I seemed to have passed muster with the Verrikers. They invited us to a New Year's Eve dance at the Royal Bay Club, one of the members-only, whites-only places that they and the Kyles belonged to. It took up a full block down near the marina. The old, whitewashed main building housed a bar lounge with leather chairs and card and chess tables and a private library, and a ballroom large enough for a five-piece orchestra and a ring of tables around the dance floor. A smaller building at the rear contained handball courts, men's and women's saunas, and locker room facilities. Outside there were tennis and badminton courts.
At one point during the evening, while the women were in the ladies' room, Verriker asked me if I played handball. I said no, nor tennis or golf, explaining it by saying I'd been too busy making a living to get involved in sports.
"Great game, handball," he said. "Keeps you fit. I could teach you the basics in one session, if you're interested."
I wasn't, but I said, "Sure, I'd like that."
"Members have unlimited use of the courts whenever they're free. All the other facilities, too. How would you and Annalise like to join?"
I pretended to be flattered and asked casually what becoming members entailed, if there was some sort of screening process. No, he said, the club wasn't that exclusive. Strictly social. There were no hard and fast rules for membership; financial status and background were of no importance. As long as you were able to pay the yearly dues of $500, and had the sponsorship of a member, your acceptance was pretty much a given. And he'd be glad to sponsor us.
So I accepted with a show of gratitude. The more firmly entrenched we became in island society, the less likely our new identities would ever be questioned or breached.
I went sailing three times with Jack Scanlon on his little sloop, Manjack. Annalise came along the first time. The sea was calm that morning, when we left the harbor, but a strong wind kicked up later in the day as we were tacking out of Caneel Bay on St. John, and it got a little rough. She was seasick and shaky by the time we docked. Never again, she said afterward. I thought that once I had my own boat, something larger and made for smoother sailing like a ketch or yawl, I might be able to change her mind. But until then I wouldn't try. You can't force somebody to love the things you love, any more than you can force them to love you.
That first sailing experience had just the opposite effect on me. I took to it immediately, as I'd been sure I would. Had my sea legs from the start. From my reading I'd already internalized much of the basic information and language of the sea. I knew that sloops and catamarans had a single mast, ketches and yawls two masts, and that most modern sailboats were Marconi rigged. That's a triangular rigging with the sails spread by two spars, with a lower boom that extends past the mast and a second that runs at an angle from the forward end of the boom to the masthead; Depression-era sailors gave it the Marconi name because the stays and shrouds holding up the mast reminded them of the first radio towers set up by the Italian inventor. I knew the names of all the sails, the meaning of such terms as luff and kedge and reef points, and I could define jibstay, lapstrake, burgee, spinnaker, genoa, freeboard, lubber line. I knew that a boat will sail in three basic ways—before the wind on a run, with the wind abeam on a reach, and close-hauled or toward the wind; that the wind fills the sails from both sides, on either a starboard tack or a port tack. I knew a lot of facts about sailing, or thought I did, but I didn't know a damn thing until I learned the working application of those terms and principles.
Scanlon was a fairly good small-craft sailor, though he'd only been at it about four years, and those day cruises were more exhilarating than anything I'd done except for the Amthor crime and making love with Annalise. Standing on Manjack's deck, hanging onto one of the stays while she ran with the wind, the sea creaming up around the bow and back along the hull, the wind singing in the sails . . . I'd had no other experience quite like it.
I learned a few rudimentary lessons from watching Scanlon and following his instructions. The first time he let me trim the jib, I did it without hesitation or mistake. But he wasn't much of a teacher overall because he was still learning himself, and because he was a day sailor and a twenty-four-foot sloop was all he ever aspired to own and operate. He wasn't offended when I asked him if he could recommend someone more knowledgeable and more experienced I could pay for private lessons.
I discovered Arundel Cane Rum at a rum tasting in early January. The hosts were a British couple, the Potters, rum connoisseurs and historians who lived out on the West End and delighted in throwing this kind of shindig for newcomers to the island. The invitation came through the Kyles, who were both rum drinkers, and we went with them. There were a dozen or so others there in addition to the Potters, among them another recent arrival, a London banker named Horler.
You think of rum as being light or dark, with varying degrees of alcohol content, and mainly as an ingredient in mixed drinks. I did, anyway, until that day. But there are a lot of different varieties, each with characteristics as distinctive as those separating single-malt Scotches. Rum has been made in the Caribbean since the seventeenth century, from fermented molasses, cane syrup, or fresh sugar-cane juice derived from a multitude of species and hybrids of cane. Originally it was distilled in clay pots, then in single-pot stills that look like teakettles with long spouts, and finally in single-, double-, and mutiple-column continuous stills. Some blends are rich and heavy, others carbon filtered to produce a clear spirit; some are aged for up to four years, others not aged at all. The taste of each depends on the raw ingredients, the bottled strength, its barrel time or lack of it, the distillation purity and the length of fermentation. A rum drinker's preference is highly individualistic. There are no universal standards or measures for judgment.
The Potters gave a little lecture that included this information (and later I did some studying of the subject on my own) and then proceeded to demonstrate. They had more than sixty varieties arranged on sideboards around their big living room. From Puerto Rico, the British Virgins, Martinique, Barbados, St. Lucia, Marie-Galante. Well-known labels such as Bacardi and Pusser's, and obscure brands like Buccaneer, Blackbeard's Five-Star, Cockspur, Jack Iron, and Rhum Vieux du Pere Labat. Various potencies, light and dark, from Mount Gay Eclipse's 154-proof, 80 percent alcohol rocket fuel down to the milder 80-proof, 40 percent alcohol content types. There was water and ice and cane syrup, as most distilleries provided in their tasting rooms, but we were encouraged to try at least a few of the rums straight for a better evaluation of the flavor.
We were also encouraged to follow a little ritual on each tasting. Read the label first, to determine how strong the rum was and how long it had been aged and what it was distilled from. Pour a little into a glass and hold the glass up to the light so as to judge the color or clearness. Swirl the rum in the bottom of the glass. Take a deep breath, exhale, then lift the glass to the nose to assess the delicate flavors in the aroma. Repeat the process if you liked what you smelled the first time; if you didn't like it, you probably wouldn't care for the taste, so just move on to the next. Sip a little and roll it on the tongue, then savor it and mentally compare your impression of the taste with the aroma.
I'd drunk rum before that day, but it wasn't until I began sampling and comparing that I began to really appreciate it. It was all good, but I preferred the mature, dark types. Most of the women were partial to the light and clear. And most of the men, predictably, preferred the 151-proof Cruzan and 154-proof Mount Gay Eclipse. I agreed with them, more or less, though I had yet to find one I really liked until I came to the bottle of Arundel Cane Rum.