Rum-Infused Mustard
A gourmet condiment that’s easy to make, and impossible to forget.
There’s something magical about how one small twist can take the familiar and make it unforgettable. Take mustard, for example, simple, dependable, always there at the barbecue. But what if it could be silky-smooth, kissed with a whisper of caramel warmth, touched with gentle smoke, and then just when you think you know the flavor, lifted with a subtle hint of rum?
That’s the magic of Rum-Infused Mustard. It’s a little gourmet upgrade you can whip up in minutes, but it transforms everything it touches, hot dogs, pretzels, ribs, grilled cheese, you name it… into something worth lingering over.
I’ll show you exactly how to make it: the full recipe, step-by-step instructions, creative pairing ideas, rum variations, tips for scaling it up for a crowd, and even how to store it for future gatherings. Best part? No cooking required, so all the rum’s beautiful aromatics stay right where they belong.
The Inspiration
Some of the best dishes hinge on the smallest tweaks. Here, we unlock the hidden depths of Dijon mustard by pairing it with a whisper of Kōloa Rum - no cooking required, so its aromatic warmth stays beautifully intact. This simple yet clever combination turns a humble condiment into something chefs and home cooks alike will want to put on everything.
Rum-Infused Mustard
Makes: About ¾ cup (serves 6–8 hot dogs)
Prep Time: 5 minutes + 1 hour to rest
Ingredients
½ cup Dijon mustard
2 Tbsp Kōloa Dark Rum (see note on rum variations)
1 Tbsp honey
1 tsp apple cider vinegar
½ tsp smoked paprika
¼ tsp garlic powder
Salt & freshly ground pepper, to taste
1 tsp finely chopped fresh herbs (thyme or rosemary, optional)
Instructions
1. Whisk the Base
In a medium bowl, combine the mustard, rum, honey, and vinegar until completely smooth and glossy.
| Tip: Use a balloon whisk to aerate the mixture, this ensures a silky-light texture without lumps.
2. Season and Layer
Stir in the smoked paprika, garlic powder, salt, and pepper. If you’re adding herbs, fold them in now.
| Tip: Lightly bruise fresh herbs between your fingers before adding to release their essential oils.
3. Taste and Tweak
Give the mustard a taste: add an extra half-tablespoon of rum for more warmth, a drizzle of honey for sweetness, or a teaspoon of Greek yogurt for a creamier finish.
| Tip: Adjust in small increments, once it’s in, you can’t take it back!
4. Rest and Meld
Transfer to a sealed jar and refrigerate for at least one hour (up to two weeks). Shake gently every twenty minutes during the first hour to help flavors marry evenly.
| Tip: Store in the coldest part of your fridge, not the door, to keep temperature consistent.
5. Serve and Soften
Remove from the fridge ten minutes before serving so the mustard isn’t too firm. If it feels stiff, sit the jar in a bowl of warm water for thirty seconds to gently release the aromas.
| Tip: Keep a small tasting spoon nearby so guests can customize their own bites.
Culinary Tips & Variations
For a smoky heat variation, swap half the smoked paprika for chipotle powder.
| Tip: Chipotle adds a smoky spice that plays beautifully against the rum’s sweetness.
To introduce a bright, anise-like note, use tarragon instead of thyme.
| Tip: Tarragon’s licorice-tinged aroma cuts through richness and keeps the palate lively.
If the mustard seems too thin after chilling, whisk in a quarter-teaspoon of dry mustard powder.
| Tip: Dry mustard not only thickens but also boosts the tangy mustard flavor.
Use stone-ground mustard instead of Dijon, as a rustic alternative for texture variation
Rum Pairings: Choose Your Rum
Picking the right rum can transform your mustard, here’s how each variety works its magic.
Kōloa Dark Rum
Its natural vanilla sweetness and subtle chocolate-espresso notes round out the mustard’s tang, creating a lush, dessert-like edge without overpowering the base
Kōloa Spice Rum
Warm whispers of cinnamon and clove weave through the mustard’s bite, turning every dollop into an autumn-inspired flavor moment
.
Kōloa Aged Rum
Clean oak character and gentle caramel hints add refined depth, lifting the mustard’s profile with a smooth, balanced complexity.
Pairing & Serving Inspiration
This mustard shines on classic hot dogs dressed with onions or pickles, but it’s equally brilliant as a quick brush-on glaze for ribs, chicken wings, or pork chops in the final minutes of grilling. It transforms soft pretzels, sweet potato fries, and even grilled cheese sandwiches into memorable bites, no special equipment required.
Notes on Alcohol in No-Cook Condiments
Because you add the rum without heating, its bright aromatics and subtle warmth remain intact. Two tablespoons lend depth without thinning the mustard. If you prefer a lighter touch, reduce to one tablespoon; for a bolder character, hold off on tasting until you’ve added the full amount.
Serving a Crowd
Scale up the recipe in a large bowl, just maintain the same ratios and portion into small jars or ramekins. Keep them chilled on a bed of ice so each guest enjoys mustard at peak flavor.
Make-Ahead & Storage
You can prep your Rum-Infused Mustard up to 3 days in advance, making it a breeze to get ahead of busy cookouts or party prep. After whisking and seasoning, transfer to an airtight glass jar and refrigerate promptly.
| Tip: Give the jar a gentle shake or stir before serving to re-emulsify any tiny separation and ensure an even, glossy texture.
For refrigeration, store your mustard on a middle shelf, where temperatures stay most consistent, in a sealed glass container. It will stay at peak flavor for up to 2 weeks. Look (and sniff!) for any signs of separation or off-smells; if it isn’t bright and punchy, it’s time to whisk up a fresh batch.
Want to batch-make for future gatherings? Pour portions into an ice-cube tray and freeze. When you’re ready to use, pop out a cube, let it thaw in the fridge (or at room temperature for 10–15 minutes), then whisk in a drop of water or neutral oil to bring back that perfect creaminess.
| Tip: Frozen mustard cubes are ideal for quick glazes, drop one into a warm skillet with a splash of rum and honey, then brush onto meats for instant gourmet flair.
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Mahalo nui loa,
Nicole
The Island Spirit Kitchen