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How to serve rum

WATCH: Watch the video below to learn how to make a kombucha spiced rum cocktail

Rum may be known as the drink of choice for pirates, but this distilled alcoholic drink is actually quite delicious. Made by fermenting and distilling sugarcane molasses or juice, then aged in oak barrels, rum is most often made in Caribbean and American countries, but also sugar producing countries such as the Philippines and India.

If you’re looking for a new Friday afternoon tipple that challenges the status quo, why not explore the wide world of rum? There are any different styles of rum made by many different countries across the world – you can even explore craft rum!

We spoke to the experts at Proximo Spirits about how to pick a top-notch rum, and how to serve it.

How to pick a rum to suit your taste

“Think about your favourite flavours. Tasting notes might sound intimidating, but they’re there to help you – look for words that suit your palate, such as almond, herbal or tobacco if your tastes run to the savoury. Or, if you like it a sweeter and lighter flavour, look for citrus, floral or fruit cake in the description. If you’re a fan of spices, look for rum with cinnamon, clove and ginger.”

“If you love the rich depth of whisky, look for a rum with plenty of oak aging. If you’re new to exploring spirits, try a spiced rum such as The Kraken Black Spiced Rum for a more approachable flavour profile.”

How to serve rum correctly

Don’t know how to serve rum? The Proximo experts have you covered.

  • White rums mix easily with fruit juices and soda. “Try a twist on an Old Fashioned cocktail with a dark aged rum, a touch of sugar and a few dashes of Angostura bitters.
  • Pair spiced rum with fresh apple juice or dry ginger for a refreshing drink you can serve at any occasion.

Still not sure which rum to pick? Don’t be afraid to head to a specialist bottle shop that carries high quality spirits, and ask the staff for help.

“Tell them what you usually drink, your favourite flavours and, most importantly, what you don’t like. They’ll be able to send you in the right direction for your palate and preferences.”

How to Serve Rum

While undoubtedly delicious, rum can be one of the world’s most confusing spirits, if only because it’s made in so many different places and in so many different ways (white, aged, agricole, black strap, spiced, etc). Jesse Vida, the former head bartender at what was New York City’s Cuban-themed bar with solid rum cred, BlackTail, offers his guidance.

It’s Not Just for Tropical Drinks

How to Serve Rum

Sure, we all love our Mai Tais, not to mention the mini Frozen Daiquiris BlackTail serves as a welcome drink. But, Vida says, there’s a vast world to rum that people should explore. “It’s a mistake to think rum is only good for Mojitos or Frozen Daiquiris,” says Vida. “Rum has so much more to offer. Don’t be afraid to get outside of the box a little bit.”

Find a Bartender Who Knows Rum

How to Serve Rum

The optimal way to do that? Find a knowledgeable barkeep to be your guide, says Vida. “There are many different styles and subgenres of rum aside from simply light and dark rum. By going to a bar where the bartenders know their stuff, you can have an engaging conversation about that.”

Rum is Made from Sugar Cane, but That Doesn’t Mean It’s Sweet

How to Serve Rum

“People should know that rum is not inherently sweet,” says Vida. “It’s a spirit distilled from molasses a, byproduct of making sugar as we know it from the sugar cane plant. Anything that gets distilled is not sweet.”

However, if you’ve sipped rum and detected sweetness, you’re not imagining things. Many producers add sugar after distillation. “This isn’t necessarily a bad thing if the juice tastes good,” says Vida, adding that “many brands pretend they don’t add sugar.”

Drink It Like Whiskey—with a Splash of Water or Ice

How to Serve Rum

Most spirits are distilled to 40 percent alcohol by volume, or 80 proof, but many rums are bottled at higher proofs. For those stiffer rums, “adding ice or a splash of water will mellow it out so the alcohol vapors don’t overpower the subtle flavors,” says Vida. His rule of thumb: “I’d say 45 percent [ABV] or lower you should drink it neat, but anything above that you may enjoy more with dilution.”

How to Serve Rum

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How to serve

Summary :

  • Origin
  • Definition and production
  • Classification
  • How to serve

Whether it’s called rum (for English rum), rhum (French) or ron (Spanish), this spirit, made from sugar cane, remains the common denominator between the Caribbean Islands and the South American countries; although each of these countries has its own distinctive culture and set of traditions.

  • How to Serve Rum
  • How to Serve Rum
  • How to Serve Rum
  • How to Serve Rum

Rum can be drunk in many different ways and is undoubtedly the world’s most versatile spirit.
Although white rums are generally used to make cocktails, some of them have such a rich aroma that they can also be enjoyed straight. Highly perfumed rums go very well with fruit juice flavours. However, the higher the level of impurity (level of non-alcohol), the more the rum is aromatic, and, therefore, the more it deserves to be served neat rather than incorporated into a cocktail. The white rhums agricoles in this category are worth a closer look. Some of the Jamaican white rums, that are white despite being made from molasses and distilled in pot stills, are equally remarkable.
The dark rums are more for tasting straight in a cognac-style glass. However, fine feathers don’t necessarily make fine birds, and this is the case for both rum and whisky – an amber colour is not always proof of quality. This category of spirits, lacking in any legal framework, is sadly often abused and labels are rarely much help when choosing rum. The French rums are actually the most reliable since they are strictly regulated.

A MIX OF 3 YEAR OLD RUM FROM BARBADOS, 2 YEAR OLD FROM THE DOMINICAN REPUBLIC, AND FRESH RUM FROM TRINIDAD

How to serve Kane’s Golden rum

  • Kane’s ClassicHow to Serve Rum
  • Kane’s & GingerHow to Serve Rum
  • Kane’s MojitoHow to Serve Rum
  • Kane’s & OrangeHow to Serve Rum

What you need

    • Kane’s Golden Rum
    • Tall glass – clean, dry & cold
    • Chilled Cola
    • A fresh lime, cut into thick segments
    • Ice
  • How to serve

    Fill the glass with ice and squeeze a wedge of lime over the top, add 25ml of Kane’s Golden Rum and then top up with chilled cola. Stir with a straw, add a wedge of lime and enjoy. Classic Caribbean refreshment

    Betty won’t stand for any nonsense in her bar – please drink Kane’s responsibly

    What you need

      • Kane’s Golden Rum
      • Tall glass – clean, dry & cold
      • Fiery Ginger Beer, chilled
      • A fresh lime, cut into thick segments
      • Ice
  • How to serve

    Fill the glass with ice and squeeze a wedge of lime over the top, add 25ml of Kane’s Golden Rum and then top up with Ginger Beer. Stir with a straw, add a wedge of lime. An intensely refreshing experience

    Betty won’t stand for any nonsense in her bar – please drink Kane’s responsibly

    What you need

      • Kane’s Golden Rum
      • Tall glass – clean, dry & cold
      • Soda Water
      • 2 sprigs of fresh mint leaves
      • Half a teaspoon of white sugar
      • A fresh lime, cut into thick segments
      • Ice
      • (You can substitute lemonade for soda water & sugar – it won’t be quite as good, but it still tastes great)
  • How to serve

    Squeeze the lime into the glass, dissolve the sugar in the lime juice. Gently squash one sprig of mint into the mixture (don’t mash it up, just break a few of the leaves). Add the soda water, stir, and then add 25ml of Kane’s Golden Rum. Give it a final stir and then add a lime wedge and the second sprig of mint. A refreshing hit of Cuba

    Betty won’t stand for any nonsense in her bar – please drink Kane’s responsibly

    What you need

      • Kane’s Golden Rum
      • Tall glass – clean, dry & cold
      • Fresh Smooth Orange Juice, chilled
      • A fresh lime, cut into thick segments
      • Ice
  • How to serve

    Fill the glass with ice and squeeze a wedge of lime over the top, add 25ml of Kane’s Golden Rum and then top up with juice. Stir with a straw, add a wedge of lime. A taste of sunshine

    Betty won’t stand for any nonsense in her bar – please drink Kane’s responsibly

    How to Serve Rum

    If you didn’t know, the speed with which you serve a rum influences its taste and thus, the tasting experience. These are three things you need to know to serve it properly.

    According to experienced bartender Maelia Gellusseau and Havana Club rum ambassador these are some ways to drink it and how to pair it, and of course how to serve it.

    Aged rum

    Aged rum is complex and it is recommended to serve it slowly. It can also be mixed in cocktails, but these should be cocktails that do not influence the aging years of the rum. For example the Canchanchara cocktail.

