ITT: Rum suggestions

[Rev. Thwack]

I still say the best combinations are some of the simple ones.

Dark Rum:
rum + coke + splash of lime

Light Rum:
rum + peach schnapps + orange juice

[Dell Ray]

Mai Taiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii!
And flameamabob it!

[Thurnez Isa]

my favorite mai tai recipe (strong)
1 1/2 shots light rum
1/2 shot of apicot brandy
1/2 shot curacao (a sweater version of triple sec)
1/2 shot of lime juice
shake with ice / strain in cocktail glass, ass a few dashes of grenadine , a few cherries

an alternate version (still strong/ but not my favorite, but still good if you dont have any curacao)
2 shots light rum
1 shot triple sec
splash of sugar water
1 tsp of almund-flavour syrup (can get a grocery store in spice section)
1 tsp of lime juice
shake with ice /strain in old-fashioned glass full glass with crushed ice, add a splash of grenadine and a few cherries and if avalable some pinapple chucks to the rim

[Thurnez Isa]

ok i was looking to see if i had some rum left
and get this all i have left in my bar is some apracot brandy, some good canadian whiskey, little bit of brandy, some creme de cacao, and (no joke) some mysterious strange black unlabled liquer, that has lots of sediment that fogs it up when you shake it..
i shoudl really take a picture tommorrow if it (cammera has no flash)
never seen anything like it
and i dont know where its from

[Diseris]

Harvey's Butter Rum Batter, had to try it as its made locally.

official directions off the container:

Use one heaping teaspoon per cup as per taste, muddle with hot water. Add choice of liquor, run, brandy or bourbon


I mixed 2 tbl spoons into a small pot of boiling water, split it into two cups then added the alcohol.  Still a big rum flavor and the general overall flavor was rum and hot water.

2nd round:  I mixed the same amount of batter to the water before heating it, stirred it a few times, let it get to hot, just before boiling, mixed it again, then split it into 2 cups and added the rest of the rum.    Can't taste the rum, but not a big taste distinction beyond that.  Not bad, but not much of anything else either.

Have to try it with bourbon next, as we're out of rum.

[Sir Squid Diddimus]

mojitos.

there's a lot of variations on this cocktail but the basic recipe goes like this:

you need a big sturdy glass (about 0.5L)

1) (preferably brown) sugar or a splash of sugar water
2) freshly krushed mint-leaves (maroccan, not peppermint)
3) one lime. half it, quart it, eighthth it. press the juice into the glass out before dropping the pieces in as well.
4) fill the glass with crushed ice
5) add two shots of rum (preferably both dark and white)
6) fill up the glass with sparkling sodawater
7) add a straw (you need the straw to not get all the floating veggies and fruit in your mouth, and to stir a littlebit as well, if desired)

best cocktail ever IMO (white russian as a close second)

if you're lazy you can substitute 7up or sprite for the lime+soda+sugar, as it's basically just that. but the mint is absolutely necessary.

you have to muddle the mint, sugar and lime together at the bottom of the glass before mixing the other stuff in right?

[Triple Zero]

well, i personally like it best just to keep it as it is:

- with the brown sugar at the bottom
- mint leaves already crushed thoroughly on top of that
- lime in eightths, juice pressed into the glass (between your fingers), and then the limes itself dumped in after it
- add crushed ice, rum, sparkling mineral water (and add a mint leaf on top for pretty, if you like)

you can do whatever muddling you desire using the straw but i personally enjoy it if the cocktail doesnt taste exactly the same on every sip.

on the other hand, i've seen some bartenders use a pestle to crush the sugar mint and lime before adding the other stuff.

it depends on your tastes, i guess.

[East Coast Hustle]

traditionally, a mojito is muddled, but of course the taste of the person drinking it is really all that matters as far as the method of preparing the drink.

however, adding the sugar in granualted form is the mark of a heathen. you MUST make simple syrup first (adding a little lime zest gives it a nice depth of flavor), then muddle the lime and mint in the syrup (or not).

[Triple Zero]

syrup, i guess you're right. problem is, it usually looks icky

about the lime zest, it sounds like a good idea, but are you sure it makes any difference?

because zest gets its flavour from the oil in the peel, but there is nothing in the syrup that it can dissolve to (water being a polar solvent and oil being apolar). so it will either stick to the container you keep the syrup in, or it will come out unevenly (either all in the first drops or the last, depending on whether it's lighter or heavier than water).

wikipedia says on Syrup there exists "Gomme syrup", which has Gum arabic as an extra ingredient. Gum arabic happens to be an emulsifier, so that could keep the lime oils in check.
(Although, being an emulsion, it will most probably turn out as an unclear syrup.)

[East Coast Hustle]

fine, smartypants. you can use the juice of the lime instead.

[Triple Zero]

there's already lime juice in a mojito.

but what of the zest then? it looks pretty? makes you feel you went through that little extra to make the syrup? i know these are also important things in cooking, i'm not kidding.

either way, it's obvious i gotta try and get my hands on some gum arabic, it sounds like fun stuff and while i'm at it, i need agar agar too.

[East Coast Hustle]

I think that since you're heating the syrup up, it probably creates enough of a short-term emulsion to allow the oils in the peel to make the journey from container to syrup to cocktail, provided you're making the simple syrup on the spot and not doing it ahead of time and then refrigerating it or something like that.

[Triple Zero]

you use the syrup while hot?

yeah, that might work.

[East Coast Hustle]

I like to make my mojitos with crushed ice.

fill a glass with crushed ice, pour the syrup over the crushed ice, add the lime and mint (muddled in a separate container), shake once, add the rum, shake once more, pour into a tall glass and fill with seltzer.

[Sir Squid Diddimus]

there's already lime juice in a mojito.

but what of the zest then? it looks pretty? makes you feel you went through that little extra to make the syrup? i know these are also important things in cooking, i'm not kidding.

either way, it's obvious i gotta try and get my hands on some gum arabic, it sounds like fun stuff and while i'm at it, i need agar agar too.

try here http://leavesandroots.com/
they might have it