#MyFavoriteFlavor ~ Alcohol
The focus is on rum.
Rum is a liquor made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Most rums are produced in Caribbean and North and South American countries, but also in other sugar-producing regions, such as the Philippines and Taiwan.
Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums are typically consumed straight or neat, iced ("on the rocks"), or used for cooking. Lately, golden/dark rums are being commonly consumed with mixers. Premium rums are made to be consumed either straight or iced.
Grades
The grades and variations used to describe rum depend on the location where a rum was produced. Despite these variations, the following terms are frequently used to describe various types of rum:
Dark rums, also known by their particular colour, such as brown, black, or red rums, are classes a grade darker than gold rums.
Flavored rums are infused with flavors of fruits, such as banana, mango, orange, pineapple, coconut, starfruit or lime. These are generally less than 40% ABV (80 proof). They mostly serve to flavor similarly-themed tropical drinks but are also often drunk neat or with ice. This infusion of flavors occurs after fermentation and distillation. Various chemicals are added to the alcohol to simulate the tastes of food.
Gold rums, also called "amber" rums, are medium-bodied rums that are generally aged. These gain their dark colour from aging in wooden barrels (usually the charred, white oak barrels that are the byproduct of Bourbon whiskey). They have more flavor and are stronger-tasting than light rum, and can be considered midway between light rum and the darker varieties.
Light rums, also referred to as "silver" or "white" rums, in general, have very little flavor aside from a general sweetness. Light rums are sometimes filtered after aging to remove any colour. The majority of light rums come from Puerto Rico. Their milder flavors make them popular for use in mixed drinks, as opposed to drinking them straight. Light rums are included in some of the most popular cocktails including the Mojito and the Daiquiri.
Overproof rums are much higher than the standard 40% ABV (80 proof), with many as high as 75% (150 proof) to 80% (160 proof) available. Two examples are Bacardi 151 or Pitorro moonshine. They are usually used in mixed drinks.
Premium rums, as with other sipping spirits such as Cognac and Scotch whisky, are in a special market category. These are generally from boutique brands that sell carefully produced and aged rums. They have more character and flavor than their "mixing" counterparts and are generally consumed straight.
Spiced rums obtain their flavors through the addition of spices and, sometimes, caramel. Most are darker in colour, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with caramel colour. Among the spices added are cinnamon, rosemary, absinthe/aniseed, pepper, cloves, and cardamom.
Brown rums are made from cane sugar. They are generally aged in heavily charred barrels or on wood chips, giving them much stronger whisky type flavors than other dark rums. Hints of brown sugar and vanilla can be detected, along with caramel overtones. Brown rum is commonly distilled in the Middle East and is a used in place of Whisky or Bourbon. Brown rums are typically found in areas such as Saudi Arabia, Bahrain, United Arab Emirates, Iraq and Wales.
Many countries require rum to be aged for at least one year. This ageing is commonly performed in used bourbon casks, but may also be performed in other types of wooden casks or stainless steel tanks. The ageing process determines the colour of the rum. When aged in oak casks, it becomes dark, whereas rum aged in stainless steel tanks remains virtually colourless.
Due to the tropical climate, common to most rum-producing areas, rum matures at a much higher rate than is typical for whisky or brandy. An indication of this higher rate is the angels' share, or amount of product lost to evaporation. While products aged in France or Scotland see about 2% loss each year, tropical rum producers may see as much as 10%.
After ageing, rum is normally blended to ensure a consistent flavour, the final step in the rum-making process. During blending, light rums may be filtered to remove any colour gained during ageing. For dark rums, caramel may be added for colour.
There have been attempts to match the molecular composition of aged rum in significantly shorter time spans with artificial aging using heat and light.
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Recipes
Mai Tai
1 (1.5 fluid ounce) jigger spiced rum
½ (1.5 fluid ounce) jigger coconut-flavored rum
1 teaspoon grenadine syrup
3 fluid ounces pineapple juice
2 fluid ounces orange juice
1 cup ice cubes
In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice.
Long Island Iced Tea
1 (1.5 fluid ounce) jigger vodka
1 (1.5 fluid ounce) jigger gin
1 (1.5 fluid ounce) jigger rum
1 (1.5 fluid ounce) jigger triple sec liqueur
1 teaspoon tequila
2 teaspoons orange juice
2 fluid ounces cola-flavored carbonated beverage
1 wedge lemon
In a cocktail mixer full of ice, combine vodka, gin, rum, triple sec and tequila. Add orange juice and cola. Shake vigorously until frothy. Strain into a Collins glass filled with ice, and garnish with wedge of lemon.
Pina Colada
3 fluid ounces light rum
3 tablespoons cream of coconut
3 tablespoons crushed pineapple
2 cups ice
Combine rum, cream of coconut, pineapple, and ice in a blender. Puree on high speed until smooth. Pour into chilled Collins glass and serve with a straw.
Mojito
½ teaspoon confectioners' sugar
½ lime, juiced
1 sprig fresh mint, crushed
½ cup crushed ice
2 fluid ounces white rum
4 fluid ounces carbonated water
1 sprig fresh mint, garnish
In a highball glass, stir together the confectioners' sugar and lime juice. Bruise the mint leaves and drop into glass. Fill glass with crushed ice and pour in rum. Pour in carbonated water to fill the glass. Garnish with a sprig of mint.
Blue Hawaiian
1 fluid ounce light rum
1 fluid ounce blue Curacao liqueur
2 fluid ounces pineapple juice
1 fluid ounce cream of coconut
1 cup crushed ice
1 pineapple slice
1 maraschino cherry
Combine rum, blue Curacao, pineapple juice, cream of coconut, and 1 cup crushed ice in blender. Puree on high speed until smooth. Pour into chilled highball glass.
Garnish with a slice of pineapple and a maraschino cherry.
Spiked Carmel Apple Cider
8 cups apple cider
6 tablespoons caramel ice cream topping, divided
1 tablespoon turbinado sugar
1 teaspoon kosher salt
⅛ teaspoon apple pie spice
1 ½ cups spiced rum
8 cinnamon sticks
Stir together apple cider and 4 tablespoons caramel ice cream topping in a 3 1/2- or 4-qt. slow cooker until smooth. Cover and cook on Low for 3 to 4 hours or on High for 1 1/2 to 2 hours.
Mix together sugar, salt, and apple pie spice in a small shallow bowl. Pour remaining 2 tablespoons caramel topping into a small saucer.
Dip the rims of 8 mugs or heatproof glasses into caramel topping, evenly coating the rim; then dip into spice mixture. Ladle hot cider into mugs. Add 1 1/2 fluid ounces (3 tablespoons) spiced rum to each mug and garnish with a cinnamon stick.
Banana Daquiri
½ large banana, sliced
1 ½ fluid ounces light rum
1 fluid ounce fresh lime juice
½ fluid ounce triple sec
1 teaspoon white sugar, or to taste
1 cup ice cubes
Combine banana, light rum, lime juice, triple sec, and sugar in a blender; puree until smooth. Add ice cubes and blend on highest setting until slushy, 15 to 20 seconds. Pour into a glass and serve.