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In 2001 the Captain Morgan brand was sold to Diageo, a multinational drinks company based in London. [4] On 15 April 2005, Captain Morgan Tattoo Black Spiced rum and its claimed 'sweet-to-heat' finish became another addition to the Captain Morgan line. Captain Morgan was, by volume, the second largest brand of spirits in the United States, and ...
The Captain Morgan Rum brand is owned by Diageo PLC but made by Destilería Serrallés in a different Puerto Rican distillery under a supply contract. [2] In 2008, Diageo's Captain Morgan contract with Serrallés was not renewed, as Diageo's moved its production of Captain Morgan to the U.S. Virgin Islands.
The daiquiri (/ ˈ d aɪ k ər i, ˈ d æ k-/; Spanish: daiquirí) is a cocktail whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener. The daiquiri is one of the six basic drinks listed in David A. Embury 's classic The Fine Art of Mixing Drinks , which also lists some variations.
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In Northern Germany, grog is a "classic winter drink from East Frisia" made of rum, sugar and water and heated to boiling point. [15] In Sweden and some subcultures within the English-speaking world, grogg is a common description of drinks not made to a recipe, but by mixing various kinds of alcoholic and soft drinks, fruit juice or similar ...
Don Q Añejo, a barrel-aged rum. Rum (ron in Spanish) production has been an important part of Puerto Rico's economy since the 16th century. While sugar cane harvesting has virtually disappeared in Puerto Rico (except for a few isolated farms and agricultural experiments), distilleries around the island still produce large amounts of rum every year.
In Germany, a cheap substitute for genuine dark rum is called Rum-Verschnitt (literally: blended or "cut" rum). This drink is made of genuine dark rum (often high-ester rum from Jamaica), rectified spirit, and water. Very often, caramel coloring is used, too. The relative amount of genuine rum it contains can be quite low since the legal ...
Image credits: Sad_Goose3191 #6. A habit I learned from my mom as I grew up that I still do today: we usually had protein, a carb and two side dish vegetables for dinner most nights, and she used ...
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