The Rum Experience
"Rum surely has
no better ambassador than Luis Ayala. In his hands the rich
and colorful history of rum comes alive, so vividly you can
almost smell and taste the properties of this truly
legendary libation. From New Zealand to Barbados, Venezuela
to Puerto Rico, Ayala has sampled the rums of the world to
compile a definitive history of rum as well as the most
comprehensive tasting portfolio available to rum
connoisseurs. Ayala speaks and writes passionately about a
spirit that is as elegant and sophisticated as the world's
finest cognac, brandy and bourbon. As the cocktail culture
brings us closer to rum - the first and most versatile
cocktail spirit - we begin to see rum's important place in
mixology. The daiquiri and the mojito are perfect
starting-off points to learn about rum's finer incarnations.
From the shaker to the snifter sipper, Ayala covers all
types of rum and rum experiences. This book is a must for
anyone who wants to learn more about rum or is already
engaged in an enthusiastic affair with the world's most
lively and famous spirit." (Greg Morago, The Hartford
||The Barbadian Rum Shop
are about a thousand rum shops in Barbados. "The Barbadian
Rum Shop" has a dual purpose: to document these special
watering holes in photographs and to provide a historical
and cultural background to a unique Barbadian institution.
It should also encourage Barbadians and visitors alike to
experience first hand the exuberant and authentic atmosphere
of the Barbadian rum shop.The first section of the book is
the fascinating story of rum: where it began, how it is made
and the many ways you can drink it. The second gives an
insight into the brewing of Barbados' prize-winning beer,
Banks - probably the most consumed drink in the rum shop!
The third section is a brief social history of the rum shop
that shows how this peculiar Barbadian combination of bar
and grocery evolved into what it is today. Finally, and most
importantly, are featured some of those special rum shops
that the reader will find more than worth a visit, as much
for the tasty food as the refreshing drink.This is a
fascinating and beautifully illustrated guide to a unique
Caribbean institution which rum lovers all over the world
are sure to enjoy.
Bermuda. Cooking with Gosling's Black Seal Rum. By Edward
Bottone. The Spirit of Bermuda is one of the most pleasant
rum-based cookbooks we've reviewed in a long time. Not only
does it present the reader with a rich and diverse selection
of recipes, it also offers instruction as to the origin of
traditional recipes and historical facts about Bermuda.
Needless to say, all the recipes use Bermuda's one and only
Gosling's Black Seal Rum.
The book's list of chapters
will quickly give you an idea as to the depth of the
research that author and friend Edward Bottone went through
in order to create this piece: "Introduction," "The Bermuda
Bar," "Soups & Starters," "Main Courses," "Sides, Salads &
Sandwiches," "Cooking Outdoors," "Holiday Traditions" and
"Desserts." One of the favorite spring time fruits at the
Ayala household (in central Texas) is loquat. Much to our
surprise, browsing through the Spirit of Bermuda we learned
that loquats are as abundant in Bermuda as palm trees are in
the tropics. These recipes are:
Loquat Liqueur, Duck
with Loquat Sauce, Loquat Chutney, Loquat Cheesecake, Loquat
Upside-Down Cake and Loquat Jam.
The book is
beautifully bound and illustrated. It comes in a colorful
hardcover presentation (approximately 7.25" wide by 8.25"
tall). It has 132 pages and can be obtained directly from
Gosling's website at:
www.blackseal.com. At $19.95 (plus S&H), this is one of
the best-valued additions to every rum lover’s library. (As
reviewed in the
January 2003 issue of "Got
||Ray Foley, publisher of Bartender
Magazine, presents 1,000 cocktails, food recipes,
fascinating facts, and resources about the spirit that
inspired such marvelous inventions as the Mojito, the Piña
Colada, and Double Chocolate Rum Cake.
700 unbeatable rum cocktails
75 fascinating facts
50 delicious food recipes
100 rum websites
Information on 75 producers of rum
Reviewed for “Got Rum?” Magazine by Mr. Stanley G. Laite,
International Rum Judge and Connoisseur
the author, has won many awards for his
“spirits and wines” including: Glenfiddich Drink Book of the
Year for 2002(co-authored with Susy Atkins) for “Drink!
