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drinksgeek · 1 year

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5 Best Rhum Agricole To Try

While the French has known the delights of rhum for centuries, the drier, more vegetal, and terroir-driven nature of rhum agricole is something special and well worth discovering.

Best Rhum Agricole

Clément Blanc Rhum

Clément 10 Year Rhum

Rhum J.M. XO Aged Rum

Damoiseau Rhum Blanc 50°

Boukman Botanical Rhum

Andrew’s Top Pick: Clément 10 Year Rhum

Full Article: https://drinksgeek.com/best-rhum-agricole/

#rhum

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starkezigarren · 5 years

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Eindrücke vom Montecristo Zigarren Tasting mit Rhum Damoiseau... #cubancigars #cubancigar #cubancigarlife @damoiselle_milena @rhum_damoiseau #damoiseau #damoiseaurhum #montecristo #montecristocigars #montecristo2 #montecristoopenregata #zigarrentasting #zigarren #starkezigarren #guadeloupe #starkezigarren #rum #berlin #rhumagricole #agricolerhum (hier: StarkeZigarren) https://www.instagram.com/p/B1snU5EnvFj/?igshid=ndnq7p93ihfy

#cubancigars #cubancigar #cubancigarlife #damoiseau #damoiseaurhum #montecristo #montecristocigars #montecristo2 #montecristoopenregata #zigarrentasting #zigarren #starkezigarren #guadeloupe #rum #berlin #rhumagricole #agricolerhum

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chiveraccs · 2 years

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Este @rhum_damoiseau VSOP es fermentado entre 24 y 36 horas a un porcentaje alcohólico bajo (de 4 a 6%) y luego destilado en una columna de cobre y acero inoxidable hasta que logra el 72% de alcohol, lo cual todavía deja bastante sabor en el ron, y es luego añejado en barricas ex-bourbon. . Proviene de la isla de Guadeloupe, que es un territorio francés de ultramar y no de Guadalupe que es una isla mexicana. Guadeloupe es un archipiélago de cinco islas pobladas y varias más sin población, ubicado a unos 550 kms al oeste de Puerto Rico. Es más grande que Martinica, pero su producción de ron es algo más modesta. . En nariz se aprecian notas especiadas y de frutos secos, guayabita, grama y una gran variedad de especias caribeñas en lo que se siente como un potpourri de ellas. . En boca incluye guayabita, canela, jengibre, mazapán, notas florales, piña, grama, cuero y un final que incluye madera y tabaco. . El Damoiseau VSOP es una excelente introducción al ron agrícola, si no lo has probado y lo puedes conseguir. Se trata de un ron seco, complejo pero no tan complicado como otros. Aunque pueda parecer caro en comparación, se debe a que el ron agrícola por lo general es más caro que el industrial. . Yo le di 83 puntos. . . . . #ron #damoiseau #damoiseauvsop #rones #rhum #rhumagricole #agricole #ronagricola #rum #rumlovers #rumcollection #rumclub #rumlife #instarum #rumsoftheworld #rumlover #guardiansofrum #agedrum https://www.instagram.com/p/CbadsF2uMzB/?utm_medium=tumblr

#ron #damoiseau #damoiseauvsop #rones #rhum #rhumagricole #agricole #ronagricola #rum #rumlovers #rumcollection #rumclub #rumlife #instarum #rumsoftheworld #rumlover #guardiansofrum #agedrum

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tingsparis · 7 years

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#caribbean #caribbeans #rum #rhum #west indies #bacardi #jamaican rum #haitian rum #fwi #french west indies #lemon #tropic #exotic #exotique #damoiseau

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priyankakulkarni24 · 3 years

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Rhum Agricole Market- Global Demand and Top Key Manufacturers

Rhum Agricole Market: Outline

The world of spirits is a great arena comprising diverse options and different price ranges. Over the years, spirits have evolved from a mere drink to a way of celebration. Many novel spirits have emerged on the horizon of spirits. Rhum agricole is one such product. It is a special type of rum that is made from fresh sugarcane instead of molasses. Rhum agricole is the French term for sugarcane juice rum.

