Katie Didn't Have to Go to Haiti

My calendar of the month has been calling for more 'exotic' rums in the recipes lately: agricole, demerara, Barbancourt. Yesterday down in Louisville I found Barbancourt. The store had one aged 4 years and another aged 15. Being frugal and not wanting to pay $35 or so, I went for a bottle of the 4 year.

Rhum Barbancourt is from Haiti, manufactured by the company of the same name. It's made from sugar cane juice, not molasses, from cane grown on plantations owned by the company, and is double distilled.

The first recipe I tried calls for Barbancourt, grenadine, a splash of apricot brandy, a splash of orange curacoa, and an egg yolk. Yup, a yolk, not a white - the first recipe this year. I'm more comfortable making drinks with egg whites than with egg yolks, but why be a sissy, so I lived dangerously. (Actually, a little of the yolk froze to one of the ice cubes.)

It better than I thought it would be. It was pink, from the grenadine, and sweet, from everything else, and the yolk gave it body while not making it taste like an egg cream. Not a bad drink. I think Myers would have overpowered the other ingredients.

The second recipe, skipping ahead a couple weeks, was for a spiked cider: apple cider, raspberry syrup (found in the coffee syrup aisle), Barbancourt, whole cloves, ground cinnamon, ground cardamon, and grated orange peel. I didn't have ground cardamon (I think I do - somewhere) so I tossed in a few green pods. You let this just warm up, not come to a boil.

This was good too. Next time I'd use a little less of the raspberry syrup; it tended to stand out. I couldn't really taste the rum, so I might use more than an ounce per cup of cider. For my second cup, I fizzed some whipped cream on it per the recipe but skipped the cinnamon on top. Not bad either, but the drink's great without it.

A nice spiked cider for a fall evening - though it was in the low 80s here today.