Back to Basics: Rum Part 1

Where is comes from: First recorded in Brazil in 1620s, though it’s believed that it started earlier in Barbados.

What it’s made of: Sugarcane, Molassas

Where the name comes from: Theories include:

·         British slang term for “the best”.

·         The last syllable of the Latin word for sugar, saccharum.

What are the types:  In the United States, we have mostly Puerto Rican style rums, which include:

·         Light rums, also referred to as silver or white rums

·         Gold rums, also called amber rums

·         Dark rums, also known by their color, such as brown, black, or red

·         Spiced rums obtain their flavors through the addition of spices and, sometimes, caramel

·         Flavored rums are infused with flavors of fruits, such as banana, mango, orange, citrus, coconut, starfruit or lime

·         Overproof rums are much higher than the standard; as high as 75% [150 proof] to 80% [160 proof] available.

Basic Rum Recipe:  Cuba Libre (aka Rum and Coke)

The common recipe for the Cuba Libre is:

·         1 Part Light Rum

·         2 Parts Cola

·         Splash of lime juice

Dr. McAlcohol recommends substituting Spiced Rum for Light Rum and omitting the lime juice, resulting in a sweeter by more complex tasting drink.

Spice it up!

Rum and Cherry/Vanilla Coke: add a shot each of vanilla and cherry schnapps

Hot Cuba Libre: Add a splash of hot sauce