Rhum agricole has a grassy smell. Its origin can be traced back to the French-influenced Caribbean islands. Based on the rising popularity among a considerable chunk of the global populace, the global rhum agricole market may gain good growth over the forecast period of 2020-2030.

Request for Report Sample @ https://www.transparencymarketresearch.com/sample/sample.php?flag=S&rep_id=79729

Rhum agricole is available in various variants such as Vieux, blanc, and amber. It is made available to consumers through varied distribution channels like modern trade, B2B, eCommerce, and specialty stores. On the basis of the end use, the rhum agricole market can be segmented into household and HoReCa.

This report on the rhum agricole market enlightens the stakeholders and CXOs about the recent developments and the current scenario. The frequently changing market dynamics have been included in the report in scrutinized and systematic manner so that the stakeholders can understand every point without any difficulty and take steps accordingly.

The report also contains details about the COVID-19 impact on the rhum agricole market and the vital threats that the rhum agricole market may face between 2020 and 2030.

Explore Transparency Market Research’S Award-Winning Coverage of the Global Industry @ https://www.prnewswire.com/news-releases/industry-players-in-frozen-fruits-market-looking-for-new-value-propositions-for-millennials-current-focus-on-overcoming-supply-chain-bottlenecks-tmr-301109141.html

Rhum Agricole Market: Competitive Analysis

The rhum agricole market has a considerable amount of prominent regional and international players based in France. However, manufacturers also have plants in other regions but France comparatively has a good number of production units. The players in the rhum agricole market change their strategies according to the changing dynamics. The dynamics differ regionally and internationally. Hence, local and international players have to chalk different strategies.

The players in the rhum agricole market focus intensely on advertising campaigns and social media presence. This aspect helps in raising awareness about rhum agricole across various regions. The players are also involved in research and development activities. These activities help the players to formulate new flavors and formulations for increasing revenues.

Mergers, acquisitions, partnerships, joint ventures, and collaborations form an integral part of the rhum agricole market. For instance, Campari Group recently agreed to the purchase of rhum agricole producer Bellonie and Bourdillon Successeurs (BBS). Such activities help the players to increase their influence across the rhum agricole market.

Some well-entrenched players in the rhum agricole market are Distillerie Saint-James, Distillerie Damoiseau, and Rhum Clement.

Request for Covid-19 Impact Analysis @ https://www.transparencymarketresearch.com/sample/sample.php?flag=covid19&rep_id=79729

Rhum Agricole Market: Growth Accelerators

In recent times, millennial spending has increased greatly in leisure and entertainment. This aspect may bring promising growth prospects for the rhum agricole market. The popularity of cocktails is rising rapidly.The utilization of rhum agricole in cocktails to add a vegetal flavor to cocktails is trending. Therefore, this aspect may bring tremendous growth opportunities for the rhum agricole market.

The emergence of Rum Bars across various locations may also add extra stars of growth to the rhum agricole market. However, the stringent regulations laid by regulatory authorities across various countries may dampen the rhum agricole market to a certain extent. The COVID-19 impact may also lead to a short-term negative influence on growth.

Rhum Agricole Market: Regional Aspects

The rhum agricole market may gain exponentially in terms of regional contribution from Europe. The presence of rhum agricole production units may serve as a prominent growth factor. Asia Pacific may also gain rapid growth on the back of the rising popularity across the populace in the region.

