Rum baba the idea of soaking a dried Gugelhupf (a cake roughly similar to the baba and common in Alsace-Lorraine when he arrived there) or a baba with alcoholic spirit. Another version is that when Stanislaus brought back a baba from one of his voyages it had dried up. Nicolas Stohrer, one of his pâtissiers (or possibly just apprentice pâtissiers at the time), solved the problem by adding Malaga wine, saffron, dried and fresh raisin and crême pâtissière. The writer Courchamps stated in 1839 that the descendants of Stanislaus served the baba with a saucière containing sweet Malaga wine mixed with one
500 rum This is known as the "Rummy Master's Hand". 500 rum 500 rum, also called pinochle rummy, Michigan rummy, Persian rummy, rummy 500 or 500 rummy, is a popular variant of rummy. The game of canasta and several other games are believed to have developed from this popular form of rummy. The distinctive feature of 500 Rum is that each player scores the value of the sets or cards they meld. It may be played by 2 to 8 players, but it is best for 3 to 5. The term "Michigan Rummy" may also refer to an unrelated game involving a