Rum-Bar by Worthy Park Silver Overproof - 70cl

Product Information

On the nose you'll find prominent notes of banana blended with a beautiful balance exotic fruits including apricots and citrus. Elements of grassy and vegetal profiles also coat the palate with a flourish of molasses taste throughout. Cottons can be found in Camden, Shoreditch, Vauxhall and Notting Hill Mahiki, Mayfair Photo: Mahiki Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will take approximately 10 minutes. Advertising Services Advertise your business with The Guide Liverpool, reaching 1000’s of locals. Read More Popular Liverpool to host International Club Health Conference which is focused on improving nightlife safety

Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the four moulds. Try and get them all as equal as possible. Worthy Park's dedication to efficiency applies to all aspects of the business, including cane cultivation, sugar production, and rum production. Worthy Park has been rated the No. 1 sugar factory in the Caribbean for efficiency, every year since 1968. Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately six minutes. Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil.A subterranean late-night hangout, where the rooms are decorated in shabby-chic styles – a chaise longue here, a wind-up gramophone there, replica Renaissance murals on vaulted ceilings, that sort of thing. If you’re feeling decadent (and in this environment you should be), have a glass of absinthe, poured over a sugar lump on a slotted spoon. The playlist is eclectic but upbeat. Opium is centrally located but hidden: from the city centre, cross Pulteney Bridge, turn first left, then left again. Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill.

Meanwhile for the Chantilly cream, whip the cream with the icing sugar and vanilla seeds. The cream must be firm enough to pipe and hold its shape on top of the babas. Transfer the cream to a piping bag and keep in the fridge until needed. Prepare the fruit as necessary.

When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile. Rum-Bar Rum is a white overproof rum produced in Jamaica [1] and sold worldwide by Worthy Park Estate. [2] Since its introduction in 2007, the Rum-Bar brand has been expanded to include Rum-Bar Rum Cream, a cream liqueur made with a blend of 100% real cream and Rum-Bar Rum; Rum-Bar Gold, a 4 year old premium gold rum; and a line of Rum-Bar vodkas, which includes classic and green apple varieties. Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to over-prove at this stage, or you will get a muffin top around the edges. On the nose you’ll find prominent notes of banana blended with a beautiful balance exotic fruits including apricots and citrus. Elements of grassy and vegetal profiles also coat the palate with a flourish of molasses taste throughout.