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The real rum runner recipe straight from the source in the Florida Keys, where it was originally concocted in the 50s. Face cards count 10 each, aces 1 each, and every other card its pip value. A player goes 'rummy' when they get rid of all cards in their hand at once, without previously having put down or laid off any cards. In this event, every other player pays double - twice what opponents would otherwise owe.
If you want to know how to make rum, you're in the right place. Here is a recipe for authentic, molasses rich, pot-distilled rum, made just like they did in the colonial Caribbean islands from our friend BF. It's his favorite rum recipe and here's a word straight from him:
'I will say as a bit of a warning to pass on to others, rum made from a pot still has some wildly different characteristics than Bacardi or something like that. Pot distilled rum is much closer to Myers rum or a local rum found anywhere in the Caribbean.'
Rummy is the best-known of all card games played in the United States. Its popularity is due partly to the fact that it is so simple. Any person with a knowledge of the basic game can easily learn any form of it.
- Basic Rummy The game is best played with two to four players, but up to six can take part. Either a fixed number of deals are played, or the game is played to a target score. The number of deals or the target score needs to be agreed before beginning to play.
- The objective of rummy card game is to arrange the 13 cards in valid sets and sequences. To win the game you need to make minimum 2 sequences, out of which one needs to be pure sequence and rest can be any valid sequence or sets. Without a pure sequence you cannot make a valid rummy declaration. This is one of the most important rummy rules.
- 12.5 pounds raw cane sugar
- 9 gallons water
- 160 oz. unsulphured molasses
Mash / Fermentation / Distillation Procedure
Easy Rummy Card Game Rules
Heat water to 120 degrees Fahrenheit stirring sugar in a pound at a time. Add molasses, a jar at a time, once once most of sugar has been dissolved. Stir thoroughly while adding so molasses does not burn. For a more mellow, smoother finished product, allow to cool to 70 degrees Fahrenheit and add bread yeast. Aerate, then transfer to carboys. For a higher yield (but a more unpredictable finish) use 'Super Start' yeast and ferment at 90F. Install air lock and allow to ferment for at least 2 weeks. Let it settle and then distill! Age in a Bourbon cask for a more mellow drinking experience.