RECIPES THAT INCLUDE:
Light rum, also known as white rum or silver rum, is a type of rum that is known for its clear and transparent appearance. It is a versatile spirit that is used in a wide variety of cocktails and mixed drinks. Light rum is typically lighter in flavor and has a milder taste compared to dark or aged rums.
Light rum is made from the fermentation and distillation of molasses or sugarcane juice. The liquid extracted from the sugarcane is fermented with yeast, converting the sugars into alcohol. It is then distilled to separate the alcohol from the impurities, resulting in a clear and colorless spirit.
Unlike dark rum, light rum is typically not aged for an extended period. It may be aged briefly, if at all, in stainless steel tanks or neutral oak barrels to help mellow the spirit and develop its flavors. As a result, light rum tends to have a clean and crisp taste with fewer complex flavors derived from barrel aging.
The flavor profile of light rum is generally characterized by its sweetness, with notes of sugarcane, vanilla, and tropical fruits. It is known for its smoothness and light body, making it a popular choice for refreshing and fruity cocktails. Light rum is often used in classic cocktails such as the Mojito, Piña Colada, Daiquiri, and Mai Tai, among others.
Due to its neutral flavor profile, light rum is also commonly used as a base spirit in mixed drinks and punches. It blends well with various juices, sodas, and syrups, allowing the flavors of the accompanying ingredients to shine through.
Light rum is a popular choice for those seeking a lighter and more subtle rum experience. Its versatility and mixability make it a staple in bars and a favorite among bartenders. Whether enjoyed in classic cocktails or innovative concoctions, light rum adds a refreshing and vibrant element to drinks and is cherished by cocktail enthusiasts worldwide.
In summary, light rum is a clear and versatile spirit that is widely used in cocktails and mixed drinks. It is made from the fermentation and distillation of molasses or sugarcane juice and has a milder and cleaner flavor compared to dark rums. Light rum’s sweetness and light body make it a perfect choice for tropical and refreshing cocktails, offering a delightful and smooth drinking experience.
How to make the Hot Devilish Daiquiri – In 2 qt. micro Proof casserole, combine hot Water, Sugar, spIces, and concentrated Juices. Stir, then cook on HI 5-6 minutes or until Mixture boils. Heat Rum in micro Proof container on HI for 30 seconds. Ignite and pour over hot beverage. Ladle into Punch Collins Glasss for serving.
How to make the Flame Thrower – Pour grappa and Southern Comfort® into a Shot Glass. Heat and ignite Rum in a spoon, and add to the glass. Extinguish flame, and serve.
How to make the Donkey Punch – Mix all ingredients in a Punchbowl and float Orange slIces on top.
How to make the Colibri – Shake well with Ice in a shaker. Strain over Crushed Ice in a highball glass.
How to make the Coquito – Boil the Cinnamon sticks in the Water. Take the sticks out when the Water is yellow and has the smell and taste of Cinnamon. Add the Evaporated Milk, Condensed Milk and Egg Yolks and cook at low temperature. While it’s cooking stir to avoid it sticking to the bottom of the pot. When it is boiling for a few minutes, add the Cream of Coconut and Rum. Stir well and take off the burner. Let it cool and it will be ready. Keep it in the refrigerator and it will last for a very long time.
How to make the Cactus Bowl – Blend all ingredients with Ice. Serve in Margarita glass on rocks.
How to make the Brian Sinnott Family Punch – Leaded – Mix Kool-Aid®, Juice, Lemonade, Sugar, and Water. Add booze and Ice Cubes and let cool. Add champagne and Ginger Ale before serving. Adjust Punch to party mood with more Vodka.
How to make the Bahia – Pour Pineapple Juice, Coconut Cream and White Rum into a shaker. Add a bar spoon of Cream. Shake well and strain into a large highball glass half-filled with Crushed Ice. Garnish with a Pineapple chunk and amarelle Cherry, and serve.
How to make the Alaskan Iced Tea – Mix the Rum, Gin, Vodka, blue Curacao, and Sour Mix in a Mixing glass. Pour into an Ice-filled highball glass, and top withLemon Lime Soda. Garnish with a twist of Lemon or Lime, and top with a Cherry. Serve.
How to make the Absolut Reese’s – Spoon Ice Cream into a blender, pouring Vodka and Rum over it. Blend together, gradually adding Ice until desired thickness. Serve in large party Collins Glasss. Garnish w/ Peanut Butter Collins Glass optional.
How to make the Tidal Wave – Pour Gin, Vodka, Rum and Peach Schnapps over Ice in a Collins Glass. Add Orange and Pineapple Juices, a dash of Grenadine Syrup, and float 151 Rum on top. Garnish with a piece of fresh cut Pineapple. The wave will sweep you away!!!!!
How to make the Saint Paul – Take a tall glass, put a few Ice Cubes on top of each other. Pour the Gin and the Rum in the glass, Fill the glass with bitter Lemon. Leave some of the Ice over the surface, so that you can pour the Angostura® on top of it. It should leave a rather nIce track of red down the Ice Cubes.
COCKTAIL
RECIPES
How to make the Campari® and Soda – The Campari® and Soda cocktail is popular on planes where the fruity,
How to make the Red Velvet – Build. Top with Grenadine Syrup. Lime boat garnish.
How to make the Brandy Sling – In a shaker half-filled with Ice Cubes, combine the Sugar, Water, Lemon Juice,
How to make the Cumulus #1 – Shake intensely with Ice. Serve in frosted glass, and sprinkle with powdered Coffee
How to make the Zadarade – Fill glass with Ice Cubes. Add Absolut Mandarin, Triple Sec, and Sour Mix. Add
How to make the Wild Sex – Fill glass with Ice and pour Malibu, Peach Schnapps and 151 into glass.
How to make the Whitecap Margarita – Place all ingredients in a blender and blend until smooth. This makes one
How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
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