Académique Documents
Professionnel Documents
Culture Documents
The first is a very dry, light bodied rum often referred as Puerto Rican (or Cuban) rum. It is the legacy of the Spanish colonial empire and it is therefore produced in Spanish speaking countries. The second is a rich pungent rum, medium bodied, referred as Jamaican rum. Produced in the former British Caribbean islands, it is a tribute to their former empire. The third category regroups a highly flavoured rum directly made from the sugarcane juice and not the molasses, it is the rhum agricole. This rum is dominant in the French Caribbean islands and backs the French colonial empire settlements. The last category regroups others worldly produced spirit made of sugarcane or using rum in their composition like the aromatic Indonesian Arrak, the Aguardiente from Central and South America or even the Czech Tuzemach made from sugar beet. Rums colour is another categorisation that is complementary to its origin. Light, white (or silver) rums have very little flavour and are better used as cocktails base. Dark (or black) rums have a stronger flavour (with caramel or molasses overtone) and are sometime a bit sweeter; they are mainly used for cooking. Spiced rums are most of the time cheap dark rums modified with a selected assortment of spices. Gold (or amber) rums are aged drinks that range from superior to premium quality. They can easily be compared to brandy or cognac (while more virile in taste). They are spirits both delicate and of unique un-beholden character.
SHAKE IT!
Rum is one of the first alcohol used to designed cocktails, it provides an immediate flavour of exotism to preparations and blends very well with fruits juice. Cuba Libre 4cl of white rum 1 quarter of lime 13cl of cola 4 ice cubes Take a quarter of lime, cut it in two and press it inside the glass. Add ice cubes and others ingredients, stir it with a spoon 10 seconds and serve immediately. This cocktail appeared in Cuba during the Prohibition. If you add 3 or 4 drops of Angostura you obtain a Trinidad, a slightly bitter long drink.
Daiquiri 4cl of white rum 2cl of lime 1cl of cane syrup 5 ice cubes Put ice cubes in a shaker, add all ingredients, and shake it 10 seconds then serve without the ice cubes.
Invented in Cuba in 1898 by American engineers who gave it the name of the village where they were working: Daiquiri (close to Santiago). Mojito 4cl of white rum 9 fresh mint leaves 2cl of cane syrup 2cl of lime 6cl of sparkling water 5 ice cubes Press mint leaves inside the glass, add the ingredients then crush ice cubes and put them inside the glass. Stir it 10 seconds then serve. Inspired by the Mint Julep which was one of the favourite cocktails of the American coming to Mojito island (Cuba). Pina Colada 4cl of white rum 12cl of pineapple juice 8 coffee spoon of coco cream 5 ice cubes Put the ingredients inside the shaker, shake it during 10 seconds then serve without the ice cubes. Invented by a Puerto Rican barman from the Caribe Hilton hotel in 1954 the name pina colada was initially used for a fresh filtered pineapple juice. Cubanita or Mary Rose 5cl of white rum 12cl of tomato juice 0,5 cl of lime 0,5cl of Tabasco 2cl of cane syrup 1 pinch of salt 1 pinch of pepper 5 ice cubes Put the ingredients in a glass, stir with a spoon during 10 seconds and then serve without the ice cubes. The Cubanita is the Cuban version of the Bloody Mary (previously named Mary Rose during the 1930s). Ti Punch 2cl of cane syrup 5cl of white rum 1/8 of lime Put the cane syrup in a glass, add the rum. Press the lime with your fingers over the glass then stir it with a spoon during 6 seconds and serve. The Ti Punch (little punch in Creole) is the traditional and usual way to drink rum in the Caribbean. Sweet and extremely flavoured its the best introduction to the world of rum, more than a classic it is a basic where to start from.