Recipes with Rum

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09 Sep 2015

Most Rum is made mostly from molasses, which is a cane sugar byproduct. The Caribbean is the epicenter of sugar cane production, so it stands to reason that virtually every island grouping produces its own unique blend of rum. Rums can run the gamut from very light-bodied with a subtle flavor to dark full-bodied with a mellow smooth flavor that come from being aged in wooden casks for a period of time. All good, all delicious.

Note: for those of you who don’t use alcohol, there are rum extracts and flavoring that you can use as a substitute for the real thing. Rum should not be consumed by pregnant women or those operating heavy machinery.

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.