New Rumtini Shakes up an Indian Rum Cocktail

Over 30 years in the making and just being released this season, Savîle Rumtini is exotic and colorful, with rich citrus flavors and a deep dark India rum at its core.  It only needs to be shaken and be poured over ice. The refreshing exotic ready-to-serve drink that boasts a blend of citrus flavors and rum was conceived by mixologist Dee Tutt.  She has been perfecting it since 1985.

All natural, Savîle Rumtini is also crafted without any gluten or gluten derivative additives.

The different ways to serve it are:

Rumtini Dash – Savîle (3-4 oz), Dash fresh lime juice, Dash pomegranate liqueur, on ice

Rumtini Style – Shaken in a martini shaker with ice

Cocktail Style – Simply serve over ice

Sunday Brunch – Savîle Premium Rumtini & Chambord or your favorite champagne

Margarita Style – Blend SavîlePremium Rumtini in blender and your favorite shot of tequila, or simply add a shot of tequila to your rumtini cocktail

 

Most of the rum producing nations are situated in Latin America or around the Caribbean Islands, explaining its connection with sailors and also with pirates. 

However, India is not far behind in rum consumption.  A favorite in its own native country with a high volume of domestic consumption, India is also a notable exporter of rum to the world.

Rum is usually produced by countries with high sugarcane production and is made from molasses (a sugarcane by-product) or from sugarcane juice and ranges from Dark coloured matured rums to amber coloured ones. The most convenient segregation is based on their colour. The two types of rums usually sourced are either Premium Dark Rum or White Rum. While the premium variety is meant for sipping, the white variety is mostly used as a base for cocktails.

It all started when a woman by the name of Dee Johnson was preparing for a gathering of close friends and family back in 1983. She wanted to do something special for them by creating a unique Caribbean style punch, inspired by drinks she herself had enjoyed at favorite islands such as Aruba, Jamaica and St. Lucia.

She started with a simple recipe featuring a rich rum base and a blend of tropical fruits. Even then she adapted it and created what was to be the first iteration of her unique beverage: fruity but not too sweet, and strong enough to let one know ‘the liquor is in it’ without overpowering as an alcoholic beverage

The first blend was well-received, but over the years of serving her initial kitchen recipe, Ms. Dee received many suggestions from these early Savîle connoisseurs on how to improve it. Add more of this kind of fruit, less of that. More sweetness or maybe a touch more rum.  Ms. Dee was searching for a  blend with a smooth, bold, playful taste that leaves a clean crisp aftertaste and warm glow from your nose to your toes.

Ms. Dee slowly, with finesse and subtlety, enhanced and refined the recipe. Always trying it out with friends each time, and each time her Rumtini gaining in reputation and stature with all who had tried it.

Over time, many urged her to find a way to share this wonderful beverage with others on a much wider scale. And while she wanted to go forward, there was the normal hesitation that something might be lost in the translation from home creation to mass production. Friends and family finally won her over to pursue this as a major career move.

And so around three years ago, with the close backing of her husband, Carl H. Tutt Jr., an entrepreneur in his own right, Ms. Dee (now Dee Tutt) formed a team to craft a business plan to launch this product on a grander scale. Within the team was her long-time family confidante and trusted business partner, first cousin Richard Smith. She also brought in her two gifted children with degrees in business, Patrice and Brandon Johnson; Patrice is a graduate from Purdue University, and Brandon, a graduate of Morehouse.