    Havana Club 7 years

    Fresh lime juice

    How to Serve Rum

    It is important to know that to produce a 7-year-old rum, it takes at least 14 years, as is the case with the Havana Club 7 Años. There are aged rums to taste in cocktails, but the best way to taste one of this age is dry, on ice or with a twist.

    Look at the color

    More fullness in color equals a more intense flavor, so it’s best to serve it with just ice.

    Taste the aroma

    You should take the time to enjoy the aromas evaporated by rum, such as the intense and complex notes of cocoa, vanilla, cedar, soft tobacco and tropical fruits.

    Serve slowly

    A soft, balanced and complex rum on the palate, like Havana Club 7 años, should be served slowly. This will help to extract from the rum its most intense and rounded finish.

    Don’t drink and drive. Enjoy responsibly.

    Service Product Process

    服务流程 Outlet: Bar

    How to Serve Rum

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    How to Serve Rum

    Wrapping up something Boutique-y Rum shaped this Christmas Eve? Or maybe you’ve just unwrapped one yourself and now, you’re reading this slightly stuffed on Boxing Day. Our favourite rum guy, Peter Holland, is a big fan of drinking our fantastic-y expressions neat but, we asked him for some festive ways to serve up something so delicious-y – and he did not disappoint.

    Over to you, Pete!

    All of the rums in the That Boutique-y Rum Company range can quite easily be sipped neat, but it’s Christmas (and the whole of the rest of our lives), and sometimes we all fancy something a little different, so how about these three options?

    Travellers Tonic

    How to Serve Rum

    Yeap. It’s literally just that.

    A double measure of our Travellers Distillery rum from Belize, served in a tall glass, with cubed ice and topped up with your favourite tonic water. Most people haven’t discovered the delights of a rum and tonic, and you could be in on the ground floor with this one. Ditch the straw, and garnish with a wedge of orange if you like – but I find it drinks just fine without further adornments.

    Honestly, you’ll be wondering why you never tried it before.

    Ti-Punch

    How to Serve Rum

    In the French Caribbean, the ‘petit punch’ or Ti-punch as it’s known is a common sight.

    A double measure of Agricole rum, a small squeeze of lime, and a little sugar – stirred together and served with or without ice to preference.

    The TBRC range doesn’t yet encompass an agricole rhum from the French Caribbean, but how about calling for the Madeira big guns in the form of O Reizinho?

    Old Fashioned

    How to Serve Rum

    The heavy hitting Caroni feels entirely appropriate material to work with for a bit of Old Fashioned Fun. 5ml of rich sugar syrup, a couple of dashes of bitters (Angostura works just fine) and a double measure of Caroni. Build in a rocks glass and stir with ice. Zest a piece of orange peel over the glass
    and drop it in to make it look pretty.

    The Caroni is a heavy hitter flavour wise, and it’s very rarely that I’ll suggest the addition of a second spirit, but I have to say that a barspoon (5ml) of Lagavulin or Laphroaig peated whisky provides a complimentary accent., so raid your Boutique-y Whisky collection for something appropriate.

    All the rums in the TBRC range will work in an Old Fashioned, so don’t be afraid to explore and experiment!

    Oh, and please do share your experiences – we’d love to hear

    Zacapa Rum and How To Drink It

    In the highlands of Guatemala’s Quetzaltenango department, fields of sugar cane grow in cool mountain valleys, graced by rain showers from May through October and exposed to the sun the other half of the year. This is the home of Zacapa, the pride of Guatemalan rum and multi award-winner at the International Rum Festival.

    Zacapa’s flagship is their Ron Zacapa Centenario 23, a fine spirit blend of rums between the ages of 6 and 23 years old. Like the finest Scotch, Zacapa can be served neat and savored in a tapered brandy snifter with one cube of ice added to release notes of honeyed butterscotch, spiced oak, and dried fruit. The unique complexity of Zacapa comes from a dynamic altitude aging process known as solera. This involves transferring the blended rums, pressed from virgin sugar cane, from one barrel to another. The final barrels used are Pedro Jimenez sherry barrels from Spain, which gives the rum a particularly sweet finish.

    That’s Zacapa 101. Get yourself a bottle of Zacapa from our online shop or visit us in person. If you don’t feel like drinking it neat, check out one of these four recipes directly from the maker’s website. Salud!

    Hot Rum Punch

    For this classic winter warmer, you’ll first need to boil 120 ml of water in a pan. Add 1 tsp of butter, cinnamon sticks, cloves, cardamom, freshly grated nutmeg, and honey to taste. Once you have it up to a boil, simmer until the honey has dissolved. Then add 200 ml of Zacapa rum, stir around for a minute, and serve in a punch bowl.

    Storm in a Teacup

    To make a storm in a teacup, first pour 480 ml of boiling water into a pitcher. Then steep peppermint teabags in the pitcher. Afterwards mix 300 g of caster sugar, 240 ml of lime juice (that’s a lot of lime), and refrigerate until cool. Then add 4 passion fruit, 240 ml of Zacapa, and 480 ml of soda water. Finally, serve in glasses full of ice and garnish with a sprig of fresh mint.

    Zacapa Daiquiri

    For this drink you need to use a Boston shaker. First start out with a generous doubleshot of Zacapa—45 ml if you want to be absolutely precise. Add 20 ml of lime juice, 10 ml simple syrup, and ice. Strain the mixture into a chilled glass, et voila! You’re ready to party.

    Zacoco

    Start by scooping a handful of ice into a tall, wide drinking glass. Then add 10 ml of Zacapa and 200 ml of coconut water. Finally garnish with a pineapple leaf and a wedge of lime.

    Are you seeking out a new and inspired dessert for a family event? Perhaps you want something special to serve this Thanksgiving. Or, it may be someone’s birthday in your family, and you want to serve up something other than a basic cake. This is the perfect time to purchase a rum fruit cake Filled with flavor, this could be one of the best choices you make when it comes to choosing a unique, healthy version from a leading company.

    It Is Not What You Think

    If you want to find a unique dessert to offer, go with rum fruit cake. Remember, this does not have to be the boring, overly sweet cake you remember receiving in a box as a kid. Today’s varieties are filled with fantastic variety and taste. Your first step, then, is to choose the right variety. Rum cakes are available with a variety of fruits in them. You can also choose those created with a blend of nuts. Some even offer chocolate or other elements that help make them stand out. You can even choose those with other alcohol versions rather than rum – think about Cahlua or even amaretto, for example.

    Serving Them Well

    Once you determine which one is right for you, plan to serve it on its own. You do not need to add much more to it. However, if you would like to do so, create a simple rum sauce. Or, top them with some freshly whipped cream.

    Rum fruit cake can be an excellent choice for just about any celebration. And, it does not have to be hard to pull off this type of event. Create a menu that you love and then keep dessert simple. You are sure to still impress everyone with it.

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    Posted on the 11 October 16

    Variety is the spice of life.

    That’s why we love rum. White, light, gold, dark, spiced – there’s just so much on offer, it’s enough to overwhelm even the most brazen rum aficionado.

    But it’s not just the sheer range of choice that’s astounding. Every rum can be also be enjoyed in a number of exciting different ways, each one revealing more about the rum’s flavour.

    To prove it, we decided to pick one of our favourite rums, Havana Club 7 Year Old, to show you just how many ways you can enjoy a bottle of good rum.

    Havana Club 7 Year Old is a full-bodied, rich and sophisticated rum with a lot to offer your senses. Many will argue the only way to truly savour the depth of flavour is to sip it neat, at room temperature.

    This way, you’ll be fully exposed to its rich aroma and taste without any distractions.

    For the purist rum-lover, this really is the only way to enjoy a good, high-quality rum.

    On the rocks

    This is the option for those who need a little distance from the strong rum flavour in order to fully appreciate it.

    As the ice melts, it will dilute the rum slightly and offer your taste buds a slightly less intense, but faithful experience of the flavours on offer.

    Old Fashioned

    A true rum purist might grimace at the thought of this classic cocktail, but for someone looking to start tasting rums up close without a mixer, this is an ideal entry point.

    All you need to do is add a splash of water, angostura bitters and a spoonful of sugar to your neat rum serving.

    It’s an exciting way to introduce your taste buds to the heat and intensity of a neat rum without scaring you away.

