Creole beef bouillon with rum is a warming, spirit-forward broth that combines beef stock with rum, Tabasco, and lemon for a bold Creole flavor profile. The rum adds depth and warmth to this quick, savory preparation.
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Shake with ice and strain into old-fashioned glass over ice cubes.
Cool and refrigerate up to 3 days; reheat gently and add rum just before serving.
Yes. Light or dark rum both work; dark rum will add more molasses notes. Avoid spiced rum unless you want those flavors to dominate.
One dash is mild; it adds flavor more than heat. Add more to taste if you prefer spicier broths.
Serve hot as a warming broth or soup. The rum and Tabasco are meant to be experienced in a warm liquid.
Simmer beef bone or meat with water, aromatics, and salt for 2–4 hours; strain. Store-bought bouillon cubes or broth are faster alternatives.
Yes. Prepare without rum; reheat and add rum just before serving to preserve its aromatic qualities.
