Strain into a chilled 6-ounce cocktail glass.
There’s a symphony of flavors packed into this small sipper. It’s rich and heavy on the spice and coffee, even more so than its big brother. Without the ice in the glass, it stays robust to the last drop. The bitters and allspice balance the sweet and sour notes, leaving the rums to form a solid but not overwhelming backbone.
We remain thankful for every bit of good news. While a few of the stories below are frustrating (No. 4) or bittersweet (No. 1), they’re far out-numbered by the explosions of creativity and collective talent that drove most of the year’s activity. For that, we toast the entire Tiki community with a new cocktail and The Atomic Grog’s picks for the 10 most newsworthy stories of 2021. Bonus recipe below:The Tiki Lover
1. ALOHA AND FAREWELL, OCEANIC ARTS
As sure as the sun rose in the east and set in the west, there was one enduring creative force over the past six decades of Polynesian Pop style. In November 2021, there was a total eclipse and extended period of mourning when it was announced that Oceanic Arts would be closing its doors as its 80-something-year-old founders embark on a well-deserved retirement. Established in 1956 in Southern California by Robert Van Oosting and LeRoy Schmaltz, the company was always the go-to provider of original and imported pieces of South Seas art and decor for everyone from home enthusiasts to theme park giants including Disney (the doors to Trader Sam’s in Disneyland are Schmaltz’ handiwork). Art and woodwork originating from Oceanic Arts has been featured in nearly every legendary Polynesian palace, from Don the Beachcomber to Trader Vic’s to The Mai-Kai. The company put together movie set pieces and provided the distinctive style of many of the mid 20th century’s Tiki-themed hotels and motels, bowling alleys, and countless other establishments. Buoyed by the Tiki revival, the small shop in Whittier became a mecca for Tikiphiles from around the world and inspired a new generation of carvers and artists in the 21st century.
While the closing seemed to have come out of the blue, Van Oosting and Schmaltz had been planning their retirement for some time. They joined forces with longtime friend Jordan Reichek, owner of Peekaboo Gallery in nearby Montrose, for an epic career-spanning retrospective coming in 2022. In the spring, look for what’s being called an “experiential Tiki exhibition” featuring art and artifacts from Oceanic Arts paired with special events that include live music and performances, panel discussions, an “epic Tiki bar,” and more. The events will culminate with the “ultimate Tiki auction” art show and sale. In the meantime, the gallery is taking pre-orders for a mammoth Oceanic Arts history book compiled and written by Reichek, who worked closely with Van Oosting and Schmaltz. Oceanic Arts: The Godfathers of Tiki is a 500-page opus that documents the rich history of Oceanic Arts via thousands of photos, original artwork and historical documents from the archives. After 65 years, Oceanic Arts leaves an indelible mark on pop culture that is likely to last for many more decades to come.
The entire Tiki community heaved a sigh of relief in September when the announcement came that The Mai-Kai – the historic, 65-year-old restaurant in Fort Lauderdale that has been closed due to storm damage since October 2020 – was saved from extinction by a new ownership team that will pump millions of dollars into a restoration and refurbishment. The year started with much concern after press reports emerged about the roof damage that destroyed the kitchen. A “Save The Mai-Kai” petition gathered more than 10,000 signatures in less than a month as devoted fans united online to share their support and concerns. The skeleton crew of owners and staff continued to offer regular takeout cocktails and began a series of events in the expansive parking lot. The highlights were The Mai-Kai’s first-ever Tiki Marketplace in April featuring vendors, entertainers, cocktails, rum tasting and more. A follow-up event in July kept the momentum going while behind-the-scene negotiations were likely starting to ramp up.
