Jamaican rum

Used in 4 recipes on RecipeWiki.

Jamaican rum is rum distilled in Jamaica. It is often known for a heavy, fruity, almost funky character: ripe banana, molasses and spice. This page covers both dark and aged Jamaican rum. Its bold flavour stands up to lots of fruit juice and spice, which is why it anchors Planter's Punch, Caribbean Rum Punch and the Zombie, and why it is paired with a second rum in the Mai Tai. Brands vary widely in strength and sweetness, so taste before adding sugar. An opened bottle needs no special care beyond being kept upright and out of the sun.

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Recipes with jamaican rum

Caribbean Rum Punch — shot from directly overhead: a jug punch on the old sour-sweet-strong-weak ratio

Caribbean Rum Punch

A jug punch on the old sour-sweet-strong-weak ratio, spiced with nutmeg and Angostura and made to sit on a table rather than a bar.

1 hr 10 minServes 8

15 minutesCaribbeanCitrus

Mai Tai — shot from directly overhead, the table surface filling the frame

Mai Tai

Aged rum, lime, orange curaçao and almond orgeat, shaken over crushed ice — a rum drink with no fruit juice in it beyond the lime.

15 minutesAmericanCitrus

Planter's Punch — shot from directly overhead, the table surface filling the frame

Planter's Punch

One of sour, two of sweet, three of strong, four of weak — the old rhyme, built on dark Jamaican rum and drunk long over ice.

15 minutesCaribbeanCitrus

Zombie — shot from directly overhead, the table surface filling the frame

Zombie

Three rums, two juices, falernum and absinthe over crushed ice — the strongest drink on any tiki menu, and built to taste as though it is not.

15 minutesAmericanCitrus