World’s first interactive rum cookbook goes head to head with TV Chefs and outdated paper cookbooks. Read on…

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Home cooking no longer means missing or food stained pages in cookbooks, lost recipes, endless pause and rewind of TV chefs as watchers desperately scribble down ingredients. No longer does it mean disappointed faces when the dish served looks nothing like the picture. Instead, the world’s first interactive rum cookbook merges the traditional cookbook, TV cooking and the eBook to solve the biggest headaches faced by home chefs today. All the while having fun and being entertained.

“Imagine a TV and cookbook combined into one” says co-founder of the International Rum Council, Carlton Grooms. “You can stop it, back up, read, watch and listen to everything as many times as you wish and at the touch of a button. You can even take notes. Simply pull up the recipe you desire on your iPad and whether a novice cook or experienced chef you get step by step instructions in words, pictures and video until you have a perfect meal ready to wow your guests” he continues. “This approach makes cooking fun and engaging, puts an end to cumbersome cookbooks, and best of all it lets even those who ‘can’t fry an egg’ look like a Master Chef!”

Rum is the fastest growing spirit sector in the world with a long and colorful history in kitchens around the world. Plus with over a decade since a serious rum cookbook was released there is pent up demand for this resource. Moreover with explosion in iPads, Kindles and other eReaders this breakthrough interactive rum cookbook will change home cooking forever. Whether young or old, a rum lover or not, cooks of all abilities can read, see and hear exactly how to create the high quality recipes they wish to. Something traditional cookbooks and TV cooking shows promised – but couldn’t deliver.

Entitled ‘Rum and Contemporary Cuisine’ and co-authored by the ever creative Chef Geoffrey Blythe; this interactive and enhanced eBook will be available in pre-sale on April 1st from the Apple iBook store. For more information and to experience this breakthrough book in action right now, visit the book website at http://www.rumcuisine.com.

‘Rum and Contemporary Cuisine’ is co-authored by Carlton Grooms and Geoffrey Blythe. Mr Grooms is the co-founder of The International Rum Council and Chef Blythe is a nationally acclaimed culinarian with experience in Washington DC, San Francisco, and the James Beard House in New York. Together they are helping people all over the world cook the highest quality rum inspired cuisine in the comfort of their homes and professional kitchens.

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Malibu has announced that they are entering the spiced rum segment with the launch of Malibu Island Spiced – the first lower calorie, spiced option to appear on retail shelves and back bars throughout the country.

Malibu Island Spiced combines Malibu’s signature blend of Caribbean rum and coconut liqueur with light spices, smoked vanilla, cinnamon and a touch of natural sweetener. The result is a lower calorie, full-flavored spiced rum alternative perfect for social, on the-go women who seek low calorie drink options that don’t sacrifice flavor.

“Nearly half of spiced rum drinkers are women,” noted Lisa McCann, Brand Director for Malibu, Pernod Ricard USA. “But most spiced rum brands communication is directed to men. Malibu understands women and is actively talking to this increasingly important segment – 66% of Malibu shoppers are women. Malibu Island Spiced addresses the growing demand among adult women for cocktails that taste great and offer the perfect  balance between sweetness and strength without packing on the calories. We are excited to enter the growing spiced segment and be first-to-market with a lower calorie alternative. It’s a double win for Malibu.”

Malibu is supporting the launch of Island Spiced with an aggressive digital and social media marketing plan as well as retail and on-premise activation aimed at generating interest and trial among adult women consumers.

Malibu Island Spiced, 30% ABV and 70 calories/serving, will be available in 1.75L, 1L, 750ml, 375ml and 50ml sizes and will retail for a suggested price of $16.99/750ml.

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The American micro-distilling movement has reached Mississippi!  Natchez Democrat reports that local businessman Doug Charboneau and his son are planning to open a rum distillery in a local building that once housed a tavern.  Here’s more.

Jamaica Gleaner covers the $50 million business deal between 10 Cane and Foursquare Distillery.  The popular brand leaves Trinidad behind for the fertile cane fields of Barbados.

E! covers the high profile rollout of Blue Chair Bay, the Bajan rum brand owned by country music star, Kenny Chesney.  Check it out.

LA Weekly digs through the Los Angeles Public Library archives to discover a collection of original cocktail menus from some of the region’s most notable tiki bars.  Enjoy!

“Bundaberg Rum has announced the release of a new, limited edition Bundaberg Original 4.5L Swing Bottle. The collectable product is the first of its kind for the Bundaberg Rum brand, offering Bundy fans a different way to drink their rum of choice with a unique pouring mechanism.” See the pics and get the details at Shout.com.

