Lighter rums mix well with citrus and tropical flavours, hence the ubiquitous mojito (white rum, lime, mint, sugar/syrup and soda water) or holiday favourites like the daiquiri (hold the mint and soda from the mojito and serve in a swankier glass) and piña colada (add pineapple juice and coconut milk/cream). How long was it aged for, and was a solera system involved? Famously used for sherry, this method involves passing the liquid through a set of differently aged barrels and allowing it time to rest in each, imbuing it with a more complex flavour. Look for interesting types of ageing, such as the types of barrels used. These may be served in a tumbler, or in a snifter for swilling in your palm like brandy. There are plenty of sipping rums out there, designed to be supped straight up – or maybe with ice. Spiced rum may historically have been the subject of derision for its addition of flavourings and sweeteners, but the tide is gradually turning as premium producers increasingly use natural and better-quality ingredients to infuse their spirits. Nowadays, a true Navy rum should be 54.5 per cent ABV (57.15 per cent ABV in the UK), and contain blends from at least two of Barbados, Jamaica, Guyana and Trinidad - all former colonies from where the Navy would have sourced its casks. At first, half a pint was given to each sailor, but the occasionally unfortunate results of this caused him to reduce it and water it down to what became known as ‘grog’. Although other alcohols were originally used, rum was introduced by Admiral Edward Vernon in 1751 and continued until 1970. Navy rum harks back to the times when each sailor of the Royal Navy was allocated a daily ration of rum as part of his salary (known as a ‘tot’). As a rule, the more information the bottle tells you, the better its contents are likely to be. Without having to state which distilleries a blend’s components come from, exactly how old the liquid is, or whether colouring or extra sugar has been added, rum can be prey to a bit of smoke and mirrors. The bigger problem is that rum’s restrictions (or lack of, compared to the likes of whisky) have led to vast discrepancies in quality. And with bartenders keen to use the finest spirits to make ever better cocktails, it’s not always fair to pigeonhole categories into prescribed uses. While traditionally categorised as ‘white/silver’, ‘gold/amber’ or ‘dark/aged’, the broad spectrum of colours and flavours found among rums mean that some producers are trying to phase out that old terminology. Papaya is pretty versatile, just do not go crazy, keep it simple.Rum’s flavours range from the light, bright and tropical (think pineapple, mango, vanilla, maybe a hint of spice – Bajan rums are a good example) to deep, dark and rich (chocolate, coffee, burnt sugar, even liquorice – typified by Guyanese rums). Think passion fruit, coconut, mango, etc. Papaya pairs very well with other tropical fruits. Quick note, if you like your smoothies ice cold, I highly suggest adding a handful of ice! Especially if you're making this on a scorching hot summer day. But for a healthy papaya smoothie, I suggest you sweeten it with honey or stevia.īlend your ingredients in a blender and viola! For a more authentic Cuban milkshake experience, I highly recommend using condensed milk to sweeten your smoothie. Take 2 cups of chopped papaya, 2 cups of milk, and my father has always used condensed milk to sweeten his smoothies. Fresh or frozen papaya chunks, milk (your choice), and a sweetener! Remember to discard the skin and the seeds for your papaya milkshake!įor an easy papaya smoothie, you only need 3 ingredients. Papaya is fully ripe when it is mostly yellow. Thankfully, papaya is becoming a common fruit and can almost be found year round in your local market, especially in the summer and fall months when papaya's are in their peak season. I admit, in the winter months in Pennsylvania, my freezer is stocked with frozen fruit. ![]() ![]() It's sold by Goya in the frozen section, call ahead to see if your store carries them. Papaya is among the growing list of frozen fruits. These days, a lot of fruit is already sold peeled and chopped in bags in the frozen aisle for the sole purpose of making smoothies. His favorite (and best) would hands down be his banana milkshakes, I loved them growing up! But he's also known for picking up fruits from the local farmers market that remind him of Cuba. My father is the king of making Cuban batidas (milkshakes). ![]() Hearing a blender go off at 2am is not unusual in their home. Smooth, creamy, easy, and a taste of the Islands are quickly assembled together in this Cuban papaya smoothie!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |