Whatever shall I do with this great rum?
April 27, 2017 6:56 PM Subscribe
Someone's trip to Cuba netted me a bottle of three-year aged Havana Club rum. I'm not a big rum drinker, but I'm hardly opposed to it. So what yummy things should I make with it? A few snowflakes and
We eat a pretty low-starch diet, so rum cakes are probably a no-go. I'm lactose intolerant so ice cream is off-limits (although I can have frozen yogurt along with a Lactaid). Other than that, we're game.
We eat a pretty low-starch diet, so rum cakes are probably a no-go. I'm lactose intolerant so ice cream is off-limits (although I can have frozen yogurt along with a Lactaid). Other than that, we're game.
As it happens, I'm watching Jacques Pepin and he just used rum to macerate some pineapple slices, along with some honey and the zest of a lime. He suggested leaving it for about an hour then serving with a small scoop of marscapone. But I think the frozen yogurt would work too.
posted by Diablevert at 7:20 PM on April 27, 2017
posted by Diablevert at 7:20 PM on April 27, 2017
Good rum should be drunk. It won't go bad, take your time.
posted by so fucking future at 8:23 PM on April 27, 2017 [10 favorites]
posted by so fucking future at 8:23 PM on April 27, 2017 [10 favorites]
A serviceable rum but not a great one. Definitely nothing for a snifter. Roughly the equivalent of an aged, lower priced Bacardi. Might be an interesting substitute in any recipe calling for vodka or a blended whiskey. Experiment...
posted by jim in austin at 10:22 PM on April 27, 2017 [2 favorites]
posted by jim in austin at 10:22 PM on April 27, 2017 [2 favorites]
Does it have to be food? Why not cocktails? We usually make Cuba Libre (rum, coke, squirt of lime juice, ice) or Mojitos with it. I prefer Havana Club to Bacardi because it doesn't have as strong a smell as Bacardi.
posted by gakiko at 12:56 AM on April 28, 2017 [2 favorites]
posted by gakiko at 12:56 AM on April 28, 2017 [2 favorites]
It's probably getting too warm out for hot rum toddies, but your bottle will keep until fall. It's a lovely way to end the day.
posted by The Underpants Monster at 1:55 AM on April 28, 2017
posted by The Underpants Monster at 1:55 AM on April 28, 2017
Dark and Stormies (ginger beer and rum) are also good with a somewhat aged rum like that. Daiquiris (classic lime daiquiri, not the blender drink) are usually made with white rum but are also delicious (albeit less pretty) with darker runs. Or heck, get out the blender and make pina coladas!
posted by mskyle at 4:45 AM on April 28, 2017
posted by mskyle at 4:45 AM on April 28, 2017
How do you feel about cigars? It pairs well with Cuban cigars obviously but any nice hand made long filler cigar would be fine. Dark and Stormies are great but good quality ginger beer like Reeds has tons of sugar, you mentioned some dietary stuff.
posted by fixedgear at 5:20 AM on April 28, 2017
posted by fixedgear at 5:20 AM on April 28, 2017
One of the most sublime drinks in the world of mixed drinks is the daiquiri. I don't mean the frozen slushie crap you get at crappy places serving crappy drinks. I mean the original, the one God himself invented the lime for.
Adjust as needed:
2 oz rum
.75 oz freshly squeezed lime juice
.75 oz simple syrup
Shake vigorously with ice and serve up (without ice).
Notes: Do not use lime juice from a bottle. There is some evidence that letting the freshly squeezed juice sit for a couple of hours improves the flavor but don't go longer than that. Definitely use simple syrup as plain sugar will not dissolve in the cold.
Simple syrup is simply made by using either equal parts water and sugar or 2:1 sugar and water (if the latter you might want to adjust the recipe slightly). Heat up the water but not to boil, add the sugar and stir till dissolved. Save this for future use.
The proportions listed above should be pretty much in the middle. Limes are very strong and need something sweet to balance them so if you want less sugar then probably reduce the amount of lime juice. Going below 5 oz is probably not a good idea.
Transcendent version: Instead of using the regular limes (aka Persian limes) you get at grocery stores use key limes when they are available. You have to be far more careful squeezing them as any pith left in the juice will make it bitter, but it is so worth it. The daiquiri is an amazing drink given its simplicity but the use of key limes makes it into something beyond words.
posted by bfootdav at 10:28 AM on April 28, 2017 [1 favorite]
Adjust as needed:
2 oz rum
.75 oz freshly squeezed lime juice
.75 oz simple syrup
Shake vigorously with ice and serve up (without ice).
Notes: Do not use lime juice from a bottle. There is some evidence that letting the freshly squeezed juice sit for a couple of hours improves the flavor but don't go longer than that. Definitely use simple syrup as plain sugar will not dissolve in the cold.
Simple syrup is simply made by using either equal parts water and sugar or 2:1 sugar and water (if the latter you might want to adjust the recipe slightly). Heat up the water but not to boil, add the sugar and stir till dissolved. Save this for future use.
The proportions listed above should be pretty much in the middle. Limes are very strong and need something sweet to balance them so if you want less sugar then probably reduce the amount of lime juice. Going below 5 oz is probably not a good idea.
Transcendent version: Instead of using the regular limes (aka Persian limes) you get at grocery stores use key limes when they are available. You have to be far more careful squeezing them as any pith left in the juice will make it bitter, but it is so worth it. The daiquiri is an amazing drink given its simplicity but the use of key limes makes it into something beyond words.
posted by bfootdav at 10:28 AM on April 28, 2017 [1 favorite]
Was it aged 3 years or in a bottle for 3 years, because booze doesn't really age in bottles, if that matters in any way.
posted by Joseph Gurl at 7:27 AM on April 30, 2017
posted by Joseph Gurl at 7:27 AM on April 30, 2017
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Slice some bananas vertically and sauté in butter, rum, brandy (or banana liqueur, but personally I find that to be banana overkill) and brown sugar, until brown sugar caramelizes and bananas are browned but still firm. Serve over vanilla frozen yogurt along with a Lactaid.
posted by Autumnheart at 7:20 PM on April 27, 2017 [1 favorite]