#Rhum Agricole Market

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thefatrumpirate · 3 years

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Damoiseau Rhum Blanc 50%

Damoiseau Rhum Blanc 50% I’ve covered Guadeloupe’s rum distillery Damoiseau before. I’ve also got a few more of their rhums to cover in the future as well. Today I am taking a look at one of their more entry level products. In the shape of an white agricole rhum bottled at a hefty 50%. You can get different expressions of this particular rhum, at varying strengths depending on what are you…

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#4 star #4 stars #Agricole Rhum #Guadeloupe #Rhum #Rhum Agricole #White Agricole Rhum #White Rhum #White Rum

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rumpazzeria · 4 years

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I Rum

(Per ritornare al menù principale clicca QUI)

Per i principianti del Rum, alcune nozioni per guidarvi nella scelta.

Il Rum è un distillato derivato dalla fermentazione della canna da zucchero (rum tradizione francese), dalla melassa (rum tradizione spagnola) o da un mix di entrambi (rum tradizione inglese). La melassa è il liquido sciropposo ricavato dopo l'estrazione dello zucchero dalla canna da zucchero.

I RUM SPAGNOLI

Sono i rum più diffusi sul mercato, prodotti soprattutto in Sud America e nelle isole caraibiche.

In genere sono rum caratterizzati da sentori tenui all'olfatto e morbidi al palato. Sono assolutamente i più semplici da bere e perfetti per cominciare a conoscere questo prodotto.

Le dosi sono 0.4 cl (bicchiere) o 0.2 cl (chupito) accompagnato da cioccolato fondente a seconda delle disponibilità.

CUBA

Varadero anejo 38% bicchiere € 8 chupito € 4

ISOLA DELLA RIUNIONE

Savanna Creole 52% bicchiere € 11 chupito € 5,50

Savanna intense Muscatel 46% bicchiere € 11 chupito € 5,50

Savanna lontan 46% bicchiere € 11 chupito € 5,50

PANAMA

Abuelo XV millesimato Napoleon 40% bicchiere € 18 chupito € 9

Abuelo XV millesimato Oloroso 40% bicchiere € 18 chupito € 9

Abuelo XV millesimato Tawny 40% bicchiere € 18 chupito € 9

PERU'

Cartavio 1929 12 y 40% bicchiere € 10 chupito € 5

I RUM FRANCESI O AGRICOLI

Sono rum un po' pregiati e complessi, prodotti principalmente nelle antille francesi.

Si distinguono per la complessità dei profumi che arrivano al naso e al palato. Si prestano particolarmente all'invecchiamento in botte.

Le dosi sono 0.4cl (bicchiere) o 0.2cl (chupito) accompagnato da cioccolato fondente a seconda delle disponibilità

GUADALUPA

Damoiseau 5 42% bicchiere € 10 chupito € 5

Damoiseau 8 y 42% bicchiere € 16 chupito € 8

Damoiseau VSOP 42% bicchiere € 9 chupito € 4,50

Damoiseau XO aged 42% bicchiere € 14 chupito € 7

Damoiseau 10 y 42% bicchiere € 20 chupito € 4,50

Damoiseau 2009 millesimato 42% bicchiere €18 chupito € 9

Damoiseau 2009 millesimato full proof 66.9% bicchiere € 22 chupito € 11

Damoiseau 1995 millesimato 66.9% bicchiere € 30 chupito € 15

Montebello 3 y 40% bicchiere € 7 chupito € 3,50

MADAGASCAR

Dzama 10y 45% bicchiere € 11 chupito € 5,50

I RUM BRITANNICI

Le zone di provenienza sono Trinidad e Tobago, Isole Vergini, Giamaica e altri paesi colonizzati dagli inglesi. Questo prodotto è più speziato rispetto agli altri: sapori forti e densi e complessi.

Le dosi sono 0.4 cl (bicchiere) o 0.2 cl (chupito) accompagnato da cioccolato fondente a seconda delle disponibilità.

