The meaning of “Martinique rum” completely changed between the 1950s and today. Martinique rhum agricole wasn’t readily available to consumers in the 1950s, while today, it’s nearly impossible to find a Martinique rum that isn’t rhum agricole.
One of the many reasons I never want to write a cocktail book again, butting heads with editors, and subsequently readers, over using updated ingredients to sub for the old ones in the recipes to speak to today's marketplace. Thank you for illuminating these conditions so thoughtfully!
Matt, I am confused. In this article you say that the Holmes Cay is close to the Martinique rums of the 1950s used in the vintage cocktails and of the type that Trader Vic might have subbed in his second adjusted Mai Tai. Then Kevin Crossman writes that no it isn't even if it makes an excellent Mai Tai (to which I can attest... I am sipping one now made just from the Holms Cay) . I have read your article and your recent newsletter multiple times and I am still confused. Where should I use the Holmes Cay and where is it not a good substitute if I am looking for more authenticity? Thanks so much.
"This is effectively what Kevin Crossman suggests when asserting that Worthy Park 109 works better than Holmes Cay Réunion Traditionnel in an OG Mai Tai. However, this abandons the notion of using Vic’s 2nd Adjusted Formula. An ounce of Worthy Park 109 and an ounce of some other Jamaican rum gives you …. two ounces of Jamaican rum! Just like Vic used in the first place!"
To make it very clear, what Kevin suggests is, by definition, *not* the 2nd Adjusted Formula.
Hi Matt. Thanks so much for the clarification. I had read that article too, but went back to it to read again after your response and now it's clear. Last evening I made a Mai Tai from specs I found in an article by Tony Sachs on the second adjusted version (he based much on your and Kevin's info). It was a blend of 1 oz of the Holmes Kay, 1 oz of Appleton 12 (that's the best of the line I have... no 15 or 21) , .25 of Eldorado 12 and of course all the other standard ingredients. It was also very very good.
One of the many reasons I never want to write a cocktail book again, butting heads with editors, and subsequently readers, over using updated ingredients to sub for the old ones in the recipes to speak to today's marketplace. Thank you for illuminating these conditions so thoughtfully!
This comment made my morning. Thank you.
Loved it! Can't wait to get my hands on a bottle of the Holmes Cay.
Any opinion on the Denizen Merchant's Reserve? I thought it had some rum traditionnel in its contents just to emulate that Mai Tai mix.
It does! I've used it often and wrote it. In fact, one of my first "deep dive" stories over a decade ago covered it.
https://cocktailwonk.com/2014/07/going-deeper-with-denizen-merchants-reserve-and-dutch-rum-powerhouse-ea-scheer.html
Nice! Thank you! I will dive into this article right now!
Matt, I am confused. In this article you say that the Holmes Cay is close to the Martinique rums of the 1950s used in the vintage cocktails and of the type that Trader Vic might have subbed in his second adjusted Mai Tai. Then Kevin Crossman writes that no it isn't even if it makes an excellent Mai Tai (to which I can attest... I am sipping one now made just from the Holms Cay) . I have read your article and your recent newsletter multiple times and I am still confused. Where should I use the Holmes Cay and where is it not a good substitute if I am looking for more authenticity? Thanks so much.
Think of this article as my response to Kevin's:
https://www.rumwonk.com/p/mai-tai-rums-myths-and-mistakes
Read the whole article, but here's the punchline:
"This is effectively what Kevin Crossman suggests when asserting that Worthy Park 109 works better than Holmes Cay Réunion Traditionnel in an OG Mai Tai. However, this abandons the notion of using Vic’s 2nd Adjusted Formula. An ounce of Worthy Park 109 and an ounce of some other Jamaican rum gives you …. two ounces of Jamaican rum! Just like Vic used in the first place!"
To make it very clear, what Kevin suggests is, by definition, *not* the 2nd Adjusted Formula.
Hi Matt. Thanks so much for the clarification. I had read that article too, but went back to it to read again after your response and now it's clear. Last evening I made a Mai Tai from specs I found in an article by Tony Sachs on the second adjusted version (he based much on your and Kevin's info). It was a blend of 1 oz of the Holmes Kay, 1 oz of Appleton 12 (that's the best of the line I have... no 15 or 21) , .25 of Eldorado 12 and of course all the other standard ingredients. It was also very very good.
Very interesting, thank you!
As a European it is much easier (and cheaper) to buy the original Savanna Range than a rebottled version from an amreican bottler.
Regarding the Savanna-Range of Rhums:
Is the Savanna Lontan 57.52 a good equivalent? https://en.savanna.fr/produit/lontan-57/ (It is my "to go rum" for Rhum Grande arome.)
Or would you propose a more aged one like Savanna Le Must?