    With a mixer

    On its own, Havana Club 7 Year Old is spectacular. But sometimes, adding the right mixer can bring out a new side to a rum you’d never have noticed otherwise.

    For example – grab yourself a glass of ginger beer and mix in a double measure of Havana Club. The sweet vanilla and toasty oak flavours of the rum are a perfect match for the warming spice of the ginger beer.

    Experiment yourself, and see which mixer you prefer!

    In a cocktail

    Now, here’s where it takes a bit of an expert to get it right.

    There’s so much going on in a cocktail, you might assume you can mix in any old rum and it won’t really make much of a difference. While there might be a glimmer of truth in this when it comes to rum brands, when it comes to categories of rum, such as white, golden or spiced, there’s some artistry involved.

    To get the most out of a cocktail, it takes an expert to know which set of ingredients will work best with each specific rum.

    Knowledge, expertise and skill. That’s how you end up with a premium cocktail experience.

    Now you know how to get the most out of your bottle, we hope we’ve inspired you to take your first step towards becoming a true rum aficionado.

    But if you don’t know where to start? Reserve a table and take a seat. Our Cantineros will take you through our entire rum list, until you’re a total *hic* tasting *hic* expert. Enjoy!

    From our today’s tutorial you will learn how to serve the food in an elegant and sophisticated way but in a professional manner in accordance with the set standards of the hotel or restaurant. Guests are ultimate boss in the hospitality business. When they come to your restaurant or hotel, treat them as your dearest friend visit to your house.

    Please remember everyone can have food in their house. So when they come to you that means they want to get good service, have delicious food and enjoy some great time. If they get these they will definitely come again and again and even may recommend others as well. So serving food properly is very vital task to perform for each & every waiter and waitress.

    Here are few HIGHLY RECOMMENDED F & B Service Tutorials you must read:

    • Ultimate Waiter Training Guide
    • Hotel Room Service Guide
    • How to Take Food Order in Restaurant (SOP)
    • Crucial Points for Efficient Service
    • How to Take Service Preparation in Busy Restaurant
    • Proper Champagne Serving Procedure
    • Pre-Service Checklist for a Food & Beverage Outlet
    • How to Serve Tea or Coffee in your Restaurant
    • Proper ways to Carry Tray at Restaurant
    • Procedures to Take Guest Orders at Restaurants
    • Food & Beverage Service Rules that you Must Follow

    Topics Covered in this Guide

    Procedures of Serving Food at Hotel or Restaurant

    Watch Exclusive Training Video:

    How to Serve Rum

    You have guests coming for a weekend dinner party. You are excited, but you also want to impress them with something fantastic to end the meal. Choose a rum fruit cake. Chances are good; it will bring back memories they have not thought about in a long time. And, it is a rich flavor that makes it an easy choice for just about any after-dinner meal. If you want to get them talking about your dessert, this is the perfect place to start.

    Serve It Simply

    There is no need to overdo it here. Rum fruit cake recipe really does stand out on its own. Contrary to what many believe, it is not drowning in alcohol. It does not have an over the top rum flavor either. Rather, the flavor is bold and full of hints of spices and all-natural ingredients. The good news is that it is very easy to serve because of this. You do not have to serve it with anything other than a fork in most cases. If you want to offer something with it, choose a nice cup of hot tea or coffee.

    Making It a Lasting Memory

    To add something extra to your fruit cake, consider a bit of whipped cream – make it fresh if you can. Add a small amount of vanilla to it to give it that something extra. You can also add a bit of rum extract to your whipped cream to create a strong flavor.

    The good quality cake you serve will make a big impression on anyone you meet. With rum fruit cake, you want to choose a lighter meal. And, you want to be sure that your guests are able to cleanse their pallet in between their meal and their dessert to ensure the best flavors come through.

    A simple yet satisfyingly refreshing blend of BACARDÍ Limón rum and sprite.

    THE INGREDIENTS

    • 50 ml BACARDÍ Limón Rum
    • 100 ml Sprite®

    Share with friends

    THE METHOD

    1. Fill a glass with ice and squeeze in 1 lime wedge and 1 lemon wedge.
    2. Pour BACARDÍ Limón rum, add sprite® and mix well.

    Share with friends

    MIX IT UP!

    The Original
    BACARDÍ Mojito

    Add BACARDÍ Carta Blanca rum to the cool, crispness of freshly squeezed lime and mint on ice. You’ve just created a refreshing Original BACARDÍ Mojito – the perfect rum cocktail for sundown and other magical moments.

    CUBA
    LIBRE

    The Cuba Libre perfectly captures the independent spirit of BACARDÍ. Mix BACARDÍ Carta Oro rum with cola, lime juice and lots of ice in a high ball glass. Finish with a lime wedge and drink a delicious toast to freedom.

    CUATRO
    HIGHBALL

    As you step into the evening, enjoy the Caribbean flavour of BACARDÍ Añejo Cuatro rum and ginger ale. Served over ice with a splash of fresh lime, this drink is the perfect refreshment for a summer’s night.

    Explore bacardÍ

    How to Serve Rum

    DO WHAT
    MOVES YOU

    Our latest campaign celebrates through dance the individuality and freedom of spirit that BACARDÍ embodies.

    How to Serve Rum

    Premium
    range

    Take your enjoyment to the next level with our premium rums. Choose BACARDÍ Añejo Cuatro for sophisticated cocktails. Or enjoy the rich butterscotch and nutmeg notes of BACARDÍ Reserva Ocho. For a luxurious sipping experience it has to be BACARDÍ Gran Reserva Diez – barrel aged for ten years.

    Featured rum

    Premium
    range

    Take your enjoyment to the next level with our premium rums. Choose BACARDÍ Añejo Cuatro for sophisticated cocktails. Or enjoy the rich butterscotch and nutmeg notes of BACARDÍ Reserva Ocho. For a luxurious sipping experience it has to be BACARDÍ Gran Reserva Diez – barrel aged for ten years.

    We support responsible decision-making.

    © 2020 BACARDÍ, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED

    Serve up the taste of summer year-round with a refreshing BACARDÍ Lime & Cranberry. It’s the tart flavor you crave, now with an irresistible twist of lime zest.

    BACARDÍ Lime & Cranberry

    • 2 parts BACARDÍ Lime Flavored Rum
    • 4 parts cranberry juice

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    How to Make a
    BACARDÍ Lime & Cranberry

    1. Fill a highball glass with ice.
    2. Pour in the BACARDÍ Lime Flavored Rum, followed by cranberry juice, and give it all a gentle stir.
    3. Garnish with a lime wedge.

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    YOU MIGHT ALSO LIKE

    The Original BACARDÍ MOJITO

    Add BACARDÍ Superior rum to the cool crispness of freshly squeezed lime and mint on ice. You’ve just created a refreshing Original BACARDÍ Mojito – the perfect rum cocktail for sunset and other magical moments.

    CUBA
    LIBRE

    The Cuba Libre perfectly captures the independent spirit of BACARDÍ. Mix BACARDÍ Gold rum with cola, lime juice and lots of ice in a highball glass. Finish with a lime wedge and drink a delicious toast to freedom.

    CUATRO
    HIGHBALL

    As day becomes night, slow down and savor the Caribbean flavors of BACARDÍ Añejo Cuatro rum and ginger ale. It’s called the Cuatro Highball or as we like to say, paradise in a glass.

    Explore bacardÍ

    How to Serve Rum

    DO WHAT
    MOVES YOU

    Our latest campaign celebrates through dance the individuality and freedom of spirit that BACARDÍ embodies.

    How to Serve Rum

    Premium
    range

    Take your enjoyment to the next level with our premium dark rums. Choose BACARDÍ Añejo Cuatro for sophisticated cocktails. Or enjoy the rich butterscotch and nutmeg notes of BACARDÍ Reserva Ocho. For a luxurious sipping experience it has to be BACARDÍ Gran Reserva Diez – barrel aged for ten years.

    Featured rum

    Premium
    range

    Take your enjoyment to the next level with our premium rums. Choose BACARDÍ Añejo Cuatro for sophisticated cocktails. Or enjoy the rich butterscotch and nutmeg notes of BACARDÍ Reserva Ocho. For a luxurious sipping experience it has to be BACARDÍ Gran Reserva Diez – barrel aged for ten years.

    Asked by Wiki User

    Wiki User
    Answered
    November 09, 2009 8:46AM
    2009-11-09 08:46:53

    In a glass, with ice.