Never Mind the Peanuts” (I might add this is an absolutely
wonderful book-one of my favourites). His other titles
include: Handbook of Whisky, Spirits&Cocktails,
Connoisseur’s Guide to Whisky, Chardonnay, Cabernet- he
certainly covers all aspects of the Drink World! Jason
Lowe, an award winner himself, did a magnificent
the pictures in this book- has really captured the feel of
the Caribbean. Most photos seem very natural but a few
looked a little too “posed” (page 67, 83 and 94 are
examples). The picture captions are very, very clever- but
maybe just a little too overdone now and then- (on page 41
he shows a picture of the juice with the caption: “As the
juice flows the soul of rum starts to appear”) I loved the
bright, simple but most effective maps on pages 60-61! I
wish there were more! He does an excellent job with the Rums
of the Caribbean World but unfortunately some other areas
are too briefly
review in February 2004 issue of "Got
The Spirit of Puerto Rican Rum.
Along with Cuba and Jamaica, Puerto Rico is one of the most
famous rum destinations in the world. Traditional Puerto
Rican rums have delighted the palates of millions throughout
the years. This book illustrates what happens when society
and culture are exposed to a constant stimuli over a long
period of time: rum is now as big in the Puerto Rican
kitchen as it is in the cocktail bars. Author Blanche
Gelabert takes the reader by the hand as the explores the
local cuisine. By the end of the journey, you are left both
thirsty and hungry. This is a softcover book, full with
gorgeous photographs. A favorite recipe from this book is
Do you like history? Do you like rum? If you answered
''yes' to both questions, then this book is a must for you!
Written by Captain James Pack Obe, this book is the most
comprehensive work ever published on rum and the British
Royal Navy. The insights into life at sea are exciting and
historically correct. From the origin of the rum ration to
the Black Tot Day, this book has it all.
The Encyclopedia of Rum Drinks.
Includes over 1,300 rum-based recipes for cocktails,
cordials and more. This book features recipes from the late
1800's, through American Prohibition up to modern times.
Why settle for other books that feature only a handful of
rum drink recipes when you can get the most complete
collection of them printed to date?
Cuba: The Legend of Rum. Who really invented the
Daiquiri and the Mojito, the world's most beloved rum
drinks? Is it true that Christopher Columbus brought the
first sugar cane seedlings to Cuba? What makes authentic
Cuban rum different from all others? Spirits and drinks
historians Anistatia Miller and Jared Brown explore the
birth of Cuban rum and the inseparable relationship it has
with the Cuban people and their culture together with rum
historian Dave Broom and mixologist Nick Strangeway in Cuba:
The Legend of Rum. Rum was not invented by African slaves,
who were forced to work on sugar cane plantations throughout
the Caribbean. Rather, the birth of this New World spirit
traces its lineage to Brazil and southeast Asia. And as the
authors discovered, Cuban rum was a child of the Industrial
Revolution, taking advantage of technologies that improved
the quality, taste, and appearance of this versatile
cocktail ingredient. This full-colour, illustrated edition
also details the history of Cuba's famed bars and
bartenders, the cantineros, as well as the stories behind
such classic Cuban cocktails as the Daiquiri, Mojito, Cuba
Libre, and Mary Pickford. Find out how to conduct a tasting
of fine, authentic Cuban rums. Discover Cuban rum's
relationship to the Cuban people in their music and their
religion. Anistatia Miller and Jared Brown are the authors
of Shaken Not Stirred: A Celebration of the Martini and The
Soul of Brasil. They are the directors of Exposition
Universelle des Vins et Spiritueux in southern France as
well as the publishers of Mixologist: The Journal of the
American Cocktail. Spirits expert Dave Broom is the author
of Rum and contributing editor to Whisky Magazine.
