Rum has a rich and fascinating history, marked by its intriguing origins and lack of strict regulations. Although its exact birthplace is debated—Barbados is a strong contender—rum stands out among spirits for its flexible definitions. Unlike many other distilled beverages, there are no stringent criteria that a spirit must meet to be classified as rum. Consequently, many sugarcane-based spirits are labeled “rum” in the US and Europe, even though they may have different names in their countries of origin.

But what exactly is rum, and what is its key ingredient—molasses?

Molasses is a dark, sweet syrup that is a byproduct of sugar production. It was once popular in the American South, but in 17th-century Europe, it was a cheap alternative to the more expensive refined white sugar. If you’ve never tried molasses, you might wonder why it was viewed with such disdain. Refined white sugar offers pure sweetness without additional flavor, making it a favorite among the wealthy for their high-end desserts. Molasses, in contrast, is thick, sweet, earthy, and somewhat bitter.

During the sugar production process, plantation owners and workers were left with an excess of molasses. The first written mention of rum dates back to 1650 in Barbados, where it was likely first created by an enslaved plantation worker. From then on, the fermentation of this molasses byproduct became increasingly popular. Known for its high proof, early rum earned the nickname “kill devil” and gained a reputation for turning respectable men into foolish oafs, reminiscent of the fictional Captain Jack Sparrow from Pirates of the Caribbean. This brief history of molasses and rum parallels another ingredient popular in the American South: chicory.

Chicory root has been cultivated since ancient Egypt, but it wasn’t until the 19th century that France began roasting and blending it with coffee to offset the high cost of coffee beans. This practice was brought to New Orleans during the American Civil War, where it evolved from a necessity into a cherished tradition. Much like rum, chicory transformed from an unwanted byproduct into a valued commodity steeped in history and tradition.

One delightful way to enjoy this storied combination of flavors is through the Bayou Brew, a tiki cocktail that blends rum and chicory, among other ingredients. This smooth and satisfying drink is perfect for hot summer days and will elevate your spirits even in winter. Follow the recipe below to craft your own Bayou Brew and impress guests or a special someone with your mixology skills. Cheers!

Ingredients

2oz Planteray Three Stars White Rum
^1/2oz Cold Brew Coffee
^1/2oz Masala Chai
^1/2oz Chicory Syrup
1oz Fresh Lime Juice
4 Dashes Scrappys Black Lemon Bitters
Garnish: Lime Wheel & Luxardo Cherry

1. In a cocktail shaker, combine all ingredients except the garnish. Add ice, cover, and shake vigorously for about 10 seconds until the shaker is ice cold and frosty.
2. Fill an Old Fashioned glass with a large ice cube (or several smaller ice cubes). Strain the mixture into the glass using a cocktail strainer, ensuring no ice chips or froth get into the glass.
3. Garnish with a cocktail pick skewering a lime wheel and a Luxardo cherry, placing it on top of the drink.
4. Enjoy!

Notes:

• Chicory Syrup Recipe is linked here.
• Planter’s Rum is one of my favorites for mixing, but feel free to use another high-quality white rum if you prefer.
• Make sure the chicory syrup, cold brew, and chai are all completely cooled before preparing the cocktail. If they are too warm, they will melt the ice too quickly and could result in a watery drink.