The big announcement came in September, just after hundreds of Tikiphiles from around the country finally returned to Fort Lauderdale for the 19th edition of The Hukilau. Then, a week later, the long-awaited news dropped. The founding Thornton family released details on social media on Sept. 28, outlining the joint venture with a South Florida-based real estate investment and development company known for working with legacy businesses. Its sister hospitality company already operates several vintage venues in Miami’s Little Havana. “We’re looking forward to working closely with the Barlington Group and Mad Room Hospitality to sustain The Mai-Kai the world has come to know and love,” the announcement said. “We’re excited to bring back The Mai-Kai better than ever before — and for you to be a special part of it!” Check out links to our in-depth report above and latest updates below.
The crushing blow of the pandemic was not easy to overcome for event organizers, but we slowly came out of our homes in 2021 and began to gather again in safe and physically-distanced environments. Longtime online meet-ups – most notably Tiki Trail Live and Spike’s Breezeway Cocktail Hour – continued to thrive. But many longed for live human interaction, and a handful of key (mainly outdoor) events delivered that experience in the year’s early months. Then, when vaccines became widely available, we saw the return of several major Tiki events starting with Arizona Tiki Oasis on April 22-25. Carefully organized by Baby Doe and Otto von Stroheim, the event paved the way for an active summer, including the couple’s flagship Tiki Oasis on July 28 -Aug. 1 in San Diego. Momentum slowed in the late summer and fall as the first of several coronavirus variants emerged, but Tikiphiles still flocked to scaled-down events including Ohana: Luau At The Lake in upstate New York, The Hukilau and Tiki Fever in Florida, and Tiki Caliente in Palm Springs, Calif. Rum aficionados around the world also were able to get back into the swing of tasting events, from the Jamaica Rum Festival in March to the Miami Rum Renaissance Festival in November. See the full list of major 2021 events below.
The Atomic Grog home bar is ready for the 2021 holiday season. (Photo by Hurricane Hayward, December 2021)
If you’re in a cold climate, you can curl up in front of the fire with a warm and comforting mug of holiday cheer. If you’re fortunate enough (like us) to hail from closer to the Equator, there are plenty of cool and refreshing concoctions to scratch your tropical itch. Hell, why not enjoy all of the options no matter where you live?
As this season’s wildly popular pop-up bars – most notably Miracle and Beachbum Berry’s Sippin’ Santa – continue to prove, there’s no shortage of demand for creative and well-themed Christmas cocktails. Beyond the big dogs, there are also one-off themed overlays in bars across the globe that are also worth checking out.
We make no claim to the expertise of those fantastic folks in the trenches, but it’s always fun to experiment with holiday flavors like a spoiled kid in a toy store. Joining The Atomic Grog’s pantheon of winter cocktails are three new creations, including our first seasonal Zombie ….
This time of year is not all snowmen and mistletoe. There are some elements of the season that make us feel like the walking dead. What better way to deal with the holiday hubris than a nice, stiff Zombie …
CHRISTMAS CREEPER (By Hurricane Hayward, The Atomic Grog)
Christmas Creeper by The Atomic Grog. Zombie glassware and swizzle by Brian Rechenmacher, aka B-Rex. (Photo by Hurricane Hayward, December 2021)
Pulse blend with 1 1/2 cups of crushed ice for 6-9 seconds. Pour into a Zombie glass, adding more ice to fill. Garnish with mint and swizzle stick.
Tasting notes
This looks like a Zombie and tastes like a Zombie, but it’s also full of sweet and tart holiday cheer. The potent rums and lime-cranberry combo hit you hard, but the spice and anise notes creep up on you. As will the alcohol content, so consume with caution or risk becoming a holiday party story your relatives will retell with relish.
Endorsed by creepy Santas everywhere: Christmas Creeper by The Atomic Grog. Zombie glassware and swizzle by Brian Rechenmacher, aka B-Rex. (Photo by Hurricane Hayward, December 2021)
Ingredient, mixing tips
* The cranberry and pomegranate, combined with the fresh lime, provide an enveloping underlying tartness that serves as a great base for the bold rums, anise and unique punch of the kirsch. We recommend a high-quality (or homemade) grenadine and natural cranberry juice. We didn’t try this, but it might also be worth swapping the grenadine for a cranberry simple syrup.