Award-winning mixologist and drinks consultant Nick
Strangeway is well-versed in the origins and development of
classic Cuban cocktails after developing the beverage
programme, in 2004, for Floridita London, the British branch
of the famed Havana restaurant-bar
||Like a great barroom raconteur, the
author of this engaging treatise regales his audience with
piquant opinions, colorful trivia, lush rhetorical turns
("[t]he first taste washes over me and brings to mind the
scene in Wizard of Oz in which the black-and-white world
suddenly bursts into color") and an exalted, occasionally
inflated, sense of liquor's place in the greater scheme of
things. A travel writer and contributing editor to
Preservation, Curtis follows rum's checkered 400-year career
through various incarnations, from the cheap, caustic
"kill-devil" that fortified 17th-century pirates (Blackbeard
was said to enjoy a glass of flaming rum mixed with
gunpowder) to today's mojitos, made from palatable, if
bland, mass market rums. His profiles of rum-based cocktails
(with an all-important appendix of recipes) serve as
starting points for excursions on such topics as slavery in
the West Indies, the temperance movement, Ernest Hemingway's
epic daiquiri binges and the rise and fall of the tiki bar.
Curtis's grander pronouncements ("Rum embodies America's
laissez-faire attitude: It is whatever it wants to be")are
true only in the groggiest sense, but readers who come along
on this charming barhop through cultural history will toast
them nonetheless. (July)
Copyright © Reed Business
Information, a division of Reed Elsevier Inc. All rights
reserved. --This text refers to the Hardcover edition.
||The Nation's Williams (Deserter:
Bush's War on Military Families) offers a spirited—if
rambling—discussion of the history and spread of rum, from
the field-side stills of 17th-century Barbados to the
scientifically calibrated factories of modern multinationals
like Bacardi. His main point? That the "role of rum and
drink in both causing and effecting the American Revolution
has been filtered out" of our history books. Williams
details the mechanics of the pre-Revolutionary triangles of
trade: African slaves for the Caribbean sugarcane
plantations were purchased with rum distilled in New England
from Caribbean molasses. He deftly describes how the
American colonists evaded British taxation of rum-making
supplies, and relishes the notion of our patriotic
forefathers as a bunch of rum-sozzled smugglers. His other
discussions—on the use of rum rations by various countries'
navies, the production of rum in other parts of the world,
the efficacy of Prohibition and his own rum-tasting
forays—are less focused. Readers also may tire of Williams's
tendency to overwork the liquor metaphor: "cultural
alembic," "heady cocktail," "good spirits," "the equation in
a small tot," etc. 10 pages of b&w illus. not seen by PW.
Copyright © Reed Business Information, a division of
Reed Elsevier Inc. All rights reserved. --This text refers
to an out of print or unavailable edition of this title.
RUM – The Epic Story of the Drink that
Conquered the World by Charles A. Coulombe.
Reviewed for "Got Rum?" Magazine by Luis Ayala.
In a world
full of books which endlessly recount well-known stories and
facts about rum, it is refreshing to come across this title.
In “Rum,” Mr. Coulombe manages to share with his readers
many little known facts about rum, such as the religious and
historical impact rum has had on society. The book is well
written, well researched and fills an important gap in
today’s rum literature: the impact of rum in our culture.
This book is
not about rum styles, production methods, ratings and
distillery propaganda. In fact, only a dozen pages (out of
nearly 300) are devoted to naming rum companies and their
review in June 2004 issue of "Got
From the gentle charcoal-filtered purity of a white to the
oak-aged spice of a dark, rum is one of the world's finest
and most popular spirits. Made from molasses or the juice of
sugar cane, it was first distilled in the 17th century in
the Caribbean. A fascinating tour of rum in all its
styles--white, golden, and dark--Classic Rum looks at its
rich history and culture as well as its manufacture. There
is an A-Z of all the classic brands, their histories, and
tasting notes (from the rare "single marks" to more familiar
names--Bacardi, Wrays, Lamb's Navy, Captain Morgan, Mount
Gay). In addition, there are classic recipes for rum-based
drinks and tips on using rum for cooking in the kitchen. A
complete and essential guide for connoisseurs and novices
alike. Julie Arkell is a wine writer, lecturer, and
Sugar and Slaves.
In this book, author Richard S. Dunn captures in great
detail the ef fect of slaver y in the Br itish West Indies.
The topic of slavery, although crucial in the establishment
tobacco and sugar empires based in the Car ibbean, is
of ten overlooked by modern rum distiller ies and their
To read -and understand- the book is to
embark on a journey of epic propor tions, witnessing the
rise of the “Planter Class” and its ef fect on displaced
slaves from near and far. This Master Class was
unprecedented and would go to impact daily life in the
Caribbean for almost three centur ies. Many of the lessons
recorded in the book are still applicable to today’s
society, such as Dunn’s explanation that early English
planters “made their beautiful islands almost uninhabitable
. . . from New England to Virginia to Jamaica, the English
planters developed the habit of murder ing the soil for a
few quick crops and then moving along. On the sugar
plantations, unhappily, they also murdered the slaves.”
review in March 2013 issue of "Got
Cooking with Caribbean Rum.
