Wonderland Distilling Co. crafted a blend of whiskeys in partnership with the veteran-focused nonprofit Folds of Honor, a scholarship foundation for families of fallen service members. Since 2007, Folds of Honor has awarded more than 52,000 scholarships totaling nearly $244 million. In 2022, the organization expanded its mission to America’s first responders, including police, fire, EMTs, and paramedics.

MUSKEGON, MI — A partnership between a local distillery and a national scholarship fund is crafting something special for family members of fallen service members and first responders.

Wonderland Distilling Co. in Muskegon has been selected as a partner for Folds of Honor, the national nonprofit operating American Dunes golf course in Grand Haven.

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Wonderland Distilling Co., at 1989 Lakeshore Dr. in Muskegon’s Lakeside Business District, is working with veteran-focused nonprofit Folds of Honor to release a special Michigan whiskey blend that will fund scholarships for family members of fallen service members and first responders.

MUSKEGON, MI — A partnership between a local distillery and a national scholarship fund is crafting something special for family members of fallen service members and first responders.

Wonderland Distilling Co. in Muskegon has been selected as a partner for Folds of Honor, the national nonprofit operating American Dunes golf course in Grand Haven.

If you purchase a product or register for an account through a link on our site, we may receive compensation.

By using this site, you consent to our

User Agreement

and agree that your clicks, interactions, and personal information may be collected, recorded, and/or stored by us and social media and other third-party partners in accordance with our

Privacy Policy.

A student from St Andrew’s University received a £1,000 fine for pursuing another student with a knife.

Ewan Harvey faced his sentencing at Dundee Sheriff Court located in Scotland where the previous day it emerged he had also gushed vodka into his flatmate’s eyes and instigated a fire in her room.

A restraining order has been put in place which prohibits Harvey from contacting the student and his prior room-mate, identified as Amanda Meum, for a period of five years.

Harvey acknowledged having a solid bond with Amanda but rebuffed any assertions of them being a couple, stating he was in a durable relationship with another woman.

‘He did not. Ewan started chasing her round the table with the knife. Ewan was a bit off-kilter, likely part of the persona he was attempting to exhibit. It was intense and frightening.

‘Amanda was concerned but tried to maintain composure amid the situation. Anxious laughter could be heard. The table wasn’t large. He went around about four times, then held the knife to her throat. It was nearly a centimetre away. It wasn’t in contact with her but was dangerously close.

‘I believe he then placed the knife on the table as everyone was demanding him to put it down. He was unstable. That incident seemed much more intense than a simple joke.

‘We were taken aback. It was a cause for concern as it posed a threat to everyone’s safety.’

Sebastian Flame, a postgraduate from the Business School, expressed his initial perception of Harvey’s actions being purely boastful. However, alarm grew as Harvey refused to relinquish possession of the knife he was brandishing.

Harvey was queried by his housemates about striking marks on Amanda’s lower limbs, added Mr. Flame.

According to Mr. Flame, ‘Amanda, positioned on his lap, echoed our sentiments – pleading him to cease his actions and to pass the knife over to her.’

The defendant, a majoring in Geographical Sciences and visibly distressed upon listening to the charges levied against him, alleged himself as a scapegoat, targeted by several of his co-habitants.

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Sheriff Eric Brown said: ‘I was not impressed by your evidence which I considered to be unconvincing and self-serving.

‘I did not consider your evidence to be credible or reliable and nothing said by you in your evidence caused me to have a reasonable doubt about the Crown case.’

‘The position of your defence is that the Crown witnesses have conspired and, in effect, fabricated or embellished evidence and have been telling lies.

‘I believed their evidence.’

Harvey was previously found guilty of acting in a threatening or abusive manner because of chasing his flatmate with a knife, putting the knife near her throat and also throwing it and stabbing it into a table.

The student was also found guilty of assaulting his flatmate by pouring vodka in her eyes, pushing her into a wall, throwing a glass bowl at her and placing her in a chokehold as well as pushing her and kicking her.

He is also guilty of ‘culpably and recklessly’ setting fire to an empty chocolate box in his flatmate’s room.

Get in touch with our news team by emailing us at webnews@metro.co.uk.

For more stories like this, check our news page.

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Rum was born in Barbados many decades ago. There is an inherent tropical quality in cocktails crafted with this spirit, thanks to its place of inception. Today, every major sugar-producing nation makes its own rum. As a result, rum-based cocktails have evolved, becoming more innovative across a large range of regions.

