Rum

I don’t want to know how Claire Denis makes movies. Her magic is her business. But I imagine the process is like sculpture. A block of story is whittled and carved until only what’s essential remains. With her, the whittling is a seductive technique. Only in the final scenes of her latest bewitchment, “35 Shots of Rum,’’ do we know for certain how the four main characters fit within each other’s lives or even what that title is all about. Until then, we do a lot of gleaning.

IPSWICH — Beginning in 1770, John Heard's rum distillery operated on what is now called Turkey Shore Road here. Barrels of West Indies molasses for the still were unloaded at a wharf on the Ipswich River, behind a house across the street. Two centuries later, Mathew Perry grew up in that same house on the corner of Turkey Shore Road and Poplar Street and eventually became a history teacher. He was a fan of Mount Gay Rum, but that was the extent of his connection to the distilling trade, until New England's thriving locavore food and beverage scene awakened his entrepreneurial...

3 tablespoons unsalted butter 1 1/2 pounds shrimp, peeled 2 cloves garlic, chopped 1 jalapeno or serrano chili, seeded and chopped 1/4 cup chopped fresh mint 4 scallions, chopped 1/4 cup dark rum 2 tablespoons lime juice, or to taste Salt and pepper, to taste 1. In a skillet over medium heat, melt the butter. Add the shrimp, garlic, and chili pepper. Cook 1 minute. 2. Stir in the mint, scallions, rum, lime juice, salt, and pepper.

IPSWICH — Beginning in 1770, John Heard's rum distillery operated on what is now called Turkey Shore Road here. Barrels of West Indies molasses for the still were unloaded at a wharf on the Ipswich River, behind a house across the street. Two centuries later, Mathew Perry grew up in that same house on the corner of Turkey Shore Road and Poplar Street and eventually became a history teacher. He was a fan of Mount Gay Rum, but that was the extent of his connection to the distilling trade, until New England's thriving locavore food and beverage scene awakened his entrepreneurial urges.

Serves 6 Travel to Brittany on the west coast of France and you will undoubtedly find far Breton in every bakery. This dense milk-based flan (something like clafoutis, a French cherry pudding) is flavored with rum and studded with prunes. In fact, prunes and rum are probably the only two ingredients you may not already have in your pantry. Start by combining the dry ingredients in a large bowl, make a well in the center, and beat in eggs, rum, milk, then butter. Arrange the prunes in a buttered baking dish and cover with the batter.

CAYE CAULKER, Belize - There is a sign, we were told, near the raggedy old airstrip on this Caribbean island that reads: "Go slow. We have two cemeteries and no hospitals. " We never found that sign, but its message permeates every part of tiny Caye Caulker, a 40-minute boat ride from the Central American port of Belize City and one of those rare throwback destinations reminiscent of old Key West, Fla. Paved roads? None. Cars? No thank you. Beaches? Just one. Galleries and shopping malls?

Makes 4 6 ounces dark rum (or use white rum if you prefer) 2 ounces Triple Sec 2 ounces apricot-flavored brandy Juice of 1 lime, or more to taste ½ lime, cut into thin wedges 1. In a cocktail shaker, combine the rum, Triple Sec, brandy, and lime juice. Shake well. 2. Strain into 4 cocktail glasses and garnish with lime. Christopher Muther

It's easy in a bar. Your bartender is right there to offer recommendations. But it can be tricky when you need a last-minute gift and you face a wall of Scotch whiskey when you usually shop for Italian wines. In the spirit of the season of giving, here's a basic roadmap to help you navigate the liquor store. As proof of the wide variety on offer, we've offered some suggestions, whether you're willing to splurge or you prefer to save. All cognac is brandy, but not all brandy is cognac.

Makes 1 1 1/2 ounces rum 1 1/2 tablespoons limeade or lemonade concentrate 1 to 2 drops Angostura bitters 1 sprig fresh spearmint 2 tablespoons crushed ice or ice cubes 1. In a lowball glass, mix the rum, limeade or lemonade concentrate, and bitters....

Makes about 4 dozen The recipe used by Blair Porter of Ladycakes Bakery is based on this traditional formula from “A Book of Favorite Recipes,’’ compiled in 1994 by the Gerry School Cookbook committee. Blair’s adaptations include using dark rum and blackstrap molasses. You can also use regular rum and molasses. 4 cups flour 1 teaspoon salt 1 1/2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice ...

By Paul E. Kandarian, Globe Correspondent Got rum? Robert A. Burr does — lots and lots of lots. Burr, along with his wife and son, created and run the Rum Renaissance Festival , now in its fourth year and being held at the Deauville Beach Resort in Miami Beach, April 16-22. When it first began, it drew about 150 people sampling 45 rums, Burr said. Last year's festival had 3,200 people tasting more than 120 rums from far and near. "This event attracts aficionados and mixologists from all over the world," said Burr, a seventh-generation...

It's easy in a bar. Your bartender is right there to offer recommendations. But it can be tricky when you need a last-minute gift and you face a wall of Scotch whiskey when you usually shop for Italian wines. In the spirit of the season of giving, here's a basic roadmap to help you navigate the liquor store. As proof of the wide variety on offer, we've offered some suggestions, whether you're willing to splurge or you prefer to save. All cognac is brandy, but not all brandy is cognac.

The ornaments maybe sitting in their boxes waiting to be hung and your holiday to-do list growing longer and longer. But slip a gingerbread into the oven and the entire house fills with a warm, welcoming, spicy aroma that puts everyone in a holiday mood. This old-fashioned cake is one of the simplest confections in any baker's repertoire. It contains flour, an array of spices, and molasses, and once they are prepared - often in a single bowl with a wooden spoon, baked in ordinary square pans and one-layer rounds - the taste is powerful enough to recall childhood memories.

Makes 4 6 ounces dark rum (or use white rum if you prefer) 2 ounces Triple Sec 2 ounces apricot-flavored brandy Juice of 1 lime, or more to taste ½ lime, cut into thin wedges 1. In a cocktail shaker, combine the rum, Triple Sec, brandy, and lime juice. Shake well. 2. Strain into 4 cocktail glasses and garnish with lime. Christopher Muther

CAYE CAULKER, Belize - There is a sign, we were told, near the raggedy old airstrip on this Caribbean island that reads: "Go slow. We have two cemeteries and no hospitals. " We never found that sign, but its message permeates every part of tiny Caye Caulker, a 40-minute boat ride from the Central American port of Belize City and one of those rare throwback destinations reminiscent of old Key West, Fla. Paved roads? None. Cars? No thank you. Beaches? Just one. Galleries and shopping malls?

Makes about 2 1/4 cups 1/4 cup dark rum, or more to taste 1/4 cup honey 1/4 cup dark brown sugar, or more to taste 1/4 cup fresh lime juice, or more to taste 3 tablespoons soy sauce, or more to taste 2 tablespoons orange juice (reserved from...