Sharing me and my favorite spirit.
An ode to rum.
While I’m usually a woman of many words when it comes to setting goals for the new year, my biggest and most daunting goal for 2023 is also my shortest — WRITE ABOUT RUM. A whole lot of everything summarized in 3 short words. Writing, one of my favorite hobbies since childhood that I’ve been notoriously bad about sharing with the world. And rum, my favorite spirit, one intimately connected with my family as a first-generation daughter of Grenadian immigrants and one with a long and blemished history of its own that I’m always ready to share with anyone who will listen.
So, I’m taking the leap. I’m writing about rum this year. What it means to me as an adult, as a cocktail lover and maker, as a history buff, as a child of The Caribbean.
Truthfully, I loved rum before I knew rum — sorrel, kremas, black cake, Wray & Nephew, Clarke’s Court, Rivers…the list goes on. Familiar tastes and smells reminding me of the holidays and home. As I entered my 20s, I realized that I knew of rum but I didn’t KNOW rum. I could rattle off brands and explain the connections between the spirit, sugar, and the enslaved and indentured, but not with a great deal of depth. The pandemic, as I suppose it did for many of us, spurred on a great deal of introspection and research. Through my writing, I hope to share more about my exploration into knowing rum as much as I love it.
I’ll be writing about rum’s connection to enslaved peoples and indentured servants all across the diaspora, spanning miles and languages. I’ll also be writing about why rum, though increasing in popularity, doesn’t seem to be going through the same renaissance as its fellow spirits — not yet gaining the notoriety of a bourbon, scotch, tequila, and even vodka, despite the nightmares that too many of us had with those spirits in our youth. I’ll also be writing about the rum collection I’m proudly building, introducing you to bartenders and content creators that are helping people understand rum’s power and versality, sharing some of my custom recipes, and more!
i am maxine and this is Ode to Rum.
p.s. I always christen new bottles with a classic daiquiri, and recommend that you do too. aside from drinking neat, it’s the best way to experience and distinguish the tasting notes of the rum anddddd will make you feel like you’re on the beach, even when you’re in NYC in the middle of winter like I am!
Recipe: Classic Daiquiri
Serve: Coupe or Nick & Nora glass
Garnish: None needed!
Ingredients:
2.0 oz — Rum
1.0 oz — Fresh lime juice (no bottled stuff here!)
0.75 oz — 1:1 simple syrup
Make: Place all ingredients in a tin with ice and shake for 10-15 seconds. Double-strain into chilled glassware.
Sip and enjoy!