Here are some recipes and information on rum and rum cocktails Greg Rixen talked about today on WDAZ News @5.



Rum is a distilled spirit typically made from sugar cane or molasses. Most rums are distilled to around 70 or 80 proof, but over proof rum can be as high as 151 proof. Flavored rums have become very popular for mixing with pop or fruit juice. The most common flavors include Spiced, Coconut, Citrus, Vanilla, Raspberry and Mango.

Rum can be found in numerous different styles:

* White/Silver rum is an unaged rum

* Amber/Gold rum is either aged for a period of time in wood barrels or has had caramel coloring added. Caramel coloring is made from burnt sugar, so in a way it is a natural coloring in rum.

* Dark Rum is distilled with a much higher percentage of molasses, which gives dark rum its distinctive black color. While Dark Rum is used in many cocktails, it is very often used in cooking.

* Aged Rum often has an age statement on the label. Anejo on the label means the rum is aged at least 1 year in wood barrels. Aged rum can be as old 21 years and even older. The longer rum is aged, the smoother and more flavorful it becomes.

 * Cachaca is a distilled spirit made from sugar cane and produced in Brazil. Cachaca is unaged, but has a more distinct flavor than white/silver rum.


Here is one rum cocktail, one Cachaca cocktail and even a dessert using rum. In addition to these, don’t forget the all time favorites like Rum and Coke, Daiquiris and Pina Coladas.



1.5 oz White Rum
12 fresh mint leaves
1/2 lime
7 oz club soda
4 tsp. sugar

Gently crush mint leaves and sugar and squeeze lime in a tall glass. Fill glass with ice. Add Rum, club soda, and stir Mojito well. Garnish with a lime wedge and a few sprigs of mint.

Mojitos can be made with any flavored rum, try Mango or Raspberry!


CAIPIRINHA (KAI-PUR-EEN-YA) This is one of Greg’s favorite cocktails!!

2 oz Cachaca

1 Lime

2 tsp superfine Sugar

Cut a large lime in to 8 wedged. Place 4 wedges in a rocks glass. Add two teaspoons of superfine sugar. Mash lime and sugar into a juicy slurry with a muddler for 15 seconds. Fill the rocks glass with ice. Add 2 oz. of Cachaça. Place a shaker securely over the rocks glass. Shake well for 5-10 second. Garnish with lime wedge.

Visit for more great Cachaca recipes!



* 2 tablespoons unsalted butter
* 1/4 cup (1.75 ounces) dark brown sugar
* 1/4 teaspoon ground allspice
* 1/2 teaspoon freshly ground nutmeg
* 1 tablespoon banana liqueur
* 2 under ripe bananas, sliced in half lengthwise
* 1/4 cup dark rum
* 1/2 teaspoon finely grated orange zest


Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

Recipe courtesy of

3 Responses

  1. Jon

    When I was in Puerto Rico in the early 60’s, a drink became popular called “Cuba Libre” (free Cuba). It was just rum and CocaCola. It’s fun to order it now and find that sometimes bar people know what the drink is.

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