Category Archives: rum receipes

cooking with rum, sometimes we even use it in the recipe.

Rum Quest Q and A, or Letters, we get letters, Or just another mojito monday.

Last evening Casey, Amanda, Gail and I tried a new mojito recipe, strawberry basil mojito. It was a big hit on the deck and packed quite a punch


I was going to post the recipe on rum quest Wednesday since I have been slacking on that duty. Then today we had a question come up from one of our followers re:the use of mint with rum, which allowed me the opportunity to share some thoughts.

Here is the question:

Michael commented on Rum QuestI come to you as a supplicant to an oracle.  I have a mint plant with many leaves.  I want to do something worthy with them, with rum.  Not too complicated.  What should I do, and with what rum should I do it? Note:  I have already tried placing a bottle of rum on top of a mint leaf.  Also waving a mint leaf over a bottle of rum.  My goal is to incorporate mint in the final beverage.Thank you kindly.

Now I am pleased that Michael will readily bow down to my rum knowledge, but I must correct his belief that we here at rum quest are oracles or high priests of rum. We are, simply put, Drunken Sailors!

To answer the question with one word, mojito! As to what rum to use, what ever you have on hand will do. Our favorite in Oronoco from Brazil. which tastes like a camp fire marshmallow when sampled straight, but when mixed with mint that has been beaten to a pulp, club soda and a simple syrup…… heaven in a glass.

Oronoco can also be mixed with pineapple juice, mint, limewedges.

1 1/2 oz. oronoco

3 limewedges

2 mint leaves

3 oz. pineapple juice   (I incorrectly said lime juice in the original post)

mint for garnish

in a shaker muddle mint and lime, add rum and pineapple juice, shake with crushed ice pour into tall glass, garnish with mint.

Other great rums for mojitos are Pyrat


Rum Quest Wednesday

Alas, we fell behind on rum quest yet again, so to make up for this Casey and I have declared march RUM QUEST MONTH!!!!

Every Wednesday in March we will add new rum reviews.

I recently tried some Bacardi torch cherry rum at a buddy’s house. I must say I was pleasantly surprised at the flavor. I mixed myself a rum and cola and ended up drinking a cherry cola. Lots of flavor, a very nice mixing rum. Unfortunately I did not have a chance to sip straight up, the bottle was almost empty, but I feel the flavor could be very overpowering without a mixer.

This is a very good bar shelf rum. Enjoy.

Next Up….

Captain Morgan Parrot Bay Lime rum

Captain Morgan Lime Bite

Got these rums as a Xmas gift from a co-worker, not being a huge fan of these rums decided to try in a cooking recipe, with outstanding results.

1 cup rum (light or dark, in this case the afore mentioned lime rum)

1 1/2 lbs. steak (your choice, something that works well to marinade)

1/2 cup teriyaki sauce

1 tbsp. worcestershire sauce

2-3 cloves finley chopped garlic

1/2 tsp dry mustard

1/2oz. oil or butter (only if you choose to fry the steak)

Cut steak into bite size pieces and trim excess fat. Place steak in a bowl, season with salt & pepper to taste. Add rum, sauces, garlic and mustard. Mix well. Marinate in fridge for at least 1 hr. Grill steak on skewers until done or fry up in fry pan with oil or butter until brown.

And Finally….

Another gift rum, from the state of Wisconsin, Roaring Dan’s maple flavored rum.

While certainly not a traditional rum, this was a pleasant surprise.

Extremely light in color, not a clear rum, but not even golden. Not much in the way of rum legs either. A sweet pungent nose leads to a sweet strong palate. The maple comes out just before the finish. A couple drops of water or an ice-cube really open up all the flavors, nothing new is presented, just enhanced. The finish has a little warm burn but not harsh. Much smoother than one would think. A fun addition to your rum bar, if you so desire.

Next week:Travellers Gold Rum

from Belize


Ron Barcelo

from Dominican Republic

Happy Thanksgiving

Hello all, Just wanted to pass on Thanksgiving wishes to everyone.

Casey & Amanda are off to Hatteras for the holiday and I am sure they will be in touch with sailing and surfing updates. I also hope this embarrasses him into editing up all the video he shot this fall while riding the reef.

In case any of you rum loving reef warriors need to liven up your turkey feast, here are a couple of recipes for stuffing, rub, and cranberry’s.

Fresh Cranberry Sauce

1/2 cup light rum

4 cups fresh cranberries

1/2 cup orange juice

3/4 cup sugar

1/4 tsp. ginger

1/2 tsp. cloves

1/2 tsp. cinnamon

wash cranberries. mix berries with o.j. and rum. bring to a boil in a sauce pan.

stir over medium heat, add sugar and seasonings. continue to stir untill dissolved.

serve warm or cool until ready to serve. makes 4 cups

Turkey rub

1/4 cup rum

1 tsp. each

rosemary,sage,thyme, basil

add pepper to taste

make sure all the innards are removed

mix together and rub on the inside of turkey. .

add stuffing and cook per turkey cooking instructions

Turkey Stuffing

1 cup light rum

1 small onion

1/4 lb.chopped mushrooms


1/2 cup raisins

1 cup chopped celery

1/2 cup each chopped walnut and pecans

1/2 lb sausage cooked and chopped

1 cup apples cooked and chopped

1 cup pineapple crushed

8 cups soft bread crumbs

1 cup chicken stock or broth

saute’ onion and mushrooms in butter and set aside.

soak raisins in warm water for 5 to 10 minutes.

mix celery, pecans, walnuts sausage, apples, pineapple, & raisins in a large bowl.

add bread crumbs and toss until everything is completely mixed together.

add chicken stock and rum and continue to mix together.

this should stuff a 12 to 14 lb turkey.

do not pack stuffing in too tight as it will expand during cooking process.

any extra stuffing can be cooked in a covered dish along side of turkey.

most importantly keep a glass of your favorite rum handy, for your enjoyment while cooking.

all these recipes are from the Rum 1000 book, by Ray Foley