CANE TOAD: Ruby Eyes Ruby Chocolate Rum

£29.95

A world’s first…AGAIN!

Here at Zymurgorium we are the first ever to use Ruby Chocolate to make a spirit. Premium Rum has been blended with this newly discovered spice to give a never before experienced flavour & textures of silk, deep chocolate and ripe berries.

Description

What’s up with the toad?

He’s ugly. He’s mean & he’s angry. Kane is not a toad to be trifled with. He’s pretty much the prick of invasive species around the globe & it’s time the left the party! Help us kick out invasive species party crashers; each bottle will contribute to combating invasive species just like Kane!

The Zymurgorium: Make Every Moment Epic

We’re fed up with lack lustre rums! We’ve got our sights set on lighting up the rum industry in a blaze. We’re here to make the most epic rums and spirits the world has ever seen. As with all out products we’re here to bring endeavouring quality; delightfully expand your minds with innovation and make your taste bus implode with flavour!

Additional information

Weight 1.2 kg
Alcohol %

38%

Recipes

Recipe Suggestions

Old Kent Road

Ingredients

1 part Ruby Chocolate Rum
1 part Bourbon
1 part Dark Chocolate Liqueur
1 part Cherry Heering
A few drops of Vanilla Bitters

Recipe Suggestions

Cane Toad Rum Brownies

Ingredients

160 g good quality plain or dark chocolate
85 g unsalted butter, softened
200 g icing sugar
2 eggs, lightly beaten
2 tbsp Cane Toad Rum
60 g plain flour
50g walnuts, chopped – optional

Method

1. Pre-heat oven to 180 C (350 deg F). Lightly grease and line the base of an 8-inch (20.5 cm)
square baking pan or tin with greaseproof or baking paper.

2. Break up 60 g of the plain chocolate and put it in a heatproof bowl. Fill a saucepan to about
an inch (2 cm) deep with water, and bring to a gentle simmer over low heat. Set the bowl over
the saucepan (making sure it sits above the water), and melt the chocolate gently, stirring
frequently. Remove the bowl from the pan and set aside to cool until needed.

3. In an electric mixer bowl, put the soft butter and icing sugar. With an electric mixer fitted
with a paddle attachment, beat at medium speed (speed 3 on my Kitchen Aid mixer) until
light and creamy. Alternatively, you may beat by hand with a long wooden spoon.

4. Gradually beat in the eggs, followed by the rum. Scrape down the sides of the bowl, then add
the melted chocolate and beat till well combined. Stir in the flour, and when thoroughly
combined, add the rest of the chopped chocolate and the walnuts if using and mix thoroughly.
Pour out the batter into the prepared tin and spread evenly.

5. Bake in the pre-heated oven for about 20 to 25 minutes until the top is set and firm. Remove
from the oven and place on a cooling rack, and leave to cool in the tin – taking care as the
crust is fragile – before cutting into squares or bars. Serve warm or at room temperature.