Rum baba and became a popular Neapolitan specialty under the name "babà" or "babbà". The pastry has appeared on restaurant menus in the United States since 1899, if not earlier. In 1844, the Julien Brothers, Parisian pâtissiers, invented the Savarin, which is strongly inspired by the "baba au rhum" but is soaked with a different alcoholic mixture and uses a circular (ring) cake mould instead of the simple round (cylindrical) form. The ring form is nowadays often associated with the "baba au rhum" as well, and the name "Savarin" is also sometimes given to the rum-soaked circular cake. Rum baba A rum
Rum row anchor and thrown overboard by his crew who wanted the rum for themselves. The cities were often in Florida at first and the product was rum from the Caribbean. However, as the importation of whiskey from Canada increased, rum rows became established in locations along all the coastlines of the U.S. Notable rum-row locations included the New Jersey coast (by far the largest), San Francisco, Virginia, Galveston, and New Orleans. Twenty American navy destroyers were turned over to the Coast Guard to fight rum runners. Rum row A rum row was a Prohibition-era term (1920–1933) referring to a line of