Each place rum has reached has produced a unique portfolio of drinks. Local ingredients, influences, and legacies all contribute to the flavor. Perhaps you fancy German grog, rum with a fascinating naval history. Or maybe the Buenos Aires zombie, rum served in an Argentinean monument, is more your speed. Whether you’re traveling or just want a taste of the world, we’ve got you covered. Enjoy these 15 rum cocktails from around the globe and fall in love with this versatile spirit.

Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients

When discussing Japanese alcohol, sake, whiskey, and shochu probably spring to mind first. However, there’s another spirit you should consider: rum. The reason? The Rum Martinez, an exceptional Japanese drink.

The Martinez cocktail’s mother version is said to have inspired from Manhattan and it’s largely considered the predecessor to the martini. Traditionally, Martinez is a mix of gin, vermouth, Luxardo maraschino liqueur, and bitters, garnished with an orange twist. A celebrated Japanese bartender, Takumi Watanabe, creatively substituted gin with rum and suggested various alterations in garnishing and bitters amount, thus giving birth to Rum martinez. This Japanese cocktail, intriguingly, is usually served with a cigar. It serves a perfectly sippable example of the beauty of innovation in traditions.

As one would expect, many satisfying and noteworthy rum cocktails originate from tropical destinations. The Ti’ Punch cocktail marks one such creation hailing from the French Caribbean islands of Guadeloupe and Martinique where it’s nationally recognized.

The Ti’ Punch is as simple as it gets with only three ingredients: rhum agricole, sugar cane, and lime. Now, rhum agricole is basically rum made from fresh sugarcane juice, as against the popular molasses variant. The flavor of rhum agricole bears a grassier and fresher touch compared to its molasses counterpart.Rhum agricole is a type made from fresh sugarcane juice.

As the national cocktail of Guadeloupe and Martinique, Ti’ Punch is best enjoyed in the region itself. However, if a trip to these French Caribbean islands isn’t on your calendar anytime soon, worldwide spirit-producers also make Rhum Agricole, offering you the privilege to recreate and enjoy Ti’ Punch in your own living room.

While the Jungle Bird cocktail may be moderately known in the United States, its roots can be traced back about 10,000 miles from the U.S to Malaysia, particularly its capital city, Kuala Lumpur.

The Jungle Bird is largely thought to have been first served at the Kuala Lumpur Hilton, credited to Jeffery Ong. Rumor has it that the beverage was initially presented in a porcelain bird-shaped container, thus coining the name. Introduced in the 1970s, this iconic rum concoction has since experienced numerous makeovers and fluctuating popularity levels, but it is far from being forgotten.

Key ingredients for a Jungle Bird include rum, demerara (or sugar cane) syrup, pineapple juice, lime juice, and Campari. The difference in the ultimate taste of the cocktail can be highly influenced by the proportions of these ingredients, the choice of garnish, and the type of rum used. Certain recipes recommend blackstrap rum, whereas others favor Jamaican rum. While a pineapple slice is a standard garnish, we at Tasting Table contend that the ultimate Jungle Bird is not complete without an Amarena cherry.

Originating from Puerto Rico, the Coquito is another extraordinary rum cocktail you should consider adding to your list. The word ‘Coquito’ means ‘little coconut’ in Spanish. However, don’t let its name deceive you; this cocktail is more than capable of stealing the spotlight at your holiday gatherings.

The Coquito, as its name signifies after translation, is a cocktail based on coconut. The fundamental ingredients of this beverage are coconut milk, coconut cream, sweetened condensed milk, and Puerto Rican rum. It is also the traditional drink consumed during Christmas in Puerto Rico. The added touch of flavors usually obtained from nutmeg, cinnamon, and vanilla gives the drink a holiday vibe. The Coquito can be equated to another festive drink given the notable similarities – the Puerto Rican eggnog.

The exact origin of the Coquito is muddled, however, it undeniably forms a core part of the Puerto Rican cocktail tradition. Regardless of the season or the location being around the vicinity of San Juan or your home, savoring the Coquito provides a spirited glimpse into the taste of Puerto Rico.

