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Rum-based drinks that don't use many ingredients?

blkery Aug 14, 2011 08:46 PM

I have some white (Ayers and Castillo) and dark (Ayers) rum to kill, but I don't have many of the other traditional tropical/tiki mixers, and I don't really feel like juicing a lot of fruit. What are some simple drinks that make good use of these spirits?

  1. Duppie Aug 14, 2011 09:23 PM

    Ice,creamy peanut butter,vanilla ice cream,simple syrup,rum,blender = peanut punch.

    1. q
      quazi Aug 14, 2011 10:33 PM

      I think you at least need to squeeze a lime or two. Fresh lime/lemon juice will be your savior for good rum drinks.

      You could do a rum sour, a mojito or a daquiri

      1 Reply
      1. re: quazi
        EvergreenDan Aug 15, 2011 06:03 AM

        A Daiquiri *is* just a rum sour. ;)

        In addition to these, how about a simple rum and tonic. I like it best with dark rum and a squeeze of lime.

        If you tell us what ingredients you have and what sorts of drinks you like, I think we could provide better ideas.

        --
        www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

      2. sunshine842 Aug 15, 2011 12:43 AM

        Rum and coke?
        Orange juice and pineapple juice are also good rum mixers, too -- and no, you don't have to juice anything to get them.

        (a shot of lime juice *always* makes rum drinks better, but it's not required)

        1. m
          marais Aug 15, 2011 07:13 PM

          Here's a dead simple prototype for a refreshing rum drink, and quite honestly any rum will do:
          1 oz rum
          .5 oz fresh lime juice
          .5 oz simple syrup (or Cointreau or Cherry Heering or Benedictine...play with it ad lib!)
          1 dash bitters
          Combine over ice in highball, toss back and forth in mixing glass, top with seltzer, stir lightly and enjoy.

          1. t
            theregoesnorman Aug 26, 2011 09:22 AM

            I've never had any of those rums before, but if you have any sweet vermouth around, you can try a Chaparra.

            The original recipe calls for equal parts light rum and sweet vermouth, garnished with a lemon twist.

            Its dead simple ingredients-wise, but I find equal parts tend to make the drink too vermouth heavy, especially if you're using something really flavourful like Marteletti or Carpano Antica. I found a 3:2 ratio was a good starting point, but it depends on what your ingredients are. However, when I made it with a darker Rum, a ratio closer to 1:1 worked well.

            The beauty of such a simple ratio is that you can stir up small tasters with ease, to find that perfect bit.

            Experiment and enjoy!

            4 Replies
            1. re: theregoesnorman
              f
              FoodExpression Aug 26, 2011 09:31 AM

              Dark rum or lite rum and ginger beer! Hooray for beer!

              1. re: FoodExpression
                Passadumkeg Aug 26, 2011 09:37 AM

                +1
                Rum & coconut milk on the rocks.

                1. re: Passadumkeg
                  n
                  ncyankee101 Aug 26, 2011 10:04 AM

                  Coconut water is also good, mixed with just about anything - but you have to watch if you drink a whole can at once, it has a bit of a laxative effect.

                  1. re: ncyankee101
                    davis_sq_pro Aug 26, 2011 12:05 PM

                    Rum + coconut water + a dash of Ango, on the rocks, is a great drink. I've never encountered the laxative effect but I have encountered the effect of the drink going down way, way, way too easily... dangerous any way you look at it!

            2. MandalayVA Aug 26, 2011 12:29 PM

              Shots. Only one ingredient needed. Slainte!

              1 Reply
              1. re: MandalayVA
                y
                yalc Dec 3, 2011 09:19 PM

                Agreed, Kinda, buy a nice dark rum and sip it neat. You will be surprised. Zacapa, Dos Maderas or Mount Gay extra old.

              2. k
                kathleen440 Aug 30, 2011 09:08 AM

                Eh, I would definitely go for a classic daiquiri. You can juice a lime pretty quickly if you roll it on a counter first.

