What would be appropriate for cooking?
I have a Christmas sweet bread recipe (German Stollen) that calls for soaking dried fruit in "dark rum". Ask me about wine, I'd be able to give you a dignified answer. But I know NOTHING about rum.
I bought a bottle at the local nice grocery store without asking any advice. I opened it and immediately knew it wasn't going to work. (Please don't laugh at me as I inform you that I bought that awful eek.gif Prestige brand, bottom shelf garbage.)
Any suggestions for a decent rum for this purpose? I don't really want to spend a bazillion dollars when I only need 4 ounces of rum. But then again, when I opened the bottle and made the "eeewwww" face, my husband said, "you might as well have bought something good -- we could've at least traded it for something that we might need if we ever are in a barter economy." HA!
Thanks for your help!