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    Copyright © 2020 Multiply Media, LLC. All Rights Reserved. The material on this site can not be reproduced, distributed, transmitted, cached or otherwise used, except with prior written permission of Multiply.

    Posted on August 4, 2020 By Chef Billy Parisi

    How to Serve Rum

    This amazing tropical rum sauce has only 3 ingredients and is amazing when poured over some bread pudding or even ice cream.

    I always say it but I’m a huge sauce fan and if you’re anything like me, then my balsamic reduction and pesto are can’t miss must makes!

    How to Serve Rum

    Rum Sauce

    This tasty rum sauce is a great accompaniment for desserts as well as great for cutting into spicy rubbed proteins like pork, fish, beef, or my Jerk chicken. It has a strong pineapple flavor that is finished with smoky rum flavors. It’s very easy to make and will most likely take less than 15 minutes or prepare.

    How to Make It

    Follow these simple instructions for how to make this delicious rum sauce recipe:

    1. Combine pineapple juice, dark rum, and packed brown sugar into a medium-size saucepot.

    How to Serve Rum

    1. Cook the mixture over low to medium heat until the amount is reduced by ½ or until it is thick resembling a syrup.

    How to Serve Rum

    Variations

    There are a few more things you could put into this rum sauce to help elevate the flavor as well as slightly change it so that it will work on other recipes. Here is what you can add at the end of making the sauce:

    • 1/4 stick of cold unsalted butter
    • 2 tablespoons heavy whipping cream
    • Pinch of sea salt
    • 2 tablespoons sweetened condensed milk
    • ½ teaspoon ground cinnamon

    Recipe Chef Notes + Tips

    Make-Ahead: You can make this recipe up to 3 days ahead of time. Keep covered and in the refrigerator until ready to serve.

    How to Store: Keep covered in the refrigerator for up to 7 days. This will freeze covered up to 2 months. Thaw in the refrigerator for 1 day before reheating.

    How to Reheat: Place the desired amount into a small saucepot and cook over low heat until warmed.

    You can swap out dark rum for light rum for a slightly sweeter less smoky flavor.

    Feel free to use regular sugar instead of brown sugar.

    How to Serve Rum

    More Sauce Recipes

    • Chocolate
    • Balsamic Reduction
    • Beurre Blanc
    • Mornay

    Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

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    • Beware: This Salted Caramel Pound Cake Is Dangerously Good This caramel-swirled pound cake has a thick salted caramel swirl on top. Prepare to freak out. Delish UK
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    When it’s freezing outside, rum is the only thing that’ll do. Well, rum and warm pumpkin chocolate chip cookies. What? We’re cold! Add in butter, sugar, ice cream, and healthy dose of cinnamon and you’ve got heartwarming wintertime magic in a glass.

    Prep Time: 5 mins

    Total Time: 2 hours 20 mins

    Ingredients

    vanilla ice cream, softened

    Rum Drink

      470 mL

      How to Serve Rum

      Make mixology fuss-free with ready-to-serve cocktails from On The Rocks, Edwin + Sons and more.

      There was a time when ready-to-serve cocktails came in large, clunky plastic bottles filled with pina colada, strawberry daiquiri or margarita. But as the cocktail world has continued to evolve, so has the world of ready-to-serve cocktails. Now a plethora of craft cocktails come pre-made and placed in single-serve mason jars or other trendy bottling options.

      As enjoyable as summer is, it can be rough. It’s hot and humid. And sometimes the last thing you want to worry about is how many limes you need to pick up for margaritas at Taco Night or how to create the perfect Old Fashioned. This summer, let ready-to-serve cocktails be your go-to for whipping up amazing cocktails with little effort on your end.

      Edwin + Sons Cocktail Co.

      Because summer and mason jars go hand-in-hand, there’s Edwin + Sons Cocktail Co. If aesthetics and quality booze are your thing, this line of ready-to-serve cocktails could be your new fav. In addition to serving their cocktails in convenient, single-size mason jars, Edwin + Sons Cocktail Co. offer up a unique twist on a classic cocktail. Their Elderflower Manhattan offers a remixed take on the original with the addition of elderflower liqueur.

      How to Serve Rum

      On The Rocks’ Old Fashioned is just one of several ready-to-serve cocktails from the brand.

      When Should A Band Start A Whiskey? Slipknot Knows

      On The Rocks

      Dallas, Texas-based On The Rocks recently jumped into the sea of pre-made cocktails, and with six different cocktail options available in a variety of sizes, the brand is surely making its presence known. If your palate’s taking you to the tropics, On The Rocks features both a Mai Tai and heat-inducing Jalapeno Pineapple Margarita. And since you can never go wrong with a classic, an Old Fashioned (made using Knob Creek) is also on the list of On The Rocks cocktails

      How to Serve Rum

      Plain Spoke Cocktail Co. features two ready-to-serve cocktails: Bourbon Smash and Moscow Mule.

      Plain Spoke Cocktail Co.

      Plain Spoke Cocktail Co.

      A fan of bourbon and vodka? Well, look no further than Plain Spoke Cocktail Co. The ready-to-serve brand produces just two cocktails: Bourbon Smash and Moscow Mule. So, leave your boozy indecisiveness at the door. Additionally, their ready-to serve cocktails hardly skimp on quality. Both are made using Midwest-based spirits, and boast ingredients like 100% lime juice, ginger and pure cane sugar.

      Kōloa Rum Ready-To-Drink Hawaiian Mai Tai

      If sipping a Mai Tai poolside at a lavish resort isn’t quite on your agenda, the next best thing is a ready-to-drink Mai Tai from a Hawaiian rum. In addition to their Hawaiian Mai Tai, the Hawaii-based Kōloa Rum features two other ready-to-drink cocktail blends: Hawaiian Pineapple Passion and Hawaiian Rum Punch.

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      Would You Try Chocolate Peanut Butter Hummus?

      This Hummus Has A Crazy Secret Ingredient

      This Greek Hummus Is Loaded With Flavor

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      When it’s freezing outside, rum is the only thing that’ll do. Well, rum and warm pumpkin chocolate chip cookies. What? We’re cold! Add in butter, sugar, ice cream, and healthy dose of cinnamon and you’ve got heartwarming wintertime magic in a glass.

      Prep Time: 5 mins

      Total Time: 2 hours 20 mins

      Ingredients

      vanilla ice cream, softened

    Rum Drink

      470 mL

      How to Serve Rum

      Hey Jamaican Rum Cream Lovers!! Learn how to make an at home version of the Jamaican “Sangster’s” Rum Cream with only a few easy ingredients. It’s a perfect blend of Jamaican rum and rich cream with just a hint of exotic Jamaican fruits and spices. SIP! SIP! HOORAYYY!!

      How to Serve Rum

      Jamaican Rum Cream Recipe

      Recipe Ingredients:

      • 14 oz can Sweetened Condensed Milk
      • 1 cup Appleton Estate Spiced Rum (or amber rum of choice)
      • 1 cup Heavy Cream or Half &Half
      • 3 tbsp Chocolate Syrup
      • 2 tbsp Fresh Brewed Coffee
      • 1 Tsp Real Vanilla Extract
      • 1 tsp Coconut Extract

      How to Serve Rum

      Jamaican Rum Cream Recipe

      Directions:

      1. Mix all ingredients in a blender on low setting for a 30 -45 seconds or until ingredients are blend well.
      2. Refrigerate for an hour for flavors to blend before serving . Serve over ice. You can add your coffee, ice cream etc.
      3. Recipe Notes:
      4. Yield 1 Liter ( A little over 1 quart)

      ***If you’re looking for a non-alcoholic option – you may substitute the rum with rum extract.

      Last approximately 14 days and taste better if left to sit overnight.

      About the Author

      How to Serve Rum

      Kerri-Ann Camille is a self taught home cook. She’s also the recipe developer, content creator, food stylist & foodtographer behind the Kerri-Ann’s Kravings Food Blog. For more recipes like this follow Kerri-Ann Camille on Instagram, Youtube, Facebook, Pinterest and Twitter.

      Haven’t gotten around to booking that tropical getaway just yet? No worries: In the meantime, let’s drink. As it turns out, one of the season’s most essential cocktails is a breeze to shake up. Here’s how to make a strawberry daiquiri like a pro, plus eight creative versions to make for your friends this summer. We’ll order the tiny umbrellas.

