Användare:Lleginbleatin1976

Rum Recipes - The History of Rum Distillation

• Directions: Mix the regular and brown sugars and butter in a sauce pan. Set to a low heat until the butter melts. Be sure to stir occasionally. When the butter is melted, pour the mixture into a large bowl and add the ice cream. Beat together until the mixture is smooth. To make the buttered rum drink, fill 1/4 of a cup with the mixture, add about an ounce of rum substitute, and 3/4 of a cup of boiling water. Top with a pinch of nutmeg. The butter/ice cream/sugar mixture can be kept in a sealed container in the fridge for about two weeks, which makes it a cinch to prepare when you have unexpected company.
• Molasses would leave the Caribbean for New England, be distilled into rum, which would be shipped to Africa in exchange for slaves, who would then be shipped to the Caribbean regions to tend the sugar plantations and harvest more sugar cane, to be converted to molasses. So prolific was this industry that by the mid seventeenth century tiny Rhode Island had more than thirty distilleries, twenty-two of them in Newport and in Massachusetts, sixty-three distilleries produced 2.7 million gallons of rum.
• Sugar, rum, slaves, sailors and pirates all had a hand in the development of the New World, from whichever stand-point you look at it. So intrinsic is the relationship between all of these components that it is hard to determine which would exist without the existence of the other.
• It is therefore no accident that rumbecame so popular around the most prosperous pirating "Golden Era" of 1650 to 1740. This was also, coincidentally, about the time that the slave trade began to take off and New England entered the triangle between Africa and the Caribbean with rum being used as the currency of the slave trade.

cocktail recipes with rum

• Directions: Mix the regular and brown sugars and butter in a sauce pan. Set to a low heat until the butter melts. Be sure to stir occasionally. When the butter is melted, pour the mixture into a large bowl and add the ice cream. Beat together until the mixture is smooth. To make the buttered rum drink, fill 1/4 of a cup with the mixture, add about an ounce of rum substitute, and 3/4 of a cup of boiling water. Top with a pinch of nutmeg. The butter/ice cream/sugar mixture can be kept in a sealed container in the fridge for about two weeks, which makes it a cinch to prepare when you have unexpected company.
• So favored was rum, that the scarcity of it could be the cause of out and out rebellion on pirate ships. The meanest of all pirates from history, Blackbeard, once stated: "Such a day; rum all out. Our company somewhat sober; a damned confusion amongst us! Rogues a plotting. Talk of separation. So I looked sharp for a prize [and] took one with a great deal of liquor aboard. So kept the company hot, damned hot, then all things went well again."
• Sugar, rum, slaves, sailors and pirates all had a hand in the development of the New World, from whichever stand-point you look at it. So intrinsic is the relationship between all of these components that it is hard to determine which would exist without the existence of the other.
• It is therefore no accident that rum became so popular around the most prosperous pirating "Golden Era" of 1650 to 1740. This was also, coincidentally, about the time that the slave trade began to take off and New England entered the triangle between Africa and the Caribbean with rum being used as the currency of the slave trade.
• Molasses would leave the Caribbean for New England, be distilled into rum, which would be shipped to Africa in exchange for slaves, who would then be shipped to the Caribbean regions to tend the sugar plantations and harvest more sugar cane, to be converted to molasses. So prolific was this industry that by the mid seventeenth century tiny Rhode Island had more than thirty distilleries, twenty-two of them in Newport and in Massachusetts, sixty-three distilleries produced 2.7 million gallons of rum.

Title: Alcoholic Drinks And Its Effect on Your Weight Loss Program

It is a blend of rums aged 2 to 5 years in American white oak barrels. The color is a golden amber and the immediate nose is of sweet syrupy molasses followed by notes of caramel and hints of vanilla that eventually settles into a laid back oak and a hint of leather aroma. Straight up its engagingly sweet and spicy but not too sweet nor too spicy, consequently making it nicely balanced. It finishes on an oaky note, with just enough pepper to make it interesting. The finish is short and sweet not too long, and again just about right. The new industry assumed the old trade name- founded in Cardenas in 1878- and thus, Havana Club brand came to life; a brand made for exporting mainly, and whose symbol, La Giraldilla, is a statuette which symbolizes Havana City. Havana Club was produced, at first, for the national market and for the former socialist countries, however in 1993 the brand was presented by the French-Cuban company Havana Club S.A. whose global distribution is in charge of the Pernod-Ricard enterprise. This enterprise has been in charge of promoting the Cuban rum in the market, accomplishing unforeseen share growth, as well as development of new Cuban brands like Mulata, Caney, Arecha, Legendario, Varadero, Santero, and Caney. American Flyer Ingredients: 1/2 oz. Light Rum, 1/4 oz. Fresh Lime Juice, 1/2 tsp. sugary Syrup, and you can also use a bit of Champagne Recipe: 1. Combine rum, lime juice and sugary syrup with ice in a shaker and shake well 2. You can put all the mixture in a tall glass. 3. Then fill the remaining glass with Champagne Beat egg whites at low to medium speed until they form soft peaks. Gradually add 3 tablespoons of sugar and beatuntil stiff peaks appear. Fold the egg whites in equal batches into the cake batter until well blended. Carefully pour the batter into the pan so the fruit is not displaced. Bake for approximately 60 minutes or until the top is golden brown and a toothpick comes out clean. In the neighborhood of $20.00 per bottle, its price point is just about right. It’s not a great rum and it’s not a bad rum but it is in fact a very, very good rumwell worth $20.00. Mix all ingredients (except rum) in a gallon container. Fill 3/4 full with water. Add rum. Add ice.