We don't dream of drinking gin on the beach. No one wants whiskey or rye with sand between their toes. These honors go directly, and permanently, to rum: The official spirit of vacationers (and, okay, pirates) everywhere.
But just because it's the base spirit for a host of laid-back cocktails doesn't mean rum is a simple affair. Found in a wide variety of shades and flavors, rum -- one of the first liquors produced in the new world, dating back nearly to Columbus's arrival in the West Indies -- is quite the complex elder statesman. Don't know your white from your dark, or your gold from your spiced? Let our rum rundown light the way.
Cocktail
Unlike much of its alcoholic bretheren, rum's production isn't tightly controlled by law; it can take on any number of regional or artisinal variations and still be called by name. Distilled from molasses (or sugarcane juice), rum begins life clear, and is then fermented and aged in steel or oak barrels or casks -- for different lengths of time -- to effect a variety of colors, flavors, and aromas.
White Rums
Also known as light or silver, white rum is colorless, and is the spirit of choice for rum cocktails like the mojito. It has a delicate sweet flavor, and is typically fermented in stainless steel. White Cachaça, a Brazilian variation on rum used in the nation's signature Caipirinha cocktail, belongs in this category.
Golden Rums
True to its name, golden rums are amber-hued, and typically medium in body; these rums are aged in oak casks, and are appropriate for sipping on their own.
Dark Rums
Thick and rich in appearance and aroma, dark or black rums are full-bodied and ripe with caramel and mollasses notes on the nose and palate, characteristics picked up as the rum is aged in charred oak casks. Dark rum is used in cooking, and as a counterpart to white rum in classic cocktails like the Mai Tai and the Scorpion. Want a great cocktail to showcase your dark rum? Order a Dark and Stormy.
Flavored and Spiced Rums
For better or worse, this is often the first category of rum many Americans come across (thanks to Malibu, long a Freshman-year staple). The flavor is typically coconut, though there are many specialty rums on the market with infused fruit or caramel flavors, intended as mixers for tropical drinks.
Comments
To my taste and great surprise, I have found that a Mojito tastes much better with:
1. dark rum
2. replace simple syrup with Turbinado or raw sugar
3. replace Soda with a lemon-lime carbonated beverage.
Jun 22, 2010 at 9:58 AM
I often use golden rum for Mojitos. Very tasty. I'll have to try a dark rum version.
*I* would never use a lemon-lime carbonated beverage. It would be too sweet for my taste. I'm a control freak about the level of sweetness in drinks. :) Plus, I just like fresh limes.
Jun 22, 2010 at 1:34 PM
t
My version is a hybrid:
- Lime
- Mint
- Lemon/Lime soda (skip the Club Soda and extra sugar)
- Booze (usually light rum, maybe another kind, I've seen vodka as well)
Jun 22, 2010 at 4:07 PM
ier
I have made the German flaming wine punch (Feuerzangenbowle) for many since the 1970's. The concoction is especially for New Year's Eve celebrations but I make it for any celebration possible. A cup (or so) of over proof rum (Stroh Rum (which is spiced) is traditional) is essential for its ability to burn at high enough temperature and duration to caramelize and melt the cone-shaped loaf of purest cane sugar available at German some specialty stores and on line.
Feuerzangenbowle translates to fire (feuer) tong (zangen)punch (bowle)
and crossed sabers were first used to hold the flaming sugar cone over the punch bowl of wine spiced with cinnamon sticks, cloves and the juice of lemons and oranges.
Now, there is a special, slotted sugar cone holder which allows the caramalized, melting sugar to drip into the spiced wine as the flaming rum does its trick. There are also beautiful, clear pyrex sets available in Germany which features beautiful, clear glassware bowl, ladle, alchohol burner, and sugar holder. None of this is absolutely necessary, however, because the sugar cone can be formed in parfait glass and dried off in a low oven, the holder can be a small cooling rack and the pot could be a soup pot. A sterno burner keeps everything warm.
The recipe:
Three bottles of Red (or white) somewhat dry wine. Not the good stuff! Paisano work pretty well. Others recommend Merlot which is too
heavy for my taste. Juice (and rind) of 2 oranges and 1 lemon (to taste).
cinnamon stick, several cloves. 1 cone of sugar. The commercially available cones (see germandeli.com) are 250g and are about 6in high. The base of the cone is about 2.5in ΓΈ (in case you need to find a parfait glass of the proper dimensions). Dampen the sugar slightly, press into glass, tip it out on its base and dry in a low over until judged dry.
Put the wine in the pot with spices and juice. Warm the liquid. Warm the rum (say a cup, it varies to how much flame you want but let it soak into the sugar cone for a while because it burns best if the rum soaks to the middle.
Place cone, securely in its Zange or rack over the pot. Pour more rum on the sugar cone (remember, let it soak in and don't add more rum while there is flame!!!!!!!). When you feel the spirit (or spirits) light the cone with as long a match as you can contrive. Turn out the lights and hear the oo's and ah's and smattering or roaring applause.
Serve in heatproof glasses.
WATCH OUT! This is lethal. Trust me.
zum Wohl!
S
Jun 22, 2010 at 4:50 PM
A dark rum that comes to mind is "Amazona" made and available only in Mallorca, Spain. This stuff is sweet with a coffee like flavor. In fact the most common way to enjoy Amazona is with a Spanish coffee. Mixed together it's a "carajio". Uber strong at around 100proof this rum will knock your socks off if you too easily get caught up in the moment.
Jun 22, 2010 at 8:03 PM
Make the classic Mojito using Bacardi Limon. Yummy!!
Jun 23, 2010 at 12:04 AM
ay
Let's not forget about an amazing (and my favorite) sipping rum that you would serve and drink like a fine Cognac. It hails from Belize and is called "One Barrel".
Jun 23, 2010 at 8:45 AM
these articles and supplementing commentary are a great fun and informative read!!
Jul 07, 2010 at 8:04 AM
My standard is a dark rum (Myers) and club sode with a lime. Clean, refreshing and has more ooomph than silver rums.
Jul 27, 2010 at 11:24 AM
r
I muddle the 1/2 a lime, 1/2oz Simple Syrup, and Mint together, then pour the rum (Cruzan) over the muddler to "clean" it. Add Ice, Club soda (or still water) and stir. I think the extra lime juice & syrup in the recipe on this page is overkill. It's supposed to be a refreshing cocktail, not limeade and rum.
At some point the idiots in DC will get over themselves and let us enjoy Havana Club rums. Sooooo smoooooooth.
Aug 16, 2010 at 11:14 AM
Has anyone tried Barbados Mount Gay Rum, Extra Old, either in a mixed drink or for sipping?
Apr 14, 2011 at 5:34 PM
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