The Rum Thread!

I like to slice up some bananas and put them and my rum syrup into my pancake mix.....
mmmmmm, warm bananas,warm rum, and pancakes..... oh my!!!

Well, if you're using just the rum, you'd have to use a massive amount to boil it down and have enough left over for syrup. You'll need to bring it to a boil at some temperature higher than 80 C and lower than 100 C... 100 C and the water will begin to boil, which may make your job complicated.

I have yet to try Fire.Chef's method of adding that reduction to a syrup with spices, but I would imagine that would be the best way to do it. There are on the market imitation rum extracts that you could get to beef it up, but I don't know anything about them.

At this point I can't afford to boil any more rum so until I can spring for more "liquid assets" (har har) I can't make any more experiments. Anybody care to set up the HOP Get Mucky Sloshed Fund??

I think for now I'll just stick to adding rum instead of water for those things that it works for...

I used to drink dark rum a fair amount, they have a great one in new zealand which is super dark and is called Caruba rum which I used to love, or a golden rum here that aussie is famous for called Bundaberg Rum (cause its brewed in Bundy)

then all of a sudden I started getting super super angry on rum... dunno why, but cannot drink it any longer...I just get too cranky *sad*

the best way i find to make a rum reduction is to bring it to temp over a realy low heat and start with a cold pan. You dont need to use the bairn-marie method like with chocolate, chocolate only goes dodgy because of the fat content, it seperates from the cocoa mass and splits. for a good rum syrup is to reduce the rum to 1/8 of its original volume then add it to the sugar stock syrup recipe i gave out previously. its hard to give exact reduction to syrup ratio it depends on the rum used but just do it to taste. it is a great recipe though i got paid £60 off my head chef to tell him that recipe and he came from working in a michellin stared resturaunt in london

Fire.Chef, thanks again for the clarification!

I'd also just add that it'd be a good idea to avoid any overproof rums (151 and so forth), since they've got more alcohol than tastiness.

One of the other things I've used is agave syrup instead of (or in addition to) sugar syrup, since it has a more "organic" flavor to it. But a local store stocks it at a very affordable price so I tend to keep plenty on hand. It may not be necessary, but I tend to enjoy it more. It's also what I use for glazes and things when I can.

My newest rum just came in; forgive the cheesy backdrop but I thought it'd be appropriate. had to order it since the local shops don't stock it ordinarily... Been waiting weeks for this!

It's Khukri Coronation rum, produced in Nepal, and put in one of the coolest bottles ever, shaped, of course, like its famous namesake. Kuks are some of the most badass knives around, so I had to get this rum.. Also... it's rum!

w00t!

Sweet!!!



Let us know how nice it is....*drools*

awsome bottle that, id buy it just for that but i wouldnt be pinning to much hope on the flavour fir me rum has to come from the carribean but still it looks pretty damn cool let us know what its like

Well, we spend a pretty good chunk of last night trying it...

The first word that came to mind after the first glass was robust. This is a *thick* rum by any standards. Actually I thought it would be very sweet or molassassey, but it wasn't. It's not dry by any means, but it's very well-balanced. Best part: the aftertaste. It'll linger for quite a while if you let it! Fire.Chef, it's definitely *different* from Caribbean rums! I would assume it's made mainly from molasses, given the texture, but I don't know off hand; but it has a very subtle hint of grain that reminded me of Scotch. My guess is that the cane at that altitude may have a slightly lower sugar content, but that's just a wild guess; they may be importing it from lower altitudes. It's still rum in every way, but it's definitely given me a new look at the rum genre.

If you were fortunate enough to live in a place that stocks it (I believe as of now it's only distributed in NY and CA for the most part, unless you special order it) I would say it's worth it, hands down. My understanding is that Khukri also sells this rum as Khukri XXX in a regular bottle, which is probably cheaper, but the Coronation bottle is definitely a keepsake in itself. If you come across it, get it; it's well worth it. If you want to try a unique (and still delicious) rum, and save a sweet bottle, and you don't mind waiting for a little while, order it. We tried it next to the Zaya; it holds its own against it with ease.

sounds quite nice i'll have to try it some time, I was at a friends house the other day and he had this bottle of rum that is in the shape of a motorbike i cant remember the name of it though and unfortunatly the worse thing was that i wasn't even allowed to try it as he wont ever open the bottle just keep it as a collectors item, now what i say to that is what a waste of rum just to sit on a shelf in the bottle its made to be drunk not just sit there