Today, August 16, marks National Rum Day, dedicated to the taste and enjoyment of the world’s oldest distilled spirit. If you’re an expert at drinking a glass of rum, what better day than today to indulge yourself in some great kitchen experiments? Rum isn’t exactly the first liquor that comes to mind when you think of cooking with it – wine, whisky and vodka are in the spotlight in this regard. However, these spicy, Desi recipes will have you believing that rum pairs well with a lot more than just coke.
Rum Masala Chai
What could be better than a cup of hot tea on a cool, breezy afternoon? With a little bit of rum in it! This recipe from Little Sugar Swaps might convince you.
Material: Black tea bags – 3, Green cardamom seeds – 5, Chopped ginger – 12, Cinnamon sticks – 2, Cloves – 5, Black peppercorns – 1 to 1 1/2 tsp, Star anise – 1, Fennel seeds – 1/2 tsp, Grated nutmeg – 1/4 tsp, Vanilla pod – 1, Water – 2 cups, Brown sugar – 2 to 3 tbsp, Whole milk – 2 cups, Dark rum – 60 ml
Method: Place the ginger pieces in a saucepan and crush them lightly with a cocktail mixer. Lightly smash the spices in a mortar and pestle and add them to the saucepan along with the chopped vanilla pod and tea bag. Add water and cook for 10 minutes. Add milk and sugar and simmer for another 20 minutes. Strain through a fine mesh sieve. Serve it with 1 tablespoon of rum per serving.
hot buttered rum
The rainy season calls for a good hot beverage to take along with you. If you have had tea all day but still crave something creamy yet different, this hot buttered, garam masala spiced rum recipe from Cocktail Contessa can be the best part of your day.
Material: Jamaican rum – 30 ml, Coconut rum – 15 ml, All-spice dram – 15 ml, Chai (can use the recipe given above) – 120 ml, Garam masala butter mix – 1 to 2 tbsp; For Garam masala butter mix – Softened butter – 4 tbsp, Brown sugar – 1/4 cup, Garam masala – 3/4 tsp, Cinnamon powder – 1/2 tsp, Red chilli powder – a little, Salt – to taste
Method: For the Garam Masala Butter Mix, cream the butter and sugar before adding the spices and salt. For the buttered rum, heat a mug before adding the rum. Pour the Garam Masala Butter Mix and enjoy.
Rum infused lamb curry
Are you tired of celebrating Rum Day and looking for some delicious and artistic recipes to enjoy while you’re drunk? Rogue Chef’s recipe flavor bomb will give you exactly what you need.
Material: For Lamb – Lamb shoulder – 1/2 kg, cut into 1/2 inch pieces, Greek yogurt – 1 cup, grated ginger – 1 tsp, finely chopped garlic – 1 tsp; For Curry – finely chopped onion – 1, ginger – 2 tsp, garlic – 2 tsp, pureed tomatoes – 1 can, dark rum – 1/4 cup, coriander – 1/4 cup; Spices – black cardamom – 2, green cardamom – 2, cinnamon – 1, cloves – 2, black pepper – 3, whole red chilli – 2, bay leaf – 1, cumin seeds – 1/4 tsp, red chilli powder – 1/2 tsp, coriander powder – 2 tsp, garam masala – 2 tsp, butter or ghee – 2 tbsp, salt and pepper to taste
Method: Dip the lamb pieces in the marinade and refrigerate for at least 8 hours or overnight. Heat ghee or butter in a heavy-bottomed pan. Add the whole spices. When fragrant, add the onions, followed by ginger and garlic. When the onions turn translucent and the ginger-garlic aroma starts to come, add the rest of the ingredients except the rum and coriander. Now add the lamb, cover with water and cook until the lamb is soft. Add the rum and then simmer on low heat. Season with salt and pepper, garnish with coriander and enjoy with some steamed rice or naan.
Rum and Raisin Milkshake
Desserts soaked in alcohol are the best. This Saffron Trail proves just that with this interesting twist on the simple kheer.
Material: Whole milk – 2 cups, Condensed milk – 1 cup, Basmati rice – 1/3 cup, Sugar – 2 tbsp, Beaten egg – 1, Vanilla extract – 1/2 tsp, Salt – 1/4 tsp, Raisins – 1/4 cup, Dark rum – 4 tbsp, Few strands of saffron
Method: Soak the raisins in rum. Now add salt to the soaked rice and cook it in 1 cup of milk along with saffron for 7 to 8 minutes. Add the remaining milk, half the condensed milk and sugar and cook for about 10 to 15 minutes. After removing this mixture from direct heat, add the beaten egg to it. Add the remaining condensed milk, vanilla extract and rum soaked raisins. Serve it as is or with vanilla ice cream.
East India Negroni
Fancy one last crisp drink before you lay your head on the pillow? This East India Negroni from Punch Drink is perfect for you.
Material: Rum – 60 ml, Campari – a little more than 20 ml, Sherry – a little more than 20 ml, Orange peel for garnishing
Method: Add all ingredients except the peel to a mixing glass and stir with ice. Add a large ice cube to your serving glass and strain the mixture. Garnish with an orange peel.
How do you like a glass of rum?