                1 Reply
                1. re: kathleen440
                  b
                  brickscoli Sep 2, 2011 08:55 PM

                  Honey Bee

                  Dark & Light Rum
                  Honey
                  Lemon

                2. Cremon Nov 30, 2011 10:08 AM

                  You do know the way people in the countries where they make rum drink it is to add a teaspoon or so of sugar to a glass and sip it, right? Rum is a liquor made from sugarcane. In Central America, the most common way to drink rum is straight or on the rocks, but either way with some sugar.

                  22 Replies
                  1. re: Cremon
                    n
                    ncyankee101 Nov 30, 2011 10:20 AM

                    Only a few rums are made directly from sugar cane juice, most are made from molasses. The resulting rums / rhums have very different characteristics.

                    And yes, I believe most of the people discussing rum on this board drink (or at least have tried) rum neat or on the rocks, but the original poster asked about simple rum drinks. I would hardly say adding a teaspoon of sugar qualifies.

                    1. re: ncyankee101
                      Cremon Nov 30, 2011 10:25 AM

                      Yes. Molasses is the most widely used raw material in making rum. But molasses is made from sugarcane. And as to whether or not a teaspoon of sugar qualifies - he asked for a drink that does not use many ingredients. Your assessment fails to take the OP's criteria into consideration.

                      The below is taken directly from wikipedia.org:

                      "To make molasses, the cane of a sugar plant is harvested and stripped of its leaves. Its juice is extracted usually by crushing or mashing, but also by cutting. The juice is boiled to concentrate it, which promotes the crystallisation of the sugar. The result of this first boiling and of the sugar crystals is first molasses, which has the highest sugar content because comparatively little sugar has been extracted from the source. Second molasses is created from a second boiling and sugar extraction, and has a slight bitter tinge to its taste."

                      1. re: Cremon
                        n
                        ncyankee101 Nov 30, 2011 10:45 AM

                        Boiling sugar drastically changes it's flavor characteristics, thus molasses based rums and cane juice rums have very different tastes. Trust me, I have quite a few of each in my house and have drunk all of them neat on many occasions.

                        1. re: ncyankee101
                          Cremon Nov 30, 2011 10:51 AM

                          The process starts with sugarcane. Your statement implied that sugarcane was not used in most rums. I can make the argument that it's used in almost all of them since molasses starts with sugarcane, but then we're just arguing semantics.

                          But your statement wasn't wrong . But I still maintain that the most common way locals in the countries where rum is made drink their own product with some sugar added. It's very popular and does change the drink. The amount of sugar used varies from person to person but most like it neat with the addition of some sugar.

                          1. re: Cremon
                            n
                            ncyankee101 Nov 30, 2011 11:12 AM

                            My statement implied no such thing, I assumed it is known that molasses is derived from cane. Is saying you use wine instead of grape juice to make veal marsala a matter of semantics? In fact, my wording " few rums are made DIRECTLY from cane juice" implied that molasses IS made from sugar cane.

                            You can also make molasses from other sources such as sugar beets, and a spirit made from such molasses would probably be more similar to molasses-based rum than cane-based rum is.

                            1. re: ncyankee101
                              Cremon Nov 30, 2011 11:36 AM

                              Ok, now you ARE trying to argue semantics.

                              I said most rums are made from sugarcane. You said no, they are made from molasses. Your approach tries to assume that making molasses is NOT a step in making rum. But you can't say that my original statement is wrong. Most rums are made from sugarcane. Period. If you dispute that you are wrong - molasses is NOT the starting point for the recipes when you take the fact that almost all rum makers grow their own cane into consideration - something you either forgot or chose to ignore to make your semantic argument. case and point: Your veal marsala argument doesn't work here because the guy with the grapes isn't cooking the veal. The wine is the first step in the process of making the recipe by its new owner. I am stating that the guy that owns and controls the sugarcane makes the rum. Trying to say they are instead made from molasses and not sugarcane tries to pretend molasses isn't made from sugarcane to avoid the foolishness of appearing to be ignorant of where the process for making the product starts. It fails.

