5 Ways to Use Super-Persistent Rum Like an Expert
When was the last time you had a super-tenacious rum? Most likely, it was either during the heady binge of Spring Break with the Recharge 151, or while relaxing on a Caribbean beach. (Or, if you me, it was during the first phase of the pandemic, when hand sanitizer was as rare as saffron of a single origin.) For such a long time, super-stable rum has been the libidinal mistress of the distilled booze world. His punch is what makes him popular – in Jamaica, we say he “pulls his hair over his chest” – but this sophisticated spirit has more to offer than its high strength.
Fortunately, ultra-persistent rum has become more widespread over the past few years. Both professional mixologists and home mixologists have accepted it, and there is something to appreciate. According to The Rum Collective founder Dr. Nicholas Feris, the popularity of ultra-persistent rum “hasn’t really grown, but awareness has grown, or rather matured properly, and that growth is significantly influencing the way the rum is used in the US today.”
“More and more consumers and industrialists are interested in the aromas and flavors of the rum they choose, regardless of the proof,” Feris said. “Jamaican Rums have so much to offer, from lighter blended rums like J. Wray & Nephew White Overproof Rum to the rich tropical flavor characteristic of single malt rums like Hampden Estate. Rum Fire “.
What is Super-Persistent Rum?
The strength of the Overproof rum is at least 57.5%. Caribbean ultra-tenacious rums such as J. Wray and Nephew, Bacardi and Cruzan are also known as “151 rum” and are even higher at 75.5% ABV. (Hence the name – if you multiply ABV by two, you get the proof, which in this case is 151.) To put that in context, tequila and mezcal are usually around 40% ABV.
The excellent rum got its name on the high seas when officers of the Royal Navy tested the quality and strength of the rum with gunpowder. The gunpowder was soaked in rum and then ignited. If it was on fire, it was “proof” that it was quality rum. If it exploded on ignition, it was considered “super-stable.”
Jeanie Grant is the manager of the Palmetto Restaurant and Bar in Oakland, California. She is also the 2018 Iron TikiTender Champion, winning the title using a super-tenacious rum (specifically Rum Fire). I asked Grant why she chose a super strong rum for the competition. “I chose a super-persistent rum for my cocktail because the flavor and complexity is much more present in the alcohol that has not been diluted,” she said. She is a fan of the “deep tropical notes and almost pungent Rum Fire” aromas that pitted against other intense flavors in her winning cocktail.
How to use Extra Long Lasting Rum
As we gaze into the tunnel into the summer of the roaring twenties, I am here to spread the gospel of super-resilient rum and explain how to use it. I use super-tenacious rum a lot in my kitchen – cocktails, bread pudding, other baked goods, and barbecue sauces are all enhanced by its presence. Compared to spiced rum, the super-lingering is slightly more subtle, with just enough throat tingling and lip smack to keep things interesting. Some of the alcohol evaporates during preparation, but the aroma remains, pronounced and delicious, but not overwhelming. These are a few of my family’s favorite rum-based recipes that will take you from pre-dinner drinks to dessert.
How to make rum punch
This classic cocktail is best when not fiddled with. Serve it at a party to spread love around you.
Ingredients:
- 1½ cups extra strong rum
- 1 glass of orange juice
- 1 cup freshly squeezed lime juice (well worth it)
- ½ cup grenadine
- ½ cup brown sugar (notes of molasses add zest to the punch)
- ¼ glasses of Angostura bitters
- 1/2 teaspoon grated nutmeg
Instructions:
Combine all the ingredients in a jug and stir until the sugar is completely dissolved. Serve over ice.
How to make rum kebab sauce
The basis of this recipe is a dried vegetable marinade, which has been my father’s pride and joy for over 50 years. Yes, there are many ingredients, but the recipe is not difficult to complete. Whether you’re cooking chicken, ribs, lamb, tofu, or salmon, you’ll want to sprinkle everything over with this sauce.
Ingredients:
- ½ cup strong rum
- 2 cups ketchup (the thicker the better)
- 6 medium sized whiskeys or habanero peppers (no, you can’t use jalapenos. I said before).
- 1 yellow onion, coarsely chopped
- 6 cloves of garlic
- ½ cup chives, chopped
- ¼ cup soy sauce
- ¼ cups + 2 tablespoons brown sugar
- ⅛ cups white vinegar
- ⅛ glass of fresh lime juice
- 3 tablespoons chopped ginger
- 2 tablespoons olive oil
- 1 tablespoon chopped black pepper
- 1 tablespoon pepper berries (or 1½ teaspoon allspice)
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 sprig fresh thyme
Instructions:
Place all ingredients in a blender and beat until smooth. Transfer to a saucepan and bring to a boil, then immediately put on low heat and simmer for 15 minutes (so that all the flavors come together).
How to make rum salt
Great for sprinkling on grilled meats or the edge of a margarita glass.
Ingredients:
- 1¼ cup coarse salt
- 1 glass of table salt
- ½ cup strong rum
Instructions:
Stir the salts in a food processor until the mixture looks like coarse sand. Place in a bowl, add rum and stir. Spread the mixture thinly over parchment paper and place in a dry (not damp) place overnight (or a couple of days) until the moisture evaporates. You can also oven dry it at 275 ° F to speed up the process. Layer and arrange in jars. If stored properly, it will last for many years.
How to make rum and caramel sauce
Drizzle over ice cream or eat a whole jar if you feel your heart is broken.
Ingredients:
- ⅓ cup of extra strong rum
- 1½ cups granulated sugar
- ½ cup warm heavy cream
- ¼ cup cold butter, diced
- ¼ teaspoon vanilla
- Water
Instructions:
Put the sugar in a saucepan and add water until it looks like wet sand (usually about a glass). Put on low heat and stir until sugar dissolves. Make sure the mixture does not bubble during this process.
Once the sugar is completely dissolved, turn on medium heat and simmer ( without stirring) until the sugar mixture is syrupy and amber in color. This will take approximately 15 minutes.
Then slowly add cold butter and then warm cream. Once the dairy is completely blended, add the rum and simmer until the sauce is a thick caramel.
How to make rum and ting
This refreshing rum-grapefruit soda cocktail fuels aromatic dance parties in Jamaica.
Ingredients:
- 2 ounces extra strong rum
- 6 ounces Ting (a Jamaican grapefruit carbonated beverage found in the Caribbean or Latin America grocery lines)
- Wedge of lime
Instructions:
Fill a Collins glass with ice and squeeze a wedge of lime on top. Add rum and sprinkle with sparkling ting. Stir and enjoy.