The best pairings for rum and rum-based cocktails

The key to pairing rum with food is to think about the cocktails that are made from it rather than the base spirit . With the exception of dark sipping rums (which are delicious with chocolate) that’s generally the way they’re served.

It also pays to remember that the drinks that are made from rum, like rum punch and pina colada, are sweet and can handle a fair bit of spice - the sort of food that’s eaten in countries where rum is made - so think Caribbean!

Food for white or silver rums, daiquiris and mojitos

Sharply flavoured rum cocktails made with lime such as classic daiquiris and mojitos are perfect pairings for seafood. Think shrimp/prawns, fish tacos and raw fish preparations such as ceviche. Sweeter pina coladas - rum, coconut and pineapple - are great with chicken, especially fried chicken or chicken satay. Coconut plays well with peanut sauce.

Food for golden rums and rum punches

The kind you’d use for a rum punch - which again is sweet. (The classic formula is one of sour, two of sweet, three of strong (rum, of course) and four of weak). These will go with a range of Caribbean dishes, especially jerk chicken and, as I discovered from a trip to Barbados earlier this year, the ubiquitous flying fish cutter (deep-fried fish in a bun). The sweetness of a punch also works with the smoky glaze of barbecued ribs and blackened fish or chicken. Or simply nibble some plantain or breadfruit crisps with it.

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