Rums you keep on hand for cooking

[lperry]

I use rums in desserts quite a bit, but usually they are not cooked into the dishes, so the flavor is not changed very much. I have a few new things to try that include rum as a flavoring before the dish is cooked. I was hoping for some recommendations for a decent spiced rum for baking as well as a dark rum. Most recipes call for Myer's, which is OK, but I'd like to try something more interesting. I have Black Seal in the cabinet, but no spiced rums at all. Any ideas?

[BARÓN]

try stroh
http://floridinumbra.files.wordpress.com/2009/06/stroh80.jpg

[kern]

I now use Black Seal for my rum cakes. Although, I once used Captain Morgan spiced to make a rum cake and Brinley's Gold Vanilla Rum for the glaze, and it wasn't too bad. The Gosling's has a flavor that permeates the cake really well and is fantastic for the glaze. Feel free to experiment. That's how you find what's right. Remember to have enough rum to drink while you cook. Cheers to ya!

[lperry]

I don't believe I've ever seen Stroh, but I do have Gosling's. Has anyone every used Cruzan Blackstrap?

[RonJames]

that was going to be the one I'd recommend linda. Blackstrap has a very molasses taste which turns some off from drinking but turns just about everyone on for eating. If you're doing flambe I usually use Bacardi 151, because its readily available.

[Gray]

I'm going to thumbs-up the Blackstrap as well for a dark rum. It's a wonderful flavor for cooking. If you're not looking for something as heavy on the molasses and your dish doesn't require pints of the stuff I've been using El Dorado 15 in my kitchen with happy results. It's not really close to being a dark rum at all, but the flavor is great. It's a bit expensive for some people to justify, but one of the lessons I learned working in restaurant kitches is "If you wouldn't want to drink it, why would you want to cook with it?"
As far as spiced rums I'm recommending The Lash. It's new and easily became my favorite spiced rum. Although I see Cruzan is joining the spiced rum club so that might just top my list soon. If you can't find The Lash maybe try The Kraken. I've never cooked with it, but I enjoyed drinking it. Also, Captain Morgan Private Stock is nice and has a richer flavor profile than the usual Captain, but regular Captain does some good work as well especially when reduced down to get the flavor concentrated.

[lperry]

We just tried the coconut flan I made with Gosling's Black Seal, and I was really happy with it. I used it alongside vanilla, and it gave the flan a lovely depth and tropical flavor that was not really identifiable as dark rum. Without the rum, the flavor profile would have been good, but much less complex.

I picked up a bottle of the Cruzan this afternoon to try next. glass.gif

[RumInTheMorning]

I marinated a porterhouse with bacardi the other night and it tasted awesome.

[The Sheriff]

I used to use Cruzan Clipper 120 quite a bit, but now that it's history I'm having to rethink my Bananas Foster and a few other flambe' recipes.

[RumInTheMorning]

Eggs also taste good mixed with dark rum when you fry them with bacon

[boobookdyfaq]

Eggs also taste good mixed with dark rum when you fry them with bacon

Agreed. I enjoy scrambled eggs in the morning mixed with a bit of rum. Great with Ham.