A signature cocktail can define what a club is all about. Chris Coulter, General Manager of Bald Peak Colony Club in Melvin Village, N.H., shares the legacy of the “Rum Jumbie,” perfected by head bartender Tom Nevis.
By Brandi Shaffer, Associate Editor
Q. Tell us about the “Rum Jumbie.” How was it conceived?
A. The concept of the Jumbie was brought to the club in the mid-80s, when one of our members had something similar in the Caribbean. He came back and tried to describe and recreate it. The original recipe was nothing more than light rum (usually Bacardi), sour mix and a Myers’s rum float.
When head bartender Tom Nevis arrived, he put his own twist to it. Normally, when members ask for the recipe we give them part of it, but not Tom’s secret ingredient. I hope they all do not read the article.
The Rum Jumbie
- fill “Bucket Glass” with ice.
- pour 2 ozs. premium light rum.
- fill with Tom’s Citrus Sour Mix (see recipe).
- float 3/4 of an ounce of Myers’s rum.
- garnish with flag (half orange slice with cherry).
Tom’s Citrus Sour Mix (makes one gallon):
Mix one quarter of Tom’s simple syrup (bowl lemon, lime and orange peel and strain it, then add a dash of orange flower) and fill remainder with sour mix.
Q. How is the drink’s legacy intertwined with the club?
A. For the last 15 years, the Rum Jumbie has taken off as the club drink—so much so that we have a Rum Jumbie Open Tennis Tournament. We used to make them by the glass, but now we make it in gallon containers
and finish it with the float. On Friday night cookouts when we have 350 people, we have two bars and a Jumbie station. Of the member weddings we had last year, all of them had the Jumbie as their signature drink. Part of the mystique of the drink is not knowing the “secret ingredient,” and part is sitting on our terrace looking out over the lake sipping on a Jumbie. Members tell us, “I tried to make it at home and it just wasn’t the same.” Guests come to the club and say, “I have heard about your Jumbie and I need to try it.” It is amazing how the legend has grown.
I estimate that in a season, we sell upwards of 250 gallons of Jumbies.
Q. How does the Rum Jumbie define Bald Peak Colony Club?
A. The drink kind of defines what Bald Peak is all about: not pretentious, fairly simple. There is something unique that you cannot put your finger on and there is nothing like it…the drink, the setting, and the club.
Q. What food menu items does the “Rum Jumbie” pair well with? How is it best consumed?
A. If you ask our members, a Jumbie goes with anything, but typically it is a before-dinner drink in a casual atmosphere. Being a summer club, we do not have a large drink menu. Summertime at the Peak is typically anything with tonic, wine—and of course, the Jumbie.
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