When the love affair between the town rebel and the mayor’s daughter was exposed, he was punished by official decree; scale the unforgiving Chic-Choc mountains to retrieve rare spices guarded by a ferocious beast. Rum bottle in hand, the rebel set off. He returns weeks later, curiously unscathed, spices steeping in this bottle. Ever since, Chic Choc spiced rum has been enjoyed by daring explorers, adventurers and thrill-seekers alike.
Rum lovers rejoice, here’s something for you made right here in la belle province de Quebec. Distilled with a traditional pot still, this amber nectar is a base that will give a lot of personality to your cocktails thanks to its homegrown spices.
- Peppery Green Alder.
- Pine Forest Spikenard.
- Witherod Berries.
- Lovage Root.
- Sweet Gale Seeds.
- Wild Angelica.
Bananas Foster with Spiced Rum
- 4 tablespoons salted butter
- 4 tablespoons dark brown sugar
- 1 teaspoon of cinnamon
- 3 to 4 ripe medium bananas
- 1 to 3 ounces Chic Choc
- 1 store-bought pound cake, sliced for serving
- Vanilla ice cream, for serving
In a large skillet over medium heat, add the butter, brown sugar and cinnamon. When the mixture begins to bubble, add the bananas and cook for 1 minute. Remove the skillet from the heat and add the rum. Carefully ignite the rum with a match or click lighter. Return the pan to the heat and cook until the flame dies out. Serve at once over slices of pound cake and top with vanilla ice cream.
**Use extreme caution when igniting alcohol.**