Cane Do!


Rum takes center stage

NOL Oct07_MedRes_Page_45_Image_0001.jpgWe’ve all enjoyed rum in some fashion or another, be it sipping a refreshing daiquiri or piña colada on the beach, taking the chill off with a hot rum toddy in front of a fireplace or indulging in a slice of rum cake or fruitcake during the holidays. Today, rum is one of the fastest-growing segments in the spirits market and with American’s consuming more than 30 million gallons per year, it’s easy to understand why producers are eager to unveil new styles and flavors.

The origin of the term “rum” is unclear, but the most common theory is that the name was derived from “rumbullion” meaning “a great tumult or uproar.” Another thought is that it’s named after the large drinking glasses known as rummers, from the Dutch word “roemer” (drinking glass). Some believe “rum” is derived from the botanical name of sugarcane, Saccharum officinarum, from which rum is produced. Whatever the source, a few things are certain; rum is more popular than ever, it is produced in nearly every place that sugarcane is grown and it is now available in virtually every style and flavor imaginable.

Styles of Rum

Light Rums
— Also referred to as light, silver and white rums. In general, light rum has very little flavor, aside from a general sweetness and, accordingly, serves as a base for cocktails. Light rums are sometimes filtered after aging to remove any color.

Gold Rums
— Also called amber rums, gold rums are medium-bodied and generally aged. These gain their dark color from aging in wooden barrels (usually the charred white oak barrels that are the byproduct of bourbon whiskey).

Spiced Rum
— These rums obtain their flavor through the addition of spices and, sometimes, caramel. Most are darker in color and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with artificial caramel color.

Dark Rum (also known as black rum)
— A grade darker than gold rum, dark rum is generally aged longer, in heavily charred barrels. Dark rum has a more robust flavor than either light or gold rum, and hints of spices can be detected, as well as molasses or caramel overtones. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type most commonly used in cooking.

Flavored Rum —Some manufacturers have begun to sell rums that have been infused with fruits such as mango, orange, citrus, coconut, berries and apple, among others. These serve to flavor tropical drinks and generally contain less than 40 percent alcohol. Flavored rums can also be drunk neat or on the rocks.

Overproof Rum
— This rum is much higher in alcohol content than the standard 40 percent, with most offering greater than 75 percent, and whereby preparations of 151 to 160 proof commonly occur.

Premium Rum — As with other sipping spirits, such as cognac and Scotch, a market exists for premium and super-premium rums. These are generally boutique brands, which sell after aging for several years and are often handcrafted. They have more character and flavor than their “mixing” counterparts and are generally consumed without the addition of other ingredients.

Rum Fun Facts

Rum is considered to be the world’s oldest distilled spirit.

Prior to being called rum, the sugarcanebased spirit was known as Kill Devil.

In the 1800s, rum was considered excellent for cleaning hair.

For 300 years, sailors in the British navy were given a daily ration of a half pint of 160-proof rum as a health ration, which was usually mixed with an equal part of water to produce a drink called grog.

The colonists in America consumed 12 million gallons of rum per year, almost four gallons per capita.

Contrary to popular belief, rum does not just come from the Caribbean. Any country that has a climate warm enough to grow sugarcane can make rum.

The Rum Hospital of Australia owes its very existence to the revenues produced from rum exports.

“Rum and Bible” ships carried alcohol and missionaries to the New World as part of Triangular Trade.

The first rum sour was formulated in Barbados and served from a conch shell.

“The Original Cuba Libre” and daiquiri cocktail were both born with Bacardi rum.

10 Cane Rum Recipes

The Swizzle
2 oz. 10 Cane Rum
3/4 oz. fresh-squeezed lime juice
1 oz. simple syrup
5 dashes Angustora bitters
Sugarcane for garnish
Fill a highball glass with crushed ice, add rum, lime juice, simple syrup and bitters, stir with sugarcane.

Creme de Cane
By Ricky Gomez of Le Phare
1 oz. 10 Cane Rum
1 1/2 oz. Bailey’s Irish Cream
1/2 oz. Frangelico
Combine all ingredients in a shaker tin and add ice. Shake well and strain over ice-filled old-fashioned glass.

10 Cane Black Raspberry Mojito
By Ricky Gomez of Le Phare
2 fresh blackberries
2 tsp. sugar
4 sprigs fresh mint
1 1/2 oz. 10 Cane Rum
1/2 oz. Chambord
Club soda
Combine blackberries, sugar, and mint in a shaker tin and muddle. Add remaining ingredients and ice. Shake well and strain over ice-filled Tom Collins glass. Top with club soda and garnish with a mint sprig.

Malibu Rum Recipes

Malibu Vanilla Banana-tini
1 1/2 parts Malibu Tropical Banana Rum
2 1/2 parts Stoli Vanil
Splash of Amaretto
Garnish with an orange twist
Mix liquid ingredients in a shaker with ice, strain and serve up in a martini glass. Garnish with an orange twist.

Malibu Apple Pie
1 part Malibu® coconut rum
3 parts apple juice
3 dashes cloves
Combine the apple juice and Malibu rum in an old-fashioned glass. Sprinkle cloves or cinnamon on top, and serve warm or cold.

Old New Orleans Rum Recipes
The Frenchmen
1 1/2 oz. Old New Orleans Crystal
1/2 oz. (splash) peach Schnapps
1/2 oz. (splash) sour mix
1/2 oz. (splash) cranberry juice
Shake and strain over ice or served up.

1 1/2 oz. Old New Orleans Crystal or Amber Rum
1/2 oz. Triple Sec
1/2 oz. margarita mix
Splash of club soda
Garnish with lemon and lime.