      What Is a Strawberry Daiquiri?

      Quick history lesson: The standard daiquiri was invented by American engineer Jennings Stockton Cox in 1898, according to Difford’s Guide. At Cox’s request, the engineers exploring Cuba’s Sierra Maestra Mountains were given monthly rations of local rum. Legend has it that while in the small town of Daiquirí, Cox combined the spirit with lime and sugar. The specifics are a bit murky: These ingredients were either simply what Cox had on hand or specifically combined after he ran out of gin while entertaining American visitors and didn’t want to serve them rum straight.

      The strawberry daiquiri’s popularity rose at the start of the 1990s with other tiki and tropical drinks at the start of the cocktail renaissance. It’s essentially the same recipe as the original but blended with strawberries.

      Today, daiquiris tend to be on the sweeter side. Real lime juice and granulated or powdered sugar are often replaced with sour mix. While we’re all about convenience, the bottled stuff is a far cry from fresh-squeezed lime juice. Simple syrup also sometimes subs in for granulated sugar, to eliminate the grainy texture.

      How to Make a Strawberry Daiquiri

      Here’s the nice thing about cocktails: You can pretty much adjust any recipe to your taste. Want it frostier? Add more ice. Like your drinks strong? Add more rum. Dying to feel like you’re on an island? Use coconut rum instead of silver. This recipe makes about four cocktails depending on the size of your glasses, so invite your friends over and fire up the blender.

      Ingredients

      • 1 cup (8 oz.) light rum
      • 4 cups (32 oz.) frozen strawberries (if you only have fresh, remove the leaves, hull and chop the berries and add extra ice)
      • ¼ cup (2 oz.) simple syrup (homemade or store-bought; see below for instructions)
      • ½ cup (4 oz.) lime juice
      • Ice to taste

      Step 1: To make simple syrup, bring 1 cup water to a boil and stir in 1 cup sugar until dissolved. Let cool.

      Step 2: Add the rum, strawberries, simple syrup and lime juice to a blender.

      Step 3: Add the ice. Start with a ½ cup and add more later if you want it thicker.

      Step 4: Pulse the blender on low a few times to warm it up. Blend on high until smooth. Taste it to see if it’s to your liking and adjust rum or ice accordingly.

      Step 5: Serve in a glass (we like margarita glasses) with a lime wedge or strawberry on the rim.

      You have a beautiful vision of a crowd of your favorite people all sipping little cups of eggnog at your holiday party. That’s all well and good until it comes down to the final hour, when you realize you might not know exactly how to serve eggnog to a bunch of people. This is no time to wing it.

      Daisy Ryan, assistant beverage director at Austin, Texas-based McGuire Moorman Hospitality, serves eggnog on Christmas Eve at fine-dining restaurant Jeffrey’s. Everyone in attendance enjoys a glass (or two), and that’s a lot of nog, frankly. Here are her tips for pulling off this classic holiday drink — meant to be enjoyed in large format — in style.

      Making it ahead and storing it for later

      Eggnog is actually better when it sits for at least 24 hours. Some people even go so far as to serve “aged” eggnog . Like a good soup, the flavors bind together better. There will be a couple of extra steps you have to take the day of serving, but most of labor will be done.

      What makes our recipe unique

      I use this recipe for Christmas Eve at Jeffrey’s. It’s a classic recipe other than using maple syrup as a sweetener. Also, most eggnog recipes will usually call for only bourbon or rum, but ours uses both as well as cognac, which I think makes it more luxurious. Because e ggnog is so rich and decadent, I think getting too crazy with flavors makes it unappealing.

      Essentials for making e ggnog for a large party

      Buy better ingredients. When making the nog, I would spring for the local, albeit slightly more pricey dairy products at your supermarket. Seeing as dairy is more than half this drink, it will taste even better. You’ll definitely want a large punch bowl and ladle to serve your eggnog. It’s beautiful and practical because the ladle can also be used as a way to stir the drink throughout the evening, as anything containing dairy (or juice for that matter) will start to separate from the alcohol.

      Go all fancy! I think the snowy white of the nog looks most festive in a silver or cut-crystal bowl. You can find very fairly priced vintage punch bowl sets on Etsy or eBay, as everyone’s granny had one during the ’50s and ’60s. If your punch bowl doesn’t come with little handled punch glasses (most do), the smaller the vessel, the better as this is clearly a rich drink.

      Keep it chilled. You either want to sit the bowl inside of another bowl with ice or place several large ice cubes in the drink. Small ice cubes will melt too fast and won’t do you much good. If you have a Bundt cake mold, you can make a very pretty ice ring to place in the center of the bowl and even freeze decorative orange slices or cinnamon sticks inside of it.

      How to decorate and present it

      Transfer the eggnog to your crystal or silver punch bowl and garnish simply with grated nutmeg. Find an empty surface to place the bowl and glasses for everyone to see. I usually surround the bowl with Christmas-tree bows or garlands, but oranges, persimmons and pomegranates makes for lovely decor as well. Why not throw a poinsettia in there as well?

      Jeffrey’s Christmas Eve Eggnog

      Ingredients

      • 12 large eggs, separated
      • 1 cup super fine sugar
      • 1/2 grade A maple syrup
      • 4 cups whole milk
      • 6 cups heavy cream, plus a little more for garnish
      • 1 cup Four Roses Bourbon
      • 1/2 cup El Dorado 8 Rum
      • 1/2 cup Pierre Ferrand Xo Cognac
      • Whipped ream, nutmeg for garnish

      Directions

      1. Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream.
      2. Mix in bourbon, rum, and Cognac. Cover and refrigerate for up to 1 day.
      3. Just before serving, beat whites until stiff peaks form. Fold whites into eggnog.
      4. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog.
      5. Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.
      6. Sprinkle with nutmeg and serve.

      When it comes to making cocktails, rum is a great liquor to mix with just about anything. Of course, it’s also great by itself, but for the purpose of this we’ll stick to mixed drinks. Many people who don’t like the taste of rum prefer flavored rum, such as pineapple rum. With the same or slightly smaller percentage of alcohol, this fruity liquor may have a lighter taste, but it can pack just as much punch.

      Types

      Pineapple rum is just what its name suggests: pineapple flavoring and traditional rum mixed together so the liquor tastes sweeter, fruitier, and less harsh. Pineapple rums taste mainly the same, though there are a variety of brands out. Some prefer certain brands to others. Three of the most popular out there are Malibu Rum, Cruzan, and Captain Morgan. Cruzan tends to be pricier than the rest. Malibu tends to have a lower percentage of alcohol, on the other hand.

      Juice

      Juice is the perfect nonalcoholic mixture that works well with pineapple rum. Fruity flavors always tend to go well together, so lemon and lime juice will not generally be a good idea in drinks made with pineapple rum. A popular pineapple rum drink, similar to a hurricane, simply mixes pineapple rum, any form of dark rum, and cherry juice for a dark, decadent cocktail. A recipe for Thai Punch, on the other hand, mixes orange, pineapple, mango, and any other juices one might like with flavored rums, including pineapple rum.

      Liqueur

      Liqueurs are also common ingredients in mixed drinks with pineapple rum. These also add splashes of fruity flavors along with a bit more alcohol to give a drink an extra kick. Blue Curacao is used in one of the rare drinks that include lime juice. This makes a drink, along with pineapple rum, that is both sweet and sour. Witch Doctor, which is a simple cocktail, mixes pineapple rum, Dr. Pepper soda, and Raspberry liqueur together.

      Soda is often used in cocktails in order to give the drink some added flavor and a bubbly texture that many people like. The Witch Doctor cocktail that was just mentioned uses Dr. Pepper, for example. While it is not common to use lemon or lime juice in cocktails with pineapple rum, lemon-soda, which has a sweeter taste, is often used. Thai Punch, also previously mentioned, uses a splash of lemon-lime soda. The Metnick cocktail also uses this, along with pineapple rum, of course, and orange juice.

      Liquor

      While all of these things go great with pineapple rum, still more drinks can be made if other liquor is involved. Pineapple rum, dark rum, and cherry juice makes the first cocktail mentioned, which is a slimmed down Hurricane. Pineapple rum is often mixed with vodka as well. Trippin is a cocktail that mixes vodka and pineapple rum, as well as fruit punch, soda, peach liqueur, and grenadine. Captain Red Jack uses Jack Daniel’s whiskey and Captain Morgan pineapple rum specifically and mixes them both with Kool-Aid. This is a great drink to serve as a punch at parties.