ISOLE VERGINI

Cruzan single barrel 40% bicchiere € 10 chupito € 5

JAMAICA

Cadenhead's Jamaica Hampden 13 63.9% bicchiere € 15 chupito € 7.5

Compagnie Des Indes Jamaica 9 y 44% bicchiere € 22 chupito € 11

BARBADOS

Compagnie Des Indes Barbados 10 y 43% bicchiere € 16 chupito € 8

GUYANA

Cadenhead's Guyana 16 y 63.9% bicchiere € 19 chupito € 9,50

BLEND DI RHUM PROVENIENTI DA ISOLE CARAIBICHE E SUD AMERICA

Compagnie Des Indes Tricorne 43% bicchiere € 7 chupito € 3,50

Compagnie Des Indes Caraibes Blend 40% bicchiere € 7 chupito € 3,50

Compagnie Des Indes West Indies 40% bicchiere € 11 chupito € 5,50

Compagnie Des Indes Latino Blend y 40% bicchiere € 8 chupito

Compagnie Des Indes Carribbean 10 y 43% bicchiere € 14 chupito € 7

Compagnie Des Indes Veneragua Blend 45% bicchiere € 20 chupito € 10

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shiftdrinkspdx · 5 years

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Very Special August, Featuring Damoiseau Rhum Agricole from the French West Indies⁣⁣ Showcasing the ‘110’ in three cocktails for $7⁣⁣: *Baller Daiquiri ⁣⁣ *Rhum Sazerac [for the nerds]⁣⁣ *Dark & Stormy⁣⁣ ⁣⁣ The stunning XO is available neat for $9 [normally $19]⁣⁣ For a limited time we have a Baller Flight for $10, half pours of the Blanc, VSOP & XO. For those of you who may like to educate yourselves on this unique subcategory of rum. ⁣⁣ ⁣⁣

#rhumagricole #daiquiritime #Shift Drinks Happy Hour For Everyone

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suicidal-acids · 6 years

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Damoiseau, rum from Guadeloupe (FWI)

Punch passion - enjoy the local breakfast

#guadeloupe #damoiseau #rhum #island life #pool #buddha #rum #alcohol

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askwhatsforlunch · 9 months

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Coconut Hot Chocolate (Vegan)

On a rainy, and rather chill, day, this delicious and velvety Coconut Hot Chocolate is all warmth and indulgence! Happy Thursday!

Ingredients (serves 1):

1 cup coconut milk

1 teaspoon Homemade Vanilla Extract

30 grams/1 ounce good quality dark chocolate (at least 65%)

2 teaspoons demerara sugar

1 teaspoon white rum (like Guadeloupe’s Damoiseau or Bologne)

Pour coconut milk into a small saucepan. Add Vanilla Extract, and heat over a medium flame.

Roughly chop dark chocolate.

Once coconut milk is slowly boiling, stir in chopped chocolate and demerara sugar. Continue stirring until chocolate and sugar are completely melted.

Bring to a a rapid boil, for a minute. Stir in rum.

Enjoy Coconut Hot Chocolate immediately.

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askwhatsforlunch · 2 years

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Daiquiri

Last Friday, at this hour, Jules and I were having cocktails by the water, enjoying the sea breeze and the live Jazz music at our hotel in Saint-Cyprien. After which, we had room service --an excellent tuna tartare-- which felt the height of luxury! It was only a week ago, but seems quite far already; so I’m enjoying the best of both tonight, with a chill and potent Daiquiri --which is what I ordered then-- in bed! Also quite luxurious! Happy Friday!

Ingredients (serves 1):

8 ice cubes

1 ripe lime

22.5 millilitres/3/4 fluid ounce (1 1/2 tablespoon) Simple Syrup

60 millilitres/2 fluid ounces (4 tablespoons) good quality white rum, like Guadeloupe’s Damoiseau

Fill a shaker with ice cubes.

Thoroughly squeeze the juice of the lime, and pour over the ice. Add Simple Syrup and white rum. Close shaker tightly and shake energetically, until chilled through.

Strain in a coupe or cocktail glass.

Enjoy Daiquiri immediately.

