The Bermudian checks in with brand director for Gosling’s Rum, Andrew Holmes to see how things are going.
BM: So how are you faring during these strange times?
AH: I am doing well all things considered. Not having any events to plan is different. Although it has given me more time to focus on other initiatives and get organized.
BM: How is the working from home going? Are you getting anything done?
AH: Working from home can be challenge, however it requires a completely different approach than an office environment. I have some experience working from home when I was based in Canada for Goslings. Our team is located all over the world, therefore we are used to communicating on platforms like Skype. More emphasis is now being placed on social media and how we can help the hospitality industry.
BM: How is your family coping? Have you found some surprising upsides to spending more time together?
AH: My family is well; my mother is happy, now with the weekends free I have been helping paint her home.
BM: What are you doing to stay positive?
AH: I have been trying to find the positive in everything. The time to reflect is important and allows me to put things into perspective. I am grateful to work for the Goslings Family and with an incredible team.
BM: How about your friends and extended family? Do you have any virtual get-togethers planned?
AH: The House Party app has been fun to connect with industry friends overseas. We have also been working on some Instagram Live with Goslings Rum from my home aka “Bar Andrew”, making cocktails and interacting with our followers. I have even used FaceTime to connect with friends, which I would normally not use.
BM: What are you doing to stay healthy?
AH: Eating very balanced meals and enjoying cooking at home. I got some advice from Sarah Wight on nutrition, which has helped immensely. Wadson’s Farm has been keeping the Saturday farm baskets going and I am very thankful. Walking around my neighborhood also helps to get the heart rate up and clear my head.
BM: What are you listening to? Any new-found audio pleasures you wouldn’t normally have time for?
AH: I have been collecting vinyl records for many years. I have been playing some albums I have not listened to in a while and sorting my collection. For new music, Jamaican recording artist Keznamdi just dropped the album “Bloodline”, which I really enjoyed.
BM: Any other unexpected pleasures?
AH: Talking to my cat, Gilbert…
BM: On TheBermudian.com we posted an article on the restaurants serving fresh lobster for take-out. Were you been doing much take out before the restaurants closed?
AH: I was trying my best to support the restaurants while I could. I enjoyed take out from Hog Penny and The Cottage.
BM: Have you been doing any baking? Anything so good you want to share the recipe with us?
AH: I have never given baking much of a try, besides rum cake. Here’s a good recipe, courtesy of chef Edward Bottone.
Gosling’s Rum Cake
1 package Devil’s Food chocolate cake mix
4 oz package instant chocolate pudding
½ cup (1 stick) unsalted butter, melted
8 oz sour cream
¾ cup Gosling’s Black Seal® Rum
¾ cup coconut, lightly toasted (optional)
6 oz package chocolate chips (or more)
¼ cup Gosling’s Black Seal® Rum
¼ cup of water
¾ cup sugar
¼ cup Gosling’s Black Seal Rum
Combine first 5 ingredients; mix on low speed in mixer until moistened. Add eggs and beat for 2 minutes on high speed. Stir in coconut (optional) and chocolate chips. Pour into a greased and floured Bundt pan or tube pan.
Bake at 350° for 1 hour or until the tester comes out clean. Allow cake to cool in the pan 15-20 minutes. While it cools, poke holes in cake bottom with a skewer and pour on ¼ cup of Gosling’s Black Seal Rum. Once cooled turn cake out of mould and brush on glaze.
In a small, heavy bottomed sauce pan bring water and sugar to a boil, stirring until sugar is completely dissolved and syrupy. Stir in rum taking care it does not ignite, and cook another minute. Take off heat.
BM: Thanks for taking the time to chat, Andrew. Sending our best wishes to you and your family for happy days ahead and good health.