Wineweek 171: February with Rum

Everyone who has been following this blog is aware of my fondness for gin. All the cocktails (at least 95%), whether made at home or ordered in a restaurant have been based on gin. Preferably a nice one, like Jensen’s Gin or Stockholms Bränneri.  But not any more, M found a way of breaking my cycle: just buy me a nice rum, and eventually I will get bored with all my old recipes and try a new one. You just have to place it at the reach of my hand (I am lazy but curious). And this is what happened – a bottle of Diplomatico dark rum appeared in my drink’s cabinet, and now I have started making Mojitos. Here are a few facts about rum and a good recipe that will keep you cocktail-happy and thinking of the Carribean in Frebruary

Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses or honeys, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.

The majority of the worlds rum is made in the Carribean and Latin America. Smaller production can be found allover the world, for example in Japan, Australia, Taiwan, Nepal, United States and Canada. There are several grades of rum: light rum, which is often consumed as an ingredient to cocktails, and “golden” and “dark” rum, that are served “neat” or “on the rocks”.

Diplomatico rum, which is what I have in my drinks cabinet, comes from Venezuela. Diplomatico’s (1959)  rums are distributed in over 60 countries. The distillery holds the “Ron de Venezuela” DOC (Protected Denomination of Origin).

And now to the part everyone has been waiting for..

The Passionfruit Mojito (by Salt & Wind)

Ice cubes
2 parts Light rum
1 part Lime juice
1,5 teaspoons unrefined cane sugar
4 spings fresh mint leaves
1 large Passionfruit (save a slice for garnish)
1-2 parts chilled club soda

Rip the mint leaves and throw them into a cocktail shaker with the passion fruit, lime juice, rum and cane sugar. Shake well, but not aggressively. Crush the ice cubes, for example by wrapping them inside a kitchen towel, and hammering with a club. Fill a tall cocktail glass with the crushed ice, and pour the content of the shaker on top. Pour some club soda on top to fill the glass. Place a slice of passion fruit and a spring of fresh mint on top. Voila!

xx Soile

20180127-DSC_0261
The passionfruit Mojito by Salt & Wind

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