Drinks at L’Aquarama, L’Île de la Lagune, Saint-Cyprien (9th September, 2022)

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askwhatsforlunch · 1 year

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Honey Fig and Dried Fruit Rum Baba

Our New Year’s Day lunch ended gloriously, with this beautifully risen, perfectly soaked Honey Fig and Dried Fruit Rum Baba, crowned with drunk dried fruit and honey gazed figs; a delicious start to 2023!!! I wish you all a very Happy New Year!!

Ingredients (makes 4):

1/2 cup soft dried apricots

1/4 cup sultanas

1/4 cup almonds

1 cup good white rum (like Guadeloupe’s Damoiseau)

220 grams/8 ounces strong white flour

50 grams/1.75 ounce caster sugar

1 tablespoon active dry yeast

½ teaspoon salt

2 large eggs

¼ cup milk

100 grams/ 3.5 ounces unsalted butter, at room temperature

1/4 cup caster sugar

2 heaped tablespoons pure local honey

1 cup water

½ cup double cream

1 tablespoon unsalted butter

6 or 7 fresh figs, rinsed

1 heaped teaspoon pure local honey

The day before, chop dried apricots. Combine, in a medium bowl, with sultanas and almonds. Pour white rum over dried fruits and cover wit cling film. Let infuse overnight.

In a large bowl, combine strong white flour, caster sugar, yeast and salt, making sure you don’t put the salt on top of the yeast, as it might kill it. Give a good stir; set aside.

In a smaller bowl, whisk the eggs and the milk together until well-blended.

With a wooden spoon, gradually stir egg mixture into flour mixture, until a soft, sticky dough forms. Tip dough out onto a lightly floured surface, and knead, a good 10 minutes, until dough becomes smoother. Then, gradually knead in softened butter, until you have an elastic, shiny dough. Return to the bowl, and cover with a tea towel. Prove, one hour, or until doubled in size.

Generously butter a 20cm/8” baba tin.

Once proved, knock back the air, and spoon dough into a piping bag. Pipe dough prepared tin. Prove again, until doubled in size.

Preheat oven to 180°C/355°F.

Once the baba has risen, place in the middle of the warm oven, and bake, 25 to 30 minutes at 180°C/355°F, until a nice golden brown colour.

Drain rum-soaked, plumped-up dried fruit in a fine mesh sieve. Keep the fruit for later.

Whilst baba is baking, combine demerara sugar, honey, 3/4 of the dried-fruit-infused rum and water in a large saucepan, and heat over medium-high heat, stirring until sugar and honey have completely dissolved. Boil rapidly, a couple of minutes. Remove from the heat and stir in remaining dried-fruit-infused rum. Cover with a lid.

When the baba is baked, remove from the oven, and let cool, 15 minutes, before gently releasing from the tin. Then, carefully soak the sponge in the warm rum syrup, gently turning it to soak evenly. Gently lift out of the saucepan, and transfer to serving plate; set aside. Keep about a couple of tablespoons of the dried fruit rum syrup.

Let rum-soaked sponge cool at room temperature.

Drizzle reserved rum-soaked dried fruit with two tablespoons of the remaining rum syrup, to coat and glaze.

In a medium bowl, beat double cream with an electric beater until soft peaks form. Add four tablespoons cooled rum syrup, and continue beating until stiff peaks just form. Gently fold in three-quarters of the rum-soaked dried fruit. Set aside.

Melt butter in a small frying pan. Halve figs. Add to the butter when it is just foaming, and sauté, a couple of minutes. Drizzle with honey, and cook, a few minutes more until just glazed.

To serve, spoon Rum-soaked dried fruit whipped cream in the centre of cooled baba. Garnish with honey fig halves and remaining rum-soaked dried fruits.

Enjoy Honey Fig and Dried Fruit Rum Baba immediately.

