Eurydice Rum

Label image removed due to copyright dispute.

Martin Cate is a magical human, one of very few who possesses the magical ability to send me into a well-mannered fit of giddiness with a single email. Behold:

SMUGGLER’S COVE

INTRODUCES EURYDICE RUM

SAN FRANCISCO, CA- Smuggler’s Cove, San Francisco’s forthcoming destination for rum and exotic cocktails, proudly announces Eurydice, a new rum crafted exclusively for Smuggler’s Cove.Handcrafted by the artisan distillers of St. George Spirits in consultation with Smuggler’s Cove owner Martin Cate, Eurydice is a completely unique rum.

My love and indulgence in St. George’s other fine products (notably their Absinthe Verte, Single Malt Whiskey, and Buddha’s Hand-infused vodka) is well-known, and that they chauffeur you to and from their open house receptions in a party bus featuring a Lucite stripper pole is a further indication of their correctness

So yes: Martin Cate + St. George’s = Kismet. Mmm… kismet.

Additionally, the can used in the rum is grown here in California, so the product is super local (The name derives from Zerene Eurydice, the California state butterfly). Alas, Smuggler’s Cove will be the only place to obtain it, meaning those of us who like to play with our liquor won’t be able to play along at home, a tragedy not unlike Orpheus’ return from the Underworld.

P.S.: Gentlemen should be well-versed in the Classical Mythologies, at the very least.

We Jammin’

This fresh wild plum jelly was so sweet and tart, I was moved to poetry.

The plums of late spring
are now as bitter as the
early fruit was sweet.

Canning/jarring fresh summer produce is a valuable, practical skill that belongs in everyone’s mental toolbox, much like sewing on a button or treading water.  Yet it was something I was reluctant to attempt. Obviously food safety is of the utmost importance, and the thought of botching the jarring process remains discomfiting. Returning home from an extended trip, I found the last half dozen or so of the wild Sierra plums still on our tree and was spurred into action.

The jelly making process is incredibly simple–boil fruit juice, add pectin and sugar. And if you’re making a relatively small amount you can skip the preserving process (keeping in mind that preserves, high in sugar and acid as they are, have a fairly long shelf life to begin with).

Simple as it was, I’m only sorry I didn’t start earlier.

P.S., Do note the difference between jelly and jam.