Did you know that spiced rum is considered passé among rum connoisseurs?
Well, I am definitely not a rum connoisseur, but I do know what I like and I like spiced rum.
I guess you could consider the spiced rums as the middle child right between light rums and dark rums. Light rums are usually used in cocktails and dark rums are more commonly served on the rocks.
Spiced rums have spices [duh] and sometimes is caramel added to give them their distinctive flavor.
I have been trying for the past couple of days to come up with the history of spiced rum but I’ve had little success.
I’ve found stories about grog and bumbo but nothing that really sticks out to me as the original spiced rum. The more I’ve looked, the more interested I’ve become and tomorrow I’m going to start looking for books about the origins of spiced rum.
It’s a spirit that’s near and dear to my heart and I’d like to know more about it.
Until then, here’s a recipe for bumbo – a pirate rum drink:
- 2 oz rum
- 1 oz water
- 2 sugar cubes
Build everything in an Old Fashioned Glass but I suggest that you either use REALLY cold ingredients or that you mix everything in a cocktail shaker with ice before you drink this old pirate favorite.