Oh the rum! Six alcoholic recipes for World Rum Day

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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