It should come as no surprise to my readers that I love rum. Burbons I hate; tequila makes me loco; vodka reminds me too much of college hangovers; gin can be refreshing; but rum— ah, rum!— the primero choice of scuba divers and pirates alike. As I’ve mentioned before, The Kraken is my new favorite rum (at least since I can’t get my hands on the nectar that is Flor de Caña in Hawaii). I love a nice glass of this delicious dark spiced rum on the rocks, but  my liver does object to consuming such a stout drink on a routine basis. As such, I’ve tried blending The Kraken with a variety of diluents with mixed results. Kraken and » read more «

INGREDIENTS: 2oz rum 4oz pineapple juice 1 lime slice DIRECTIONS: Pour rum over ice in highball glass. Stir in pineapple juice and add lime slice. COMMENTS: The drink of choice on Roatan, Ron y Piña (rum and pineapple) is an deliciously refreshing way to toast the sunset. The mildly sweet, fairly acidic flavor of pineapple juice smooths out the rum’s bite while not overpowering the drink with sweetness. The drink can be made more tart by apply small squeezes of juice from the lime slice. Best with amber  or spiced rums, especially with Flor de Caña Gold 4 Year, an amazing “bottom-shelf” rum served in most Roatan bars.