All posts in Travel

Solar Eclipse Cocktail: Drink to Totality

I’m not a gimicky drink girl. I love simple cocktails and will take a neat pour of whiskey most days of the week. But, I couldn’t pass up a challenge from a college friend to make a cocktail in honor of the upcoming solar eclipse, which, by the way, I will be missing even though some of the primo viewing will be an hour from my lair. (Watch my twitter feed @ThirstyJane for hints on where and what I might be drinking in the next couple of weeks; prizes will be awarded too!).

On Monday, August 21st, a swath of land from South Carolina through Missouri and onto Oregon will be in the zone of totality for the solar eclipse.  According to NASA, a solar eclipse is when “the moon passes between the sun and Earth and blocks all or part of the sun for up to about three hours, from beginning to end, as viewed from a given location.  For this eclipse, the longest period when the moon completely blocks the sun from any given location along the path will be about two minutes and 40 seconds.  The last time the contiguous U.S. saw a total eclipse was in 1979.” I vaguely remember the last time when viewing was sometime during religion class at my Catholic elementary school.  ‘Nuf said.

So, this is a really really big thing. Whether you are in the path of totality or not, Thirsty Jane says take this opportunity to mix up a cocktail to toast this celestial show. Many options abound.  I went for the gimmick — the black spherical ice cube floating in the sunshiny drink. I made my black ice with food coloring and a nifty mold. Although activated charcoal is quite hip, after reading up on it, I got a wee bit scared of its detoxifying qualities.  Like it might make your antibiotics or birth control not work. YIKES!  I’ll take the food coloring, thank you very much. For the drink, do what you want. A martini would work just fine. But because the eclipse will be popping in Oregon in the morning, I opted for a slightly brunch oriented drink. (Code: anything with a decent amount of juice qualifies).

Cheers to the solar eclipse. I hope my man gets some spectacular photos while I’m imbibing liberally on another continent (it’s called research, my thirsty friends).

Thirsty’s Solar Eclipse

2 ounces gin

1 ounce orange  curacao

1 ounce pineapple juice

3 dashes orange bitters

Shake with ice and strain into a glass with a spherical ice cube dyed with black food coloring.

  • IMG_1483Cane Garden Bay, home to Callwood Distillery
  • IMG_1487Callwood Distilery
  • IMG_1488Yes, it's really old.
  • IMG_1489The Arundel Rums
  • IMG_1490Who can resist the Panty Dropper?
  • IMG_1491Ready to drink, any time of day.
  • IMG_1492The pipes used with the still.
  • IMG_1493Oak casks used for aging.
  • IMG_1494The oldest copper pot still in the Caribbean.
  • IMG_1495The Caribbean's oldest pot still!
  • IMG_1496Rum kitty.
  • IMG_1497I didn't go in.
  • IMG_1498Cane from their property ready to be cooked. The first step to making rum.
  • IMG_1504Melanie Callwood keeps the tourists in line.
  • IMG_1508Master distiller Matthew Callwood and master drinker Thirsty Jane.

Callwood Distillery Keeps Rum Flowing

Nestled in the corner of Cane Garden Bay in Tortola, BVI, a tiny limestone building houses the Caribbean’s oldest continuously operating pot still. The Callwood Distillery has made its way into tourist guidebooks, but visiting this unique place is unlike any other distillery tour.

Our taxi driver dropped us off and showed us where to walk to the beach afterward. The haphazardly painted sign on the small stone building announcing we were at Callwood Distillery gave me pause. No guard booths. No massive signs. No tour trams. No gift shops. And no one else was there, except for a friendly tabby cat.

We ventured inside to meet Melanie Callwood, daughter of the owner, who introduced us to the Arundel rums her family has made for the last two hundred years. Before the Callwoods bought the distillery, it had already been operating for two hundred years! For a few bucks, we bellied up to the bar and Melanie poured us a shot of each of their rums, the white rum, the golden rum, the 10-year aged rum, and yes, the “Panty Dropper.”

Unlike most Caribbean rums, the Callwoods distill their rum from pure cane juice, not molasses. A quick walk around the building revealed a stack of cane next in line for cooking. They use cane grown on their property and cook it in vats they’ve been using for centuries. The juice is then naturally fermented in oak barrels from 8 to 21 days. The fermented cane juice is then distilled in the copper still outside the building. The family distills with the help of several family members during the months of March through September. Unaged rum is stored initially in the hand-blown glass demijohns and cowboys and the aged rum is put away in the oak casks. On average, they produce 25 gallons a day for around 300,000 gallons of rum each year. All of their rum is distilled at 80 proof. The rum is sold on property and at stores only in the British Virgin Islands.

During our sampling, a tall young man whom we’d spied the night before at a local bar wandered in. Melanie introduced us to her brother, Matthew, the master distiller and heir to the Callwood distillery. Matthew shyly introduced himself as a master drinker. Hmmm…. my kind of guy. After checking in with his sister, Matthew headed out to work on the rum, but agreed to a few photos.

As for the rums, cane rum is definitely different than the typical mass-produced molasses rum we are used to. There’s much more flavor and a sweeter, smoother end. The unaged versions are intended for mixing and would do justice to a Cuba Libre or rum punch. We enjoyed the 10-year aged for sipping. A light amber color, the aged rum has a smooth caramel smell with notes of spices, like cinnamon and nutmeg. Over ice, it’s a refreshing treat, especially after dinner while on a sun-kissed beach. As for the “Panty Dropper,” that is a sweetened rum which allegedly appeals to the ladies, although not this Thirty Jane. Who can resist the risque label, though?! We took a bottle home for one of our favorite booze hound who was thoroughly impressed with our find.

My trip to Callwood Distillery was one of the highlights of my week long sail through the Virgin Islands. Melanie and Matthew were delightful and their family’s commitment to producing rum is admirable. Once Tortola boasted 27 distilleries with 7 located in Cane Garden Bay. Today, only Callwood remains, and rum drinkers and adventure seekers are grateful.

Find out more about Callwood Distillery at and at their Facebook page

Special thanks to the Captain and crew of Marauder Sailing Charters for suggesting a visit to Callwood.