A delightful collection of recipes and photographs for
tantalizing dishes, all sharing rum as the common
denominator. Author Laurel-Ann Morley was born in Venezuela
but has been residing in Barbados since age 10, so all
recipes have a predominant "Bajan" touch. Do you want to
make some "Rum Mustard Glazed Ham"? Or how about some "West
Indian Beef Stew"? The recipes are authentic and
Hawai'i Tropical Rum Drinks & Cuisine.
From the inside cover: "Inventor of more than ninety exotic
rum concoctions - including the world-famous Mai Tai- Donn
Beach, a.k.a. Don the Beachcomber, made an indelible mark in
the world of entertaining. From Hawai'i to Hollywood to
Hong Kong Harbor, Don the Beachcomber's Polynesian-themed
restaurants, bars, and lu'au were all the rage during the
1930s, 40s and 50s -attracting Hollywood stars such as
Marlene Dietrich, Bing Crosby, Clark Gable and Vivien Leigh.
While dining on tropical Asian cuisine and sipping on exotic
rum punches in the branches of a banyan tree, surrounded by
tiki torches, rattan furniture, flower leis and
bright-colored fabrics, his guests truly knew the meaning of
Aloha. The secret cocktail mixtures of the master, Don the
Beachcomber, are revealed for the first time, including the
original Mai Tai, the Zombie, the Beachcomber's Gold, and
the Vicious Virgin, along with a delectable array of his
tropical cuisine recipes and an original Don the Beachcomber
Party Guide. So kick off your shoes and strip down to your
lava-lavas, it's lu'au time!"
colorful pages of recipes, history and creativity. Written
by Arnold Bitner & Phoebe Beach.
"Anthropologist Smith adds knowledgeably to
the growing body of commodity-based histories, using rum to
elucidate . . . the history of the Caribbean." -- Foreign
Affairs, January/February 2006
recommended... -- CHOICE
...covers the evolution of
rum from a minor commodity...to its present status as one of
the most important exports... -- The Chronicle of Higher
...widens...understanding of the role of
alcohol in West Indian society...an important contribution
to the economic history of the Caribbean. -- Business
Intellectually rich and deliciously
complex...shows [Smith's] undeniable talent as a researcher
and story-teller... -- Journal of Latin American Geography
--This text refers to the Hardcover edition.
tracks the history of pirates and kings through the islands
of the Caribbean and round the world, in a tour of the
celebrated spirit, rum. It includes: a guided tour through
distilleries, blenders and bottlers; listings, reviews and
labels for rums; and recipes and rum-making lore.
Caribe Rum - The Original Guide to
Caribbean Rum And Drinks. A
fantastic rum book by world-renowned beverage consultant and
friend, Robert Plotkin! This book takes you by the hand on
a virtual tour of the most famous rum-producing Caribbean
islands. Explore the history, culture and tantalize your
senses with the descriptions of delicious cocktails. This
is Robert Plotkin's 10th book: you don't get to this point
unless you are doing things consistently right. Keep this
in mind as you flip the pages. Every word and every rum
mentioned in the book deserve to be there. Whether you are
a rum expert or a neophyte, you'll find this book
educational and entertaining.
Rums of the Eastern Caribbean.
From the Publisher
Have you ever dreamed about sailing
the Caribbean and sampling the finest rums the islands have
to offer? Join the crew of the sloop Tafia and learn the
secrets of the Caribbean spirit. The descriptive narrative
takes you to the distilleries where you learn how rum is
made and the differences between the 150 rums described.
Historical sketches of the distilleries, recipes and
anecdotes combined with more than 100 color labels make this
the most complete guide to the best rums in the world.
Rum Yesterday and Today.
From Book News, Inc. , December 1, 1996. Recounts the story
of the libation that kept the British Navy afloat for 300
years, and its role in the wars, bloody battles,
peace-keeping efforts, long voyages of discovery, and of
course shore leave. Reprinted from the 1982 edition
published by Kenneth Mason in Emsworth, England. Annotation
c. by Book News, Inc., Portland, Or.
||Caution: Cooking with liquor and
other spirits can be intoxicating!
Adding liquors and
spirits into simple dishes is the ultimate way to add potent
flavor and subtle flair. Most people already have a
well-stocked liquor cabinet, and anything from anise to
whiskey can be splashed into a marinade, incorporated into a
soup, or baked into a rich dessert. The Gourmet’s Guide to
Cooking with Liquors and Spirits will take your cooking from
everyday to elegant.
Try one of these recipes
Lump Crab Cakes with Basil
and Kaffir Lime Vodka Aioli
White Chicken Chile with
Cilantro and Whiskey
Beef Tenderloin Steaks with
Blackberry Brandy Sauce
Grilled Vegetables with Anisette
and Balsamic Vinegar
Curaçao Rum Cake
Pudding with Candied Cashews
||With recipes for 40 of the
Caribbean's classic and contemporary cocktails and 15
traditional snacks to accompany them, Rum Drinks provides a
tropical taste vacation. More than a cocktail book, Rum
Drinks is your ultimate rum resource, including salty tales
from a history of the sugar trade to the sparkly heydey of
the Cuba Libre an island-by-island listing of Caribbean
rums, and a guide to great rum bars all over the world.
173 Pre-Prohibition Cocktails. Cocktail books abound but
few of them have withstood the test of time the way “173
Pre-Prohibition Cocktails” has. Not only was Mr. Tom Bullock
a creative and well-trained barman, he was the leading
mixologist of an era that revered good drinks more than any
When it was first published in 1917, this
book provided thirst-quenching recipes when the American
nation needed it most; World War I was in full swing, a flu
epidemic was in the process of killing 22 million people
worldwide and American women were fighting for the right to
Mr. Bullock, an American of African descent,
was born shortly after the end of the Civil War and, while
legally a free man, was in “a geography of the mind where he
did not yet have the same rights as other men.”
Perhaps it was this condition that motivated Mr. Bullock to
excel in his pursuit of perfection, we will never know for
sure. What we do know is that all who knew him appreciated
his skills. Such was his fame that when Theodore Roosevelt,
accused of being a drunkard, claimed to only have tried
“part of one (of Tom’s) Juleps,” the St. Louis Post-Dispatch
ran a story which included the following passage:
“To believe that a red-blooded man, and a true Colonel
at that, ever stopped with just a part of one of those
refreshments that have made St. Louis hospitality proverbial
and become one of our most distinctive genre institutions,
is to strain credulity too far. Are the Colonel’s powers of
self restraint altogether transcendent? Have we found the
living superman at last? When the Colonel says that he
consumed just a part of one he doubtless meant that he did
not swallow the mint itself, munch the ice and devour the
We bought the book to learn the
secrets behind the legendary Julep cocktail that scandalized
president Roosevelt, but ended up falling in love with all
the recipes and the techniques employed in their
If you are serious about cocktail
history, this is a book you can’t do without.
Reviewed by Margaret Ayala for "Got Rum?"
Magazine, June 2011
The BarKeeper Pocket Peeker.
The BarKeeper Pocket Peeker is a compact drink recipe guide
that fits easily into a shirt pocket or backpants pocket for
quick and easy access. Its easy to read and the recipes are
in alphabetical order. The drink name, the type of glass to
use, the ingredients, the mixing method and the garnish are
all included. All this information in a neat little
flip-chart style booklet that practically fits in the palm
of your hand. The pages are even laminated to easily keep
them clean and dry so your BarKeeper Pocket Peeker will last
you a long, long time. You won't find any of those obscure
or fly by night drink recipes thrown in to fill up space.
These cocktails are being mixed by the millions today in
nightclubs, bars, restaurants and casinos from coast to
The Bartender's Bible : 1001 Mixed.
