Stories?? 

Thanks, but no thanks... I'll invoke whatever our equivalent of the U.S. 5th. amendment is.  

.... but my wife's parents had a "farm museum" with a horse-drawn hearse with fake floorboards to allow for transporting "stuff" [during prohibition??].

Years ago we used to make Mai Tais and they were so good and refreshing in the hot summer weather. I also used to drink rum and Coke but haven't done that in years.

My favorite liquor? Southern Comfort. Favorite drink: Southern Comfort and 7 Up.

Also like semi-dry wines in the blush or white type. Red wine has too much tannin in it and it gets me in the pit of the stomach.

I don't know much about rum. I bought a friend a bottle of Mount Gay because that is what she likes, and bought a bottle for myself as well. Not sure what to do with it as most recipes call for coconut something or other and I'm not a big fan of that taste.

I don't drink much rum, but I have a few bottles in the cellar. Pyrat, Gosling, Plantation.

Everyone likes Pyrat, reserve and dark.

I use Gosling dark to make a Dark & Stormy. A favored cocktail.

Got a couple bottles of Plantation as a gift. Have only used it for mixed drinks.

If I'm drinking it straight, Pyrat. Has an citrus orange taste with a pleasant bite, like orange zest, as an aftertaste. Sweet, with a small bit of smokey, fruity flavor in the background. My friend mixes it with tart lemonade or strong iced tea.


Gosling Dark & Stormy:

2oz Dark Rum
5-6oz good Ginger Beer
1/2 oz Lime Juice
Slice of Candied Ginger
Slice of a Lime

Over ice, stir, drink, repeat

OK Craig, no coconut, that is a recipe that I can get behind. I keep ginger beer and lime on hand so just need some Gosling's. Will have to wing it without candied ginger.

Ah, Rum. Ask a pirate about rum. At a typical pirate fest gathering after hours, I could find at least a dozen types of rum. Yes, Pyrate (don;t like the citrus tinge), countless types of Cap't Morgan (Ugh! spiced or flavored rums!), the occasional Mt Gay (not bad), some wiseacre who brings the 151 Bacardi or OverProof Rum (at least 181 min proof!!!). Me I like the dark rums, my fav is Cruzan Blackstrap Molasses Rum. Its like pancake syrup with some balls, in fact I did put it over pancakes one time!   There are several other brands of blackstrap, Royal Jamaican among them. Note: Its pointless to buy rum based on a claim of "aged", as Rum does not improve with time. Paying more 'n $25 or so a bottle , your paying for the label, not the rum. 

I've tried a bunch of rums, the white and light (Palm Breeze) are too bland.
I've tried a bunch of dark rums, I'm obviously after the cane molasses taste.
Kraken spiced rum is good on ice, once in a while.

Lamb's Dark Navy with a cola and lots of diced lime chunks is a fitting end to my day.
Mix a big one. Watch Rumpuss eat some fresh cat food. Nibble on the lime bits.

I like Gosling's but it's too smooth. I know I'm looking for that sharp bite.

I drank a lot of rum over the years, not so much the past 15 or so.

Started on Bacardi White in Junior College and pretty much stuck with that until I left school. Took on Bacardi Dark after that for many years, then ended up with Bacardi 151 (does it sound like I preferred Bacardi? ((;) )

Worked my way through several Tequila's, from Cuervo to Patron. Still enjoy Patron on occasion, but I'm pretty much back to Gin or Bourbon now. I prefer my liquor on the rocks, no mixers or water. I like ones that have a "bite" to them.

I'm a whiskey/bourbon guy, I tried a coffee rum (coffee flavored maybe) at a local watering hole, I have to go back there and get more info on that rum. And maybe drink some more.

Rum is my preferred spirit, and the Dark 'n' Stormy my preferred way to enjoy it.

I keep Gosling's on hand (that stuff is smooth enough to drink neat after dinner, like a cognac) but usually make my D&Ss with Bacardi Black, which has a significantly more aggressive flavor and thus I use less rum than I would if using Goslings.