                              And most rum makers do grow their own sugarcane, little craft shops notwithstanding. Your argument is like trying to say that beer is not made from grains but instead is made from malts. It tap dances around the truth that the malt requires grains using one's own interpretation of the recipe. i.e. subjective semantics.

                              And the molasses used to make rum doesn't come from grapes or sugarbeets.

                              1. re: Cremon
                                n
                                ncyankee101 Nov 30, 2011 11:48 AM

                                Wow I'm really bored with this discussion why don't you go read Wiki and I'll go drink some rum.

                                1. re: ncyankee101
                                  Cremon Nov 30, 2011 11:49 AM

                                  LOL - touche

                                2. re: Cremon
                                  davis_sq_pro Nov 30, 2011 11:59 AM

                                  Can you share some references to back up your statement that "most rum makers do grow their own sugarcane?"

                                  1. re: davis_sq_pro
                                    n
                                    ncyankee101 Nov 30, 2011 12:07 PM

                                    Hey DSP - I've bean meaning to ask you - have you had Brinley's Shipwreck spiced rum? I picked up a bottle while in PA over Thanksgiving.

                                    1. re: ncyankee101
                                      davis_sq_pro Nov 30, 2011 12:10 PM

                                      No, but I have been noticing it in more and more stores around here. Seems suspiciously inexpensive. How is it?

                                      1. re: davis_sq_pro
                                        n
                                        ncyankee101 Nov 30, 2011 12:24 PM

                                        I think it's quite good, a little on the subtle side but not as much as Foursquare (which I know you don't like).

                                        Brinley's stuff is usually around $20-25, I got it on sale for $16 and went back and grabbed another bottle. I also have the Coffee and vanilla which are highly regarded - they are good but a little too sweet and syrupy to drink alone (not the case with the spiced). I think any will work quite nicely in drinks.

                                    2. re: davis_sq_pro
                                      Cremon Nov 30, 2011 12:12 PM

                                      As opposed to what? Taking it as waste from a 3rd party? Show me one that will admit that's how he gets his molasses.

                                      Seriously - like any liquor producer, quality control and consistency are the most important parts after the ingredients themselves in making any distilled spirit. To do that, you have to control every aspect of its production. You will no more get a rum maker to tell you his product is made from the runoff that comes out of the Dixie Crystals plant than a Scotch maker telling you that his barley was left over horse feed.

                                      1. re: Cremon
                                        i
                                        INDIANRIVERFL Nov 30, 2011 12:14 PM

                                        Or being a true scotsman, the barley left over after the horse processed it.

                                        1. re: Cremon
                                          davis_sq_pro Nov 30, 2011 12:15 PM

                                          Have you ever read anything about the rum industry?

                                          1. re: davis_sq_pro
                                            Cremon Nov 30, 2011 12:20 PM

                                            With all due respect, your previous question made me wonder that about you.

                                            1. re: Cremon
                                              n
                                              ncyankee101 Nov 30, 2011 12:28 PM

                                              Cremon - davis_sq_pro has probably forgotten more about rum than you know about it.

                                              1. re: ncyankee101
                                                davis_sq_pro Nov 30, 2011 12:34 PM

                                                ncyankee101: I appreciate the support but I am certainly NOT an industry expert. I'm just an especially motivated consumer. Hopefully we can get JMF or Capn Jimbo (who I recently saw on this board for the first time) to pipe in.

                                                1. re: davis_sq_pro
                                                  n
                                                  ncyankee101 Nov 30, 2011 12:37 PM

                                                  DSP - I didn't say you were an expert, I don't think the bar is very high in this case ;-) but you do seem to know your stuff and I wish I had listened to you about the Sea Wynde LOL.

                                              2. re: Cremon
                                                davis_sq_pro Nov 30, 2011 12:31 PM

                                                Here's a reference for you: "Rum" by Dave Broom, pages 31-32. Which talks about molasses procurement and the fact that more efficient sugar production is driving up costs for rum producers who rely on the resultant molasses.

                                                Very much looking forward to seeing something to back up your claim!

