By Alison Ladman Associated Press
Just as we wouldn’t lump together all red wines, we also shouldn’t treat all rums alike.
A growing awareness of the differences in regional rums — not to mention variances in how they are produced — opens new opportunities for appreciating each in its own way.
And when it comes to cocktails, that opens fun and delicious possibilities for highlighting the nuances of each.
To get you started on an exploration of different styles of rum, we created cocktails built around a Cuban-style rum, a blended aged rum, and a vanilla rum.
1 ounce Cuban-style rum
1 ounce orange liqueur
1 ounce lemon juice
1 ounce Lillet Blanc
Orange or lemon twist
In a cocktail shaker filled with ice, combine the rum, orange liqueur, lemon juice and Lillet Blanc. Shake until well chilled, then strain into a cocktail glass and garnish with an orange or lemon twist. Makes 1.
2 ounces blended aged rum (such as Ron Zacapa Solera Gran Reserva)
2 ounces orange juice
2 ounces pineapple juice
1/2 teaspoon orange bitters
1/2 ounce grenadine
Dash of hot sauce
Fresh pineapple or mango, to garnish
In a cocktail shaker filled with ice, combine all ingredients and shake well. Strain into an ice-filled highball glass, then garnish with fruit. Makes 1.
1 teaspoon sugar
1 sprig fresh mint, plus more to garnish
2 ounces vanilla distilled rum
1 ounce freshly squeezed lime juice
Club soda or seltzer water
In a cocktail shaker, muddle the sugar and mint sprig. Add the rum and lime juice, then shake until the sugar is dissolved. Strain into a double old fashioned filled with ice, then top off with club soda. Garnish with another sprig of fresh mint. Makes 1.