Rhum Cocktails

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Mixology

                          RHUM COCKTAILS

Rum can be made anywhere in the world, but what is RHUM? Where does it come from and what makes it so unique? Rhum Agricole is a French term for rum made from cane juice and it mostly comes from French Caribbean islands. It is a specific style of rum made from sugarcane juice as opposed to fermented molasses and therefore has a very unique flavor. Rhum Agricole is very terror driven and has much to do with agriculture (hence the name).

I have always found rum/rhum to be such an interesting spirit category because of the vast differences in flavor profiles. if you have the palate, you can decipher different flavors in all the brands of bourbons, gins, and even vodkas.....but in my opinion no spirit on earth is as unique as rum/rhum.

The contrasting flavors of a Puerto Rican rum to a Nicaraguan rum to a Barbados rum can be so dissimilar that you may even think they are not in the same category. Rhum, on the other hand, has a “funkiness” that is all its own. It can be described as vegetal, or grassy, and even savory. Many people immediately taste banana (even though bananas have nothing to do with the production and distillation of rhum) and it can completely transform a cocktail that you typically use rum in. I have always loved taking a traditional cocktail recipe and switching out the spirit in it......like using a bourbon in a margarita rather than tequila....or on the flip side, making an Old Fashioned with reposado tequila! There are no rules in mixology, just like in cooking. Be creative and find what you think tastes delicious. That being said: I love to use rhum in cocktails that you expect to see a white rum in. Take a classic daiquiri for instance. Many bartenders will immediately reach for Bacardi, Mt. Gay Silver or Don Q for a daiquiri. It is clean, crisp, light and very easy to drink. But what happens when you use Rhum J.M. or Clement? Your basic daiquiri becomes complex and rich, and side by side you would think you were tasting a completely different type of spirit. I also really enjoy RHUM in hot rum drinks, like a Hot Buttered Rum or with hot chocolate. I have included a few of my own recipes below. They are easy to make and a fantastic way to experience this beautiful spirit.

-Article written by Cris Dehlavi-

My name is Cris Dehlavi and I am a native of Arizona, but have lived in Columbus, Ohio for the past 13 years with my daughter, Desi. I have been running the bar program at “M”, of the Cameron Mitchell restaurant group since 2005. I am currently the president of Columbus USBG as well as a consultant for bars and restaurants nationally.

In 2013, I attended the rigorous B.A.R. 5 day spirits Certification and have been recognized as one of the top mixologists in the U.S.A. I am one of the senior managers of the prestigious apprentice program at Tales of the Cocktail and work as a mentor to many bartenders around Ohio.

My contribution to Got Rum ? magazine will include everything from reviews of national cocktail events, articles on mixology, garnish trends, recipes and techniques, to interviews with some of the leading bartenders in the industry.