Rum Extract

Store in a cool, dark cupboard away from direct sunlight. Typically keeps indefinitely due to high alcohol content.

Use sparingly—a teaspoon or two is usually enough for a full recipe.

Stir it into wet ingredients early to distribute evenly.

Works well in cakes, cookies, custards, and cocktails.

Adds depth without the liquid volume of actual rum.

Using too much extract, which can taste sharp or alcoholic.

Adding it at the end of cooking; mix it in with other wet ingredients for better blending.

Assuming it's alcohol-free—the base is still alcohol, though the amount per serving is typically small.