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Wray & Nephew’s lead mixologist to ‘stir and shake’ things up at JRF

Published:Thursday | July 18, 2024 | 12:06 AM
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Sharmon Hinds-Smith, corporate mixologist for J. Wray and Nephew and Campari Academy instructor, explains the techniques used to mix Appleton Estate cocktails.
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Sharmon Hinds-Smith, corporate mixologist for J. Wray and Nephew and Campari Academy instructor, explains the techniques used to mix Appleton Estate cocktails.
From left: Award-winning chef Celeste Gordon; Sharmon Hinds-Smith, corporate mixologist for J. Wray and Nephew and instructor at Campari Academy, and David Morrison, deputy master blender, Campari Group, toast to a fine afternoon of cocktails and food pair
Contributed
From left: Award-winning chef Celeste Gordon; Sharmon Hinds-Smith, corporate mixologist for J. Wray and Nephew and instructor at Campari Academy, and David Morrison, deputy master blender, Campari Group, toast to a fine afternoon of cocktails and food pairings.
Designer Simone Michelle (left) carefully adds salt to a sliced French baguette, while her friend, Jessica Gordon-Martin, ensures they are oiled to perfection.
Contributed
Designer Simone Michelle (left) carefully adds salt to a sliced French baguette, while her friend, Jessica Gordon-Martin, ensures they are oiled to perfection.
Working together to get the perfect shot of their mixture (from left) Travis-John ‘Habibi’ Bailey, Yannick Reid and Toni-Ann Bedassie pause to capture the moment during the rum tasting and food pairing session hosted by Appleton Estate at the Jamaica F
Contributed
Working together to get the perfect shot of their mixture (from left) Travis-John ‘Habibi’ Bailey, Yannick Reid and Toni-Ann Bedassie pause to capture the moment during the rum tasting and food pairing session hosted by Appleton Estate at the Jamaica Food and Drink Kitchen last Saturday.
Peter ‘Bwoy Pedro’ Thomas is focused on pouring the right amount of honey from the jigger into his cocktail shaker as he prepares a Jamaican honey soother, one of Appleton Estate’s classic cocktails.
Contributed
Peter ‘Bwoy Pedro’ Thomas is focused on pouring the right amount of honey from the jigger into his cocktail shaker as he prepares a Jamaican honey soother, one of Appleton Estate’s classic cocktails.
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Corporate Mixologist Sharmon Hinds-Smith is on a high ahead of the fifth staging of the Appleton Estate Jamaica Rum Festival, which happens today at the Catherine Hall Entertainment Centre in Montego Bay. She will lead the Appleton Estate Mixing Moves segments, designed to deepen appreciation and understanding of Jamaican rum.

“Jamaica Rum Festival is always a good time to educate more of our consumers. It’s also a tourist-centric event that showcases what Jamaican rum is all about and its storied history as part of our culture. To put it lightly, Jamaicans are rum people … in fact, I strongly believe ‘Rum Day’ should be a holiday here. Jamaica produces sugar cane and using that raw material to craft rum, is in our blood,” Hinds-Smith remarked.

Hinds-Smith, who is also an instructor at the JWN Academy, led a recent rum tasting and food pairing event at the Jamaica Food and Drink Kitchen last Saturday. Boasting a curious mind of her own, she shared that the interaction with the guests made her all the more anxious for what is to come this Thursday.

ENGAGING ACTIVITIES

“The Jamaica Rum Festival is an unparalleled experience and from the session, we could see how people get around rum and food and I fed off their energy. For me, mixing and matching flavours is a passion [so] naturally, I transitioned into crafting cocktails and various drink mixes,” Hinds-Smith revealed of herself.

She continued, “Adding that to creating enjoyable and consumable experiences is what bartending and mixology [is] – engaging people – and we aim to capture a wide audience with our sessions. We’ll have rum barrels around the festival grounds where groups can literally mix and mingle while they stir and shake cocktails.”

The lead mixologist plans to involve senior bartenders in a series of engaging mixing demonstrations throughout the day. Though the festival begins in the middle of a work day, Hinds-Smith is optimistic that not only tourists, but Jamaicans who truly love rum, will make the trip to Montego Bay to capture some of the activities.

She advises festival-goers to stay hydrated and drink responsibly noting that, “Rum is a spirit at 40 per cent alcohol by volume. I’d say make sure you have something to eat and start with the sampling booths for light, refreshing mixes. We have partnered with several vendors, so there is a lot to explore. Pace yourself, you don’t want to overindulge to a point where you feel uncomfortable, drink responsibly which also means staying hydrated with water and just take moments to appreciate the diverse flavours we have to offer. We have mixes and pairings to please everyone’s palates.”

Gates for the Appleton Estate Jamaica Rum Festival open at 1:00 p.m. and promises to be a showcase of the finest rums, culinary creations and performances by Royal Blue, Joby Jay among others and the King of the Dancehall Beenie Man, who will perform as Moses Davis, backed by the Jamrock Orchestra. The day-into-night event will culminate with Blitz held in partnership with Reggae Sumfest.