Rums are delicious on their own, but it’s their aptitude for other foods that accounts for much of their popularity. Light rums go well with tart-sweet fruits and are the base for a number of tropical cocktails, including piña coladas and daiquiris. Medium and dark rums are a useful ingredient in sweets of all kinds thanks to their full caramel flavor.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee.
By permission of Scribner, a division of Simon & Schuster, Inc.