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SANGSTER’S ORIGINAL JAMAICA RUM CREAM

See Also: Article on Rum; Quotes

Cream liqueur lovers rejoice.

Ever since Bailey’s Irish Cream Liqueur was introduced some two-and-a-half decades ago, a significant number of cream liqueurs have come and gone. Now there is Sangster’s that can potentially outsell the first, and become the most successful cream liqueur.

     For starters, this is New World and Old World product and reflects the qualities of both. The Old World provides the cream and the New World the rum, sugar and exotic spices – a combination that is hard to beat.

     Just one sip of this delightful liqueur will convince anyone remotely interested in post prandial beverages

     Sangster’s was invented by Dr. Ian Sangster, a Scotsman, who arrived in Jamaica in 1967 with a contract to lecture at the University of the West Indies, and quickly fell in love with the beauty and mystique of the island.

     He then left teaching with the objective to create a liqueur to outdo all other cream liqueurs Dr Sangster settled in the hills of the famous Blue Mountains and started to work. First, he selected the sugar cane fields reputed to yielding the tastiest sugars and rums; he aged the rums in oak barrels for more intensity. He then decided to import fresh dairy cream from Europe to blend with the rum. Exotic Jamaican fruits and spices completed his recipe.

     This versatile liqueur is low alcohol (17 percent ABV) and available in 1L, 750 ml, and 200 ml bottles.

     So far, it has outshone Bailey’s Irish Cream, Kahlua Coffee Liqueur and Carolan’s Irish Cream Liqueur, during the San Francisco World Spirits Competition, a comprehensive international spirits competition.

     You can enjoy Sangster’s on its own, in your coffee, in cocktails, use it for baking or simply pour over vanilla ice cream for an extra taste dimension.
 
CLICK HERE FOR RECIPE: JAMAICAN MOUSSE


Article contributed by Hrayr Berberoglu, a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage. Books by H. Berberoglu
 

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