                                                1. re: davis_sq_pro
                                                  n
                                                  ncyankee101 Nov 30, 2011 12:36 PM

                                                  Don't hold your breath.

                                                  1. re: davis_sq_pro
                                                    Cremon Nov 30, 2011 12:37 PM

                                                    *sigh* I am certainly not saying I forgot more about rum than davis_sq_pro knows. That would be a very ignorant statement to make.

                                                    I merely found his question after reading our (ncyankee101 and mine) discussion puzzling.

                                                    This should help you in understanding where my answers come from, which made you ask the question of me first, davis_sq_pro:

                                                    http://www.therumclub.com/rum_educati...

                                                    If you look at the brands at the bottom, many of them grow their own cane and also make sugar (one company doing both). While I know of two companies that do buy the blackstrap from separate sugar companies, they aren't the rule. But just read the article - it does explain a lot.

                            2. danionavenue Nov 30, 2011 10:43 AM

                              not foodie answer but Rum and Coke is a highly popular drink for a reason.
                              I like mojitos but that is a lot of work. Daiquiris are just rum, sugar and lime juice.
                              Rum and eggnog. Rum and hot apple cider.
                              Cosmopolitan
                              1 1/2 oz. White Rum
                              1/2 oz. Cointreau
                              3/4 oz. Cranberry Juice
                              1/4 oz. Lime Juice

                              2 Replies
                              1. re: danionavenue
                                i
                                INDIANRIVERFL Nov 30, 2011 12:06 PM

                                Can't believe it took this long to get to the classic rum and coke. Add a squeeze of lime and it is a cubre libre.

                                A recurring tipler in my group is rum and inca kola, or rum and pineapple soda.

                                1. re: INDIANRIVERFL
                                  Veggo Dec 3, 2011 10:15 PM

                                  If you want a Cuba libre in Cuba, order a "haha". That is the nickname for the drink there, because the notion of Cuba being "libre" is laughable. And the cola isn't Coke.

                              2. m
                                Maggie19 Nov 30, 2011 01:16 PM

                                Simple - simple - simple - In a shaker: 1 cup of ice, juice of one lime, two shots of white rum, 1/2 cup of mango nectar .... shake and pour into chilled martini glass. Can substitute peach nectar for the mango as well. The juices are Jumex products, 12 oz cans, usually found in the Hispanic food section.....Makes for quick and easy drinks. Granted they are not as fresh as freshly squeezed - but you said that you didn't want to do that. So here ya go.

                                1. h
                                  hawkeyeui93 Nov 30, 2011 06:16 PM

                                  My neighbors are visiting professors from Puerto Rico and they brought over an interesting holiday drink [think eggnog] called a coquito I believe .... A little too sweet for my taste, but it was festive, it does not entail juicing fruit, and was told contains three simple ingredients and common spices.

                                  1 Reply
                                  1. re: hawkeyeui93
                                    deet13 Dec 1, 2011 01:32 AM

                                    My friend whipped up a batch for our Thanksgiving dinner. It's a pretty simple recipe, but it is good & very sweet.

                                    It's just a punch made with a couple of cans of condensed & coconut milk, mixed with some nutmeg, cloves, rum, and vanilla to taste.

                                  2. p
                                    pinkpoodle Dec 1, 2011 02:43 AM

                                    I've been mixing rum with Trader Joes's Spiced Apple Cider. Simple and tasty.

                                    2 Replies
                                    1. re: pinkpoodle
                                      n
                                      ncyankee101 Dec 1, 2011 09:43 AM

                                      Apple cider mixes well with just about anything. I like it best with Bourbon, but rum is my second. Not bad with Tequila either.

                                      1. re: ncyankee101
                                        Duppie Dec 1, 2011 11:43 AM

                                        ...now there's an idea,not a big rum drinker {grew up on it} but will try it with Bourbon. Thanks.

                                    2. scubadoo97 Dec 3, 2011 09:35 PM

                                      A Ti punch is an excellent simple rhum drink. Rhum Agricole,
                                      Sugarcane syrup and a thin slice of lime. Nice with regular rum as well

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