Kopparberg Cherry Rum, 70cl

Product Information

Cultural Conditions: Light: Full sun (6 or more hours of direct sunlight a day) Soil Texture: High Organic Matter Loam (Silt) Soil pH: Acid (<6.0) Alkaline (>8.0) Neutral (6.0-8.0) Soil Drainage: Good Drainage Moist Occasionally Dry Available Space To Plant: more than 60 feet NC Region: Coastal Mountains Piedmont USDA Plant Hardiness Zone: 2a, 2b, 3a, 3b, 4a, 4b, 5a, 5b, 6a, 6b, 7a, 7b, 8a, 8b Very tasty!I used maple syrup because I didn't realize I was out of simple syrup until it was too late. I'll keep this in the rotation. Shi, Shuo; Li, Jinlu; Sun, Jiahui; Yu, Jing; Zhou, Shiliang (2013). "Phylogeny and classification of Prunus sensu lato (Rosaceae)". Journal of Integrative Plant Biology. 55 (11): 1069–1079. doi: 10.1111/jipb.12095. ISSN 1744-7909. PMID 23945216. The thing about having something so high in alcohol (other then using it to flavour cherries) is that it can stand up to big flavours and balance perfectly.

Yes! Substitute the rum with extra cherry juice and ginger beer. Alternatively, we recently tried these nonalcoholic spirits and loved them! a b C. Stace. R. van der Meijden & I. de Kort (eds.). " Prunus serotina (Cherry, Rum)". Flora of NW Europe. Archived from the original on 2007-12-06. P.serotina is a host of caterpillars of various Lepidoptera. The eastern tent caterpillar defoliates entire groves some springs. Feel free to reach out to us if you are interested in working with us for content creation and recipes.Another novel take on a classic, the Cherry Rum Mule is a simple and sophisticated recipe that adds complexity with a stronger-tasting spirit. White rum is the harshest-tasting rum variety, pairing well with rich and zesty flavors. This recipe uses fresh cherries to muddle with lime juice before topping with rum and ginger beer. Morton, Julia (1987). Fruits of warm climates. Miami, FL. pp.108–109 . Retrieved 15 October 2013. {{ cite book}}: CS1 maint: location missing publisher ( link) Stritch, L. (2018). " Prunus serotina". IUCN Red List of Threatened Species. 2018: e.T61957524A61957527. doi: 10.2305/IUCN.UK.2018-2.RLTS.T61957524A61957527.en . Retrieved 19 November 2021. Known as capolcuahuitl in Nahuatl (the source of the capuli epithet), it was an important food in pre-Columbian Mexico. Native Americans ate the fruit. [24] Edible raw, the fruit is also made into jelly, and the juice can be used as a drink mixer, hence the common name 'rum cherry'. [25] Whole Plant Traits: Plant Type: Native Plant Poisonous Tree Woody Plant Leaf Characteristics: Deciduous Habit/Form: Conical Pyramidal Growth Rate: Rapid Maintenance: Low Texture: Medium

Leaves: Woody Plant Leaf Characteristics: Deciduous Leaf Color: Brown/Copper Gold/Yellow Green Leaf Feel: Soft Leaf Value To Gardener: Fragrant Deciduous Leaf Fall Color: Gold/Yellow Orange Leaf Type: Simple Leaf Arrangement: Alternate Leaf Shape: Elliptical Lanceolate Oblong Leaf Margin: Dentate Serrate Hairs Present: Yes Leaf Length: 3-6 inches Leaf Width: 1-3 inches Leaf Description: The 3-6 inch long by .75-1.5 inch wide dark green leaves have a cherry fragrance and bitter taste. The leaves are alternate with fine incurvate teeth, inconspicuous glands on the stem and yellow-brown pubescence on the underside of the leaf. The fall color is yellow-orange. The scent when crushed is of bitter almonds.Attributes: Genus: Prunus Species: serotina Family: Rosaceae Uses (Ethnobotany): Native Americans used the inner bark to treat colds. Gleason, Henry A. and Arthur Cronquist. 1991. "Manual of Vascular Plants of Northeastern United States and Adjacent Canada, Second Edition." The New York Botanical Garden. Bronx, New York.

Another notable aspect of overproof rum is the fact that you can set it on fire. And oh look, it’s time for another warning. Don’t mess around with overproof rum and fire if you don’t know what you’re doing. It’s dangerous and I will not be held liable.

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Stypiński P. 1979. Stanowiska czeremchy amerykańskiej Padus serotina (Ehrh.) Borkh. w lasach państwowych Pojezierza Mazurskiego. Rocznik dendrologiczny (in Polish). 32: 191-204. Cherry Bounce is a homemade cherry liqueur with a rich history and a delicious flavor. It's made by infusing pie cherries with a choice of liquor such as bourbon, rum, brandy, or whiskey, along with sugar. The mixture is then left to sit and develop its flavor over time. The resulting liqueur has a deep, not overly sweet, and not overly boozy taste that reminds us of the deep Bourbon roots of our country's South.

a b c Peattie, Donald Culross (1953). A Natural History of Western Trees. New York: Bonanza Books. p.539. a b Rohrer, Joseph R. (2014). " Prunus serotina". In Flora of North America Editorial Committee (ed.). Flora of North America North of Mexico (FNA). Vol.9. New York and Oxford: Oxford University Press – via eFloras.org, Missouri Botanical Garden, St. Louis, MO & Harvard University Herbaria, Cambridge, MA.

📖 Recipe

Prunus serotina subsp. virens (Wooton & Standl.) McVaugh – southwestern United States, northern + central Mexico Well-rounded flavor profile: Ginger beer and rum add spiciness, cherry and lime juice contribute a great tart flavor, and grenadine rounds everything out with a nice touch of sweetness. The bark of mature trees develops a dark scaly or flaky pattern. Bark, roots, and leaves contain concentrations of toxic cyanogenic compounds, hence the noticeable bitter almond aroma of the inner bark.