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      Get fully acquainted with the sugar-based spirit

      How to Serve Rum

      Rum is one of the most underrated spirits going. It’s not just sailors’ grog, or an ingredient in a piña colada (we’ll come to that) – a lot of the techniques used are similar to whisky and, indeed, there are a number of fine rums that ask simply to be sipped from a tumbler, Don Draper-style. But while the varied styles available make rum amazingly versatile, they also make it fiendishly difficult to get to grips with. The techniques, ingredients, blending, location of origin, location of maturation, and so much more, all contribute to a killer spirit that deserves so much more than to be drowned in Coke.

      So, what actually is rum?

      Rum is made from sugar cane (either the juice, molasses or syrup), which is fermented and then distilled. As such, the Caribbean origins of the modern incarnation of the spirit are inextricably linked with the area’s colonial history. Whilst sugar had been used to make wines and medicinal tinctures for centuries, and across the globe, it was on the sugar cane plantations set up by the European settlers that the method we know today was discovered, by the slaves forced to work on them. The first rums there were recorded in the 1650s and, as the sugar trade escalated and spread, so did its alcoholic by-product, becoming a currency of its own. From the Caribbean, rums soon materialised across New England and South America, with Brazil proving another possible source of the spirit (this is also where Cachaça was developed: subtly different, it uses pressed cane juice and can only come from Brazil).

      Disputes abound over the root of the name ‘rum’ (even more so than gin). Most people concede that it must have something to do with the term ‘rumbullion’, which refers to the raucous behaviour caused by drinking (also a reason for the spirit’s other nickname, ‘kill-devil’) but it could equally have something to do with the ‘römers’ that Dutch seamen would use to drink the stuff from. Looking to the sugar-making nations across Asia, there is a strong contender in the Malaysian ‘brum’ (fermented sugar cane, more like a wine) which is said to date back thousands of years.

      How is rum made today?

      Most Caribbean rum is made from molasses, which is the dark and syrupy liquid formed as a waste product of the sugar-making process from the sugar cane or sugar beet plants (some countries place restrictions on rum being from sugar cane only – it is certainly more common). After being fermented with water and yeast, it is distilled into a spirit and then matured.

      In a few cases, fermentation can be natural, allowing yeasts in the environment to take effect on the sugar. More likely, producers will choose specifically cultivated strains of yeast and thus give themselves greater control on the resulting flavours, often to painstaking degrees of detail. Fermentation produces a sweet, low-alcohol wash (like a beer) that must then be distilled.

      Distillation happens in either pot stills (the tubby copper ones traditionally used to make malt whisky) or continuous stills (composed of two or more columns, as used in the production of grain whisky), and often a combination of the two.

      The resulting spirit is typically matured in wooden casks or barrels, and most countries require at least one year’s worth. Tropical ageing occurs in the country of origin, which tends to be of a warm climate; heat and humidity affect how the spirit interacts with the wood and oxygen to create deeper flavours and higher alcohol levels. It is not a fully defined term, but separates rums from those that have gone through continental or European ageing, at lower temperatures.

      Less common are rums made with the juice of pressed sugar cane, which typically come from French-speaking Caribbean countries such as Martinique, Guadeloupe and, increasingly, Haiti. Also known as Rhum Agricole (literally, “agricultural rum”), the result is grassier, less sweet, and more representative of the terroir in which it was grown. Similar to Cachaça, it’s beloved as a sort of craft rum, since it is naturally purer in composition and quirkier in taste.

      Types of rum

      Rum’s flavours range from the light, bright and tropical (think pineapple, mango, vanilla, maybe a hint of spice – Bajan rums are a good example) to deep, dark and rich (chocolate, coffee, burnt sugar, even liquorice – give Guyanese rums a go). Whilst traditionally categorised as ‘white/silver’, ‘gold/amber’ or ‘dark/aged’, the broad spectrum of colours and flavours found amongst rums mean that some producers are trying to phase out that old terminology. And with bartenders keen to use the finest spirits to make ever better cocktails, it’s not always fair to pigeonhole categories into prescribed uses.

      The bigger problem is that rum’s restrictions (or lack of, compared to the likes of whisky) have led to vast discrepancies in quality. Without having to state which distilleries a blend’s components come from, exactly how old the liquid is, or whether colouring or extra sugar has been added, rum can be prey to a bit of smoke and mirrors. As a general rule, the more information the bottle tells you, the better its contents are likely to be.

      Navy rum harks back to the times when each sailor of the Royal Navy was allocated a daily ration of rum as part of his salary (a ‘tot’). Although other alcohols were originally used, rum was introduced by Admiral Edward Vernon in 1751 and continued until 1970. At first, half a pint was given to each sailor, but the occasionally unfortunate results of this caused him to reduce it and water it down to what became known as ‘grog’. Nowadays, a true Navy rum should be 54.5 per cent ABV (57.15 per cent ABV in the UK), and contain blends from at least two of Barbados, Jamaica, Guyana and Trinidad, all former colonies from where the Navy would have sourced its casks.

      Spiced rum may historically have been the subject of derision for its addition of flavourings and sweeteners, but the tide is gradually turning as premium producers increasingly use natural and better quality ingredients to infuse their spirits.

      How to drink rum properly

      There are plenty of sipping rums out there, designed to be supped straight up. Maybe with ice. And maybe in a tumbler, but very possibly a snifter, like brandy, which you can swill in your palm. Look for interesting types of ageing – what sort of barrels were used? How long for? Was there a solera system involved? (A method famously used for sherry, of passing liquid through a set of barrels differing in ages and giving it time to rest in each, so as to imbue a more complex flavour).

      Lighter rums mix well with the citrus and tropical flavours that you often notice in them neat. Hence the ubiquitous mojito (to white rum, add lime, mint, sugar/syrup and soda water) or holiday favourites like the daiquiri (hold the mint and soda from the mojito and serve in a swankier glass) and piña colada (add pineapple juice and coconut milk/cream).

      Richer rums can be treated simply, as with the dark and stormy (mix with ginger beer and a wedge of lime), but don’t hold back with well-aged ones: swap with whisky to make a smokier old fashioned, or with gin to enliven your negroni.

      And for inspiration, here are a few to try.

      How to Serve Rum

      Ceasars Entertainment said the “flame component” of the cocktail has been nixed after it reportedly burned two diners. (Ceasars Entertainment)

      Gordon Ramsay’s Hell’s Kitchen restaurant at Caesars Palace in Las Vegas will still serve the cocktail that sent two guests to the hospital last week, albeit without one noticeable component.

      Jennifer Forkish, the vice president of corporate communications for Caesars Entertainment, stated that the “flame component” of the restaurant’s tiki-style Rum Donkey cocktail will be removed. She refrained from confirming earlier reports that the cocktail itself would be cut from the menu.

      “The particular type of specialty drink served at Hell’s Kitchen is served at the finest restaurants worldwide without incident. But, out of an abundance of caution, Hell’s Kitchen has removed the flame component from the drink at issue,” wrote Forkish.

      Caesars’ statement follows an earlier statement obtained by the Las Vegas Review Journal, which said Hell’s Kitchen would be removing “the drink item” entirely.

      The controversy surrounding the Rum Donkey — a cocktail made with Cruzan single-barrel rum, falernam, brown sugar, ginger beer and torched passion fruit, per the menu — began after the flaming portion of the drink burned two patrons and sent them to the hospital on Thursday.

      The extent of the guests’ injuries is currently unknown, but Caesars said it has “offered to provide any assistance they may need to help them through this difficult time.”

      “All of us here at Caesars Palace and the Gordon Ramsay Restaurant Group are concerned for the injured guests, and are hopeful for their speedy recovery,” added Forkish.

      Clark County Fire Deputy Chief Jon Klassen confirmed on Friday that the department transported two people to the hospital, but firefighters didn’t have to extinguish any fire at the site of the incident.

      The Associated Press contributed to this report.

      How to Serve Rum
      Rum Punch for a Party!

      This rum punch recipe is a make-ahead recipe I use whenever we are having a large group for a summer picnic or barbecue. Use the recipe below as your baseline and double or triple the ingredients as needed.

      You’ll need a large container for storage and room enough in your refrigerator to keep it cool. My favorite way to serve the rum punch is in these pretty glass pitchers or a beverage dispenser for self-serve convenience.

