Advertisement
HomeCollectionsRum
IN THE NEWS

Rum

FEATURED ARTICLES
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | February 9, 2012
For a limited time only, Baltimore-based Berger Cookies is bringing back three iced cookies that they stopped making when Spiro Agnew was vice president. The throwback icings are strawberry, lemon and rum. They're available for order on the Berger Cookie website . Has anybody seen them in stores? I've been told that the TV commercials say that they're only available by order.  
ARTICLES BY DATE
BUSINESS
By Natalie Sherman, The Baltimore Sun | February 6, 2014
A new rum distillery, which says it is the only one in the state to craft its liquor from raw ingredients, has launched in St. Michaels. Lyon Distilling Company, co-founded by a 31-year-old former Wall Street currency trader and his photographer partner, is the second, new small-scale distillery to open in decades in Maryland, once home to a robust local spirits trade. An official grand opening is still in the works, but since opening doors in December, the business has already sold out of its stock seven times, said distiller Ben Lyon, who described running his own operation as a "dream.
Advertisement
BUSINESS
By Natalie Sherman, The Baltimore Sun | February 6, 2014
A new rum distillery, which says it is the only one in the state to craft its liquor from raw ingredients, has launched in St. Michaels. Lyon Distilling Company, co-founded by a 31-year-old former Wall Street currency trader and his photographer partner, is the second, new small-scale distillery to open in decades in Maryland, once home to a robust local spirits trade. An official grand opening is still in the works, but since opening doors in December, the business has already sold out of its stock seven times, said distiller Ben Lyon, who described running his own operation as a "dream.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | December 10, 2013
Gene Green from Baltimore requested a recipe for making homemade eggnog. Margit Weisgal from Baltimore shared a recipe that her mother, Jeanne Weisgal, always made for her annual New Year's Eve party. Weisgal said she is now carrying on her mother's tradition by making this deliciously decadent eggnog to take to a friend's house for Christmas every year. She said it is "our guilty pleasure. " There are two traditional approaches to making eggnog. One, like Weisgal's recipe, uses raw eggs, and the other uses a custard base to thicken milk or cream.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | November 5, 2003
Rebecca Hart of Westminster is seeking "a delicious recipe for chocolate mousse," which she has lost. "I have tried recipes, but none are as good. I would appreciate help." Sheila Konsowski of Glen Burnie responded with a recipe for a rum chocolate mousse that she says her family loves. Recipe requests Judie Quent of Berlin is seeking a recipe for a fudge called Valladies (she thinks that is the way to spell it), which she enjoyed when she went with her parents to Washington, D.C. Quent says, "They always got the fudge from Woodward & Lothrop.
FEATURES
By Dallas Morning News | May 24, 2000
Let them eat cake indeed. Rum cake. Rum poundcake with rum sauce and butter. This four-egg cake would send Prohibitionist Carry Nation into a certifiable swoon. It not only has 80-proof rum as an ingredient, it also has a rum-based glaze. Teetotalers who have a problem with downing a slice of cake imbued with demon rum can substitute rum extract and buttermilk for real rum and water. Take that, Marie Antoinette. You too, Carry. Bacardi Rum Cake Serves 16 1 cup chopped pecans or walnuts 1 (18 1/2 -ounce)
NEWS
By Sara Engram and Sara Engram,SPECIAL TO THE SUN | July 31, 2002
Rum may not be as popular these days as in the 18th century, when consumption in the American Colonies was said to average about four gallons per person each year. But this storied brew of sugar cane and water is pleasing an increasing number of palates these days. The Beverage Journal reports that rum was the fastest-growing segment of the spirits category last year, selling some 50,000 gallons more than it had five years before. Some of this popularity is fueled by flavored rums, including products featuring vanilla, coconut, banana, pineapple and other flavors.
FEATURES
By Rob Kasper | August 26, 1998
WHEN LAST WE left the fat zucchini, they were hanging in a pillowcase from the rafters of the back porch.The saga of the suspended zucchini began last week when I scooped out some wide-bodied zucchini, filled them with sugar, stuffed them in a pillowcase and waited for them to ferment. The idea, pulled from a cookbook, was to make a zucchini rum that would drip from the pillowcase and be collected in a bowl. That process has now been completed and has produced two notable results. First, it has brought forth a liquid.
SPORTS
By Marty McGee and Marty McGee,Sun Staff Correspondent | October 28, 1990
LAUREL -- The two favorites in yesterday's Find Handicap at Laurel Race Course looked so imposing that only two of their five original opponents chose to go against them.Either Baron de Vaux (7-10) or Master Speaker (6-5) was supposed to win the 1 1/8 -mile turf race for Maryland-breds, so trainers of three horses scratched their runners. Only the connections of Rebuff and Rum And Gold chose to stay in the race."I kept thinking I might scratch him, but then I thought I might get lucky," said Rum And Gold's trainer, Art Willson.
FEATURES
By ELLEN HAWKS and ELLEN HAWKS,SUN STAFF | August 12, 1998
A rum cake recipe using either walnuts or pecans was the request of Laverne Blake of Lutherville. Her response came from Beth Hunter of Timonium, who notes, "This may just be the rum pecan cake recipe Laverne Blake is seeking. It comes from 'Southern Heritage Company's Coming Cookbook.' "Rum Pecan CakeServes 241 (15-ounce) package raisins, chopped1 cup candied pineapple, finely chopped1 (8-ounce) package candied cherries, finely chopped8 cups chopped pecans4 cups all-purpose flour1 1/2 cups butter or margarine, softened2 cups sugar6 eggs2 1/2 teaspoons baking powder2 teaspoons ground nutmeg1 cup rum1 cup orange marmalade1/2 cup molassesCombine first 4 ingredients; dredge with 1 cup of flour, stirring to coat well.
