 Cockspur
Rum established in 1884, is
an integral part of the Caribbean island of Barbados.
For the past 25 years, Master Distiller Rhett Harris continues
the proud tradition of making quality Bajan rum. Their gold-medal award
winning flagship brand, Cockspur Fine Rum is excellent served on
the rocks, mixed in cocktails, or used in culinary recipes. History, tradition,
and quality, what more could you want; look for the iconic jaunty rooster on
the label.
Dane Valdemar Hanschell established Cockspur Rum in 1884 and
the company grew and merged to become Hanschell Inniss. Speaking
with Master Distiller Rhett Harris, I learned about the interesting history of
the company as well as what distinguishes their exceptional product.
Making rum is both an art and
a science, and as for the science part, Cockspur Rum is made from sugar cane
harvested between late January or early February and continues until May or
early June when the Bajan cane is at it sweetest. This year the cane looks very
good, as they had two dry months followed by lots of rain, and the cane fields
are green and lush.
Once they cut the cane, they
crush it to extract the juice, which they make into molasses by a controlled
boiling and centrifuging process at the sugar factory. From the sugar factory,
the molasses travels to the distillery where the rum process essentially
begins.
The next step is mixing the
molasses with water from a natural underground spring and adding a natural
yeast culture specifically developed by Cockspur. The marriage of spring water
and the special yeast is the essence of Cockspur's unique character. The
mixture ferments for the next 48 hours, which transforms the sugars into
alcohol. When the fermentation process is finished, the "the must" is ready for
distillation.
Cockspur uses two types of
distillation processes, they use column stills for continuous processing for
some of their rums, and pot stills for small batch processing of other rums,
which takes longer than the column still method, and the result is more intense
and robust. They keep and age the resultant products separately, and the double-distillate
method is what distinguishes the medium-body type Cockspur Rums.
Aging is the next step on the
road to the finished product; Cockspur uses American oak ex-bourbon barrels to
impart its rich character, flavor, and color, and the amount of aging is
dependent on the type of rum that the Master Distiller wants to create. The
distillery is located on the beach overlooking the beautiful turquoise ocean,
and its location and climate allows the product to mature quickly and develop
its full character in a short time.
 The last step is blending
where the art of making rum comes in, as Master Distiller Rhett Harris will
marry both pot distilled and column still rums of different ages to create the
desired flavor profile. It is here that the rums selected will provide
the consistent flavors and aromas for which Cockspur is known, followed by
bottling the product.
When I asked Rhett Harris,
who has worked at Cockspur for the last 30 years, 25 years as the Master
Distiller, how he likes to drink Cockspur Fine Rum, he replied that he likes it
with ginger ale. Whether you elect to drink the Cockspur Fine Rum neat, on the
rocks, or in a cocktail, know that when you drink Cockspur Rum, you are
partaking of an age-old tradition of quality rums made since 1848.
Cockspur Fine Rum, 40% alcohol by volume, is a rich golden amber color. Cockspur Fine
Rum is an Aged Reserve Rum distilled, blended, bottled, and exported by West
Indies Rum Distillery, Ltd., Barbados.
Tasting Notes: Nosing a tasting glass with a small amount of Cockspur Fine Rum elicited lovely,
warm spice aromas of cinnamon, ginger, and orange. Adding a drop of
water, the bouquet opened up adding delicious brown sugar and chocolate notes, and
on the palate, there was a lingering sweet finish that reminded me of homemade
gingerbread.
Cockspur Fine Rum is excellent
used in cocktail and culinary recipes, and was the inspiration for my pairing
menu.
Luxury Experience's
Cockspur Fine Rum Cocktail
and Culinary Menu
Luxury
Experience's Rockin' Red Rooster
Luxury
Experience's Bajan Punch
Luxury
Experience's Cockspur Pumpkin Frost
Luxury
Experience's Pina Colada Fish with Cockspur Rum Citrus Salsa
Luxury
Experience's Pumpkin Cheesecake with Cockspur Rum
and Chocolate Fudge Sauce
The Cocktail Recipes
Luxury
Experience's Rockin' Red Rooster
Luxury
Experience's Bajan Punch
Luxury
Experience's Cockspur Pumpkin Frost
Why
should vodka have all the morning fun? Luxury Experience's Rockin' Red Rooster
is my take on a classic Bloody Mary with a few twists, namely Cockspur Fine Rum, cucumber juice, and Fee Brothers
Celery Bitters and is perfect to serve for brunch.
