Rum-based liqueur

Rum-based liqueurs are traditional, even family recipes, often inherited from local culture. Some distilleries have decided to share this know-how by bottling them.

Rum-based liqueurs

These liqueurs can be made from either rhum agricole or rhum de mélasse, depending on their tradition of origin. The French West Indies have ancestral know-how in this field. Creole culture abounds in famous recipes such as Shrubb. This typical Christmas liqueur is a maceration of sun-dried orange peel. It is made with rum, sugar and spices.

The principle is the same for all liqueurs. On a base of white or aged rum, fresh fruit, dried fruit or spices are macerated or infused, accompanied by cane sugar. Spices can be strong and aphrodisiac. Examples include ginger and bois bandé. But they can also be milder, like vanilla.

Coffee is often used in recipes. It also goes well with desserts and digestives.

Rum creams

These gourmet recipes are made with aged rum, sweetened condensed milk and mild spices. They can be enjoyed chilled, on the rocks, or poured over dessert or ice cream. Examples include Crème de rhum Longueteau and Rum Cream Liqueur by A.H. Riise.

On Reunion Island, Isautier has even adapted the idea by making a delicious sweet potato cream, creating Douceur d'arrangé "Gato Patat".

Elixirs

Rum elixir is an exclusively Cuban specialty. Sugar cane honey (cooked cane juice), sweet spices and sometimes macerated currants are added to a base of aged rum, as is the case withLegendario's Elixir de Cuba. Read less