The Rodney Dangerfield of spirits, rum, is rarely given its fair due. In the post-Hemingway world of serious drinkers, it's either maligned as super saccharine, or pigeonholed as a beachside one-trick-pony.
When I get a last minute phone call to fill in for a sick shipboard lecturer, I am slightly nervous: What if I bring some sort of new virus aboard? Or what if -- as seems a lot more likely -- I end up boring passengers to death?
By picking a few top rums and pairing them with the right foods and fun drinks, you can transform your barbecue into a new experience for your guests. Confused by the varieties of rums out there? Don't be. Here are some tips for you.