Flavours

3 delicious recipes for rum arrangé made by Veranda Resorts

28th November 2016 0 comments
3 delicious recipes for rum arrangé made by Veranda Resorts

Rum arrangé is a rum-based mixture in which a variety of ingredients -spices and fruit- are left to macerate. During your stay at Veranda Resorts, you will be invited to taste the many different savours of the hotel’s very own rum arrangé. You may even prepare your own concoction!

A little bit of history

Sugar cane was introduced by the Dutch in the 17th century, mainly to produce arrak, an ambered coloured, cane-based, distilled alcohol, which originates from India. As a matter of fact, the word “arak” is still used today, in Mauritian Creole, to designate alcohol in general.

However, it is not until the 19th century, when our island was a French and British colony that sugar production became a booming industry. During this time, about forty distilleries began producing Mauritian rum.

Nowadays, only fifteen distilleries continue the production. The rum produced is labelled according to a number of factors. The labels are: traditional rum, agricultural rum and rum arrangé. The sector is growing rapidly with an increasing number of bottles destined for export.

The popular brands are La Rhumerie de Chamarel, Green Island, Labourdonnais, New Grove, Pink Pigeon and Saint Aubin. White rum, gold, amber rum, rum with a fruity or spicy aroma… The Mauritian rum will likely suit everyone’s palate (and budget).

Three recipes for rum arrangé

Rum arrange

Kari-Pilé Lemongrass

Ingredients:

  • 50cl of “Royal Navy” white rum
  • 5 branches of “kari pilé” (chop 3 branches and keep 2 of them whole)
  • 5 lemongrass stalks
  • 15cl of brown sugar syrup

Preparation:

  • In a small pot, pour 25cl of white rum.
  • Add the chopped “kari pilé” and let simmer for 5 minutes. Remove from stove and let rest for another 5 minutes.
  • Using a tea strainer, strain the infusion and pour into a bottle.
  • Add the brown sugar syrup and 25cl of white rum.
  • Add the lemongrass stalks and 2 leaves of “kari pilé.”
  • Mix and leave to macerate for a week before consumption.

Tamarind-Mint

Ingredients:

  • 50cl of “Royal Navy” white rum
  • 50g of tamarind paste or two whole tamarinds
  • 15cl of tamarind syrup
  • 5 mint leaves, chopped

Preparation:

  • In a small pot, pour 25cl of white rum.
  • Incorporate the chopped mint and let simmer for 5 minutes. Remove from stove and let rest for another 5 minutes.
  • Using a tea strainer, strain the infusion and pour into a bottle.
  • Add tamarind syrup and 25cl of white rum.
  • Add tamarind paste or whole tamarinds.
  • Mix and let macerate for a week before consumption.

Coffee-Vanilla

Ingredients:

  • 40cl of “Royal Navy” white rum
  • 15g of coffee beans
  • 2 vanilla pods
  • 15cl of brown sugar syrup

Preparation:

  • In a small pot, pour 20cl of white rum.
  • Add coffee beans and let simmer for 5 minutes. Remove from stove and let rest for another 5 minutes.
  • Using a tea strainer, strain the infusion and pour into a bottle.
  • Add brown sugar syrup and 20cl of white rum.
  • Add vanilla pods and a few coffee beans.
  • Mix and let macerate for a week before consumption.

Discover our Veranda Resorts recipe collection here:
http://www.verandaresortsblog.com/category/flavours

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