Mix Drinks Like A Pro! Now you can with
this indispensable handbook, the most thorough'and
thoroughly accessible'bartending guide ever created for both
professional and home use. Encyclopedic in scope and filled
with clear, simple instructions, The Bartender's Bible
includes information on: Stocking and equipping a bar'from
liquors and mixers to condiments, garnishes, and equipment,
Shot-by-shot recipes for over 1,000 cocktails and mixed
drinks from bourbon to rum to whiskey, Wine drinks, Beer
drinks, Nonalcoholic drinks, Special category
drinks'tropical, classics, aperitifs, cordials, hot drinks,
and party punches, Anecdotes and histories of favorite
potables and more!.
Bartending For Dummies®.
You have to do more than stock your fridge with cold beer
and soda pop to qualify as a good host. But if you're able
to mix anything from a Malibu Suntan to a Manhattan, a Limp
Moose to a Lizard Slime, you're sure to win a place in every
guest's heart. Now, with Bartending For Dummies, no drink is
out of the question. Author and Bartender magazine publisher
Ray Foley answers all your bartending questions, including
How can I make sure that I have the right ingredients on
hand without going broke? Which glass do I use for which
drink? Can James Bond really tell the difference when a
Vodka martini is shaken, not stirred? What's the secret to
making satisfying nonalcoholic drinks? Best of all,
Bartending For Dummies contains over 1,000 cocktail recipes.
(Bet you didn't know there were so many.) Cheers! (And
remember: Dummies don't drink themselves stupid.)
100 Classic Cocktails (Tiny Folio). A
delicious, portable illustrated guide to potables that
unlocks the mystery of mixed drinks. With this colorful,
portable guide, aspiring mixmasters and veteran barkeeps
alike have a handy source that satisfies all bartending
needs. From all-time favorites like the Martini and
Manhattan to modern classics like the Cosmopolitan, this
Tiny Folio presents one hundred easy-to-follow recipes for
the most essential mixed drinks. Cheers!
Details: 130 illustrations, 116 in full color 288 pages 4 x
4" Published 1998
From Publishers Weekly
Food historian Rowley wants
readers of this home-distillation guide to know something
about alcohol and the law: "Without inspection and proper
approvals, you are not permitted to make any amount for
personal use. Not one drop." That said, Rowley provides
clear and well-illustrated instructions for building a
still, preparing a mash and distilling alcohol right in your
own backyard. It's a complicated process, requiring a fire
extinguisher, the skills of a good metalsmith and plenty of
patience. For those without the time or skill, however,
Rowley includes plenty of appealing recipes for cordials and
cocktails that don't require homemade spirits. Fish House
Punch, rumored to have left George Washington with a
"crippling hangover," is a powerful mix of bourbon, peach
brandy, Benedictine and dark rum. Simpler, and similarly
all-American, is Cherry Bounce, made with bourbon, honey and
a gallon of sweet and sour cherries. But Rowley's mother
provides perhaps the best recipe, an easy maceration of
fruit and sugar that tastes great over ice cream or on its
own. Rounded out with trivia, tall tales and a brief history
of bootlegging, a list of home brewing resources and a few
warnings for drinkers ("Even for accomplished boozers,
moonshine can make off with your dignity before you
understand what's happening"), this may be the last book one
will ever need on the art of in-house hooch.
Reed Business Information, a division of Reed Elsevier Inc.
All rights reserved.
The Amazing Cigar.
Prepare yourself for a literary joyride as you look at all
the tricks you never dreamed of doing or thought possible
with cigars, cigar bands, lighters, matches, matchboxes,
cigar boxes, cigar ash and smoke! This book is a collection
of the best-of-the-best stunts--from the simplest to the
most challenging. This book is for everyone.
After-Dinner Drinks: Choosing,
Serving... For everyone
who's wondered about the difference between cognac and
Armagnac, or whether brandy really has to be served in a
snifter, here is an entertaining and informative guide to
the most popular after-dinner drinks. Author Jon Beckmann
presents lively profiles of all the classics, including
port, sherry, Madeira, dessert wine, grappa, Scotch whisky,
American bourbon, tequila, and a select group of liqueurs.
The first guide dedicated solely to postprandial spirits,
After-Dinner Drinks offers budding connoisseurs a
pleasurable way to expand their knowledge and palate.
