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Drink a Pumpkin Passion for dessert. Recipe
and photo courtesy Frangelico Hazelnut
For Halloween, Thanksgiving or any time in-between, try this rum-and-vodka-based cocktail, enhanced with hazelnut liqueur and homemade pumpkin simple syrup. You can also use the syrup for pumpkin lattes, pancakes, and mixed with carbonated water for a seasonal pumpkin soda.
PUMPKIN PASSION COCKTAIL
Ingredients For One Drink
1-1/4 ounce Frangelico Hazelnut Liqueur
1-1/4 ounce Flor de Caña 7 year Grand Reserve Rum
(or other dark rum)
1/2 ounce pumpkin simple syrup (recipe below)
1/4 ounce vanilla vodka
Garnish: whipped cream, plain or Frangelico-flavored, and ground cinnamon (see Frangelico whipped cream recipe below)
1. Place all ingredients except garnish in a cocktail shaker filled with ice. Shake vigorously and strain into a martini glass rimmed with brown sugar.
2. Top with whipped cream and a sprinkle of cinnamon.
PUMPKIN SIMPLE SYRUP RECIPE
1/2 cup pumpkin purée (purée canned pumpkin)
1/2 cup water
1/2 cup sugar
1. Combine all ingredients in a saucepan over high heat. Bring to a boil, stirring to dissolve sugar.
2. Remove from heat and allow to completely cool.
FRANGELICO WHIPPED CREAM RECIPE
Enjoy this flavored whipped cream with chocolate, coffee, nut, pumpkin and vanilla desserts. See more flavored whipped cream recipes.
1 cup heavy cream, chilled
2 teaspoons light brown sugar
½ teaspoon vanilla extract
1 tablespoon Frangelico
1. Chill the bowl, beaters and cream thoroughly before beginning. Using an electric mixer, whip cream, sugar, and vanilla on medium-low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until soft peaks form.
2. Add Frangelico and continue to beat until stiff but still creamy. Makes about 2 cups.
THE DIFFERENT TYPES (GRADES) OF RUM
Rum is distilled in the Caribbean from sugar cane juice or molasses. The better rums are made with high-quality molasses, which contains a higher percentage of fermentable sugars and a lower percentage of chemicals.*
There are different styles of rum, based on factors such as distillation technique, blending technique, alcoholic content and country style preferences. One of the easiest differentiators to understand is aging.
Light rum/silver rum/white rum/clear rum/crystal rum. Light rum is aged briefly or not at all. It has the least flavor, and can be filtered to remove any color. Light rum is typically used for mixed drinks.
Gold rum/oro/amber rum. This medium-bodied rum is generally aged in wooden barrels. Wood aging imparts a darker color (from the wood tannins) and a stronger, more complex flavor to any spirit. Gold/amber rum can be used for cocktails or sipped straight.
Flor de Caña 7-year-aged rum is delicious for sipping or mixing. As you can imagine, the 12-year-old is even better! Photo courtesy Flor de Caña.
Dark rum/black rum.† A grade darker than gold rum, dark rum is generally aged longer and in heavily charred wood barrels, for even stronger flavor and roundness (the highly regarded 7-year-old Flor de Caña, for example, has a palate of dark caramel and toasted nuts and a toasted coconut finish; the 12-year-old is almost semisweet, with flavors of nougat, almond, molasses and sherry and a peppery spice and caramel finish). Because of the flavor, dark rum is typically used in recipes.
Cachaça. Cachaça (ka-SHA-suh) is a sugar cane distillate made in Brazil, in the style of gold or dark rum. It is the ingredient used in the popular Caipirinha (kai-puh-REEN-ya),cocktail. More about cachaça.
Rum production is much more complex, with many choices made by the distiller to produce a specific flavor profile. Here’s a good overview of exactly what goes in to making the different types of rum.
*The chemicals, which are used to extract sugar crystals from the sugar cane, can interfere with the actions of the yeast that fermentat the molasses into rum.
†Black rum is so-named for its color; brown rum and red rum are dark rums described by their colors.
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