Discover the History and Craft of Rum and Learn How to Make Classic Rum CocktailsFrom swashbuckling pirates and Caribbean sugar plantations to classic rum punch and today’s trendy tiki bars, rum is one of the world’s most beloved and historically rich spirits. The Short Course in Rum explores the full spectrum of rum—its origins, evolution, craftsmanship, and modern revival.The journey begins with wood-aged sipping rums: noble, fragrant, complex spirits meant to be savored slowly. Author Lynn Hoffman (The Short Course in Beer) originally set out to study rum as a refined, serious liquor—something to be enjoyed in snifters and discussed with reverence. He believed rum belonged among the great spirits of the world, rivaling single-malt Scotch whisky and standing just below cognac.But as Hoffman tasted and researched more deeply, his purist assumptions gave way to discovery. Rum revealed itself as a spirit of remarkable diversity and creativity—one that refuses to be confined to a single style or tradition.Throughout The Short Course in Rum, Hoffman uncovers rum’s many historical identities—Rumbullion, Kill-Devil, Demon Rum, and more—while tracing its connections to the sugar trade, the American Revolution, abolitionists, Prohibition, alchemy, and global commerce. Along the way, he explores decadent desserts, innovative cocktails, and the modern craft distilling movement.From small-batch craft distilleries to inspired bartenders pushing the boundaries of flavor, this book celebrates rum as both a historic spirit and a modern creative force.Inside This Book, You’ll Discover:The world’s best wood-aged sipping rumsClassic and modern rum cocktail recipesThe secrets to creating your own signature rum drinksBehind-the-scenes adventures of working in a small craft rum distilleryThe Short Course in Rum is part history, part tasting guide, and part love letter to one of the most versatile spirits ever made. Lynn Hoffman invites you to sit down, pour a glass, and explore the extraordinary world of rum with him.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
