Captain Morgan

Captain Morgan is a rum brand, and the product listing doesn't say which expression this is, so what follows describes the style typically sold under this name. Bottlings under it are most often spiced or gold rums, which are made differently from a clear white rum. They are usually built on a Caribbean-style molasses spirit, then flavored and lightly colored. Expect a nose of vanilla, caramel and baking spice, with a touch of cola-like sweetness. On the palate, look for toffee, brown sugar and warm cinnamon or nutmeg, with a short, mellow finish. Check the label for the exact expression and its ABV, since this listing doesn't give them. Because spiced and gold rums are soft and sweet, they work best as a mixer. Straight pours are possible, but the vanilla-forward profile suits cold or diluted serves better than neat sipping. The most natural match is cola: pour 1.5 to 2 oz over ice in a highball glass and top with cola, then add a lime wedge to cut the sweetness. A Dark 'n' Stormy also works well, with a sharp ginger beer standing in for the usual dark rum. Add the rum to a tall glass of ice, top with 4 oz of ginger beer, and squeeze in a lime wedge. The spice in the rum picks up the ginger, though the drink will be a little sweeter than the traditional version. For a Rum Old Fashioned, stir 2 oz with a bar spoon of demerara syrup and two dashes of Angostura or orange bitters over a large cube in a rocks glass. Since the rum already carries sugar and spice, use less syrup than you would with an unsweetened aged rum. Expect to make the drink drier and more bitter to balance it. A Mojito or Daiquiri is better made with a clean white rum, because the spice and vanilla here tend to crowd out fresh mint and lime. If you do use this rum, cut the sugar and add extra citrus. A Piña Colada is more forgiving, since coconut and pineapple go well with vanilla and cinnamon notes. Blend 2 oz with cream of coconut and pineapple juice over crushed ice and serve in a hurricane glass. For simple serving, keep the bottle at room temperature and pour over plenty of ice, because chilling flattens the aromatics while dilution softens the sweetness. A rocks glass suits short drinks, and a highball suits anything topped with soda. Food pairings follow the profile: grilled pineapple, jerk-style chicken, barbecue, and desserts such as banana bread, caramel flan or vanilla ice cream.