In the days of the ancients rum was drunk straight, or as a hot drink in cold weather, in England and the northern parts of our own country. Not satisfied with the strength of the ordinary rum, the hearties drank Demerara Rum from British Guiana, straight, at 150 proof-God bless 'em! However, in the last half century rum and its mixtures have become famous among drinking people throughout the world. Unlike most of the distilled spirits of our times, specialists in the art of mixing rum drinks have arisen in centers of population and have become famous for their delicious creations made from rum. It is my pleasure to have drunk, in their original home, some of these concoctions that are offered at my bar.

In reviewing some of the outstanding mixologists throughout the world, I recall to you Pimm's Bar of London whose punches and mixtures served to His majesty's forces are known throughout the empire and today are sold in bottle form under the name of Pimm's Cups. Then there is a little bar called Prospect of Whitby which has some outstanding drinks and its efforts to please has become outstanding on the European continent.

We doff our hats to Frank Meier, formerly of the Ritz bar in Paris, not alone as bartender par excellence but also as a great gentleman.

On our own continents it is best to begin with the Queen's Park Hotel, Trinidad, whose Queen's Park Swizzle is the most delightful form of anaesthesia given out at the present time. Olaffson's punch of Haiti has made the Haitian rum famous. Kelly's Bar on the Sugar Wharf, Jamaica, is famous for its Planter's Punch and Planter's cocktail both of which have helped to glorify this spirit.

The greatest master of rum-mixing in all the West Indies, I can truthfully say, is the Constantine at La Florida Bar, Havana. To him we owe our present Daiquiri and Cuban Presidente. He is also the originator of the Pino Frio. Travelers to Havana who do not visit La Florida have not fully seen Havana.

In our own country there was one grand old man who, many, many people will agree with me, was outstanding in this world of ours. It always gives me great pleasure to mention the late Albert Martin of the Bon Ton Bar on Magazine Street, near the old stock exchange in New Orleans. His rum cocktails were the finest obtainable and if one desired a true Ramos Fizz in New Orleans, Albert Martin was the only man I know who could make it properly.

There is one other person I would like to mention who has done much to bring back the fine art of eating and drinking in our country. He has studied the mixtures of various rums; he has also become a collector of rums and at his bar may be found every type and brand of rum that his world produces. Some of the old ancients, fifty and sixty years old, true treasures to any rum connoisseur, may be had there for the asking. I salute Don the Beachcomber of Hollywood, the originator of such outstanding drinks as the Zombie and Missionary's Downfall.

Many of our later rum bars and also manufacturers of rum claim origination of their drinks. However most of their concoctions have been taken from Don the Beachcomber or Albert Martin or Constantine of La Florida. Again I salute Don the Beachcomber as the outstanding rum connoisseur of our country.

Much time and consideration have been spent to obtain and bring to you many original formulas and some of my own mixtures which I offer here for your pleasure.