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askwhatsforlunch · 2 years

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Pistachio Ice Cream

I’ve indulged in quite a bit of frozen treats in this long hot Summer, happily tucking into Pineapple Frozen Yoghurt or, licking a spoonful of Basil Apricot Sorbet or Rose Ice Cream. But so far, I had managed without the ice cream maker. Until this weekend, where I thought of putting the bowl in the freezer. A momentous occasion, so it called for something a bit more fanciful than Vanilla Ice Cream (although I do love Vanilla Ice Cream!) Thus, I made Pistachio Ice Cream. I don’t often eat it; there are far too many tempting things at the ice cream parlour for me to pick it. Mum would though, as she is quite fond of it. And I reckon she would be quite fond of this one, too! So, I shall be lazing the sunny afternoon, eating my Pistachio Ice Cream and thinking of her! Happy Sunday!

Ingredients (makes about 1 pound):

1/2 cup shelled, unsalted pistachios

¾ cup double cream

¾ cup semi-skimmed milk

1 plump vanilla bean, split lengthwise

3 large egg yolks

¼ cup caster sugar

1 tablespoon white rum

2 tablespoons shelled pistachios

1/3 cup double cream

1 tablespoon white rum

In a large frying pan, toast pistachios over medium-high heat until just fragrant. Remove from the heat and let cool completely.

Once cooled, spoon toasted pistachios into a food processor, and blitz until reduced into a powder, the consistency of coarse meal. Set aside.

In a medium saucepan, combine double cream and milk. Scrape seeds off the vanilla bean, and add both seeds and empty pod into the milk mixture. Bring to a simmer over medium heat.

Meanwhile, energetically whisk egg yolks with caster sugar until pale yellow and the mixture falls from the whisk like a ribbon. Gently pour a bit of the hot milk and cream mixture over the eggs yolks, whisking constantly. While still whisking, add the rest of the milk, until well-blended. Pour mixture back into the saucepan, and return over medium heat. Stir constantly with a wooden spoon until custard thickens, about 3 to 5 minutes. Remove from heat, and stir in white rum, mixing well. Then, thoroughly stir in pistachio powder.

Pour pistachio custard into a bowl, and cover with cling film directly on the custard to prevent a skin from forming. Chill in the refrigerator, at least three hours to overnight.

In a small frying pan, toast pistachios over medium-high heat until just fragrant. Remove from the heat and let cool completely.

Once pistachio custard is well chilled, pour cold double cream in a bowl and beat with an electric beater, increasingly increasing speed, until soft peaks form.

Gently fold whipped cream into pistachio custard, to loosen it. Fold in rum as well.

Pour mixture in the bowl of an ice cream maker and follow manufacturer’s instructions. Churning should take about 25 to 40 minutes.

Roaghly chop toasted pictachios.

Spoon Pistachio Ice Cream in an airtight container, sprinkling with chopped pistachios. Store in the freezer a couple of hours before eating.

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askwhatsforlunch · 1 year

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Bread Pudding

When Jules and I were little, our Mum would often take us to the bakery after school, where we’d buy cakes or coissants for our goûter, the French pendant for afternoon tea. There would often be Religieuses or Chocolate Eclairs, Croissants and Brioche. But also, whenever my sister opted for a generous slice of flan pâtissier, I would have one of (bread) pudding (for I never was too keen on crème pat!) I loved the concoction of milk-soaked bread, with vanilla, sometimes swirled in with a little chocolate, much, much better! I have made a few bread and butter puddings, the English cousin to this childhood treat, which is sliced and served like a cake, but never the treat itself. Until I found my Mum’s recipe (actually, her friend Marylin’s nan’s), handwritten in her much-used recipe book, and we so happened to have (as we often do), heaps of bread to use up. This delicious Bread Pudding, with its crisp top, and its soft, delicately sweet middle, is a delight, really as scrumptious as I remembered it! And you can have it at tea or for dessert. Happy Thursday!

Ingredients (serves 4 to 6):

1/4 cup sultanas

1/4 cup good quality white rum (like Guadeloupe’s Damoiseau)

2 cups semi-skimmed milk

1 plump vanilla bean

170 grams/6 ounces stale Sourdough Bread and/or Baguette

1/3 cup caster sugar

3 eggs

1/2 tablespoon unsalted butter

Spoon sultanas into a small bowl. Cover with white rum, and allow to soak, several hours (at least a couple.)