* Brown sugar syrup is easy to make by heating 1 part dark brown sugar with 1 part water on the stove until it starts to boil, then cooling in the fridge. We also make our own ginger and cinnamon syrups, and there are quite a few recipes available online. But if you’re not adventurous, we also recommend the bottled options, from B.G. Reynolds and Real Syrups.
* Kirschwasser, aka kirsch, is a colorless brandy that originated in Germany and is made from fermented cherries. It’s usually bottled at 80 to 90 proof and has a distinctive bitter cherry flavor that works well in a Zombie. It’s traditionally drunken neat as a digestif, but you can also find it in cocktails. It can also be used in festive holiday cakes, candies and the flaming cherries jubilee dessert. It’s relatively easy to find in liquor stores and worth seeking out for this distinctive cocktail. It works well with the rums and the traditional cocktail spices, absinthe and allspice. For the latter, we chose the subtle touch of a bitters (such as Dale DeGroff’s Pimento Aromatic Bitters) but a very small dash of pimento dram would work as well.
Has it really been 10 years? For a humble blog focused on Tiki culture and cocktails, that’s an eternity. After a decade of existence, we continue to be humbled by the recognition and continued support from peers and supporters. Even so, we hope that the best is yet to come. Special 10th anniversary recipe:Revenge of the Atomic Zombie Cocktail
The Atomic Grog launched in late April 2011 with coverage of Jeff “Beachbum” Berry’s “Zombie Jamboree” at The Mai-Kai, our participation in the Miami Rum Renaissance Festival’s deadly cocktail competition, our first published cocktail recipe, and lots more …
Now, 447 posts and more than 1 million page views later, it’s time to take a quick look back and offer a big mahalo to everyone and everything that has kept us motivated and writing. That includes all the folks who posted more than 600 comments on the site, overwhelmingly positive and informative.
The first post – on April 25, 2011 – was a Zombie recipe, so it’s fitting that we celebrate the 10th anniversary of this never-say-die blog with a horde of Zombies. While the Mai Tai seems to get all the attention, 10 years later we still maintain that Tiki’s original masterpiece, created by Don the Beachcomber in the 1930s, is the most epochal tropical cocktail. Perhaps it’s apropos that the Zombie never becomes trendy and stays “underground,” but we’d like to see it get more attention.
So in honor of our 10th anniversary, we’ll be posting 10 new Zombie recipes over the next 10 months. We’ve already kicked it off with the Hamilton Zombie, featured in the recent story on the new Zombie blend from Beachbum Berry and Hamilton Rum. It continues today with a reimagining of that first recipe. Get ready for Revenge of the Atomic Zombie Cocktail, even richer and more deadly than the original.
As usual, you’ll be treated to the recipe at the end of this post. Look for new Zombie recipes approximately every month, pushing the envelope of this classic template but remaining true to Donn’s inventive spirit. Unlike the Mai Tai, there’s no controversy in tinkering with the Zombie. We hope to prove this makes it even more enduring and classic. Lots more Zombie lore and discussion to come.
We’re digging up another popular old concept for our 10th birthday: The good old-fashioned Top 10 list. It may be a cliché of the blogosphere and something we’ve avoided for a decade, but there’s nothing wrong with a carefully crafted Top 10. We’ll start with five in this post, with more “Tiki Top 10” lists to come over the next 10 months (and maybe continuing into the future) …
Two of the spirits and Tiki cocktail world’s most respected figures are putting their names on the label of an exciting new release: Beachbum Berry’s Zombie Blend from Hamilton Rum. It’s the first joint rum project for both and is expected to hit stores and bars across America this summer.
Ed Hamilton shows off the label and talks about his new rum project with Beachbum Berry on a Zoom call on May 14.
