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 1655, when the British fleet captured the island of Jamaica. With the availability of domestically produced rum, the British changed the daily ration of liquor given to seamen from French brandy to rum. Navy Rum was originally a blended rum mixed from rums locally produced in the West Indies. It varies in strength from 95.5 Proof (47.75% ABV) to 114 Proof (57% ABV). While the ration was originally given neat, or mixed with lime juice, the practice of watering down the rum began around 1740. To help minimize the effect of the alcohol on his sailors, Admiral Edward Vernon had