The Rum rendezvous: Colonial influence and Indian adaptations

Let’s start with a question – what’s the first thing that comes to your mind when you think of rum? For most of us, it’s the classic – Old Monk! But the history of rum and its influence on the Indian subcontinent and beyond goes far back – dating back to the colonial times when molasses, a by-product of sugar production, was distilled into the rum as we know it today. Sit back as we delve into the story of its origin of India’s preferred liquor!

The story of rum in India is deeply intertwined with the history of the British Empire, a legacy that began with the East India Company’s extensive trade networks. As British influence expanded in India during the 18th and 19th centuries, so did the introduction and consumption of rum, a spirit already popular among British soldiers and sailors.

And yet, the Indian story of rum is not merely one of colonial import; it’s also a tale of adaptation and transformation. As the British set up sugar refineries in Bengal to meet the immense demand for sugar back home, molasses — a by-product — became the key ingredient for rum production in India.

Over time, this led to the creation of distinctive Indian rum blends, infused with local spices, flavours and traditions, making it a unique part of Indian culinary scene – like the legendary plum cake that uses rum-infused dry fruits as one of its main ingredients.

But, where does rum stand today? According to the GFTR 2024: “Rum is poised for growth, with new craft offerings entering the market and the gin craze, once at its peak, has evolved into a broader cocktail revolution, where classic concoctions are receiving exciting makeovers and finding their way onto menus across India.”

With Shatbhi Basu, master mixologist and partner at Mumbai’s STIR Academy of Bartending, excitedly adding, “…Rum is the next big thing!”

Let’s take a look at a few must-try rum-infused delicacies!

Rum-soaked fruit cake

This fruit cake ticks all the boxes. It’s seriously moist, packed with dried fruits, walnuts and soaked in spiced rum. The cake is filled with dried raisins, cranberries, apricots, dates and candied ginger for a nice kick. This cake can be aged from two weeks to several months, depending on how boozy you want it to be!

Our takeaway: Additionally, chopped walnuts provide a well-rounded crunch and the spiced rum moistens and gives the fruit cake a beautiful aroma!

Baba au rhum

An enriched bread soaked in sweet rum syrup. It is rich, moist, flavourful, and irresistible! Often served with whipped cream and berries. The cake, which is light and spongy, is traditionally baked in a ring mould, allowing it to absorb the rich, aromatic syrup thoroughly. The combination of the tender cake and the fragrant rum syrup offers a perfect balance of sweetness and depth of flavour. 

Our takeaway: You can add orange zest to the syrup to make it more intense and more rum to make it boozier!

Rum glazed shrimp skewers

Marinate peeled and deveined shrimp in a mixture of dark rum, lime juice, minced garlic, chopped cilantro and salt and pepper. Thread onto skewers and grill until cooked through!

Our takeaway: Adding pineapple juice and rice wine vinegar in the mix enhances the flavour of the glaze!

Rum-glazed kebabs

Your favourite Godrej Yummiez Chicken Seekh Kebabs take on a tropical flair with mango, pineapple and a rum glaze! Combine pineapple juice, sugar, dark rum and jalapeño pepper in a saucepan. Bring to a boil, reduce the heat and simmer. Brush the kebabs with a copious amount of glaze on each side and grill them on skewers!

Our takeaway: To elevate the tropical flavours even further, add a touch of lime zest to the glaze. This will introduce a refreshing citrus note that perfectly complements the sweetness of the mango and pineapple.

What’s your take on the upsurge in rum-based cocktails and recipes? Have an interesting anecdote to share? Let us know in the comments!