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Molasses will add some sugar (and acid), though less than you'd think. The final product won't be liqueur-sweet, just pungent with molasses flavor.
i think last time I started with ten parts rum to one part baking molasses and found that extremely flavorful and had to rum it down.
I currently work at Covina and the Roof at Park South in NYC.
Molasses will add some sugar (and acid), though less than you'd think. The final product won't be liqueur-sweet, just pungent with molasses flavor.
i think last time I started with ten parts rum to one part baking molasses and found that extremely flavorful and had to rum it down.