Concocting a regional rum cocktail does not always need to be a time-consuming affair. The perfect examples to validate this statement are the delicious rum punch drinks originating from the southeast coast of the United States, particularly the regions extending from Louisiana to Florida. A significant variety of this classic beverage can be seen in this region. A great example is the Flora-Bama rum punch, which transports the drinkers directly to the beach with its tropical, sweet, and alcoholic composition. The punch starts with the usual combination of light rum, spiced rum, and Malibu or another kind of coconut-flavored rum, followed by an addition of orange juice, pineapple juice, and grenadine. The drink is ultimately adorned with a cherry and a slice of orange.

Gator Bite rum punch steers the drinkers to an even more captivating flavor. Commencing with a familiar base of spiced and light rum along with orange and pineapple juices, this blend also introduces satsuma syrup for a distinct touch of the Bayou flavor. The Southern U.S. rum punches’ beauty lies in their delicious taste, whether individually prepared or batched. The extensive range of variations available also makes it a flexible cocktail to customize it according to your preference.

Poncha is a beloved cocktail of rum enthusiasts. It originates from a Portuguese island off Africa’s northeast coat known as Madeira. The island is also renowned for its outstanding dessert wines, but Poncha provides a distinct competition to these wines.

Like numerous other rum cocktails worldwide, the mystery behind a flawless Poncha is its simplicity. It is an exemplary rum cocktail made from rhum agricole, which is made from sugarcane juice instead of molasses. The key ingredients of Poncha are the rhum agricole, citrus juice, and sugar or honey. The admixture is whisked into a froth with a wooden bar tool before being strained. After completion, it is ready for a hearty gulp.

The chosen citrus juices can vary as per the person creating the cocktail. Traditionally, lemon is the preferred choice alongside orange, or even a blend of both. For those who love experimenting, a Poncha with passionfruit showcases an incredibly enjoyable alternative.

In the world of delightful rum-based cocktails, the Chinese Fizz is a standout candidate. However, instead of searching in China, the origin of this popular cocktail traces back to New York City. The Chinese Fizz was conceived by Phil Ward at the highly esteemed Death & Co bar located in East Village. Since its 2008 inception in the Big Apple, its popularity has soared.

Entering into a new trend, this cocktail embraces the longstanding fizz culture. Its iconic predecessor, the gin fizz, surged in demand in New Orleans during the ascendency of the early 1900s, ’20s, and ’30s. Drawing inspiration from these age-old beverages, the Chinese Fizz, specifically architected by Ward, leans on a concoction mentioned in “The Savoy Cocktail Book” of 1930. The drink weaves together elements of rum, maraschino liqueur, orange liqueur, simple syrup, egg whites, grenadine, lemon juice, and Angostura bitters. Consequentially, a well-rounded cherry cocktail is born where the “fizz” is actually the froth. Procuring this drink in New York requires surviving the infamously long queues at Death & Co or by getting your hands on “Death & Co: Modern Classic Cocktails.” Whichever route you choose, satisfaction is imminent.

Don’t be misled by its denomination – this cocktail finds its roots in Bermuda, a radiant paradise on Earth. As the national drink, it is relished there daily. Yet, its reach extends beyond the Bermudian shores, acquiring a widespread dedicated fanbase.

Typically, the Dark ‘n Stormy cocktail is a blend of dark rum, ginger beer, lime, and Angostura bitters. This basic mix introduces you to a delicious cocktail. Interestingly, only one rum – Goslings Black Seal – can authentically embody a Dark ‘n Stormy, thanks to its trademark owned by the company. The backstory tells us that the cocktail earned its name from a salt-encrusted sailor who likened it to the “color of a cloud that only a fool or a deceased would sail under.” However, some propose that the hangover following a night of Dark ‘n Stormy cocktails might be the real inspiration behind its name. Either way, a great experience is ensured.

It remains unpredictable when a specific type of rum will grow popular and attract its niche audience. Grog stands out in this respect. Gaining prominence in Germany, this rum concoction may not originate from the tropical coastlines but is equally as appetizing as a classic mojito.

Grog is believed to have its origins in the British navy, serving as a means of sustaining the potability of water on long journeys at sea. It is perhaps the most straightforward cocktail on this list. In Germany, Grog is traditionally made with dark rum, water, sugar (brown or white), and served warm. A well-known German saying related to it states, “Rum must, sugar may, water can.” It’s a common beverage in Northern Germany, while in other areas, it’s typically saved for the chilly winter months.

