When he started tending bar at Bayview Yacht Club in 1967, Jerome Adams wasn’t looking to create a worldwide sensation. He says he was just trying to fill the shoes of , Curtis Hicks, who had tended bar at Bayview for 28 years and was retiring…
Adams says, “They were so used to Curtis, the way he made his drinks, that anything I did I couldn’t do as good as Curtis. And that’s when I was trying to come up with something to try to help me fit in with the group.”
Jerome said “I had tried all different things. I used rum, I used vodka, I used scotch. I used everything. But the best taste was with rum, Kahlúa and ice cream. So, one night, I had a little, small blender then, and it was big enough to make maybe three or four of these drinks.”
The bar and restaurant chairman at Bayview, Ed Jacoby, the owner of Jacoby’s downtown. said, ‘What you got there? Jerome said it was something he just made up. Ed said Let us taste it, They drank it and said, ‘You got any more? Jerome said, ‘No, but I could make up some.’ So he ran back in the kitchen, got some more ice cream, and made up three more and gave them to them.
“They say, ‘Well, Jesus Christ, these are pretty good! … What do you call it?’ Jerome said, ‘Well, it doesn’t have a name.’ So one of the guys says, ‘You know what? After two of these damn things, kinda makes you wanna hum.’
That was the day the Hummer was created!
1-1/2 ounces rum (usually Bacardi)
2 scoops vanilla ice cream
A couple ice cubes
Blend and serve in a 7-1/2-ounce rocks glass.