Back to the Club

Well, its taken me a full week to get around to it, but I thought I’d quickly run through what went down at Rum Club last monday.

It was the Ron Zacapa tasting, and the team from Diageo’s Reserve brands did a great job, (although, when you pour Zacapa over ice, there is very little else you have to do really) We tasted the 23yr old and the XO. Before the tasting a little lesson on where the rum is made and what makes it special, with a freshly charred barrel stave and some botanical samples passed around, activating the nose before the tasting certainly improved the flavor of the spirits. I have a draft of a post on the XO going so I won’t go into too much detail, but suffice to say it was a truly fine experience.

There were a few new faces there. James Hudson, of the Rum Diaries and Curtis York from Quittin’ Time. Curtis imports a stack of rums from around the world. Brinley (St.Kitts), El Dorado (Demerara), LA Mauny (Martinique) and Riviere Du Mat (Madagascar) to name them. Prices go up quite high, but you’re getting top quality for your dollars.

Bar, Sydney, Training

Rum Club November


Join the Sydney Rum Club on Monday 16 November, 2009 for an in-depth, interactive presentation from rum guru and Reserve Brands Ambassador Nick van Tiel.

This Rum Club will give members the opportunity to taste one of the world’s finest rums, Ron Zacapa, as well as learn about the intricacies of the spirit.

Rum Club has been running for over five years and has members in London, Adelaide, Sydney and Melbourne. Session host Nick van Tiel has previously worked at London’s Trailer Happiness Bar where Rum Club was founded.

Come along to learn, ask questions and enjoy a few drinks with other like-minded rum aficionados.

The Rum Club will meet at Eden Bar & Restaurant at 6.30pm. The session costs $10, which includes membership.

Eden Bar & Restaurant

Shop 2, Level 8

MLC Centre

19 Martin Place


To RSVP for the evening, email

At home, Cocktail

One more thing, sah, Rhubarb.


I’ve written before about how much I love Ron Zacapa 23 yr old. It was no small amount of delight that I welcomed a courier bearing a bottle to my door. The rum is made from the first pressing of sugar cane to produce a wonderfully smooth rum in the agricole style. It is aged using a Solera system, similar to that employed by Bacardi and then a mix of rums from 6 to 23 years old are blended by a magical woman to create this wonderful drink.

On my trip to the market, I noticed both the fresh rhubarb on the shelf and the latest shipment of blood oranges from the hills. the elements of a perfect cocktail. I know that their are people out there who would say that it’s a waste to use such a great product in a mixed drink, but much of drinking is subjective and sitting here, drink in hand, I think its ok.

Rhubarb Rum.

50 mls Ron Zacapa Centenario 23 yr old, 40 mls freshly squeezed blood orange juice, 15 mls rhubarb syrup. Shake over ice until very cold, strain into an iced old fashioned glass. Garnish with a cinnamon stick.

I’m about to make another.

Rhubarb Syrup

Add 500 grams of sugar to 500 mls of hot water. Chop four stems of rhubarb into thin slices and add to the mixture. Heat the mixture and crush the rhubarb as it gets soft. Strain the mixture into a 750ml bottle. The pink liquid should keep in a fridge for a few weeks at least. Invite some friends round to polish it off before it turns.