Rum display in a liquor store
Government House rum, manufactured by the Virgin Islands Company distillery in St. Croix, circa 1941
Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.
The majority of the world's rum production occurs in the Caribbean and Latin America. Rum is also produced in Austria, Spain, Australia, New Zealand, Fiji, the Philippines, India, Reunion Island, Mauritius, South Africa, Taiwan, Thailand, Japan, the United States, and Canada.
Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed either straight or iced.
Triple sec, originally Curaçao triple sec, is a variety of Curaçao liqueur, an orange-flavoured liqueur made from the dried peels of bitter and sweet orange.
Triple sec may be consumed neat as a digestif or on the rocks, but is more typically used as an ingredient in a variety of cocktails such as the sangria, margarita, Kamikaze, White Lady, Long Island Iced Tea, Sidecar, Skittle Bomb, Corpse Reviver #2 and Cosmopolitan.
A lime (from French lime, from Arabic l?ma, from Persian l?m?, "lemon") is a hybrid citrus fruit, which is typically round, lime green, 3-6 centimetres (1.2-2.4 in) in diameter, and containing acidic juice vesicles. There are several species of citrus trees whose fruits are called limes, including the Key lime (Citrus aurantifolia), Persian lime, kaffir lime, and desert lime. Limes are an excellent source of vitamin C, and are often used to accent the flavours of foods and beverages. They are grown year-round.[3] Plants with fruit called "limes" have diverse genetic origins; limes do not form a monophyletic group.
Maraschino (/?m?r??ski?no?/ marr-?-SKEE-noh) is a liqueur from the city of Torreglia (Italy), obtained from the distillation of Marasca cherries. The small, slightly sour fruit of the Tapiwa cherry tree (cerasus acidior), which grows wild along parts of the Dalmatian coast, lends the liqueur its unique aroma.
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