      How to Serve Rum

      I like to use multiple beverage dispensers and include plenty of water and non-alcoholic beverages in them, too. Clear glass is always my favorite choice so the contents can easily be seen, especially when they are colorful like this rum punch.


      You can easily adjust this recipe.
      One cocktail at a time: To make this rum punch one cocktail at a time, just replace the word “cup” with the word “ounce”. Do you want to make a mocktail? Just replace the rum with your favorite lemon-lime soda.


      Rum Punch for a Crowd

      How to Serve Rum
      Six Simple Rum Punch Ingredients
      • 1 cup freshly squeezed lime juice
      • 2 cups grenadine
      • 2 cups spiced rum
      • 1 cup light rum
      • 2 cups pineapple juice
      • 2 cups orange juice
      • Fruit for garnish, optional

      Mix all the ingredients together in a large pitcher.

      Refrigerate to chill for at least one hour before serving.

      You can make this a day ahead of your gathering.

      Serve in a tall glass over plenty of ice. Garnish the glass with fresh slices of lime, pineapple or orange.

      These are potent cocktails. Remember to drink responsibly.

      You can get other suggestions for adult beverages by following my Pinterest board below.

      September 19, 2014

      This fall marks the California launch of the FACUNDO Rum Collection, four exquisite, hand-blended sipping rums. This marks the luxury brand’s first expansion since successful launches in Miami and New York in 2013. A tribute to Bacardi founder Don Facundo Bacardi Masso, the Collection is comprised of four rare blends of the finest aged sipping rums, all sourced from the Bacardi family’s private rum reserves. Handcrafted with passion by the BACARDI Maestros de Ron, each marque is a culmination of years of dedication to the art of rum making, representing rum elevated to an art form. With such great rum in front of us, we wanted to enjoy it to the fullest capacity, so asked Facundo Bacardi, Chairman of the Board of Bacardi Limited, for some tips on how to drink rum in the hautest way possible.

      1. “Discover all that Rum has to offer: Rum has depths and flavors that you could never imagine and very different than scotches or cognac. From complex, full body, aged rums created to be sipped; to light body, mixable rums which inspire some of the world’s favorite cocktails. Rum is one of the most versatile spirits in the world and complements any occasion.”

      2. “The right rum for the moment: If you are enjoying a beautiful cocktail made with light rum, such as a FACUNDO NEO™, the almond and floral notes will be a satisfying experience. Are you relaxing at home or enjoying the evening with friends? Sumptuous, dark aged rums, such as FACUNDO EXQUISITO™, poured neat will warm you up and offer a moment’s respite. “

      3. “Be a true aficionado and sip: For more than 150 years, our family has held to the tradition of sipping rums. In sipping, you can fully enjoy the character and flavor of our great blends. In making the FACUNDO® Rum Collection, we sourced some of the finest aged rums in our private reserves to create four marques that are fantastic when simply served neat or over ice.”

      4. “Craft the perfect serve: Our Maestros de Ron devote their lives to creating blends that are incredibly smooth, yet rich with flavors. To truly appreciate them, I suggest using rounded glasses with wide mouths, as they allow the rum to open up more than traditional rocks glasses. If you wish to bring out more complexity in younger blends, up to 10 years old, add a splash of water or a sphere of ice. For older, longer aged rums such as FACUNDO PARAISO™, a blend of up to 23 year old rums finished in XO casks, I find it best to just pour neat into a snifter and enjoy.”

      5. “Elevate a Great Cocktail: To explore all the nuances of rum, try them in some great classic cocktails that you usually make with other dark spirits. A NEO™ Old Fashioned delivers the character you love but with a light, citrusy finish. If you are a Bourbon drinker, I suggest an EXIMO™ Julep on your next night out and enjoy a surprising twist on this revered classic.”

      6. “Pair with your favorite dishes: Lavish your close friends with a rum pairing for dinner. The Collection beautifully complements food and can be enjoyed in a progression of dishes. Start with NEO™ on the rocks paired with an Ahi tartare or lobster salad. You will be surprised how well the earthy notes of EXIMO™ taste with prosciutto wrapped figs or a root vegetable salad. For a great steak or poultry dish, I suggest EXQUISITO™ with Sherry Cask finish to balance out the richer and stronger flavors. And for dessert, I cannot get enough of dark chocolate truffles paired with PARAISO™.

      7. “Share the experience: Coming from a large family that has enjoyed sipping rums for many generations, I know that nothing is more important than whom you share your time. To truly enjoy everything rum has to offer, sip and savor this amazing spirit with your friends and family.”

      Jamaican Rum Punch – Super easy rum punch recipe that is refreshing and delicious for summer get togethers.

      If you have ever gone on a cruise or been to the Caribbean, you know that a rum punch is included in pretty much every excursion they offer. And they are fruity, tasty, and exactly what you want after a hot day on the water. Blue Margaritas are one of my other favorite drinks that reminds me of tropical vacations.

      How to Serve Rum

      This Fruit Punch recipe is a a non-alcoholic version that the whole family can enjoy. But if you are looking for an alcoholic punch that will remind you of vacation and be the hit of any party, this Caribbean rum punch is what you need.

      It is fruity and sweet and the spiced rum just makes it all come together in one delicious drink.

      How to Serve Rum

      A lot of rum punch that you get in the Caribbean starts with just a bottle mix of fruit punch. But I like to mix up the flavors and give a little more. So there are a couple kind of juice in there to really give it a kick.

      Rum Punch Ingredients

      • Orange Juice
      • Pineapple Juice
      • Fruit Punch (For this bright red color use the Hawaiian Punch brand fruit punch or add red food coloring if using another brand)
      • Lime Juice
      • Spiced Rum

      How to Serve Rum

      During the summer I am all about a refreshing cocktail on a hot day. If you are a wine fan this White Wine Sangria is perfect for sipping with friends. Sangria uses a whole bottle of wine, so it makes a lot. The thing I like about this rum punch recipe is you can make just 1 glass if you like, or you can make a whole pitcher!

      How to Make Rum Punch

      It is super easy to make, you are going to want to whip it up every weekend! In a pitcher mix together orange juice, pineapple juice, fruit punch, and lime juice. Once everything is well blended stir in the spiced rum. You can serve immediately or store in the fridge until you are ready. Just serve over lots of ice so it is nice and cold!

      How to Serve Rum

      How Long Does Rum Punch Last?

      It lasts about 24 hours. You can make it in the morning so you are ready for your get together that night. If you want to add fruit as a garnish, just wait until you are ready to serve to add that.

      There are all sorts of rum punch variations that you can make too! If you love the flavor of coconut use some coconut rum in place of the spiced rum. I would start with half and half of each rum. Grenadine is also a common ingredient you will see in rum punch recipes. Omit the fruit punch, use grenadine and use a mix of both white and spiced rum.

      Il Perfect Serve per rum Zacapa

      Il baloon pieno di ghiaccio, è il bicchiere per la degustazione del rum zacapa

      Rum Zacapa, in un baloon con ghiaccio e sentori d’arancia

      Dalle piantagioni da cui si estrae il miel virgen, ai baloon nella room experience. È il Perfect Serve, una degustazione che va assaporata lentamente senza l’intrusione del tempo

      È un rituale, quello della degustazione del rum. Una cerimonia sapiente, lenta, meditativa. Il Perfect Serve, per rum Zacapa, parte con l’osservazione. Tanto più il colore del liquido è ambrato più tempo avrà riposato nelle botti. Inclinando il baloon, il bicchiere da degustazione, e rigirando il distillato tra le mani, si formeranno degli archetti di glicerina sulle pareti tanto più spessi e persistenti quanto più corposo e alcolico è il liquido.

      Poi si passa al naso. Si avvicina il bicchiere alle narici, lo si fa roteare delicatamente per ossigenare il prodotto, poi si chiudono gli occhi per scoprirne gli aromi. Infine arriva il momento dell’assaggio fatto di sorsi dosati lasciati riposare alcuni secondi nella parte anteriore della bocca prima di essere deglutiti.

      Il rituale continua con l’aggiunta di quache cubetto di ghiaccio e la vaporizzazione del distillato con la scorza di arancia. È seguendo questi passaggi che si scopre che il rum Zacapa ha il colore delle botti di rovere in cui invecchia lentamente anche per venticinque anni, quelle stesse botti in cui prima di lui hanno riposato robusti bourbon e delicati sherry.

