After reading RUM: The Epic Story of the Drink that Conquered the World, I have such a better understanding of where rum came from, how it grew – how it exploded upon the world and how it edged back, behind so many spirits we now enjoy. I also think I understand its resurgence. Articles like this one in Forbes. Or this one in The Chicagoist, MarketWatch and even The New York Times, tell us Rum is getting hot (Hot Buttered Rum mmmmmmmmmmm). So reading this book appreciating the history and getting to some of the GREAT recipes (both drink and non-drink) is an adventure in itself.

The book covers geographically, the world of rum. It details its importance in the USA, the Triangle Trade, Piracy and even its value as one of the first international currencies.

I invite you to read the book and find out about this fascinating spirit from sugar. As in spirits of the unworldly, there goods things and bad things, but all make them intriguing.

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Here (since it's still summer), is a great Christmas Drink that I found tasty:

Puerto Rican Coconut Milk-Rum; Christmas Drink (Coquito)

Makes 6 cups

1 – 12 oz can of evaporated milk

1 – 14 oz can of condensed milk

2 – egg yolks

2 – cups of fresh coconut milk or a 15 oz can

¼ teasp true Ceylon cinnamon (sold as “Mexican cinnamon” or “canela” in Hispanic markets)

1 – cup Puerto Rican white rum

A pinch of salt

Ground cinnamon (top garnish)

Place all ingredients in a blender – process for 3 min at high speed to make frothy. Serve chilled – Dust with a bit of cinnamon. Can be stored in a covered glass container in the refrigerator.

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There ya go!!!

Now you can substitute the Puerto Rican Run with your favorite. Have not tried it with an aged rum (please let me know if you do and how you liked it) but – Why the Hell not???!?!?

Until next time I continue to be ---