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Options and Opportunity
The Rumors Are True. Rum is Creating Some Delectable On-Premise Sales Today.
By Taylor Rau
For all the present talk of the flavored rum category’s popularity today, sometimes the discussion neglects to explore why –– beyond the cocktail –– the spirit continues to impress those behind the bar as much as those in front of it. Flavored rum has become a cocktail commodity now, yes, but it also has become a cooking commodity, as well.
From refreshing Mojitos and reliable Rum & Colas to sweet or spicy entrées, side dishes and desserts, one thing has become certain of today’s portfolios of flavored rums: they are here, and they are happening.
Masterful Mojitos
Bacardi now offers for patrons the flavors of Limón, O, Cóco, Big Apple, Razz –– and its latest offering –– Grand Melon.
While Bacardi maintains an extensive amount of proprietary flavored rum recipes for operators, bartenders currently can have fun and refresh revenues especially by capitalizing on the trend heat of a cold Mojito. Consider the following:
Bacardi Grand Melon Mojito
1 1/4 ounces Bacardi Grand Melon Rum 
3 ounces club soda12 mint leaves
3 lime wedges
1/2 ounce simple syrup
Place 12 mint leaves, simple syrup and lime in a glass. Crush well with a pestle. Add the Grand Melon Rum, top off with club soda, stir well and garnish with sprigs of mint and a lime wheel or watermelon slice.
Tropically Sweet
Cruzan Rum, a pioneer in the flavored rum category, has done everything but rest on its laurels. The company today produces Coconut, Mango, Vanilla, Pineapple, Orange, Citrus, Banana and Raspberry Flavored Rums. While recipes for creative cocktails with these push-the-envelope flavor varieties are numerous, Cruzan has taken on-premise operators’ options one step further by implementing flavored rum into food menus, as well.
"From refreshing Mojitos and reliable Rum & Colas to sweet or spicy entrées, side dishes and desserts, one thing has become certain of today’s portfolios of flavored rums: they are here, and they are happening."
Consider how the following recipe could be added into the F&B program for patrons, and also think of it as an example of how it could be made into a special signature item.
Cruzan Pineapple Rum Cake
1 1/2 cup chopped almonds 
1 package (18.25 ounce) yellow cake mix
1 package (4.5 ounce) instant vanilla pudding
4 large eggs
1/2 cup Cruzan Pineapple Rum
1/2 cup pineapple or orange juice
1/2 cup oil
Grease and flour bundt pan. Sprinkle nuts over bottom of pan. Combine next six ingredients. Beat at medium speed for two minutes. Spread into pan. Bake at 325 degrees for one hour or until cake feels done. Cool 15 minutes, remove from pan and cool completely.
Glaze: In saucepan, melt 1/4 cup butter or margarine. Add 2 tablespoons pineapple or orange juice and 1/4 cup of sugar. Cook, stirring until sugar is melted. Boil for five minutes. Remove from heat and gradually stir in 1/4 cup Cruzan Pineapple Rum. Prick top of cake. Brush glaze over top and sides of cake until all is absorbed. Makes 12 servings.
A Spicy Dish
Whaler’s is a different style of rum in itself, made according to an old Hawaiian recipe. Inspired by tropical flavors and colors of Hawaii, rum flavors naturally developed.
Today’s Whaler’s is available in eight labels, four of which are specially flavored: Vanille, Killer Coconut, Pineapple Paradise and Big Island Banana.
From a basic beverage to a savory side dish, servers can suggest a Whaler’s cocktail such as the Killa’ Cola (2 ounces Killer Coconut and 4 ounces of cola, built in a cocktail glass and garnished with a cherry) to something as unique as the following:
Spiced Rice
1 cup long grain white rice
2 tablespoons butter
1 tablespoon Whaler's Killer Coconut Rum
1/2 medallion white onion, finely diced
1 carrot, thinly sliced
1/2 stalk celery, thinly sliced
1/4 teaspoon salt
2 tablespoons ground cinnamon
3 tablespoons raisins
Rinse the rice in strainer under cold, running water until water no longer appears milky. Drain and set aside. Heat one tablespoon of the butter in saucepan and sauté the onion, carrot and celery over low heat for eight minutes, stirring occasionally. Add rice, salt, cinnamon, raisins and 2 1/2 cups of water, and bring to a boil over high heat. When water is reduced to level of rice, turn heat to low and cover pan. Simmer for about 15 minutes or until water is absorbed, stirring occasionally. Add remaining tablespoon of butter and fluff with fork just before serving. Makes four servings.
NCB
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