      Ha il gusto dolce del miele dato dal puro succo concentrato estratto dalla canna da zucchero, raccolta nella costa sud del Guatemala. Se si presta attenzione al naso emergono gli aromi più sfuggenti: dalla cannella bruciata alla vaniglia, poi albicocca e cioccolato, fino ai sentori di noce moscata e chiodi di garofano. Per ottenere questa miscela il processo di fermentazione del succo della canna da zucchero, riscaldato, chiarificato e filtrato, dura almeno centoventi ore e avviene grazie ad un lievito madre ottenuto dalle bucce dell’ananas.

      Il liquido fermentato passa poi nelle colonne di distillazione prima di iniziare il suo viaggio verso la Casa Sobre las Nubes, il centro di invecchiamento di Quetzaltenango, terra Maya a 2.300 metri di altezza, dove le botti di rum Zacapa maturano con un antico procedimento messo a punto 500 anni fa: il sistema Solera. Qui la Maestra Mezcládora completa il lavoro combinando insieme rum invecchiati in barili differenti fino a ottenere l’amonia che si ritrova nel bicchiere.

      April 5, 2019 in Beverages

      Strawberry Mint Rum Cocktails are such a refreshing drink! This is a fruity cocktail lovers dream. Not too sweet, not too heavy. It is similar to a mojito, but with the fresh tart sweetness of strawberry. Perfect for Saturday afternoon sippin’.

      How to Serve Rum

      Strawberry Mint Rum Cocktails

      One of my favorite part about these cocktails is you get to control the sweetness and alcohol content of each drink. Like them fruity? Add more of the homemade strawberry puree. Like them boozy? Add some extra rum. Want more sweetness? You know the drill.

      I love my rum drinks lightly sweet. Cold and fizzy is the way to go for this girl.

      How to Serve Rum

      Ingredients for Rum Cocktails:

      • Strawberries
      • White granulated sugar
      • Water
      • Mint leaves
      • Lemon
      • Bacardi Silver Rum (or other)
      • Club Soda
      • Ice

      Even though you mix these drinks one at a time, we are going to show how to make a homemade strawberry mint syrup for a whole batch. Because once you have one of these adult beverages, you’ll certainly want another.

      Please enjoy responsibly.

      How to Serve Rum

      How to Make Strawberry Mint Rum Cocktails:

      1. First, puree sliced strawberries with a little water using a blender or handheld immersion blender.
      2. Next, pour strawberry puree into a small sauce pan. Add 3 tablespoons of water, sugar, lemon juice and heat over medium heat. Stir well to combine.
      3. Then, gently mash and bruise the mint leaves to release their flavor. Stir into the strawberry mixture, reduce heat to low and simmer 10 minutes.
      4. Next, strain the strawberry mint mixture and discard the solids. Let syrup cool.
      5. For each drink, fill an 8 ounce glass with crushed ice and one lemon wedge. Over the ice, spoon 2 to 4 tablespoons of the strawberry mint syrup, depending on how sweet you want it. Pour 1 1/2 ounces of Bacardi over the strawberry and ice. Fill to the top with carbonated water or club soda.
      6. Stir gently, and serve with a mint sprig. Enjoy!

      You could certainly skip the simmering step, but this is what brings out all of the minty flavor and melds it with the fresh strawberries to create a delicious cocktail.

      TIP: If you have a crowd coming over, you can make a double or triple batch of the strawberry mint base ahead of time. Just keep it covered and in the fridge until time to serve.

      How to Serve Rum

      Need more cocktail ideas? Enjoy these:

      Blackberry Mojitos

      Ruby Rosemary Prosecco Cocktails

      Red Wine Sangria

      Love, love, love this cocktail recipe. You can have so much fun with this basic idea and mix it up to suit your mood.

      Swap out the mint for basil for a fun twist. Or, how about using peaches and mint instead of strawberries. The possibilities with the fruit and herb combinations are almost endless.

      How to Serve Rum

      If a lavish, week-long trip to the tropics isn’t quite in your vacation forecast, how about a vacation in cocktail form? Thankfully, for those in search of beach bliss, dark rum is the key ingredient in a number of tropical cocktails. With its notes of spices and molasses, dark rum is great at balancing out fresh fruit and other flavors on the sweet/tart spectrum.

      So, grab your swimsuit and dive into one of the island-inspired, dark rum cocktails ahead.

      Turks And Caicos Rum Punch

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      The Hero Ingredient: While this cocktail does call for dark rum, the addition of coconut rum will swiftly transport you to the white sand beaches of Turks & Caicos.

      Pro Tip: Sugar & Charm’s Eden Passante provides a simple hack for keeping your punch cool while also adding a pop of color. “To keep the punch cold, freeze pineapple into ice cubes. Or you can even use frozen pineapple chunks for extra freshness,” she says.

      Why We Love It: You can never go wrong with a fruit-fueled rum punch, and with pineapple juice, orange juice and lime, this Turks & Caicos Rum Punch will leave you in boozy bliss.

      Hurricane Punch Bowl

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      The Hero Ingredient: The addition of passion fruit syrup to this boozy punch helps mellow out both the dark and white rums, creating an ideal balance of flavors.

      Pro Tip: Windy City Dinner Fairy’s Nicole Triebe suggests using a bundt pan to create a unique chunk of ice for your punch. “If you want to be really fancy, create an ice mold with the citrus slices on top. Let the water and citrus freeze solid in a bundt pan and place it in your hurricane punch bowl,” she reveals.

      Why We Love It: Big batch cocktails are always a win given that they’re typically easy to make, look great and are a delicious way to entertain.

      Dark & Stormy Cocktail

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      The Hero Ingredient: While your standard Dark & Stormy relies solely on lime and ginger beer, this take on a classic sip quite literally sweetens things up with the addition of blackberries.

      Pro Tip: If you plan on making several Dark & Stormy cocktails at one time, Colleen Jeffers of Sugar & Cloth offers an easy formula for multiplying the number of drinks. “This one is super easy to scale up or scale down according to your number of guests,” she explains. “I go with two ounces of rum, two sage leaves, 1/4 of a lime and six blackberries per drink.”

      Why We Love It: While the Dark & Story is ominous in name and appearance, this cocktail brightens things up with blackberries, sage and edible flowers.

      Jungle Bird Cocktail

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      The Hero Ingredient: With its bitter flavor, Campari is a tricky liqueur to work with, but it can be amazing in the right cocktail.

      Pro Tip: Eden Passante of Sugar & Charm stresses the importance of giving this cocktail a good shake before serving. “Shake vigorously for 30 seconds. This is a crucial step when making the cocktail,” she says. “The water from the ice needs to melt while shaking so dilute the cocktail so the ingredients blend together.”

      Why We Love It: As a tiki cocktail, the Jungle Bird consists of all the right elements for a dreamy, tropics-inspired sip.

      Mai Tai Cocktail

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      The Recipe: Mai Tai Cocktail

      The Hero Ingredient: A non-traditional take on the Mai Tai, this cocktail opts for amaretto instead of orgeat syrup. The result is a uniquely delicious take on a celebrated sip.

      Pro Tip: Julie Blanner offers a few, useful tips on when and how to serve this Mai Tai Cocktail. “It’s best not to pour this cocktail ahead of time as the crushed ice will dilute the drink too much,” she reveals. “You can, however, mix the juices, amaretto and rum together in a pitcher an hour or two ahead of time and keep it in the fridge until you are ready to serve.”

      Why We Love It: There’s a reason why the Mai Tai is served at plush resorts across Hawaii. It’s nutty, fruity and tart, a winning trio of flavors.

      Orange Hibiscus Mai Tai

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      The Hero Ingredient: Dried hibiscus flowers add a delightful pop of both sweet and tart flavors to this take on the Mai Tai.

      Pro Tip: At a loss on garnish ideas? Tieghan Gerard of Half Baked Harvest has you covered. “Also, for garnishes, you can do a few things. I had some really pretty fresh thyme on hand, so I used a couple of sprigs to add a nice pop of green, spring-like color,” she explains. “You could also use a pineapple wedge, citrus zest, or go for the classic maraschino cherry, which comes with pretty much every Mai Tai.”

      Why We Love It: With ingredients like honey and hibiscus, the Orange Hibiscus Mai Tai is brimming with flavor with every sip.