I first acquired a taste for rum in Newfoundland, when a “double dark and dirty” was the standard bar drink. Subsequent trips to Cuba and the Caribbean made me a complete convert, as I couldn’t stand the sticky-sweet beer at the swim-up bars.

So, when Bacardi called with an invite to a tasting and mixology session, I was ready.

I have attended a single malt “nosing” and beer/wine tastings, but never before had I been invited to a rum event.

The afternoon was to broken into three distinct areas of study: the history of rum, the blending of a perfect Mojito and Daiquiri, and the creation of a custom rum cocktail suited to one’s individual palate.

With eight shots in front of us to begin the history lesson, we feared recess might begin a tad early. Sniff, tongue taste, dilute with water, sniff, taste, repeat. I found it curious how much un-filtered rum tastes like tequila—thank God for filtering.

Next up: Mojito manufacture. Forget the pre-mixed swill: making a perfect Mojito involves a lot of mint, real lime, sugar, tons of ice, rum and a muddler. Takes a bit of time, but well worth the effort. Replace sugar with maple syrup and we have a flag-waving version we can call our own. Perhaps a Mojit-eh?

According to the experts, 2009 will be the year of the “culinary cocktail” as bartenders approach the cocktail as a chef concocts a meal. Mixing fruit and vegetables with alcohol will provide a much needed source of vitamins. How about a Pineapple & Black Pepper Mojito? Watermelon & Jalapeno?

My own creation included ginger, green apple, cinnamon and ginger beer. Let’s call it a Gilligan.