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Words by Alexandra C. Wood—
This time last year, we had New Yorker of Haitian descent/French Culinary Institute graduate Alexandra C. Wood school us on soupe joumou, the squash-based soup traditionally consumed to celebrate Haitian Independence on New Year’s Day. This holiday season, Alex shows us how to make proper cremas, Haiti’s own spin on the Caribbean-wide phenomenon of rum cream. While cremas is consumed year round, it tends to taste extra sweet around this time of year. Enjoy…
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Words by Jesse Serwer—
Here at LargeUp, we love ourselves some coquito. We’ve ranked it near the top of our Toppa Top 10 Caribbean rum creams, against some pretty stiff competition. We’ve got our own recipe, tried and tested at our first annual LargeUp Coquito Party last year.
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Words by Jesse Serwer—
New York City has become home to a thriving spirits business in recent years but this renaissance for the most part has not included rum. Recently, however, a local doctor of Puerto Rican heritage, Renee Hernandez, opened the first distillery in the Bronx since prohibition. And, though Hernandez’s company, Tirado, also makes three types of whiskeys and a maple liqueur, it specializes in pitorro, or canita—fruit-infused, Puerto Rican moonshine rum. The story of Tirado, which launched in 2011, is told in an article in Thursday’s New York Times, which you can read here.
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Words by Erin MacLeod—
Today in the New York Times you may have read a review of Fisherman’s Dawta, a one-year-old restaurant owned and operated by Jennifer Ewers and daughter Kamilah Warmington. You may have thought, “hmm, where have I read about this delicious food before?” Answer: right here on LargeUp as part of our “Ground Provisions” series. Check out our review here, and then take a trip over the the NYT for another. If you happen to be nearby 407 Atlantic Ave (Between Bond & Nevins) in Brooklyn, NY, stop by. Or check out what tasty treats are on the menu by calling (718) 855-7555.
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Words by Jesse Serwer—
A couple weeks ago we brought you word of Appleton Estate’s Jamaica Independence Reserve, a 50-year, $5,000 bottle of rum produced to commemorate next month’s 50th anniversary of Jamaican independence, which parent company J. Wray and Nephew claims to be the most mature rum on the market. Not to be outdone by their Jamaican rivals, Angostura is producing what it says will be the world’s most expensive rum to commemorate Trinidad’s own 50th anniversary, happening three weeks after Jamaica’s big day on Aug. 31. T&T’s top rum brand will produce only 20 500-mL bottles of Legacy by Angostura, which will retail for TT$160,000, or $25,000 US—about $1,200 a nip. Awoah.