Phuket News reports about the growing rum scene in Thailand. “Twin Palms has something sweet, fresh and fun up its sleeve. This July, Phuket’s most inventive resort and island lifestyle brand will be ready to unfurl its latest tropical offering, Bongo Rum Bar!“

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For the Dad who enjoys whisky on the rocks, help expand his palate with Brugal 1888 – a double-aged sipping rum. The perfect gift for those who appreciate indulging in a unique spirit, 1888 is first aged in medium toasted American white oak casks, followed by a second maturation in first-filled European Sherry oak casks.

Is Dad more the cocktail shaker kind of guy? Brugal Extra Dry Rum will surely change any lingering perceptions he’s had about rum in the past. The spirit’s dry character mixes for better, more balanced cocktails that are light on the sweet and heavy on the smooth.  Here are a few for you to try.

The Thistle Whistle (a new kind of Old Fashioned)
Created by Scott Fitzgerald, Greenwich Project

2 oz. Brugal 1888
.25 oz. Bittermans Apricot Brandy
2 dashes Angostura Bitters
1 dash Regan’s Orange Bitters

Stir all ingredients in a cocktail tin until chilled. Strain into a rocks glass over large ice cubes. Garnish with a dried Apricot and Lemon peel.

Dad’s Dry Daiquiri

2 oz. Brugal Extra Dry
1 oz. Fresh Lime Juice
.75 oz. Simple Syrup

Shake all ingredients with ice and strain into a chilled cocktail glass.  Garnish with a lime wheel.

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Robert Rodriguez once again brings his artistic gifts to design the official 2013 Tales of the Cocktail poster. This is Rodriguez’s fifth year designing the official poster.

He channeled The Great Gatsby glamour and style with a New Orleans spin to design this year’s poster. The elements of the poster are Art Deco with a romantic, ethereal mood. The poster also includes the words “Drink It In” on the bottom, which is the official theme of the 2013 Tales of the Cocktail.

About this year’s design, Rodriguez said, “In previous posters for Tales of the Cocktail, I had shown interior images, so this year I wanted to open it up a little and focus on the ambiance of New Orleans with the nightlife and the wrought iron balconies of the Vieux Carré. I also wanted to do something in a more Cubist/Art Deco style, a little more graphic than the previous
images. And, since the theme of this year’s Spirited Awards is The Great Gatsby and the featured cocktail is the Rickey, this approach seemed to be the perfect solution.”

If you have ever made yourself a bowl of Quaker Oatmeal for breakfast, bought postage stamps, or cooked spaghetti, then chances are you’re already familiar with the work of Rodriguez. After graduating from Chouinard Art Institute (now CalArts) in 1969, he moved back to his hometown of New Orleans, Louisiana. He has divided his time between Los Angeles and New Orleans ever
since.

After five years working in a design studio, Rodriguez began freelancing as an illustrator. He has always worked on high profile projects, from being one of the eight finalists for the Grammy Award, Best Album Cover art, to winning a platinum award last year for his “Cowboys of the Silver Screen” postage stamps in the Graphis Annual Exhibition. His primary focus over the years has been poster art for clients like Budweiser, Coors, Warner Bros, the SuperBowl, Ringling Bros. And a particularly exciting series for him, is the chance over the last few years to be invited to do posters celebrating the Tales of the Cocktail in New Orleans.

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Jamaica Gleaner covers the $50 million business deal between 10 Cane and Foursquare Distillery.  The popular brand leaves Trinidad behind for the fertile cane fields of Barbados.

LA Weekly digs through the Los Angeles Public Library archives to discover a collection of original cocktail menus from some of the region’s most notable tiki bars.  Enjoy!

“Bundaberg Rum has announced the release of a new, limited edition Bundaberg Original 4.5L Swing Bottle. The collectable product is the first of its kind for the Bundaberg Rum brand, offering Bundy fans a different way to drink their rum of choice with a unique pouring mechanism.” See the pics and get the details at Shout.com.

Phuket News reports about the growing rum scene in Thailand. “Twin Palms has something sweet, fresh and fun up its sleeve. This July, Phuket’s most inventive resort and island lifestyle brand will be ready to unfurl its latest tropical offering, Bongo Rum Bar!”

E! covers the high profile rollout of Blue Chair Bay, the Bajan rum brand owned by country music star, Kenny Chesney.  Check it out.

The post Week 23 in Review appeared first on Rum Connection.

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Check ‘em out right here.

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