I'd play around with using it in savory recipes, maybe as part of a marinade. I like the idea of this recipe for chicken with cashews & mango, for example, which uses rum to deglaze a pan:
(I've tried the recipe without the mango, and wanted more cashews & more aggressive flavors generally, but the basic rum/sugar/garlic/vinegar combination seems like a good starting point.)
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branchandroot
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Date: 22 Jul 2011 05:19 am (UTC)http://www.nytimes.com/2011/04/06/dining/06apperex1.html?ref=dining
(I've tried the recipe without the mango, and wanted more cashews & more aggressive flavors generally, but the basic rum/sugar/garlic/vinegar combination seems like a good starting point.)