The Caribbean/Central America historically has been a center for sugar cane production, and one of the most delightful by products of producing cane sugar is molases which can be diluted and then fermented to produce rum. So the region has also become the epicenter for world rum production. My favorite rum is Abuelo, a dark rum, about $18 in Panama for the big 1.7 liter bottle (almost a half gallon), More pricey, around $30 a liter bottle, is Panama Red, a overproof rum. Both are great sipped over ice with a splash or so of water, or they can be used in mixed drinks.
I happen to like spiced rum, particularly around the holidays. I’ve always liked Captain Morgan, although it’s expensive. So, I found a recipe and decided to make my own! It’s easy! And it’s a whole lot cheaper than buying Captain Morgan in the states.
So, here’s my “secret recipe” in my rum & sugar lecture, here’s the recipe:
- 1 liter golden rum or dark rum
- 1 vanilla bean cut up or ½ teaspoon vanilla
- 3 cinnamon sticks (3”)
- 4 whole allspice or a pinch of ground
- 1 whole nutmeg crushed
- 3 star anise
- pinch anise seed
Let sit 1 week more or less, depending on strength of flavor desired. You can experiment and get exactly what you like. It’s great mixed or just straight on ice.
So, a reminder for Mr. Claus … it’s time to get dressed, and at least for a few weeks get back to work up at the North Pole. But not to worry, after you’ve done your Christmas duty, your semi-retirement spot in Panama will be awaiting your return.
So, “Cheers!” or as we say, “Salud!”