Ron Miel, which translates to “Honey Rum” in English, is an alcoholic beverage originating from the Canary Islands, often given as a free shot when paying the bill in restaurants. Crafted with expertise, this unique drink is a harmonious blend of two key ingredients: rum and honey.
The distinctive flavour profile is both sweet and smooth, displaying hues ranging from antique gold to intense mahogany.
Historical records suggest that Ron Miel’s origins trace back to the 7th century. During that period, blending rum with honey or fruit gained popularity, enhancing the drinkability of rum.
Now, what exactly is it? Rum or Liqueur? When it comes to Ron Miel, the distinction between rum and liqueur is intriguing. With a maximum alcohol percentage of 30%, falling below the minimum 37.5% required for rum, it technically fits the profile of a honey liqueur.
Despite aligning more with the liqueur category by European standards, Canarian producers have retained the original “Ron Miel” nomenclature. Interestingly, in Italy and other regions producing honey-infused rum, the label “rum and honey liqueur” is mandatory.
To earn the title of authentic Ron Miel, a minimum of 2% bee honey must be infused into the rum. Whether you classify it as rum or liqueur, one fact remains – it’s a beloved and popular beverage. And for those enthusiasts looking to recreate this delightful drink at home, we’ve got a recipe for you.
Ingredients:
750ml Rum
250g Honey
1 Lemon
1 Cinnamon stick
Half a Vanilla Pod
How to make:
Pour the honey into the rum and mix so that the ingredients dissolve into a single solution. Slice the zest of the lemon very thinly and add it to the mixture along with the vanilla and cinnamon sticks. Put the mixture in a container in a dark and cool place. Let it rest for at least 48 hours. Remove the lemon zest, cinnamon, and vanilla pod and filter the remaining liquid.
Try Ron Miel with a dollop of whipped cream and cinnamon. Cheers to homemade indulgence!
