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.
Cr?me de cassis (pronounced: [k??m d? kasis]) (also known as Cassis Liqueur) is a sweet, dark red liqueur made from blackcurrants.
Several cocktails are made with cr?me de cassis, including the very popular wine cocktail, kir.
It may also be served as an after-dinner liqueur or as a frappé.
Root beer is a sweet soda traditionally made using the Sassafras tree Sassafras albidum (sassafras) or the vine Smilax ornata (sarsaparilla) as the primary flavor. Root beer may be alcoholic or non-alcoholic, come naturally decaffeinated or have caffeine added, and may be carbonated or non-carbonated. Root beer usually has a thick foamy head when poured. Modern, commercially produced root beer is generally sweet, foamy, carbonated, non-alcoholic, and is flavoured using artificial sassafras flavouring. Sassafras root is still used to flavor traditional root beer, although since sassafras was banned by the FDA because of the carcinogenicity of its constituent safrole, most commercial recipes do not contain sassafras. Some commercial root beers do use a safrole-free sassafras extract.
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream has high levels of saturated fat.
Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries, cream is usually sold partially fermented: sour cream, cr?me fraîche, and so on.
Cream has many culinary uses in sweet, bitter, salty and tangy dishes.
Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white color, cream. This is also the origin of butter's yellow color. Cream from goat's milk, or from cows fed indoors on grain or grain-based pellets, is white.
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