Luxury Experience's
Rockin' Red Rooster
Glass
Used: Highball Glass
Yield:
One Cocktail
|
2.00
|
Ounces
|
Cockspur Fine Rum
|
|
4
|
Ounces
|
Goya Cocktail Vegetable
Juice with Clam Flavor
|
|
0.25
|
Ounce
|
Lime Juice, freshly
squeezed
|
|
0.25
|
Ounce
|
Cucumber Juice, press or
muddle cucumber to extract juice
|
|
3
|
Dashes
|
Fee Brothers Celery Bitters
|
|
1
|
Dash
|
Worcestershire Sauce
|
|
|
|
Freshly Ground Black
Pepper, to taste
|
|
|
|
Freshly Ground Sea Salt, to
taste (optional)
|
|
2
|
|
Green Beans, raw, chive,
lemon twist, garnish
|
Method: Mix ingredients
in a large mixing glass with ice. Strain into highball glass filled with ice.
Garnish with green beans tied with long piece of chive, and lemon twist.
Like
Barbados
itself with its rich blend of heritage, rum, spices, and tropical fruits,
Luxury Experience's Bajan Punch is a delicious blend of ingredients that
captures the essence of the island. It pairs well with Luxury Experience's
Pina Colada Fish with Cockspur Rum Citrus Salsa.
It is
a perfect cocktail for a festive party as well as for a refreshing summertime
drink. For parties, make a large batch and serve in a punch bowl, add ice, and
float thin slices of oranges, carambola "stars" and diced Asian pear in the
punch.
Luxury Experience's Bajan
Punch
Glass
Used: Snifter or Punch Glass
Yield:
One Cocktail
|
1.50
|
Ounces
|
Cockspur Fine Rum
|
|
0.5
|
Teaspoon
|
Travis Hasse's Original
Cherry Pie Liqueur
|
|
1
|
Ounce
|
Coconut Water with coconut
pulp
|
|
0.50
|
Ounce
|
Lime Juice, freshly
squeezed
|
|
0.50
|
Ounce
|
Peach Nectar
|
|
0.50
|
Ounce
|
Orange Juice, freshly
squeezed
|
|
0.50
|
Ounce
|
Pineapple Juice, freshly
squeezed
|
|
0.50
|
Ounce
|
Mango Nectar
|
|
1
|
Tablespoon
|
Asian Pear, small diced
|
|
1
|
|
Carambola (star fruit)
garnish
|
Method: For an individual cocktail, add ingredients to a mixing
glass and shake to combine. Pour over snifter or punch glass filled with ice.
Garnish with carambola "star." For party punch, increase proportions by the
number of 6-ounce drinks you want to serve.
Luxury Experience's
Cockspur Pumpkin Frost is a perfect festive autumn and winter cocktail that tastes like pumpkin
pie, and combines Cockspur Fine Rum, Pumpkin Puree, Half & Half, Fee
Brothers Pumpkin Spice Cordial Syrup, and Grand Marnier. The cocktail is lovely
paired with Luxury Experience's Pumpkin Cheesecake with Cockspur Rum and
Chocolate Fudge Sauce.
Luxury Experience's
Cockspur Pumpkin Frost
Glass
Used: Martini Glass
Yield:
One Cocktail
|
1.25
|
Ounce
|
Cockspur Fine Rum
|
|
3
|
Tablespoons
|
Pumpkin Puree
|
|
1
|
Ounce
|
Half & Half (or light
cream)
|
|
0.25
|
Ounce
|
Fee Brothers Pumpkin Spice
Cordial Syrup
|
|
0.25
|
Ounce
|
Grand Marnier
|
|
4
|
|
Ice Cubes
|
|
|
|
Cinnamon, to dust cocktail
|
Method: Chill a martini glass and set aside. Add ingredients
to a shaker with 4 ice cubes and shake until ice is incorporated. Strain into
martini glass and dust with cinnamon.
