FINE OLD ASMUSSEN RUM 54% WITH JAMAICAN RUM

Fine old Asmussen rum 54% vol. is a real shot of enjoyment. This variation is perfect of any burnt punch, the traditional “Rumtopf” (fruits preserved in rum and sugar) and is ideal for flambéing. The real Jamaican rum creates a particularly intense enjoyment.

Here are some recipes using Asmussen 54:
Our Asmussen 54 likes it hot. For a particular kick, try it in combination with red wine and sugar loaf, or flambéed - it plays well with fire. But if you prefer things were a little cooler, it’s also perfect for a Rumtopf. Be inspired.

PANCAKES WITH FLAMBÉED BANANAS PANCAKES WITH FLAMBÉED BANANAS PANCAKES WITH FLAMBÉED BANANAS

PANCAKES WITH
FLAMBÉED BANANAS

It’s always time for pancakes. Everyone knows them with cinnamon
and sugar or with chocolate sauce. But they are just that little bit tastier
with flambéed bananas...

RECIPE

PANCAKES WITH FLAMBÉED BANANAS

INGREDIENTS

4 Eggs
400g Flour
100ml Fizzy mineral water
400ml Milk
1 Pack vanilla sugar
200g Sugar
1 Pinch of salt
6cl Fine old Asmussen 54
4 Ripe bananas
3 Tablespoons butter
4 Tablespoons sugar
6 Walnuts

METHOD

Separate the eggs and beat the whites until fluffy. Add the remaining ingredients to a bowl and mix with a mixer, then fold in the beaten egg whites.
Heat up a little oil in a pan and fry the batter on both sides until the pancake is golden brown.

Peel the bananas and cut them into wide slices. Melt butter in a pan, add the bananas and gently brown them on both sides. Then sprinkle in the two tablespoons of sugar, brown for a little longer, turn and add the rest of the sugar. As soon as the sugar is caramelized, add the “fine old Asmussen” and take the pan off the burner. Carefully light the “fine old Asmussen” with a long match. Be careful when flambéing! The flame will go out by itself after short while.
Serve the pancakes with the bananas and the walnuts and pour over the rum-sugar mixture.
A scoop of vanilla ice cream also goes well here.

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RUMTOPF RUMTOPF RUMTOPF

RUMTOPF

If you want to enjoy a fine Rumtopf in Autumn, you need to start preparing in May.
Made from strawberries, pears and other delicious fruit – refined with Asmussen rum –
it takes months to create a tasty Rumtopf.

RECIPE

RUMTOPF

INGREDIENTS

500g Strawberries
500g Raspberries
1 kg Cherries
500g Pears
500g Plumbs
Sugar
3 Bottle of fine old
Asmussen Rum 54

METHOD

Wash and dry the strawberries and put them in a bowl. Then fill with half the weight of the fruit in sugar. Leave to infuse for at least an hour before adding the rest to the Rumtopf. Pour in enough “fine old Asmussen” so that the fruit is covered by a finger's width of liquid. This roughly works out as one 0.7l bottle to one pound of fruit and half a pound of sugar. Then seal the container and leave in a cool place. Check on the container from time to time to make sure there is still enough liquid as there should always be a finger’s width of rum over the fruit. If there is not enough liquid, top it up with some more “fine old Asmussen”. As soon as the next seasonal fruit arrives, repeat the process as with the strawberries. The difference this time is that only around 0.2l “Asmussen” is needed per pound of fruit and sugar. Add another half a bottle of rum four weeks after the last fruit has gone in at the latest. Then leave the Rumtopf for another few days.

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BURNT PUNCH BURNT PUNCH BURNT PUNCH

BURNT PUNCH

“Pfeiffer with one f or two?” “With three fs, professor.
One before the egg, two after the egg.” The film, just like
the drink, is a classic, perfect for social gatherings or
romantic evenings for two.

RECIPE

BURNT PUNCH

INGREDIENTS

1 Untreated orange
1 Untreated lemon
2 Liters red wine
150ml Orange juice
350ml Fine old Asmussen
Rum 54
1 Cinnamon stick
6 Cloves
1 Sugar loaf

METHOD

Cut the orange into slices, peel the lemon rind in a spiral shape and put both to one side. Juice the remaining lemon. Heat the red wine in a pan. Sieve the orange and lemon juice, add to the wine and heat slowly. Make sure the liquid doesn’t boil. Add the cloves and leave the mixture to steep in the hot red wine-fruit juice mixture. Decant the liquid into a transparent punch bowl, place on a warmer, add the orange slices and garnish with the spiraled lemon rind. Lay fire tongs over the bowl, place the sugar loaf and soak with some warmed “fine old Asmussen”. Light a small amount of rum in a ladle with a long match and pour the flaming liquid over the sugar loaf. Keep basting the sugar loaf with the rest of the flaming “fine old Asmussen” with the ladle until it has melted completely.

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