This was published 9 years ago
Why there's lime in your drink: Airlie Beach rum bar reveals richness of the spirit
By Craig Platt
The origins of putting a slice of lime or lemon in your drink are fascinating.Credit: iStock
Would you like a slice of lime in your drink?
At bars all over the world, a slice of lime, or lemon, has become a standard addition to mixed drinks. But why? Does the addition of citrus really improve the flavour that much?
The origins of this practice have little to do with flavour, it turns out, as I discover while chatting to the manager of Fish D'Vine in Airlie Beach, Queensland, a seafood restaurant and rum bar that prides itself on its extensive and vast selection of rums.
That slice of lime in your rum comes from Royal Navy tradition, in particular, the mind of Admiral Edward Vernon. In 1740, Vernon ordered that his men's rum ration be diluted with water and later with lime juice.
The effect was that Vernon's crew was found to be significantly healthier than the rest of the navy - it was later realised that the vitamin C contained in the citrus juice was preventing the men from contracting scurvy, a disease that was a major problem for sailors. As a result, lime or lemon mixed in with rum and water (occasionally with brown sugar too) was adopted by the entire British Navy.
The drink itself also developed a nickname that carries on to this day: grog. Vernon was known for wearing a grogram (a type of ribbed fabric) coat and developed the nickname "Old Grog" as a result. Soon, the mixed rum drink was also christened with the name. Sailors in the British Navy continued to get a daily ration of rum right up until 1970.
Rum has a richness and diversity that scotch drinkers should appreciate.
I learn all this while chatting to Kevin Collins, manager of Fish D'Vine. The bar offers 487 types of rum from the stock standard (yes, Bundy is here, in 13 different varieties) through to the exotic and extremely rare. The top shelf stuff is, in fact, not for sale - it's so rare it is bought and sold by collectors, not for consumption.
One of those that has pride of place is bottle of pre-Castro Bacardi, made in Cuba. The company relocated to Bermuda in 1960 during the revolution and manufacturing of the spirit moved to Puerto Rico and Mexico. It's one of many bottles with a fascinating history.
The restaurant itself began as more of a wine bar, but over time the focus moved more and more towards rum. It seems fitting, given the bar's coastal location on the edge of the Whitsundays and its association with sailing, as well rum's role in Australia's own history (Governor William Bligh's crackdown on rum helped spark the Rum Rebellion of 1808).
Fish D'Vine offers 487 different types of rum.
Personally, I'm more of a scotch drinker typically but partake in a few rum tastings of various makes and ages. Much of the rum comes from the Caribbean, only natural given the nautical history of the region. While there are white rums such as Barcardi on the menu, its the darker Caribbean rums that offer the sort of richness and flavour that those who fancy themselves connoisseurs of other spirits (such as scotch) can most appreciate. The flavours are sweeter (rum is typically derived from molasses or other sugarcane byproducts), arguably smoother and the texture is certainly thicker.
After my meal (an outstanding mud crab), I finish the evening with a dram of Pyrat rum from Anguilla. It's 50 years old and exceptionally smooth. I drink it straight, without the addition of any lime or water. After all, it would be insulting to turn this fine drink into mere grog.
Fish D'Vine is at 303 Shute Harbour Road, Airlie Beach, Queensland. The restaurant and bar regularly runs rum-related events and tastings. Phone (07) 4948 0088 or see http://www.fishdvine.com.au
The writer travelled as a guest of Whitsundays Marketing & Development.
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