Golden Rum

Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

Kaffeehaus

By Rick Rodgers

Published 2002

Distilled from fermented sugarcane juice or molasses, rum brings its distinctive flavor to many pastries. A golden or amber rum, such as Bacardi, is best for baking, as dark rum often has a deep caramel flavor that isn’t right with every recipe. I prefer Bacardi Gold for its full, but not aggressive, flavor and light color.

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