This deadly elixir is a potent 118-proof blend of spirits from multiple Caribbean islands that seeks to recreate in one bottle the classic combination of three different rums that Don the Beachcomber famously used in his original Zombie recipe in the 1930s. Berry spent more than a decade decoding Donn Beach’s secrets and published the results in his landmark 2007 book, Sippin’ Safari.
The blend was a hands-on passion project for Berry, who tasted and approved every tweak, Hamilton said. “I love the guy, he’s wonderful to work with,” Hamilton said, adding that he felt more than a little pressure to not disappoint him. It was a two-year project that “started well before COVID.”
Hamilton hopes to have ample supplies of the new rum in 1-liter bottles ready for distribution from his New Jersey warehouse by around the time most of us are celebrating the Fourth of July, he said last Friday night in his weekly Zoom happy hour. The blend is done, Hamilton said, and he’s just working with Berry on finalizing the back label. It will feature a revamped Zombie recipe by “the Bum” that shows off the new rum.
Beachbum Berry is the world’s foremost authority on the Zombie cocktail. (Photo by Jonpaul Balak)
Hamilton said he’s happy that his rums are now available in 40 states, and he’s looking forward to a post-COVID boom that should boost his rum sales above 2019 levels. The partnership with Berry certainly won’t hurt.
“The best people to collaborate with are people who know more than you do,” Berry told us via e-mail. “Ed definitely fills that bill. He knows everything about rum, and he has good taste too. That made the whole sourcing and blending process ridiculously easy.”
The union of these two unique brands is a Tiki lover’s dream. Hamilton, founder of the Ministry of Rum website, was a longtime rum expert and author before he became an importer. His company, Caribbean Spirts, brings into the United States rums and other products from across the West Indies with an emphasis on honesty and authenticity.
The hardcover 10th anniversary edition of Beachbum Berry’s Sippin’ Safari was published in 2017 by Cocktail Kingdom.
Hamilton’s namesake rums include blends from some of the region’s most respected rum-producing islands. His best sellers include Hamilton 86 and 151 from Guyana, plus gold and black pot-still rums from Jamaica. These styles are Tiki bar staples, and Hamilton’s reasonably-priced and flavorful blends are well-received by bartenders and home enthusiasts alike.
Even if you have all the ingredients, the Zombie is a beast of a drink to make. Not only are there three rums but also multiple juices, syrups and spices that add up to 10 ingredients or more. This can discourage not only novices mixing at home but also high-volume cocktail bars. “We wanted something that works in the bars,” Hamilton said. The goal, he said, is for bartenders to say: “Now I can put a Zombie on the menu.”
For Berry, the Zombie is special “not only because it tastes great, but on a more personal level because it was a ‘lost’ recipe that I discovered, and then decoded, and then published for the first time anywhere in Sippin’ Safari in 2007. And now, 15 years later, I’ve blended a rum for the drink as well. That’s a pretty cool feeling!”
Importer Ed Hamilton has announced the arrival of a new Hamilton Rum blend bottled for the Florida Rum Society, soon to be available in retail locations across the Sunshine State. Plans call for the rum, a blend of Jamaican and Guyanese rums, to be distributed in 2021 to other states as well.
The first shipment arrived in Orlando on Friday (Dec. 4) from Hamilton’s New York bottling facility, he announced during a Zoom happy hour event that evening. On Thursday, he teased Florida rum lovers with an Instagram post containing the label, announcing that the rum was “on I-75 on the way to Florida.”
The quick arrival pleased the longtime rum connoisseur, author and owner of his own boutique label and import company, Caribbean Spirits. The new rum will be part of Hamilton’s Ministry of Rum Private Collection, containing a similar label but more limited-edition bottlings than his standard Ministry of Rum releases. These include a variety of rum blends sourced from Jamaica, Guyana, St. Lucia and other islands.
He also imports a selections of acclaimed rums from Martinique, including the Neisson, La Favorite and Duquesne labels. Ministry of Rum refers to the website and message board Hamilton launched in the late 1990s that remains an essential reference tool for researching and learning about all rum.
