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Rum diary

Kirsten Lawson
Kirsten Lawson

Our story on rum brought back memories for one reader.
Our story on rum brought back memories for one reader.Supplied

Our story on boutique ruins making their way to Australia brought back memories for one Canberra reader, who says he lived with his family on the island of Saint Kitts in the West Indies for three years, where rum was a happy pastime. He suggests this nicely flexible and melodic recipe: one of bitter, two of sweet, three of strong, four of weak.

The one part bitter is lime juice (preferably from a West Indian lime if you can find one, although it sounds as though they are not easy to come across here). The two parts sweet is sugar syrup. The three parts strong is the rum – either Mount Gay or a Trinidad Vat 19. And the weak is cracked ice. Stir and serve in very small glasses. Because of its potency, top with Angostura bitters and a little grated nutmeg.

From Martinique, our correspondent suggests St James or Duquesne rums.

Kirsten LawsonKirsten Lawson is news director at The Canberra Times

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