Jamaican Rum Cream, contributed by Tracie Blake
But the crème de la crème of Ja'can rum is the Jamaican Rum Cream. This savoury liqueur is a favourite both locally and internationally.
It is a creamy, smooth and tasty alcoholic beverage that is sure to energize you all night long.
The birth of our rum cream came about with Bailey’s Irish Cream which was introduced to the market in 1974. Bailey’s was the first rum cream to combine a blend of alcohol and cream to culminate into titillating the taste buds and tickling the senses all at once.
The alcohol base in this rum cream is Irish Whiskey and then the cream liqueur was added to smooth off this well loved drink. So distinct were the ingredients that no preservatives were needed to keep this fine beverage viable for drink for a long period of time. From the fermenting of this liqueur to distribution, this liqueur has a shelf life of up to 2 years.
Over the years, the Bailey’s Irish Cream gave way to the creation of the Sangster’s Rum Cream. Sangster’s Rum Cream was introduced to the world in 1983. This was made with the base being Jamaican Rum and of course the addition of cream.
Sangster’s Rum Cream has since captured the world as the best Rum Cream in the Caribbean and enjoyed worldwide. The Sangster’s Rum Cream has won for itself the Monde Quality Selection Gold Medal in 2004 and has continued to win prizes and awards worldwide.
Since the realization of our rum cream, there have been rum creams such as O’Riley’s, McKinney’s, Appleton, Corona and J. Wray & Nephew.
The latest craze has been the Mad Annie’s which was named after Annie Palmer the mistress of the Rose Hall Plantation. She is believed to have murdered her three (3) husbands until she was killed by her slave lover in the 19th century.
Be warned! Like Annie Palmer, the Ja'can Rum Cream has proven to be sweet at first taste but can really get under your skin in the end.
It is enjoyed in various forms and is used for the making of a variety of cocktails such as mudslide, hummingbird and cement mixer. Some people prefer their rum cream straight up and will consume it over ice.
For the sweet toothed person, this is also enjoyed in ice-cream or in a nice hot cup of coffee.
And by the way, the it is a big favourite at parties. This is evident in hundreds of participants taking place in an annual rum cream competition hosted both here and overseas.
It is by far the champagne of alcoholic beverages!
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