Giant Info dump
Awesome, I already have some cointreau, so thats handy. I love negronis so I always have campari on hand.
What are some good starter drinks I could do with the havana club and the coruba (holy poo poo the deluxe is available at the liquor store by my house)
Also for any other Alberta goons, this site is magic http://www.liquorconnect.com/ You can look up any spirit and it will tell you what store carry it.
E:Whats the difference between barbados and puerto rician gold rum?
Demon_Corsair fucked around with this message at May 17, 2013 around 19:47
|# ? May 17, 2013 19:40|
|# ? May 19, 2013 01:31|
Barbados (particularly the Plantation) is floral, lightly sweet, with a bit of toasted coconut and baked pear notes. The gold Puerto Rican stuff is more spice, oak, and caramel, with a leaner profile overall.
That's the most important thing with Tiki – learning your rums. There's no such thing as light, dark, and gold rums. For you to have any idea what a rum will taste like you need to have at least the color + the region. Remember, rum has very little legal definition, so the variation in flavor is attributable to all sorts of stuff, from local custom to global politics (that's why Bacardi sucks now).
As for recipes, here's the one that calls for Campari:
3/4 oz. Campari
1/2 oz. lime juice
1/2 oz. simple syrup
4 oz. pineapple juice
1 1/2 oz. dark Jamaican
Shake well with lots of ice cubes. Pour unstrained into a double rocks glass. Garnish as fancy as you can.
You're gonna want to invest in some straws of varying lengths as well, btw.
And for the light rum option:
3/4 oz. lime juice
1/2 oz. grenadine (make your own)
1 tsp. absinthe
1 1/2 oz. light Cuban
1 oz. club soda
Shake everything except the soda in a shaker with ice. Pour in the soda, stir gently, then pour unstrained into a pilsner glass (or something else that holds about 8 ounces).
|# ? May 17, 2013 19:59|
Those both sound delicious. Now to get my friends to pony up some bottles so I can start making this. And the book to get here.
E: And absinthe wise, looks I'm pretty much stuck with Taboo.
Demon_Corsair fucked around with this message at May 17, 2013 around 21:54
|# ? May 17, 2013 20:37|
I've never seen that bottling of Coruba, though I'm sure it'll still work fine for your purposes. Enjoy, and feel free to ask more questions.
|# ? May 18, 2013 05:08|
Two weeks ago I was wondering how to make for the red drink with gin that I had last summer.
Now I've read this thread back to back, and have the start of a wonderful problem. Thanks thread.
NB. not pictured, fridge full of soda tins, Fever Tree tonic and vermouths, and freezer FULL of ice cube trays.
|# ? May 18, 2013 15:14|