‘White’ rums are bottled just after distillation (or are very briefly aged in oak barrels). Better-quality ‘golden’ or ‘dark’ rums get their colour and more complex flavour from a extended period of ageing in barrels. However, some rums are darkened and flavoured with caramel.

Rum will keep well for long periods once opened.

Rum is great in cocktails, from classic rum punch to the Mai Tai and Singapore Sling. It is also used in desserts, including cakes, ice creams and sauces.

Don’t substitute dark, white and golden rums in recipes; the flavour can differ widely. Rhum agricole is better drunk neat than as a mixer.

More rum recipes

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More rum recipes

Pineapple barbecued chicken with salsa and barbecue sauce

Slow roast leg of lamb with peppercorn and nutmeg and pilau rice

Coconut milk soufflé with hot buttered rum and spice-roasted pineapple

Duck with mango purée and sweet potato mash

Slow-roasted goat shoulder with breadfruit and plantain croquettes

Pineapple frozen margarita

Black badger brownies

Stuffed aubergines with peanut sauce

Salted caramel sauce

Spiced rum pain perdu with lime and white chocolate whipped ganache

Brandy cream with orange

The filthy banana

Rumicillin

Pineapple with star anise

Apple tart with rum and raisin ice cream

Long Island iced tea

Christmas pudding rum

Steamed Christmas pudding

Mojit-ale

Spiced rum cake

Nectarine puff tart with cinnamon and rum cream

Pholourie, ‘bush tea' gremolata and blackberries

Cocktail cakes

Strawberry mojito

Buyer's guide

Storage

Preparation

Typically made with rum

Mojito

Rum cocktail

Other spirits

Brandy

Calvados

Curacao

Fruit brandy

Gin

Ouzo

Sambuca

Vermouth

Vodka

Whisky

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