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 A "ron añejo" ("old rum") indicates a rum that has been significantly aged and is often used for premium products. "Rhum" is the term that typically distinguishes rum made from fresh sugar cane juice from rum made from molasses in French-speaking locales like Martinique. A "rhum vieux" ("old rum") is an aged French rum that meets several other requirements. Some of the many other names for rum are Nelson's blood, kill-devil, demon water, pirate's drink, navy neaters, and Barbados water. A version of rum from Newfoundland is referred to by the name screech, while some low-grade West Indies rums are