Photo: “National Rum Day” is Today!
August 16 is National Rum day, and to celebrate it, we bring you a delicious selection of recipes and cocktails that call for the Captain’s favorite beverage!
Rum is believed to have originated in the island of Barbados, when 17th century plantation slaves realized they could ferment sugar cane byproducts such as molasses, and then distill it, concentrating the alcohol content, and removing impurities. Today the majority of rum production is concentrated in the Caribbean and Latin America. Rums produced in Spanish speaking countries tends to be of the añejo variety which is smoother.
“Sugar cane wine” as it was described early on became the signature alcoholic beverage of the Caribbean, as it is so simple to make, potent and easy to mix.
The HS-News Mai-Tai
2 cups light rum
1 cup spiced rum
1 cup 151 proof rum
1 cup orange curacao (orange flavored liqueur)
1 cup almond flavored syrup
¼ of a cup honey
¼ of a cup of cherry syrup
10 limes, juiced
1/2 gallon fresh orange juice
Combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, honey, cherry syrup, and lime juice in a large jar. Stir and top off with orange juice. Serve on the rocks in 8 ounce glasses.
HS-News Scrumptious Piña Colada
1 cup coconut milk
1/4 cup of Almond milk
¼ cup of heavy cream
1 cup pineapple juice
1 ½ cups of rum
3 tablespoons brown sugar
8 ice cubes
In a blender, combine all ingredients until smooth. Serve immediately.
HS-News Delicious Rum Cupcakes
1 tablespoon melted butter
1/4 cup brown sugar
1/4 cup chopped walnuts
1 (18.25 ounce) package of yellow cake mix
1 (3.5 ounce) package of instant French vanilla pudding
1/2 cup water
1/2 cup vegetable oil
1/2 cup rum
1/4 cup butter
1/2 cup brown sugar
1/8 cup heavy cream
1/8 cup rum
Preheat oven to 350 degrees F (175 degrees C). Coat muffin or cupcake pan with 1 tablespoon melted butter. Sprinkle 1/4 cup of sugar and finely chopped pecans coating the pan.
In a large bowl, combine the cake mix and instant pudding. Add 1/2 cup water, 1/2 cup oil, 1/2 cup rum and 4 eggs, mix until smooth, fill the cupcake molds half way through.
Bake for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean.
To make the glaze, combine 1/4 cup butter, 1/2 cup sugar, 1/8 cup water and 1/8 cup rum in a saucepan over medium heat. Bring to a boil, then remove from the stove. Pour glaze over the hot cupcakes and allow them to cool before taking them out of the pan.