Ed Hamilton spars with rum ambassador Ian Burrell at thefirst Miami Rum Congress in February 2019. (Photo by Hurricane Hayward)
For the Florida Rum Society blend, Hamilton said he went with a modified version of his popular Navy Strength blend, a powerful 114-proof combination of 60 percent Guyana rum and 40 percent Jamaican rum. The new blend is more accessible, clocking in a 45 percent alcohol by volume, or 90 proof. Hamilton said the blend is 65 percent from Demerara Distillers in Guyana and 35 percent from Worthy Park Estate in Jamaica.
Besides the proof and percentages, there’s a slight variation the age of the rum, Hamilton said. The Jamaican component is a 1-year-old rum while the Navy blend contains unaged distillate. The Guyanese rum is the same blend of 2- to 5-year-old rums that Hamilton uses in the Navy Strength bottling, as well as the Hamilton 86 and 151 Guyana rums that are well-known and loved at Tiki bars across the country. Check our in-depth look at Hamilton’s journey in bringing these rums to market, and their use at The Mai-Kai in Fort Lauderdale.
The Florida Rum Society blend promises to be more versatile and just as tasty as the Navy blend, its lower proof and added aging making it more assessable as a sipper and all-purpose mixer. It’s also a higher proof than the similar New York Blend, an 84-proof version of the Navy blend. At 65 percent Demerara, it could also make a fine substitute for Hamilton 86 in cocktails. During the Zoom meeting, Hamilton sipped on one of his favorite easy-to-make highballs, a blend of Hamilton 86, Hamilton Jamaican Pimento Dram, and orange juice. I tried a mix of 1 part dram, 3 parts rum and 6 parts juice, and it was delicious.
The flagship Hamilton rums from Guyana are available at Total Wine stores in Florida. (Photo by Hurricane Hayward, August 2016)
The new rum should also work well in classic Tiki cocktails that call for a roughly equal blend of non-overproof Demerara and Jamaican rums, such as the Navy Grog (and Beachbum Berry’s The Ancient Mariner), Pearl Diver’s Punch, and Sidewinder’s Fang. The extra 5 percent ABV will give the drink a boost to help it hew closer to the original rums. In the mid-century heyday, it was not unusual for standard mixing rums to be higher than 80 proof, especially those from Guyana and Jamaica. During the Zoom meeting, I enjoyed a Navy Grog featuring three of Hamilton’s signature rums (see recipe below).
Follow the Florida Rum Society on Facebook and Instagram for updates on distribution. Hamilton confirmed that the main retail location will be the Sarasota Liquor Locker. The rum society boasts a robust online store with quick delivery across the state featuring rums stocked by the Sarasota store.
UPDATE: Sarasota Liquor Locker and the rum society’s online shop were the first get the rum. Soon after, it was on its way to Five Star Liquor & Wine in Orlando, Primo Liquors in Broward County (multiple ocations), Big Game Liquors in Miami, and Beach Liquors in the Panhandle (multiple ocations).
Hamilton said he expects retail outlets across the state to carry the rum. Part of the goal of the partnership with the Florida Rum Society, he said, is to leverage the group’s influence to persuade more retailers to carry the Hamilton (and Caribbean Spirits) product line. The bottling includes 112 cases, he said, though he didn’t rule out another batch in the future depending on demand. If the store you frequent in Florida doesn’t carry Hamilton rums, or you’d like to request the new blend, ask them to contact the distributor: Progress Wine Group from Opa Locka, (321) 230-4682.
UPDATE: The Florida Rum Society announced an online cocktail contest featuring the new blend, with the winner earning “a hoard” of Hamilton rums. The group has quickly ramped up its activities after forming only in mid-2019. Members began holding in-person gatherings before the pandemic and have continued them online, with Hamilton and other high-profile rum industry veterans, such as Privateer Rum’s Maggie Campbell, joining in.