ENTERTAINMENT
By Evan Siple | July 9, 2013
Canton's Plug Ugly's Publick House is named after an obscure band of ruffians used to control election day polling by politicians. They had a brief existence in the 1850s and are rumored to have kidnapped Edgar Allan Poe for political machinations leading to his untimely demise. An interesting namesake, to be sure. Given that, obviously they should have a pirate-themed rum infusion, right? Of course. The name is Pirate Juice, a secret blend of seven different rums (and no, my palate isn't sophisticated enough to discern which ones)
ENTERTAINMENT
By Meekah Hopkins | April 2, 2013
It's not quite warm outside but with the return of spring and summer offerings to our favorite local bar menus, you can certainly try to will (or numb) your body into feeling like it is. So it snowed last week? Inside, I was sipping on a daiquiri, visions of palm trees dancing in the wind, crystal blue waters kissing my feet and … wait, yep, I said a daiquiri. A REAL Daiquiri, in fact (that's the official name for the cocktail, anyway). And it's makers over at Clementine want you to know that it's the right way to drink a daiquiri.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | August 16, 2012
Paladar Latin Kitchen & Rum Bar will celebrate its fifth anniversary on Aug. 23 with parties at its Cleveland and Annapolis locations. There will be free guacamole for everybody -- one serving for every two customers -- half-off mojitos and free branded rum snifters with rum orders, neat and on the rocks, while supplies last. It all started in Cleveland five years ago. In 2010, the second Paladar opened in Annapolis. And Paladars three and four will be opening within the next eight months in Hallandale Beach, Fla. and North Bethesda.
ENTERTAINMENT
By Meekah Hopkins | July 24, 2012
Say it with me now: Shisoito. That's She. Sew. Eeto. In other words, what you get when Shiso Tavern, the new Asian-fusion restaurant in Canton, takes the typical Latin-American Mojito recipe and moves it further East - Japanese style. So what makes the Shiso Mojito special enough to have its own whimsical nickname (credit Dana Morris, bar manager and the cocktail's creator, with that one)? It's all in the herb. Shiso, a Japanese basil, is a subtle mint-flavored leaf that general manager Tim Ernst says is often used as a green garnish in sushi dishes.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | February 9, 2012
For a limited time only, Baltimore-based Berger Cookies is bringing back three iced cookies that they stopped making when Spiro Agnew was vice president. The throwback icings are strawberry, lemon and rum. They're available for order on the Berger Cookie website . Has anybody seen them in stores? I've been told that the TV commercials say that they're only available by order.  
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | November 30, 2011
The folks behind Iron Bridge Wine Co. have opened a the Mutiny Pirate Bar and Island Grille in the Point Pleasant area of Glen Burnie, on the Marley Creek. Mutiny features Caribbean barbecue and an extensive selection of island rum. The owners are Rob and Steve Weckler from Iron Bridge and Nate Hynson. In addition to Caribbean barbecue, the menu includes fresh fish, beef, chicken and pork dishes; raw and steamed seafood and a signature "Shipwreck Burger. " The chef is Jake Howard, formerly of the Iron Bridge Wine Company.
NEWS
By Jim Coleman & Candace Hagan and Jim Coleman & Candace Hagan,Knight Ridder / Tribune | December 21, 2003
My husband and I have been on the South Beach Diet for over four months, and so far it is working great. Around the holidays, my husband usually makes eggnog with just a splash of rum, vanilla ice cream, and half a gallon of store-brand eggnog. He also adds whatever he feels might add a different taste, including vanilla, almond or strawberry flavorings. Is there any way to make a low-carb, low-sugar eggnog? All I could think of was to use as many low-carb, low-sugar ingredients as possible, but I'm not sure how that would taste.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | January 27, 1999
Dorothy Ruth of Baltimore sent out a call for help that has now been answered. "Help!" she wrote, "I need a recipe for rum buns made with yeast dough. My sister is bugging me to make them."Sandra K. Hayslett of Olney responded with a recipe and a message. "In the 1960s and 1970s, my husband and I used to visit the Flagship Restaurant in Washington, D.C., an excellent seafood restaurant. As a specialty, a luscious, warm rum bun drizzled with a warm rum-flavored icing was served alongside the meal.
ENTERTAINMENT
By John Houser III, Special To The Baltimore Sun | October 4, 2011
Since opening in 2005, Joe Squared has been a Baltimore favorite for pizza. With its free live music and a long rum list, the Station North restaurant has won a place in many a hipster's heart. A month ago, Joe Squared opened a second shop at a location that seems almost directly at odds with its underground ethos: the slick, mainstream Power Plant Live. The new Joe Squared , like the old, has an enjoyable outdoor seating area for people-watching. Inside, you'll find a coffee house-meets-sushi-bar vibe, with long counters at the bar and along the art-covered walls.
NEWS
By Sam Sessa, The Baltimore Sun | May 13, 2011
A shot of vodka, a shot of whiskey, sweet-and-sour mix, a couple of ounces of orange juice, and a cherry and an orange slice to top it off. You must recognize it. The Black-eyed Susan has been the Preakness Stakes' official cocktail since time immemorial; at least since the '50s, estimates Pimlico historian Joe Kelly. The drink has not stayed stale. Its creators have reinvented it several over the years. The recipe above is the current mix: 3/4 oz. 42 Below Vodka, 11/4 -ounce Early Times Kentucky Whiskey, 3-oz.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.