In the Caribbean, they’ve been adding spices to their Rums for ages, but it wasn’t until the huge success of Captain Morgan – “the original spiced Rum" – in the 1980s, that the category made some serious headway in our local bars and liquor stores.
Spiced Rums have come a long way since, and now there are plenty to choose from, many good enough to sip, even by Uncle’s strict criteria.
Higher-quality Rums use real spices to add flavour, while many spiced Rums just use aromas, which can still be natural, but it’s just not the same thing.
Read on and get advice directly from the source, AKA the people who produce spiced Rum for a living.
In true Kraken spirit, why not go for a Squid Bite?
It’s a warm cocktail, made from 1 part Kraken Rum and 3 parts warm cider, garnished with a cinnamon stick and thin apple slices.
It’s one of the bartenders’ favourites, meaning there’s no shortage of cocktail recipes for this Rum. The makers suggest you enjoy Chairman’s Reserve Spiced Rum with cranberry juice or ginger beer on ice with a grating of fresh nutmeg. Spicy!
Red Leg is named after the Red Leg Hermit Crab native to the Caribbean.
To give a twist to your ordinary spiced Rum & Coke, try the Dead Leg recipe: Fill a glass with ice, then add 25ml of Red Leg, 125ml of Coke and a lime wedge. Top up with 25 ml of Guinness. Stir and serve…
Then This Spiced Rum Is for You.
The makers of Sailor Jerry Rum have quite a few daring mixed drink recipes, but we’ve decided to go with the Old Ironsides cocktail made from 2 parts Sailor Jerry Spiced Rum, 4 parts fresh pineapple juice and soda water. Garnish it with a lemon wedge.
Want Even More Ways to Drink Spiced Rum?
Well, you could even eat it. Spiced Rum is a versatile spirit. It will work in a number of drinks, hot or cold, but it will also give your tiramisu, apple pie and other desserts that call for a splash of Rum a real kick. Yummy!