Yo Ho Ho And A Couple Of Favorite Rum Recipes

Thursday, March 1, 2007

Yo Ho Ho And A Couple Of Favorite Rum Recipes (NAPSA)—You don’t have to be a pirate of the Caribbean to love a good rum cocktail. Here are two classic cocktails made with Puerto Rican rum, which is characteristi- cally light bodied and rich in taste, texture and complexity. The first is the Pina Colada, Puerto Rico’s most famous rum drink, created in San Juan in 1951 by Ramon Marrero at the Caribe Hilton Hotel. CLASSIC PINA COLADA 1 ounce cream of coconut 2 ounces pineapple juice 1% cupslight or amber Puerto Rican rum (e.g., Bacardi Light or Bacardi Gold) 1 ounce evaporated milk or honey cream Mix ingredients in blender with 1 cup crushed ice. Serve in a tall cocktail glass or goblet. For a twist, try a Banana Colada: One small banana, 2 ounces milk, and 1% cups Captain Morgan Parrot Bay. The second rum recipe is the Mojito, which has becomeoneof the most popular rum drinks in America today. Here is a recipe from Cafe Atlantico in Washington, D.C.: TRADITIONAL MOJITO 2 ounceslight Puerto Rican rum (e.g., Don Q Cristal) 4 lime wedges 8-10 mint leaves (no stems) a rs gata Go) Puerto Rico’s most famous rum drink is the Pina Colada. 1 tablespoon sugar Splash of soda water 1 stick sugarcane In a highball glass, muddle sugar, limes and mint. Add rum, soda, and crushed ice. Cover with another glass and shake well. Garnish with a sugarcanestick. What distinguishes Puerto Rican rum from all othersis that, by law, all Puerto Rican rums must be aged a minimum of one year in charred, white American oak barrels. This produces a smoother, finer-tasting rum. The lighter rums are moredelicate, which provides for a great mixer. The darker, more aged rumsdrink like a fine aperitif. The difference is in their taste and smoothness.

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