The Canchánchara is an iconic Cuban cocktail, thought to originate from the guerilla fighters involved in Cuba’s 19th-century war of independence, with some arguing its existence predates even that. It is widely accepted as the oldest Cuban cocktail yet remains one of the best. This is a significant claim, considering that the subsequent decades saw the birth of renowned beverages like the mojito, the Cuba Libre, and the daiquiri.

Given its long history, it is no wonder that the Canchánchara has undergone countless variations. However, its traditional preparation consists of white rum, lime, honey, and a touch of club soda. This cocktail, served either cold or hot, has occasionally been used for minor medicinal uses. Due to its simplicity, many recipes encourage personalisation, providing a wonderful base for experimentation with sweeteners, temperatures, and garnishes — pineapple being a particularly delicious addition.

When it comes to finding the ideal rum cocktail, it could be beneficial to revisit the beverages of the past. Planter’s punch, known for its deceptive simplicity and enduring popularity, is a prime example of such a drink.

Planter’s punch, much like other cocktails, has a somewhat unclear origin. Most sources seem to agree that it began in Jamaica more than 100 years ago – a recipe for it was even published in The New York Times in 1908. The drink is a blend of rum, lime juice, and sugar, often in the form of sugarcane juice. This basic mix can be transformed according to preference, similar to other classic cocktails in this list. You could perhaps consider including dark rum and orange juice. Enhancements such as Angostura bitters, pineapple juice, grenadine and more are great ways to alter this cocktail from the 1800s to suit your personal liking. Regardless of your choice, there isn’t a wrong way to relish this Jamaican favorite.

Imagine a stroll down Bourbon Street during the peak of Mardi Gras season. A glance at the beverages in the hands of celebration-goers would reveal a significant proportion of them clutching a rum cocktail known as the Hurricane. This drink is a bona fide New Orleans classic, originating from Pat O’ Brien’s bar. Should you find yourself in New Orleans, do pay a visit – it continues to operate and remains an excellent spot to enjoy this traditional drink.

The fundamental ingredients of the Hurricane include light rum, lime juice, orange juice, passionfruit juice, simple syrup, and grenadine, crowned with a dark rum floater. The ideal rums for a Hurricane cover a spectrum from flavored spirits to aged gems, but feel free to experiment further when creating your own Hurricanes at home. A noteworthy suggestion would be using passionfruit puree, and there’s absolutely no reason not to experiment with a frozen version of this cocktail. Unleash your creative side, have a blast, and delight in the experience.

As the moniker reveals, this is a rum cocktail ideal for relaxation. The Painkiller is a tropical concoction originating from the British Virgin Islands, more specifically, the island of Saint Thomas. It is believed to have been first made at the Soggy Dollar Bar (so-named because patrons would reach it by swimming, thus soaking their banknotes), the Painkiller usually contains pineapple juice, coconut, and orange juice. Its taste is similar to that of a piña colada, but with a slight kick.

The distinctive Pusser’s Rum brand is especially known for their Painkiller cocktail, to such an extent that they have even registered it as their signature beverage. The brand even provides canned pre-made versions of this cocktail. Although these are tasty and convenient, you might want to consider crafting your own version of the drink and try out a variety of modifications. The inclusion of nutmeg in the Painkiller gives it an especially inviting touch that pairs exceptionally well with the coconut flavor.

You might be taken aback by a cocktail named Corn and Oil, but rest assured, the drink itself does not contain actual corn or oil. Named after their visual representation, this signature cocktail from Barbados consists of blackstrap rum, falernum, lime, and bitters. Once magnificently combined, the cocktail seems to have an oil layer on its surface. If the robust world of blackstrap rums isn’t for you, try substituting it with a Barbadian rum, and perhaps experiment with different quantities of lime content.

If falernum isn’t familiar to you, it’s because it’s a non-alcoholic syrup originating from the Caribbean. Its unique almond-like, spiced flavors blend harmoniously with the tart lime and rich dark rum in this cocktail. Add a simple lime wedge for garnishing your glass, and voila, you have a classic Barbados drink in your hand.

The Zombie cocktail has been a significant part of mixology for many years and has inspired regional variations. One particularly distinctive version is the Buenos Aires Zombie, which can only be found in Argentina’s capital city.

