Dark rum brings caramel-like sweetness and spicy depth, while blackcurrant syrup adds a tart fruit note that doesn’t taste cloying. The lemon lemonade provides freshness without drowning out the rum. A drink that makes you want another sip after two – because the balance between sweet and sour isn’t overpowering but inviting. Ideal for those who see rum not just as a sweet accompaniment but as a base for complex flavors.
And here’s what you need for the Rum’n’Currant
4 cl brown rum
2 cl blackcurrant syrup (dark, not too sweet)
1 splash fresh lemon juice (approx. 0.2 cl)
120 ml lemon lemonade (cold, not too sweet)
Ice cubes (large, for slow melting)
What matters
The trick lies in the syrup: Use a dark blackcurrant syrup with a high fruit content (at least 50 %) and low sugar. Cheap syrups taste of artificial sweetness and overpower the rum. If you can’t find a high-quality syrup, reduce 100 ml blackcurrant juice with 30 g raw cane sugar over low heat until it becomes lightly syrupy. The homemade syrup keeps in the fridge for a week and gives the drink a natural, tart note. Important: Add the lemon juice only after the rum and syrup – otherwise, it will lose its freshness too quickly.
Variations
- Rum’n’Currant Fizz — Replace the lemon lemonade with 60 ml soda water and 60 ml champagne or dry Prosecco. The drink becomes lighter and more effervescent, while retaining the tart blackcurrant note. Ideal for warm evenings.
- Spiced Rum’n’Currant — Use a spiced brown rum (e.g., with vanilla or cinnamon) and reduce the blackcurrant syrup to 1.5 cl. Add a pinch of freshly grated nutmeg. Perfect for the colder season – warming, but not too sweet.
Frequently asked questions
Can I use white rum instead?
Yes, but the drink will lose depth. White rum brings fewer caramel and spice notes, so the blackcurrant will become more dominant. If you use white rum, choose one with some body (e.g., an aged one from Martinique) and increase the syrup to 2.5 cl to compensate for the missing sweetness.
Why does my drink taste too sweet?
Probably the blackcurrant syrup is too sugary or the lemon lemonade is too sweet. Try a syrup with a higher fruit content or reduce the amount to 1.5 cl. Alternatively, add more lemon juice – but don’t overdo it, or the drink will become too sour.
Can I prepare the drink in advance?
No, the Rum’n’Currant relies on freshness. The lemon lemonade loses its fizz quickly, and the rum develops its aroma best when poured directly over the ice. Mix the ingredients only just before serving.
