Great Golf Magazine Sep/Oct 2017 September October 2017 | Page 84

Rum.qxp_Layout 1 28.09.2016 13.30 Side 5

Morant Bay is really having fun with its rum. It has just held
a rum masterclass at Rum & Sugar for a delegation from Italy’s
University of Gastronomic Sciences, exploring the history of rum,
and food pairing with various cocktails.
WORLDWIDE BRANDING. Available on its website in bottle sizes

from 5cl to 75cl and via online retailer Master of Malt, Morant
Bay’s Signature Edition Spiced Red Rum is due to be stocked by
upmarket hotel chains and top-end stores. Distribution
negotiations are also under way with companies in Canada and
India, and others are set to follow to take the brand worldwide.
And while the company will focus its UK efforts on the red rum,
the goal is to open a distillery back in the family’s homeland,
Jamaica. Here the plan is to produce traditional Jamaican rum, and
a potential investor has signalled interest in taking that forward.
Everyone involved with Morant Bay is regarded as part of the
extended Townsend family. “They are all under the umbrella of our
family. Some of the members are not immediate family but we adopt
them,” Townsend says, adding that it is very Jamaican to do that.
“That’s why I want to push on with building the distillery in
Jamaica. We’re desperately trying to create jobs in the community
for people that don’t have anything, people who can’t read or
write. To me, they are still human beings and they deserve to have
some form of life. If we can teach some of those people how to
become a master at what we want them to do then it gives them
a purpose. I’m just doing what my mum and dad did, basically,
which is caring for people.”
If Morant Bay’s Signature Red Rum gets the backing of the
public and proves itself a champion, it won’t just be the company
that finds itself in the winners’ circle – the locals in Westmoreland,
Jamaica, will have reason to cheer as well.
For more information, visit Morant Bay at: www.morantbay.com
84

GREAT GOLF MAGAZINE

Morant Bay cocktail recipes
BAY BREEZE
Glass: Lowball/tumbler
Ingredients: 35ml Morant Bay Signature Edition Red Rum, 15ml cherry
brandy, 10ml grenadine, 30ml cranberry juice, 15ml fresh lemon juice.
Method: Mix all the ingredients – shake and pour over crushed ice.
Garnish with strawberries or a slice of orange.

WANDERLUST
Glass: Wine glass
Ingredients: 25ml Morant Bay Signature Edition Red Rum, 35ml apricot
brandy, 20ml port, 25ml apple juice, 12.5ml lime juice, 1tsb sugar syrup.
Method: Mix all the ingredients – shake and pour over cubed or crushed
ice. Garnish with two fresh cherries.

SOUTHERN BAY SUNRISE
Glass: Wine glass/Hurricane glass
Ingredients: 37.5ml Morant Bay Signature Edition Red Rum, 25ml cranberry juice, 25ml pineapple juice, 25ml orange juice, 12.5ml lime juice,
12.5ml sugar syrup.
Method: Combine the rum and cranberry juice and shake before pouring
into the glass. Fill the glass to the rim with crushed ice. Separately mix the
other ingredients and shake until frothy, then pour into the glass. Garnish
with Morant Bay Rum Truffles or a dehydrated lemon wheel.

RUM ‘N MELON
Glass: Martini (moisten the rim and dip in sugar and pink peppercorn).
Ingredients: 25ml Morant Bay Signature Edition Red Rum, 20ml melon
liqueur, 15ml lime juice, 15ml apple juice.
Method: Mix and shake the rum, melon liqueur and lime juice. Pour into
GGM
the glass and top with apple juice. Do not use ice.