Pour milk in a medium saucepan.

Halve vanilla bean and scrape its seeds off. Add vanilla seeds and empty pod to the milk, and heat over a low flame.

Tear Bread and Baguette into large chunks into a large bowl. Sprinkle generously with caster sugar.

Once the milk is just simmering, pour over the Bread and Baguette chunks, discarding empty pod. Give a good stir with a wooden spoon, to combine. Cover with a tea towel and allow to rest, 15 to 20 minutes.

Preheat oven to 180°C/355°F. Generously butter a pie plate.

Once the Bread and Baguette have soaked up most of the milk, and the mixture has cooled, break in the eggs, and mix well. Stir in reserved sultanas and their rum.

Gently spoon mixture into prepared pie plate, levelling with the back of the wooden spoon. Scatter small chunks of butter liberally on top. Place in the middle of the warm oven, and bake, at 180°C/355°F, 1 hour and a quarter to 1 hour and a half, until nicely golden brown on top.

Remove from the oven and let cool slightly.

Serve Bread Pudding warm or cooled.

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askwhatsforlunch · 2 years

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Pineapple Rum Soda

This Pineapple Rum Soda, a light and refreshing cocktail takes me back to that wonderful family holiday we spent in Guadeloupe four Summers ago! Hopefully, soon enough, the four of us will be able to return to Paradise and visit more of this goergeous island. In the meantime, I still have rum we bought there, and it’s Friday; so, cheers!

Ingredients (serves 1):

2 ice cubes

1/2 lime

1 tablespoon Honey Syrup

60 millilitres/2 fluid ounces (4 tablespoons) chilled 100% pineapple juice

45 millilitres/1 1/2 fluid ounce (3 tablespoons) good quality white rum (like Guadeloupe’s Damaoiseau)

chilled seltzer water, to top

Place ice cubes in a tall glass.

Thoroughly squeeze lime juice, and pour over the ice. Add Honey Syrup, pineapple juice and rum. Gently stir, to mix. Top with chilled seltzer water.

Enjoy Pineapple Rum Soda, immediately.

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askwhatsforlunch · 3 years

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Ginger and Lime Rum

Some of my fondest holiday memories, we made, the four of us, when we spent a blissful fortnight in Guadeloupe. We came home with a gorgeous tan, our heads full of treasured moments and stunning landscapes, our suitcases full of rum and spices, and a host of recipes to try and make at home. Rum is a delightful liquor; if you add fruit and spices to it, and forget it for some months (or some years!) in a dark place, it will age into a delectable after-dinner treat. Rhum Arrangé, it is called and it’s a banger! My Ginger and Lime Rum, besides being a gorgeously fragrant sip, reminds me of very, very good times indeed. Happy Friday!

Ingredients (makes 75 millilitres):

a thumb-sized piece fresh ginger

3 ripe limes, rinsed

1/2 long, plump vanilla bean

75 millilitres good quality (50%) white rum (like Guadeloupe’s Damoiseau)

Peel ginger, and cut into small chunks. Place ginger chunks into a medium bowl, and gently muddle with a muddler, to extract their juices. Cut limes into quarters, and add them to the bowl. Crush lime quarters slightly with the muddler as well. Place ginger chunks and lime quarters into a one-litre/one-quart glass bottle. Pour in ginger and lime juices. Place vanilla bean halve in the bottle. Top with Damoiseau white rum.

Leave in a dark place, at least a couple of months, shaking the bottle regularly; but preferably a couple of years!

Enjoy Ginger and Lime Rum after dinner, or mixed into a cocktail.

Anse-Bertrand, Guadeloupe, West Indies (26th August, 2017)

Damoiseau Rum Distillery, Le Moule, Guadeloupe (26th August, 2017)

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