So a few of the degenerates I hang out with have decided to get a nice bottle of rum before the semester starts and I was wondering if anyone had any solid suggestions.
Dark, or light?
Quote from: LMNO on August 16, 2006, 12:53:59 PM
Dark, or light?
I don't even know enough about rum to answer that question.
Wanna set me up the enlightenment?
Actually, we should probably wait for ECH, as he's spent more time in a carribian island nation than I have, but light rums are usually used in mixed drinks and have a smoother taste, while dark rums are richer and more bold.
I go for dark, myself, with either Goslings or Myers as my go-to rum.
There are better rums out there you can drink like brandy, but I don't know them, as I'm a scotch/whiskey guy.
Me too but the people I'm drinking with don't like scotch.
They'd probably like the light stuff from what you told me though.
How are you planning on drinking said rum?
Rum + coke = light
Dark & stormy (rum + ginger beer) = Dark.
I plan on drinking it straight, they'll probably mix it with some sort of soda or juice.
Oh, that's no good....
I'd go with dark, for selfish reasons.
i.e. you can always add more juice to dark rum, but drinking white rum straight is kinda nasty.
What would be something to mix it with that isn't sweet?
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.
Quote from: Machine Grind Dream on August 18, 2006, 10:42:16 PM
What would be something to mix it with that isn't sweet?
Real ginger beer isn't mch sweeter than the rum.
But mojitos, yeah. Mint, lime, simple syrup, light rum.
might be a little late as your semester is probably coming around the bend
heres some of my favorites with darkern rum - sorry i know how to mix them but dont know how to name em
get some apple brandy and sweat vermouth and add a shot of rum with a shot of vermouth - couple of splashes of apple brandy , couple of splashes of lemon extract, and splash of grenadine - mix it in a shaker - with ice - strain
oh heres a good one i wrote out a year ago - have found memories of this one :-)
about 2 and half shots of rum, shot of Kahlua and about a shot of thick cold cream,
shake with ice and strain into a chilled glass
heres a nasty one i used to drink when i played poker - gave me good luck :-) untill i got too drunk ;-(
easy chill your glass add a bit of rum and a few dashes of dry vermouth --- mmm
another - add two shots of rum and a shot of sweat vermouth and squeese a bit of orange over top - drank that at college parties when i was still in school, cause it was easy and cheap - makes sure you chill it good though cause its horrid warm
someone mentioned this one - i LOVE this one - a shot of rum in a tumbler - add about 2 shots of ginger beer and then fill the glass with ice
i always find rum mixes well with oranges
anyways i have many more in my little black book
but i gotta get ready to go to bed... damn work tommorrow
in an imperfect world i would be a bartender
ohhhh
if your feeling risky and have some money (and vodka)
try this one - i got this one from my uncle - had it once when i was doing some writing - WOW - its risky
put 3 shots of rum and 2 shots of vodka with a shot of lime juice, but 4 dashes of apple brandy, or anyother sweat brandy,. shake with ice. strain away ice. and then add a few dashes on grenadine on top
well hope that helps - some of those recipies require more then just rum... but should give you some ideas -
cheers
long live vortox the destroyer
I soo have to try triple zero's recipe.
think it might kill me :-D
more more more more
heres a buried favorite
add about 2 shots of dark dark rum in a large mug... add about half a cup of hot good quality coffee and add 2 teaspoons of sugar, stir dont shake ----
what im having now - requires white rum - 2 shots white rum, teaspoon of sugar in mug fulled with warm milk with sprinkled nutmeg on top
1 shot rum, shot creme de cacao, teaspoon of light cream, shaken and strained in large glass - top with ice
quick drink - believe its a rum highball - 2 shots light or dark rum - doesnt matter in highball glass - fill with carbonated watter and ice cubes - you can add a twist of lemon if you want
another - in chilled coktail glass - shake a drop of lemon extract, little less then a shot of brandy, little less then a shot of triple sec, and a little less then a shot of rum (light) -- strain
damn i really have to go to bed
i just love mixing drinks :-D
if anyone has any recipes to give me please do
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
Mai Taiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii!
And flameamabob it!
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
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
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.
Quote from: triple zero on August 20, 2006, 05:43:34 PM
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?
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.
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).
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.)
fine, smartypants. you can use the juice of the lime instead.
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.
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.
you use the syrup while hot?
yeah, that might work.
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.
Quote from: triple zero on January 27, 2008, 06:11:56 PM
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
thanks, but um i was actually gonna check out some local toko's and possibly bio-eco-green-hippie stores :) if i have to order it from halfway over the planet ..
a toko is like a weird multi-culti supermarket that got all sorts of strange exotic foods, ranging from japanese, chinese, turkish, indonesian, suriname .. depending on which one you go to of course. one of them is bound to have gum arabic.
and since agar agar is like the vegetarian replacement for gelatine (made from seaweed), i suppose i should be able to find it in some goat-wool-socks-wearing-vegan-whole-grain-hippie-supermarket. unfortunately these are often rather expensive, cause hippies like to be stripped of their moneys for feeling ecologically superior, contrary to the people from exotic origin that the toko mostly caters for, who know damn well what a kilo of couscous should cost ;-)
:mullet:
\
Oh, we don't gots a lot o them faincy sorta stores down here in duh south.
We has a wal mart though. UHYUK!
Rum makes me puke.
I'd recommend Cruzan Estate Single Barrel. It's a dark rum from St. Thomas. Richter got Mr. Suu and I a massive 2L bottle for our wedding and we still have some left.
I like to sip it straight on the rocks, but it's also favorable with cola or added to a daquiri mix. I have yet to try it with ginger ale. Either way, it's very smooth and flavorful.