Summer is here and with it comes the need for making and sipping cocktails. One of the most versatile and tastiest ingredients is rum. This staple is perfect for any mixed drink containing the fruits of the season. Not to mention it just has the best kick for dealing with those steamy nights.
Rum was the subject of the Times Dining article yesterday. Its' weekly column Spirits of the Times by Eric Asimov explored the different kinds of this warm weather staple. Rum is either made with sugar cane or molasses. Is there a difference? Yes. A cane based rum are more earthier and vegetal in flavor while the molasses variety is more fruitier. This is probably due to the distilling process. The molasses based goes through an extra step of processing,hence the name industrial rum and the disparity of tastes. Both rums goes well with summery fruits such as melons and pineapples.
The article also mentions the off shoots such as the sugar cane based cachacas which is rum made from boiled cane juice and rhum agricole which is fresh squeezed sugar cane. Only rum from the French West Indies, mostly Martinique, can be called this. Both are dryer and blended tasting more like Armagnac brandy. This is a much more mature view of rum which is usually considered to be like a happy "playful" drink. Rhum agricole is best drunk with just a twist of lime and ice.
Summer is here and it's time to kick back with a cool drink. Make it a rum based one to combat the heat and humidity. There's nothing like it with ice or fruity punch mixed with melons and pineapple chunks.
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