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LeRoy

Let's talk Rum

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I am no longer a big Rum fan, but at one time it was my drink of choice.

Years ago, some 151, a lighter and a bunch of goofy friends was a party.

 

About fifteen years ago, my cousin retired from the Air Force. He had been in Germany for some time. Upon coming home, he brought plenty of liquor. One of which, was Stroh Rum.

I haven't had it for at least ten years now. Today I saw it at a liquor store.

Anyone else ever try it? It is a butterscotch flavor and 160 proof.

If not, let's hear some other Rum stories!

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Before you get into it, I need a quick piece of advice from anyone, as I know nothing about rum. When a dessert recipe calls for rum and doesn't specify dark or light, does it matter what you use? Thanks.

 

Carry on.

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Some of our dear friends returned from the Caribbean a couple of weeks ago. They returned with cheap rum and a great Mojito recipe. That is my knowledge of rum in only two short sentences. However, the Mojitos were so good, I'm a willing student.

 

Anyone care to start making recommendations for me?

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I would definitely assume dark rum in a dessert recipe. Light rums vary in flavor, but a light Puerto Rican rum like Bacardi is so mild in flavor as to almost qualify as a vodka. Dark rums also vary quite a bit in flavor, but for desserts, I'm fond of using Jamaican rums from Appleton Estate; for cooking, Myers Dark works, but I'm not that fond of it as an accompaniment, whereas Appleton will have you covered from every angle. Matusalem also puts out some friendly and flavorful dark rums, as does Cockspur, from Barbados, and Bacardi 8 is actually pretty good.

 

One of the things I love about rum is that it's such a great bargain--while there's certainly a lot of action in the super-premium category, you can still get a lot of very nice rum for less than $20 a bottle. For mojitos, I'm always very pleased with Cruzan light rum -- it's cheap, but I think it has a little more flavor and character than Bacardi (though Bacardi also makes a very servicable cocktail). If you come across Flor de Cana light rum, that's also a very good choice for about the same price. Some people swear by 10 Cane, which is a very good rum, but really, you can make a great mojito (or daiquiri, or other cocktail calling for light rum) using a rum that costs less than 1/2 what a bottle of 10 Cane costs.

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Desserts, unless otherwise specified, are dark rums. Light/white rums are, at CC said, VERY light, in flavor, depth, body, and (IMHO) character. There is nothing in the world wrong with this, but for a dessert, you want those things. You do NOT (typically) want that in, say, a mohito, or a cuba libre. The mint or cola is what is supposed to stand out. In a dessert, or in virtually any cooked dish, you want the rum to showcase a bit. Otherwise, why bother adding it in the first place? An awful expensive additive if you don't taste much of it and burn off all the alcohol, right?

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For light rum, the Cruzan works well, like CC said. Going a bit darker (just a tinge of color) would be 10Cane. Very good stuff, but is a bit too overpowering for Mojitos. Works well in a caiparinha though (if you don't have Pisco).

 

For dark rums, I think the best of the bunch for me would be the Ron Zacapa Centenario. Unbelievable depth of flavor. Havana Club 7 anos is a very good rum as well, but has a bit more alcoholic bite.

 

For top end rums (see $100 and up) I'd recommend the El Dorado 25 year. It's exceptional. Very similar to a bourbon. Havana Club Maximo is stellar as well, but is almost impossible to find and extremely pricey.

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The Havana club I've tasted had a caramal sort of flavor wheras the Black Seal was much richer with vanilla overtones.

 

Niether compares to that wonderful sample of vintage rum that Shabba brought to Atlanta

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Dan and I tried some Myer's "Original Dark", which we found pretty rough. It does leave a nice flavor of brown sugar if one survives.

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For dark rum, we always buy Sailor Jerry. I don't have a favorite light rum.

 

 

Nice. Me and my two friends polished off a liter of that this weekend.

 

 

And a 1/5 of Teq.

 

 

 

 

 

... and 2 cases of beer...

 

 

(ugh! Sucks when you read it outloud, ya know?)

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I recently got a deal on 10 CANE rum. 50% off, so I bought it. Normally its up around 40 bucks, so I assumed it might be a good buy.

 

I like it, even though I'm not a big rum drinker. Is this a good brand? Was it a good buy?

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50% off is a good deal for any top shelf liquor. To me, 10Cane is quite good, as you might have read above in my recommendations. ;)

 

 

Oh thanks, I did not even see that you mentioned it. I've been drinking it on the rocks.... any good recipes with it?

 

It is very easy to drink, sweet, refreshing. I prefer a good whiskey though.

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Mount Gay is a really nice rum -- rich and buttery, but not too heavy. One of my favorite summer drinks is a nice amber rum like Mount Gay or Appleton Extra poured over ice in a Collins glass, then topped with coconut water. Tastes nothing like coconuts, but has a light, fresh, slightly briny taste. Having one right now, as a matter of fact, to mark the waning days of summer.

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Having one right now, as a matter of fact, to mark the waning days of summer.
:yahoo: THE WANING DAYS OF SUMMER! :yahoo: Dear GOD, let it be over soon!

 

Sorry. Returning to topic.

 

Or if it's drunk by a real man.
Aye. Arrrrr.

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any good recipes with it?

 

A Caipirinha is quite tasty. It's usually made with cachaça and sometimes pisco, but the 10Cane works pretty well.

 

Caipriinha:

approx 1 1/2 oz. 10 Cane

1/2 lime cut into wedges

2 tsp sugar

 

Muddle lime and sugar in an Old Fashioned glass. Pour in 10 Cane and stir. Top it off with some club soda if it's too strong for you. ;)

 

Swizzle:

2 oz. 10 Cane

3/4 oz. fresh lime juice

1 oz. simple syrup

5 dashes angostura bitters

 

Serve in a highball glass or zombie glass filles with ice.

 

Cuba Libre:

Basically a rum and coke with a dash or two of bitters, garnished with a lime.

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