There are many wonderful rums out there. One of the most intriguing I've tried is made in the British Virgin Islands and only available there; it tastes rather like a light or amber rum cut 50 : 50 with really high quality moonshine - the old stuff, not the new legal stuff. I like Pusser's, Barbancourt... I prefer dark rums and absolutely do NOT like spiced rums. And I learned my lesson on the overproofed rums more than half my life ago.

quote:

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Originally posted by banjo bill-e

OK Craig, no coconut, that is a recipe that I can get behind. I keep ginger beer and lime on hand so just need some Gosling's. Will have to wing it without candied ginger.

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That is one of my favorite rum cocktails as well.  I never have candied ginger around, so I never use it.  once I had some fresh ginger and put a small peel of that in it.  adds quite a bite.

brad

I use XXX fine dice candied ginger in the bottoms of all my pumpkin pies.

Almost 7PM: Lamb's & cola and diced lime. Tortellini Alfredo, I think.

Below is a vintage rum cocktail we make. *We usually reduce, or eliminate any simple syrups, especially when a sweet liquor is included in the recipe. Brad


Hemingway Daiquiri

1 1/2 oz light Cuban rum
1/4 oz Maraschino liqueur
3/4 oz lime juice
1/4 oz grapefruit juice
1/4 oz cane syrup (optional)
Shake with crushed ice and strain into a chilled cocktail glass.

My favorite hangover drink is a Moonglow ………….Rum (Bacardi) and papaya juice with lots of ice!!!
I’m a fan of Dark Rum also!!! No spiced rum for this guy.
Slammer!!!

Oh man…the absolute BEST rum..to me anyways, is PUSSERS British Navy rum. I drink it by itself with an ice cube, it’s very flavorful, a sort of butterscotch rum. It’s made today just like it was in the 1700’s, from the same wooden pot stills used from that era. It was the rum that was being issued to the British navy when they discontinued a daily rum ration in 1970.

Give it a try.

quote:

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Originally posted by Texican65

Oh man…the absolute BEST rum..to me anyways, is PUSSERS British Navy rum. I drink it by itself with an ice cube, it’s very flavorful, a sort of butterscotch rum. It’s made today just like it was in the 1700’s, from the same wooden pot stills used from that era. It was the rum that was being issued to the British navy when they discontinued a daily rum ration in 1970.

Give it a try.

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Seems "Navy strength" label on bottles of gin, mean high alcohol %.  Does that come from the rum?

Brad

quote:

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Originally posted by Texican65

Oh man…the absolute BEST rum..to me anyways, is PUSSERS British Navy rum. I drink it by itself with an ice cube, it’s very flavorful, a sort of butterscotch rum. It’s made today just like it was in the 1700’s, from the same wooden pot stills used from that era. It was the rum that was being issued to the British navy when they discontinued a daily rum ration in 1970.

Give it a try.

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What was the volume of the rum ration at 1970?

I like mine mixed with a lot of orange juice making it kind of a moot point as to what kind of rum it is. Clear or amber (dark in U.S. speak?) is just fine as long as it definitely is not the spiced stuff. Cheap works for me 

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Originally posted by rinemb

What was the volume of the rum ration at 1970?

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An interesting history of the rum ration, including quantities

Gawd...
I would love to try these drinks...
But...Alass..... :0/

Back when I drank (pre '97) my favorite rum was Myer';s.

quote:

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Originally posted by eagleisland

quote:

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Originally posted by rinemb

What was the volume of the rum ration at 1970?

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An interesting history of the rum ration, including quantities

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Thank you, for the link.  I will put that on tomorrow's reading.  When I get back to town.  Brad

Thanks, Skip.
What a fascinating historical note.
In a minute, my rum ration (with dice lime and cola) will be some 120ml.
The dilution % is less than a glass of white wine.

Not really a rum drinker. Preferred Myers’s Original Dark—but there were far, far fewer choices back then.

Mt Gay (M'ungey as it's called down there) is the standard bar rum down in the lower Carribean where I used to have a business. Pusser's is also excellent, but some of the best rum I ever had was from a little distillery on Grenada we toured while on a cruise. It had been in business for over 100 years, was out in the middle of nowhere, and with the open vats and antique machinery would have been an OSHA nightmare, but they made a half-dozen varieties that were all excellent. I brought home as much as I could legally carry, but it was gone in a month. I wish I could remember the name of the place, but as they reallly didn't have an export business outside the Carribean, I guess it doesn't matter.