All the ways to enjoy a good bottle of rum

All the ways to enjoy a good bottle of rum

Do you have a bottle of rum at home and don’t know how to make the most of it? We explain how to use it for cooking, preparing cocktails and designing desserts.

That rum is a treasure coveted by pirates is a well-known fact, celebrated by films and novels: on the other hand, rum, pirates and privateers have found themselves sharing the Caribbean Sea for to use it also depends on your preferencesGlobalization has led pirates to move to other areas of the world, and so has rum: today it is a treasure within everyone’s reach, to be used in many different ways. The distillate of sugar cane can in fact be blond and sweet like honey or delicate and clear almost like water: it can be drunk alone, used for a long drink or even finished in a pan, for recipes ranging from sweet to savory. The choice of how to use rum depends on its characteristics, but also and above all on the preferences of each one.


  1. The first, oldest and perhaps best way to use rum is obviously to drink it alone . For an adequate tasting, experts recommend letting the distillate rest in the glass for a few minutes, so that it can oxygenate, and to pay attention to the color: a light rum is usually also delicate in taste, while an amber or golden rum will tell you better the story of the barrel in which it aged.

  2. In second place in popularity are rum-based cocktails and long drinks : there are many, and they are constantly increasing along with the spread of mixology. It’s hard not to have tasted at least the most famous: mojito (made with white rum, brown sugar, lime and mint), daiquiri (white rum, lime and sugar syrup), piña colada (with coconut milk and juice d’ananas), cuba libre (white rum, cola and lime) and rum & cola (without the lime).

  3. Rum has also been used in pastry for centuries: the slightly sweet, aromatic but delicate flavor makes it perfect for softening and flavoring desserts. The most famous in Italy is perhaps the baba : born in Poland and perfected in France, it is today one of the sweet symbols of Neapolitan pastry. In Naples the baba, with its soft mushroom-shaped dough impregnated with the sweet distillate, probably arrived between the end of the eighteenth and the beginning of the nineteenth century: initially the recipe also included raisins and candied fruit, while today it happens to find it filled with jam, cream or chocolate cream.

  4. In France (after the export of babà), rum was instead used for the preparation of cannelés , sweets typical of Bordeaux and its surroundings. Cannelés can be as small as chocolates or as large as a muffin: the important thing is that the soft dough inside has the aroma of rum and vanilla and that the outside is caramelized, dark and tenacious.

  5. The Cuneo rum is a sweet theoretically patented, but everyone knows how difficult it is to protect the intellectual property of an invention that has really happened. The Cuneo people were conceived and registered in 1923 by Andrea Arione, owner of the homonymous bar in Cuneo (still in business): they are two hemispheres of meringue closed around a chocolate and rum cream, with a crunchy chocolate coating.

  6. In general, the pairing of rum and chocolate is an easy hit. To get the most out of both ingredients, you can prepare a cocoa and rum cake, a chocolate salami with rum and biscuits, or simply alternate a relaxed sip of rum with a small square of excellent dark chocolate.

  7. The ice cream, preferably cream or chocolate, you can drown in rum. Or, you can use rum in the preparation: for a chocolate and rum ice cream, of course, but also for a vintage taste like malaga, a great success of the sixties and seventies that can still be found in ice cream parlors. Malaga is in fact a yellow cream ice cream with raisins and rum: rum is important for its aromatic component, but also because it allows you to lower the freezing point of ice cream and raisins, keeping both particularly soft.

  8. Rum also gets along well with fruit : it is easy to use it to enrich a fruit salad. The more delicate white rum can be used to wet a bowl with strawberries and lime juice; while the amber rum can be combined with less acidic fruit, such as bananas, pears, apples. Don’t forget a sprinkling of brown sugar.

  9. In Germany, fruit and rum meet instead in Rumtopf : a traditional preserve of fruit, sugar and rum prepared in a special enameled jar. The fruit is left to macerate in rum and sugar starting from April; as the season progresses and the fruits ripen, strawberries, cherries, peaches and apricots, berries, grapes and pears are added to the jar. At the end of autumn the preserve is ready, just in time for the start of the Christmas holidays.

  10. Finally, rum can also be used to enrich savory recipes , as long as they have a fairly strong flavor: meat-based preparations are ideal. For example, it can be used instead of wine to blend sausage, adjust a meat pate or flavor a shellfish bisque: it will give sweet notes with a bitter hint and without the acidity of the wine.

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