The Hamilton blend is not the society’s first special bottling. Just last week, a Plantation 2008 single cask rum from Guyana featuring a Florida Rum Society label landed in Orlando. This label release is extremely limited (just 140 bottles) and available at Five Star. There are also a few bottles remaining at Five Star from the exclusive (214 bottles) release in August of a 109.2 proof New England rum from Privateer dubbed Rumdemic. The release marked the return of Privateer’s single barrel program (now known as the Letter of Marque series).
If that’s not enough for Florida rum fanciers, another exclusive release is coming in 2021. The Florida Rum Society Masters Selection from Chairman’s Reserve and St. Lucia Distillers is available for pre-sale at Jensen’s Liquors in Miami. This 115.6 proof blend is expected around April. Shipping and pick-up are both available.
For more on the Florida Rum Society, check out the interview with founder Jay Cocorullo on the Rumcast podcast, episode 14.
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15 things you need to know about Ed Hamilton and Hamilton Rum
As part of the inaugural Miami Rum Congress in February 2019, the “Minister of Rum” (he actually prefers to be called “Administer of Rum”) hosted his first-ever master class at The Mai-Kai in Fort Lauderdale on his Hamilton Rum product line, including a discussion of his journey from Caribbean sailboat adventurer to rum importer and label owner.
The hands-on symposium took place in the historic restaurant’s intimate Samoa dining room and included rum and cocktail samples, plus a heaping helping of Hamilton’s wit and wisdom. Here are a few nuggets we gleaned from the presentation:
After studying chemical and mechanical engineering and getting his college degree, Hamilton worked a job “selling bomb parts” in the mid-1970s. “It really wasn’t something I wanted to base my career on,” he said. When his boss queried him about what he wanted to be doing in five years, he exclaimed: “Go sailing.” Asked how he could make that happen, he replied: “I quit.” He says never spent another day looking for a job after that.
Some of the biggest names in the spirits world flocked to South Florida for the first annual Miami Rum Congress, a two-day event featuring tastings and educational seminars dedicated to the burgeoning booze that may finally have outgrown its “party like a pirate” image. Atomic Grog photo gallery, event recap NEW:VIPs, connoisseurs of fine spirits flock to first Miami Rum Congress
Rum has forever been touted as the “next big thing,” a more economical and (some would argue) tastier alternative to whiskey in the hearts and glasses of aficionados of brown spirits. But, perhaps to its advantage, rum’s popularity has come at a more slow and steady pace, built from the ground up through an expanding group of devotees, event organizers and well-regarded industry loyalists. All of those folks will converge on Miami Beach to network and learn more about the world’s most diverse spirit.
Rum’s diversified, worldwide appeal is what keeps it near and dear to many. Our 2019 events calendar includes rum gatherings around the globe, from Jamaica to Czechoslovakia to The Netherlands to Madrid. And that’s just the next four months. In the United States, the Rum Renaissance Festival (set for May 17-18 in Coral Gables) has been the torch-bearer since launching in 2009 and deserves credit for being ahead of its time and paving the way for what has followed.
Miami, always a top market due to its proximity to the Caribbean and historic appreciation for rum, has been a step ahead of the rest of the country. But the word is out. Rum is not only fun, but it’s incredibly diverse and quickly gaining traction as a premium spirit. Smaller boutique festivals have become the norm, appealing to premium tastes.
Enter Federico Hernandez (of TheRumLab.com) and Ian Burrell (the award-winning global “rum ambassador”), who have joined forces to bring South Florida its second major rum festival. It’s clear that the demand is warranted. Tickets are selling briskly and several price points are sold out.
