Observed on the second Saturday of July, World Rum Day celebrates all the good things about the dark amber fluid that keeps your body and heart warm. Make it count with these drool-worthy recipes for infusing rum into your baked goods or shaking up a cocktail.
Fearless Chicken Marinade
By House of Radico Khaitan
Ingredients
Half skinless chicken breasts 6 pcs
1965 Spirit of Victory Premium XXX Rum 1⁄2 cup
Lime juice 2 tbsp
2 tbsp soy sauce
Brown sugar 2 tbsp
Garlic cloves, minced 4 nos
Jalapeno peppers, seeded and minced 2 pcs
Fresh ginger, chopped 1 tbsp
Dried thyme leaves 1 teaspoon
Black pepper powder 1 tsp
Method
Mix all the ingredients in a small bowl. Place the chicken in a food storage bag. Pour the marinade over the chicken. Refrigerate for 4 hours or overnight, turning the bag once or twice. Spray the grill with cooking spray. Grill chicken until no longer pink.
Rum baba
By Chef Mukesh Sharma, Executive Chef, Sheraton Grand Chennai Resort & Spa
Ingredients
FOR DOUGH
Refined Flour 250g
Salt 5g
Sugar 15g
Yeast 15g
Egg 125g
Water 50ml
Melted butter -75
FOR THE SYRUP
Sugar 180g
Water 180g
Orange 1 piece
Old Monk 120ml
Method
Mix all the ingredients except the butter. Once the dough becomes elastic, add the melted butter.
Cut it into the desired portion and put it in the mold for proofing. Once risen, bake in a preheated oven at 170 degrees Celsius for 10 minutes or until golden brown. Prepare the sugar syrup and add the rum. Once cooked, drizzle with sugar syrup. Take it out of the syrup and garnish it with whipped cream and fresh fruit.
Mocha Rum Bundt Cake
By Monika Manchanda, blogger at Sinamontales and recipe developer
Ingredients
Sugar 2 cups
Eggs 3 large
Vanilla 1 teaspoon
2/3 cup unsweetened cocoa powder
2 cups all purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
Salt, a pinch
Buttermilk 2 cups
Amrut Two Indies Rum 4 tbsp
Method
Mix the oil and sugar with the vanilla essence until light and fluffy. Add one egg at a time, beating until blended. Add the rum to the buttermilk and let sit for 2 minutes. Sift the flours with the salt, baking powder and cocoa powder twice and set aside. Alternately add the buttermilk and dry ingredients to the sugar mixture and continue mixing. Pour the batter into a greased buttered pan. Bake in a preheated 180 degree Celsius oven until a knife comes out clean, about 30 to 40 minutes.
Rum Sour
By StillDistilling Spirits (Maka Zai Rum Makers)
Ingredients
Maka Zai Gold Rum 60ml
Fresh lime juice 20 ml
Palm sugar 20 ml
Aromatic bitters 2 dashes
Egg white 20ml
Garnish with dehydrated lime
Method
In a shaker, mix all the ingredients except the bitters and shake it for 20 seconds. Add the ice, post it and shake it again for 20 seconds. When done, pour it into a glass and add the dash of bitters with the garnish.
Cancha
By House of Havana Club 7 (Cuban rum)
Ingredients
Havana Club 7 50ml
Honey Water 20ml
Fresh lime juice 20 ml
Sparkling waters 50ml
Method
Build the drink in a tall glass by adding the ingredients. Add ice cubes and stir lightly. Garnish with a lime wedge and serve.
Jewel of Cuba Cocktail
By Ankur Kashyap, Beverage Manager, Moyo Goa
Ingredients
Bacardi Carta Oro 45ml
Aperol 15ml
Fresh banana puree 25 ml
Fresh lime juice 10ml
Orgeat syrup 10 ml
Herbstura 3 dashes
Method
In a shaker, add everything except Herbstura. Shake over ice and fine strain into a highball glass. Add crushed ice and garnish with sprigs of mint. Add dashes of Herbstura on top.
(Chandreyi Bandyopadhyay is a marketing communications professional, avid traveler and foodie who explores new ideas in food and drink.s.)
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