Book Of Refreshing Punch Recipes! [Kindle Edition]
Bowl Your Guests Over With A Refreshing Bowl Of
Having a party? Punch is the perfect
crowd pleaser. Not everyone likes beer or iced tea and punch
makes the perfect alternative for any festivity. In 400
Refreshing Punch Recipes you will find an easy to make punch
for any occasion. Here are just a few of the delicious
concoctions you will find inside:
*1, 2, 3, Punch
*4-Fruit Wedding Punch *Aloha Fruit Punch *Apricot Punch
*Autumn Punch *Aztec Punch *Banana Punch
*Becky's Wedding Punch
*Berry Colada Punch *Bridal Sweet Punch
Punch *Cheery Cherry Punch *Citrus Sparkler Punch
*Coconut Rum Punch *Coffee Mocha Punch *College Punch
*Creamy Pineapple Punch *Creamy Punch
*Delicious Summer Punch
*Double Sherbet Punch *Dreamsicle
Punch *Elly May's Wedding Punch
*Fabulous Fruit Punch
*Firecracker Punch *Fireside Punch *Fruit Medley Punch
*Golden Aztec Punch *Golden Summer Fruit Punch *Guava Punch
*Hawaiian Luau Punch *Hawaiian Punch *Jubilee Punch
*King Kalakau'a's Champagne Punch *Leprechaun Lime Punch
*Magical Party Punch
*Malihini Punch *Mango Punch *Mystic
Punch *Paradise Punch
*Peachy Power Punch *Pina Colada
And Hundreds More!!
Surprise and please your
guests with one of the hundreds of tasty, refreshing punches
you will find in 400 Refreshing Punch Recipes.
Sensational Cocktail Recipes For Every Season, AAA+ [Kindle
Who Else Wants To Learn How To Make Unique
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||From Publishers Weekly
celebrated iconoclast was a feisty kid working for an
English-language newspaper in San Juan 40 years ago, he
wrote, and then put aside, a novel, which is here
resurrected. It is very much a young man's book, clearly
based on Thompson's own situation and some of the
peopleAmostly drunks and layaboutsAwho gravitated to a
loosely supervised journalistic stint in the tropics. An
introduction sets the scene, and the novel that follows is
almost equally documentary in tone: young Kemp comes aboard
at the News, gets to know its perpetually embattled
proprietor and some of his feckless staff. He observes the
island, as the invasion of American tourists and values is
just beginning to change its lazy, sun-struck character. He
gets involved in a drunken fight with the police, is thrown
in jail, bailed out and goes in for a little shame-faced PR
writing. He comes between a wild colleague and the equally
unbuttoned young Connecticut girl he has brought out to
visit him, and the end is a youth's easy-won nostalgia for a
silly, drunken time. As he always has done, Thompson lays on
the drinking and general hell-raising very thick (the amount
of rum consumed would dry up a distillery) and indulges
flashes of bad temper toward commercialism while always
showing a willingness to do whatever it takes to make a
buck. His style is less hallucinatory and exclamatory than
it later became, but the groundwork is there. The best parts
of the book are its occasional, almost grudging,
acknowledgments of natural beauty; the people in it are no
more than props. Author tour.
Copyright 1998 Reed
Business Information, Inc. --This text refers to the
||From Publishers Weekly
pulled punch, the author's latest evocation of lives on the
periphery has a somewhat restrained quality, although the
characters here, especially the women, are vintage Leonard (
Get Shorty ), and the dialogue is as authentic as
conversations overheard in a mall restaurant. A combination
of coincidence and choice connects the fates of Jackie
Burke, a 44-year-old, thrice-married stewardess, bail
bondsman Max Cherry, overweight and in his 50s, and brash
young gun dealer Ordell Robbie, in Miami. When Jackie is
caught bringing cash into the U.S. from the Bahamas for
Ordell, she agrees to cooperate with federal and state
agents to catch him in a sting operation. Max, who has
posted Jackie's bond and is drawn to her, becomes her
sounding board as she contemplates a sting of her own. The
appealing and utterly amoral Ordell involves an unreliable
ex-con pal, a crew of jackboys and his three women--sweet
young Sheronda; amply endowed, untrustworthy Melanie; older
"aunty" Simone, whose appetites are unabated--in his
last-ditch effort to make a killing. Chances offered, taken
and passed up are the leitmotif in this bittersweet slice of
south Florida life. BOMC featured alternate; QPB selection;
Copyright 1992 Reed Business Information,
Inc. --This text refers to the Hardcover edition.