Rum baba sixth of Tanaisie liqueur. Stohrer followed Stanislaus's daughter Marie Leszczyńska to Versailles as her pâtissier in 1725 when she married King Louis XV, and founded his pâtisserie in Paris in 1730. One of his descendants allegedly had the idea of using rum in 1835. While he is believed to have done so on the fresh cakes (right out of the mold), it is a common practice today to let the baba dry a little so that it soaks up better. Later, the recipe was refined by mixing the rum with aromatized sugar syrup. The baba is also popular in Naples,
Rum In Austria, a similar rum called "Inländerrum" or domestic rum is available. However, Austrian "Inländerrum" is always a spiced rum, such as the brand Stroh; German "Rum-Verschnitt", in contrast, is never spiced or flavored. The grades and variations used to describe rum depend on the location where a rum was produced. Despite these variations, the following terms are frequently used to describe various types of rum: Unlike some other spirits, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers. Most rum is produced from molasses, which is made from