Ian Burrell, aka the global rum ambassador, welcomed The Mai-Kai to London in October for a special event leading up to his 12th annual UK RumFest. (Photo by The Mai-Kai)
Hernandez and Burrell are on the cusp of the explosion of rum festivals worldwide. In 2007, Burrell founded The UK RumFest, widely considered to be the godfather of all rum events around the globe. In the years since, the charismatic ambassador has been on a one-man crusade, traveling to every continent on Earth on behalf of spirits companies and earning the 2018 Spirited Award as Best International Brand Ambassador. The 13th annual UK RumFest is set for Oct. 19-20.
Meanwhile, Hernandez began eyeing the vast U.S. market after launching the Rum Lab as an educational initiative in Puerto Rico in 2007. He has grown his brand to include five boutique rum festivals across American soil, including San Juan (March 2), Chicago (April 27), New York City (June 15), and San Francisco (Sept. 7).
The next logical step for Burrell and Hernandez in their efforts toward the “premiumization and education of rum” is Miami Rum Congress. “After years of attending and hosting rum events, we are combining our experiences and expertise to bring consumers and tradespeople the finest rum event in the Americas,” said Burrell in a press release. “We are bringing in expert guest speakers from around the world so that Miami Rum Congress attendees will not only have the opportunity to taste a wide array of exotic rums but can interact with and learn from top industry experts and thought-leaders. This unparalleled spirit event will be an exciting moment for the industry and monumental in shaping the modern-day rum landscape.”
Miami Rum Congress is the newest addition and the first event of the 2019 rum festival circuit. It’s not hard to lure anyone to sunny Miami Beach in February, but the lineup of VIPs and experts is nevertheless extremely impressive.
The Atomic Grog was pleased to present a special happy-hour talk about “Demerara Rum: The Mai-Kai’s Secret Weapon” during The Mai-Kai Takeover event on Jan. 19, presented by the Magical Tiki Meet-Up and Retro Rekindled.
Armed with a Zombie, Hurricane Hayward is ready to get started with his talk on Demerara rum.
A big thanks to sponsor Lemon Hart & Son rum and brand ambassador Miles Maximillian Vrahimis for all the assistance, including the photos below plus the promo materials featured at the event as well as a special Blackpool spiced rum package that was presented to a lucky charity raffle winner. The raffle raised $275 for the Humane Society of Broward County.
The event kicked off at 4 p.m. with an extra hour of happy hour that included our talk in The Molokai bar. There was a full house of close to 100 people on hand for the 30-minute presentation, plus two sample cocktails featuring Lemon Hart’s two traditional Demerara rums.
Lemon Hart 151 is a legendary Tiki cocktail ingredient and one of the world’s most distinctive rums. The Mai-Kai features it in seven of its most flavor-packed (and strong) cocktails, including the Jet Pilot and Zombie. Guests at the Jan. 19 event were treated to a mini version of the 151 Swizzle, a classic that showcases the rich and smoky overproof rum.
Demerara Float samples make the rounds.
As a special treat, we also sampled the long-lost Demerara Float, perhaps the best of all the drinks from the 1956 menu that have been retired over the decades. It’s served only at special events, so it was a unique opportunity to try this Don the Beachcomber creation (originally known as the Demerara Dry Float) using Lemon Hart’s 80-proof rum, aka Original 1804.
Historically, this is the rum used by Don the Beachcomber and The Mai-Kai in their mid-century masterpieces that you can still taste at the Fort Lauderdale Tiki temple. Be sure to check out the Yeoman’s Grog (aka Navy Grog), S.O.S. (aka Three Dots and a Dash) and Bora Bora (aka Donga Punch). These days, The Mai-Kai employs the 86-proof Hamilton rum from the same distillery as Lemon Hart, the famed Demerara Distillers in Guyana.
Attendees received my handy checklist documenting all The Mai-Kai cocktails featuring Lemon Hart 151 and Hamilton 86, with the strong warning that I don’t advise trying all 13 in one sitting. Or two. Or three. Take your time and savor them. RELATED: See all the cocktails featuring Demerara rum at The Mai-Kai
Here are some nuggets of info from the 30-minute talk:
