Jamaican Rum Cream
The island's silky liqueur: Jamaican rum cream — aged rum blended with cream and island flavours (coffee, coconut, banana variants) — Sangster's (from the Appleton family tradition) is the original name; the category is the Caribbean's answer to Irish cream, with more sunshine.
What it is
The island's silky liqueur: Jamaican rum cream — aged rum blended with cream and island flavours (coffee, coconut, banana variants) — Sangster's (from the Appleton family tradition) is the original name; the category is the Caribbean's answer to Irish cream, with more sunshine. Origins: rum creams emerged in the 1970s-80s as estates bottled their hospitality; Sangster's won the awards. Made from: Jamaican rum, fresh cream, sugar, flavourings. How it's made: 1) Blend rum and cream carefully (homogenised to keep). 2) Bottle at gentle strength. 3) Serve over ice. Served: chilled, on ice, in coffee, over ice cream. Flavor: creamy rum warmth, coffee or coconut. Strength: 15-17%. Culture: rum cream is the gift-shop bottle that actually gets drunk — holidays in a glass. See also: Jamaican Rum, Sorrel Drink.
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