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
Khukri Rum Khukri rum bottles are hand made and contain 375 millilitres of rum. The rum is distilled from fermented molasses, matured for a minimum of eight months and has alcohol content of 42.8%. Coronation Khukri was awarded "Gold Medal: Dark Rum" in 2006 by the "International Sugar Cane Spirits Tasting Competition" in Ybor City. Spices used in Khukri Spice Rum are hand-picked in the Himalayas, and include cloves, cardamom and cinnamon. Khukri Rum Khukri Rum is an iconic Nepalese oak vatted dark rum launched in 1959. Khukri Rum comes in three varieties; Khukri XXX Rum, Coronation Khukri XXX Rum and Khukri