The Culinary Recipes
Luxury
Experience's Pina Colada Fish with Cockspur Rum Citrus Salsa
Luxury
Experience's Pumpkin Cheesecake with Cockspur Rum and Chocolate Fudge Sauce
Luxury Experience's Pina
Colada Fish with Cockspur Rum Citrus Salsa echoes the spirit of Barbados melding fresh ingredients
enhanced with the island's famous "spirit" since 1884. To create a Bajan
ambience, play the Stranger album by native
son, David
Kirton, and get ready to party.
Luxury Experience's Pina
Colada Fish with Cockspur Rum Citrus Salsa
Servings: 2
Salsa Ingredients:
|
1
|
Ounce
|
Cockspur Fine Rum
|
|
0.25
|
Cup
|
Dried Cranberries
|
|
1
|
Tablespoon
|
Carambola (star fruit),
minced, reserve rest for garnish
|
|
1
|
Tablespoon
|
Bermuda Onion, finely
minced
|
|
|
|
Chili, finely minced, to
taste (optional)
|
|
0.25
|
Cup
|
Pineapple, diced
|
|
0.25
|
Cup
|
Orange, diced
|
|
0.25
|
Cup
|
Sweetened Coconut Flakes
|
|
0.50
|
Ounce
|
Pineapple Juice, fresh
|
|
0.50
|
Ounce
|
Orange Juice, freshly
squeezed
|
|
0.50
|
Ounce
|
Lime Juice, freshly
squeezed
|
|
1
|
Teaspoon
|
Orange Zest
|
|
1
|
Teaspoon
|
Orange Zest
|
|
|
|
Sea Salt and Freshly Ground
Pepper, to taste
|
Method: Heat rum, pour into a cup, add dried cranberries,
cover, and let steep 10 minutes. Add all of the ingredients to a medium,
non-reactive bowl and stir. Let marinate at room temperature. May be made 1
hour ahead.
Luxury Experience's Pina
Colada Ingredients:
|
1
|
Ounce
|
Cockspur Fine Rum
|
|
1
|
Ounce
|
Coconut Milk
|
|
3
|
Ounces
|
Pineapple Juice
|
Method: Add all ingredients to a cocktail shaker with 2 ice
cubes. Shake hard until ice is incorporated. Strain into a shallow pan.
Fish Ingredients:
|
2
|
|
Tilapia fillets
|
|
|
|
Sea Salt, freshly ground
|
|
|
|
Black Pepper, freshly
ground
|
Method: Season fillets with salt and pepper and then
marinate the fish in the Pina Colada for 30 minutes.
Fish Preparation
Ingredients:
|
0.25
|
Cup
|
Flour
|
|
0.25
|
Cup
|
Cornstarch
|
|
0.50
|
Cup
|
Sweetened Coconut Flakes
|
|
|
|
Black Pepper, freshly
ground
|
Method: In a shallow pan, season the flour and cornstarch
with sea salt and pepper. Remove fillets from Pina Colada marinade and dredge
in the flour and cornstarch mixture. Set fillets aside on a sheet of wax paper.
Mix in coconut flakes to the remaining flour and cornstarch mixture. Dip
fillets back in Pina Colada marinade and dredge in the coconut flour mixture.
Refrigerate for 30 minutes to set the coating.
Sauce Ingredients:
|
2
|
Ounces
|
Coconut Milk
|
|
1
|
Ounce
|
Fee Brothers Spice Cordial
Syrup
|
|
1
|
Ounce
|
Pineapple Juice
|
|
1
|
Tablespoon
|
Salsa liquid
|
|
|
Dash
|
Cinnamon
|
Method: Add all ingredients
to a small saucepan, bring to a boil, stirring to reduce and slightly thicken.
Method for Cooking Fish: Heat vegetable oil in a large, deep frying pan. Fry
fish on both sides until golden. Pat dry on paper towels.
Presentation: Divide sauce onto 2 plates. Position the fillets
over the sauce, top with salsa, and garnish with sliced carambola "stars."
