The Imbiber lives for NOW, party people, and at this moment in time cutting edge tipplers from Cape Cod to Southampton are all about super premium light rum. Since there’s currently only one on the market, the choice is simple: It’s called 10 Cane, it’s produced on the wind-swept isle of Trinidad, and oh how sweet it is. At a luncheon held recently at the posh Hotel Bel Air, I enjoyed the tastiest mojito I’ve had this side Little Havana. And the 10 Cane daiquiris were to die for, though I don’t recommend it (dying, not drinking).
Unlike most rums, which are made from molasses, 10 Cane ($34.99 per 750 ml bottle) is created from the first pressing of hand-harvested virgin sugar cane that is double-distilled then aged for six months in French oak barrels to mellow it out a bit. Start by sipping 10 Cane neat to experience the uncommon smoothness, but you’ll want to pull out the mixers as well, because this rum really shines in cocktails. 10 Cane Daiquiri 2 oz. 10 Cane rum 1 oz. fresh squeezed lime juice 1 oz. simple syrup Lime wheel for garnish Shake ingredients with ice. Strain into a chilled cocktail glass and garnish. (
Originally published in the Santa Monica Daily Press print edition on June 17, 2005. Read the original PDF.