LCBO Food and Drink Early Summer 2016

A SPLASH OF RUM BY HEATHER TRIM  •  PHOTOGRAPHY BY ROB FIOCCA

THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH RUM.

Whether dark, gold, light or even spiced and flavoured, rum is a go-to spirit for many popular summer cocktails like a Mojito, Planters Punch or Daiquiri. It’s distilled from sugar cane juice or sugar cane by-products such as molasses, then often aged in barrels, giving rum many subtle taste nuances.     With so many rums to choose from, where do you even begin when it comes time to purchase? As a general rule, the lighter the colour of rum, the milder the flavour profile. For our Japanese-Inspired Rum Marinade, if you’re looking for a tropical vibe, choose coconut- or mango-flavoured rum. It’s ideal for shrimp or chicken. The spiced or dark rum, with its deeper more complex flavour, works best with chicken or pork. As for the vintage or premium aged rums—enjoy neat or over ice.     As much of the world’s rum is produced in warmer climes, you’ll often detect notes of spice (nutmeg, cloves or cinnamon) as well as vanilla, tropical fruit or caramel. Once you’ve marinated and grilled your food, pair with the Tropical Fruit Salad on page 149 and you’ll be hooked. Likely there’s already a bottle of rum in your bar, but the sky’s the limit when it comes to rum, so start exploring.

JAPANESE- INSPIRED RUM MARINADE recipe on page 148

FOOD & DRI NK EARLY SUMMER 2016 19