A Rum Thing
by Sheila Swerling-Puritt
Rum, the spirit distilled from sugar cane juice or molasses, makes one very versatile dram. It can be distilled pretty much everywhere, from Cuba to Viet Nam. It can be bottled white or, with increasing wood ageing, amber through dark brown. It can also be flavoured.
Corby Distilleries Ltd. has extended their line of rums with Lamb's Black Sheep Spiced Rum. It's favoured with cinnamon from Korintje in India, bourbon vanilla from Madagascar and lime essence from Mexico. Black Sheep is aimed squarely at younger drinkers who love these flavours and appreciate its versatility.
Lamb's Black Sheep Spiced Rum carries only 37.5% alcohol rather than the usual 40%, eliminating harsh alcoholic heat on the finish. It has aromas of sweet warm cinnamon, vanilla and Demerara sugar and reminds me of sweet gingerbread or ginger snaps —well, you get the idea. It's well balanced with a smooth rum character through to a warm, delicious lingering finish.
Rum usually conjures up images of pirates and parrots, but there's no such squawking with most Easter recipes. The spring theme brings piggies and gamboling (not card-playing) lambs to mind and to the table. These meats are typically prepared with brown sugar, cloves or mint. In a nice coincidence, spiced rum libations match traditional fare at this time of year surprisingly well.
I found this recipe in a back copy of Food and Wine and couldn't resist tweaking it just a little bit.
- 2 large mint sprigs, torn and muddled
- 1½ oz. Lamb's Black Sheep spiced rum
- 1 oz. Ceres pear juice
- ¾ oz. fresh lime juice
- ½ oz. simple syrup
- 1 thin slice of pear
- Pinch of freshly grated nutmeg
- Lightly dust the pear slice with a little of the grated nutmeg. Use the balance for the cocktail.
- Fill a cocktail shaker with ice. Add all of the ingredients.
- Shake contents of the shaker well. Strain into a chilled cocktail glass and garnish with the pear slice.
If you are one of the lucky ones who own one of those cute little Nespresso machines that allows you to make an espresso with no muss or fuss, this is ideal as an after dinner drink.
- 1 capsule of Nespresso's pain d'epice coffee
- 1½ oz. spiced rum
- Whipped cream
- Prepare the espresso as directed.
- Pour the spiced rum into the espresso and top with a little whipped cream.
(I like to grate a tiny bit of fresh nutmeg over the whipped cream).
- 1.5 oz. Lamb's Black Sheep Spiced Rum
- 3 oz. Ginger ale
- Build all over ice cubes in a Collins glass
- Add 2 wedges of squeezed fresh lemon
And oh so easy...
Black Sheep and Cola
- 1.5 oz. spiced rum
- 3 oz. cola
- Place ice in a Collins glass, pour rum and cola over ice.
- Garnish with an orange twist. (A nice change from the usual lemon slice.)
Thanks to Corby Distilleries Ltd for Alfred's Gold and and Black Sheep and Cola.
For more information, you can contact Sheila at firstname.lastname@example.org.