Rum in parts of the French West Indies. Rum may also be used as a base in the manufacture of liqueurs and syrups, such as falernum and most notably, Mamajuana. Rum is used in a number of cooked dishes as a flavoring agent in items such as rum balls or rum cakes. It is commonly used to macerate fruit used in fruitcakes and is also used in marinades for some Caribbean dishes. Rum is also used in the preparation of rumtopf, bananas Foster and some hard sauces. Rum is sometimes mixed into ice cream, often with raisins, and in baking it
Rum and Coke out, especially when the order is for just "rum and Coke". Some early recipes called for lime juice to be mixed in, though others included lime only as a garnish. Other early recipes called for additional ingredients such as gin and bitters. Some sources consider lime essential for a drink to be a true Cuba Libre, which they distinguish from a mere rum and Coke. However, lime is frequently included even in orders for "rum and Coke". When aged añejo rum is used, the drink is sometimes called a Cubata, a name also used informally in Spain for any Cuba