Rum & The Bishop Cocktail
Barbados believed in savoring every ounce of their products and in the 17th century, the Caribbean sugar farmers had a serious industrial waste problem. Their waste was sugar. The planters produced sugar by crushing sugar cane, boiling the resulting juices, and then leaving the boiled syrup to cure in clay pots. The liquid from the process would seep out of the pots, and sugar would be left behind. That liquid was molasses.
During the 17th century, planters couldn’t give away the cloying liquid. Slaves and livestock would eat some of the molasses. As a result of all their efforts the farmers still had industrial waste.
Eventually, someone figured out a use for this molasses. This effortless idea benefited planters. Someone thought by mixing it with the liquid skimmed off of cane juice during its initial boiling and fermenting it, one created a serviceable starting point for distillation. This eventually, resulted in the production of Rum.
After rum's development in the Caribbean, the drink's popularity spread to Colonial North America.
When most people mention rum, their initial thought is to add Coke, but there are a variety of quick tasteful drinks that can be made with rum. Which leads me to the spunky drink, The Bishop Cocktail. This one comes from the 1935 printing of "The Old Waldorf-Astoria Bar Book" by A.S. Crockett.
3 ounces rum
1-ounce red wine
1 teaspoon simple syrup
1/2 lime (squeeze for juice)
Then shake or stir.