Rum recipes
A spirit distilled from molasses or sugar cane juice. Most rum is made from molasses (a by-product of the sugar industry), which is first diluted with water, then distilled. Rum from the islands of Guadeloupe and Martinique is usually made by fermenting sugar cane juice, and is called 鈥榬hum agricole鈥�. Cacha莽a is a colourless Brazilian rum distilled from sugar cane.
Irresistibly fresh and punchy, this authentic mojito cocktail recipe is a one-way salsa dance to the Caribbean.
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Buyer's guide
鈥榃hite鈥� rums are bottled just after distillation (or are very briefly aged in oak barrels). Better-quality 鈥榞olden鈥� or 鈥榙ark鈥� rums get their colour and more complex flavour from a extended period of ageing in barrels. However, some rums are darkened and flavoured with caramel.
Storage
Rum will keep well for long periods once opened.
Preparation
Rum is great in cocktails, from classic rum punch to the Mai Tai and Singapore Sling. It is also used in desserts, including cakes, ice creams and sauces.
Don鈥檛 substitute dark, white and golden rums in recipes; the flavour can differ widely. Rhum agricole is better drunk neat than as a mixer.