Serve with a side dish of rice.
Pairing Cocktail: Luxury
Experience's Bajan Punch.
Luxury Experience's
Pumpkin Cheesecake with Cockspur Rum and Chocolate Fudge Sauce
Serves: 8
Preheat oven to 350º F (177º
C).
Crust Ingredients:
|
0.5
|
Cup
|
Butter (1 stick)
|
|
0.75
|
Cup
|
Sugar
|
|
1
|
Pinch
|
Salt
|
|
2
|
Tablespoons
|
Cocoa
|
|
1.25
|
Cups
|
Graham Crackers (1 sleeve)
|
Method: Place graham crackers in a food processor and
process until fine. Add the rest of the ingredients and process until mixture
holds together. Press crumbs on the bottom and the sides of a spring form
pan. Chill in refrigerator while you make the filling.
Cheesecake Ingredients:
|
16
|
Ounces
|
Cream Cheese
|
|
12
|
Cups
|
Pumpkin Puree
|
|
4
|
|
Eggs
|
|
2
|
Teaspoon
|
Cinnamon
|
|
1
|
Teaspoon
|
Cloves
|
|
1
|
Teaspoon
|
Ginger
|
|
1
|
Teaspoon
|
Salt
|
|
1
|
Cup
|
Sugar
|
|
1
|
Tablespoon
|
Cockspur Fine Rum
|
Method: Add all ingredients to a food processor and process
until smooth. Pour into graham cracker crust. Bake for 50 minutes or until
tester inserted in center of cheesecake comes out clean. Let cool for 20
minutes at room temperature and then refrigerate until serving.
Chocolate Fudge Rum Sauce
Ingredients:
|
1
|
Tablespoon
|
Butter
|
|
0.75
|
Cup
|
Sweetened Condensed Milk
|
|
0.25
|
Cup
|
Baking Cocoa, unsweetened
|
|
1/8
|
Teaspoon
|
Salt
|
|
1
|
Teaspoon
|
Vanilla
|
|
2
|
Teaspoons
|
Fee Brothers Pumpkin Spice
Cordial Syrup
|
|
1
|
Ounce
|
Half and Half
|
|
1
|
Ounce
|
Cockspur Rum
|
Method: Melt butter in a small saucepan over low heat. Add
rest of ingredients with exception of rum and stir until smooth consistency.
Add rum, stir, and remove from stove. Keep in a closed bottle in the
refrigerator until ready to use. Serve chocolate warm or cold.
Spiced Nuts Ingredients:
|
1
|
Tablespoon
|
Butter
|
|
2
|
Tablespoons
|
Sugar
|
|
1/8
|
Teaspoon
|
Cinnamon
|
|
1/8
|
Teaspoon
|
Ginger
|
|
1/8
|
Teaspoon
|
Cloves
|
|
1
|
Teaspoon
|
Cockspur Rum
|
Method: Melt butter in a small saucepan over low heat. Add
sugar, spices, and Cockspur Fine Rum, stir and add walnuts. Stir until walnuts
are glazed about 3 minutes. Turn out onto parchment paper to dry.
Presentation: Drizzle chocolate fudge sauce over slice of pumpkin
cheesecake. Sprinkle with spiced nuts.
Pairing Cocktail: Luxury
Experience's Cockspur Pumpkin Frost.
If
you are planning to visit Barbados,
you might like to visit the Cockspur Beach Club for a fun Cockspur
Experience with museum, bar, restaurant, games, and beach activities. The
Cockspur Beach Club is open daily from 9:00
am until 5:00 pm.
Adult Admission: $10 US Dollars.
In
addition to Cockspur Fine Rum, they also produce Cockspur 12 Rum ,
which you can read about in the Liquor Cabinet .
 For information on where to
purchase Cockspur Rum, please visit the website: www.CockspurRum.com
and Facebook.
The West
Indies Rum Distillery
Brighton, Black Rock
St. Michael
Barbados BB12051
Telephone: +1-246 425-9301
Contact: Tia Best
Email:
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Website: www.CockspurRum.com
© December 2010. Luxury
Experience. www.LuxuryExperience.com All
rights reserved.
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