Rumtastic

Yesterday New York Times' Dining section was dedicated to holiday drinks. The one spirit that seems to be in demand this season is rum. It's been around since colonial times thanks to early production and the sugar cane industry in the Caribbean. The recipes offered are not your average holiday drinks. They're new and sophisticated with a smoky twist to them.

The article written by Pete Wells tells of a rum renaissance of sorts. For years people have been avoiding , declaring it too "kitschy" and old fashioned. Now as with anything old in the food and drink industry it's seen in a new light and taken up with a new spin. Tiki drinks , those big gaudy ones served at Polynesians themed restaurants are taken up a notch with the addition of hot sauce along with various fruit juices. It must make for an interesting punch all around. There's an interesting recipe that called for rum and champagne with the a splash of lime juice and simple sugar. That's probably the only rum drink I'd be interested in.

There is even a rum school run by Martin Cate, owner of a Smuggler's Cove in the city. Mr. Cate shows his "students' the different kind s of rum and how it evolved through history. The semester begins with a study of rums from pirate ships, the British navy and colonial taverns. it then progresses into thenineteenth century and then through Prohibition Havana where the rum trade still thrived. Students can also take an extended field trip to Polynesia to taste some of the South pacific concoctions as well.

Rum is making a comeback whether in fruity punches or just as a plain drink itself. It's good on a winter's night in front of a fire.You can have the traditional way or serve it with some new twists to it.