First, let’s establish the zombie. Legendary restaurant Don the Beachcomber birthed the zombie in 1934. This boozy bev includes four kinds of rum, a dash of absinthe, falernum, cinnamon, vanilla, bitters, and citrus juice. It was popularized at the World’s Fair in 1939 and eventually made its way to South America. Today, travelers can find the Buenos Aires zombie in the glamorous, old-world Presidente Bar, which makes it with white and golden rum, Patagonian Triple Sec Carajo, Pineral (a local aperitif), lemon, orange, passion fruit, and pineapple, plus a lemongrass garnish. It’s served in a replica of the city’s famous Obelisco.

Read the original article on Tasting Table

An influencer asserts that surplus party beverages can function as cleaning agents based on a shocking TikTok revelation that has left viewers astounded, but the trick comes with a cautionary advice.

Reconsider if you assumed vodka only paired well with mixers and martinis, a TikToker has disclosed its unexpected capability to keep your house clean. Influencer Katie Pullman alleges that this alcoholic drink can be combined with water simulating a traditional surface cleaning or carpet washing agent.

In a video she shared on her TikTok (@katie_pullman), she stated “In case you’re paying attention, I’m not joking. I use vodka to keep certain parts of my house clean… Personally, I use it to freshen up my couch as it’s my dog’s preferred spot to sit and gnaw her toys all day. Eliminate that unpleasant dog odour!”

Katie alleges that it usually takes around 30 minutes to an hour for her couch to dry and lose the smell, noting “I have also successfully tried this technique on carpets!”

While many were surprised by Katie’s suggestion to use vodka as a cleaning agent, she is not the first to propose this unconventional household hack. As reported by NBC, the distilled spirit has proven effective in cleaning a variety of items, including bath tubs, linens, kitchen counters, and even shoes.

However, cleaning professionals from Good Housekeeping advise caution when using vodka for disinfecting purposes. In order to effectively kill viruses and bacteria, any cleaning agent must contain no less than 70% alcohol. But be warned, even with the necessary alcohol concentration, challenges may arise.

The problem is cleaning mixtures with a higher alcohol content can evaporate too rapidly to efficiently kill germs on surfaces, they explained. While smaller, non-porous items – such as house keys or toilet handles – can be repeatedly saturated with rubbing alcohol to maintain moisture, this is trickier to achieve with larger, wider surfaces and, of course, impractical for an entire house.

Therefore, using vodka as a stain and odor remover for clothing and carpeting is likely the best application— a suggestion already shared by many online.

Sharing a remarkable story, one person on Reddit said: “I had a house fire a couple years ago and a friend soaked my daughters clothes in vodka to get the smoke smell out.”

Meanwhile, another user added: “I keep a spray bottle of 50/50 vodka and water and spray on my clothes to remove any slight odours or just sweaty stuff, works great especially for work clothes in the summer! Also for woolen knits that you can’t wash often.”

Do you have a story to tell? Email lauren.haughey@reachplc.com

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Phil Loach photographed the streets he’d known since childhood in the West Midlands for 50 years, capturing moments of everyday drama and quiet humour

Phil Loach was, for almost 50 years starting in 1969, a staff photographer at local newspapers in the West Midlands, including the Dudley Herald, the Stourbridge News and the Kidderminster Shuttle. Alongside his daily press output, he took thousands of personal documentary photographs on the streets he’d known from childhood. This picture, of a crowd of punters trying to get a glimpse of Red Rum’s challenge for a record-breaking third Grand National in the window of a TV rental shop, is typical of Loach’s eye for everyday drama and quiet comedy. It also recalls a time when great sporting moments were to be experienced in the moment or not at all – before the advent of video recorders, let alone a screen in every pocket. Red Rum came in second; he was victorious the following year.

The photograph is included in a book of Loach’s work, The Black Country 1970s-1980s. The pictures create an intimate portrait of those years when the small-scale iron and steelworks, on which the industrial communities around Dudley had been based, were closing down and youth unemployment was on the rise. You see some of that generational divide in the styles on display at the Granada shop: postwar overcoats and suit trousers compete with four-button waistbands and jean jackets.

Phil Loach died last year, aged 73. His wife, Dot Byrne, described him to the BBC as “a photographer through and through – even around the house there was always a camera within easy reach”. He had been thrilled to have his archive of photographs accepted for publication in a book; the sadness was that he did not live to see the finished copy. Loach was a born observer, Byrne recalled. “He saw things that other people wouldn’t see, let alone have the nerve to photograph.”

The Black Country 1970s-1980s is published by Café Royal Books (£6.70)