Back to Basics: Rum Part 2

When it comes to stocking a home bar, Dr. McAlcohol recommends that you have a spiced rum and a white rum on hand. To add some fun to your selection, add some flavored rums as well.

Spiced Rums: If you have a limited budget for your alcoholic endeavors, spiced rum is the way to go. Spiced rums have traditionally been consumed neat or on the rocks, but they actually mix quite nicely. In this humble doctor’s opinion, they mix even better than the white variety due to the complexity of the spices and the caramel that is usually added to these rums for color. A good rule to remember when purchasing spiced rum is to always pick one that’s named for sea men, and the lower the rank, the better the taste.

Brands to try: Sailor Jerry, Captain Morgan

Brands to avoid: Admiral Nelson, Ron Diaz

White Rums: White or clear rums traditionally have been used for mixing, mostly with sodas and fruit juices. The main reason for this is that white rums tend to have an overwhelmingly sharp or alcohol smell and flavor, which makes them rather unpleasant to drink straight. White rum is usually used in the most popular rum drinks, including Rum and Cokes and Daiquiris.

Brands to try: Bacardi Silver

Brands to avoid: Mr. Boston Imported Rum

Flavored Rums: Flavored rums have only recently come into huge popularity. While some brands have had coconut rum for quite some time, a whole new world has been opened up, including mango, raspberry, peach, apple and lemon. These flavors come from infusing white rum with these fruity flavors to enhance the flavor, and create the option for mixing or sipping.

Brands to try: Malibu Coconut Rum

Brands to avoid: Bacardi Razz

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