Hey, there's coffee in my rum!

[stockdoct]

2 interesting recipes I've come across. The first I tried (and was pleasantly suprised!) , the second I haven't tried yet.

"Ritual" coat a lime wedge on one side with brown sugar, the other in dry fresh coffee grounds. Bite. Sip on Pampero Anniversario.

"Rum Marguerita" Rum and Marguerita mixer over ice. Coat rim of glass with a combination of white sugar and dry fresh coffee grounds.


Just curious about anyone's thoughts on these or any others like it ......

[Rum Runner]

I'm not a big cocktail drinker doct, and those two took me by surprise.

That brown sugar and coffee covered prelude to the Pampero is certainly interesting.

The idea of a "Rum Margarita" sounds not too bad either. One caveat on my part though. Of the Margarita mixes I've tasted, I can't say there's much to be had there in terms of taste quality.

I would try one of the orange flavoured "Shrub" type rums, with fresh lime juice added.

I would also be heavy on the sugar in the sugar/coffee blend rim on the glass, compensating with enough lime juice in the drink to offset the added sweetness. A little bit of fresh ground coffee goes a long way in my opinion..and taste. And yes, I do like coffee.

[Scottes]

Try the Maui Dark or Brinley Vanilla. Both have strong coffee tastes in them. The Maui is quite good, and the Brinley's is fantastic.

[robercw]

One caveat on my part though. Of the Margarita mixes I've tasted, I can't say there's much to be had there in terms of taste quality.

My favorite Margarita is a variation of Sammy Hagar's Waborita (I think this was originally printed on the liner of one of his CDs). Here is the recipe for you:

2 oz tequila
2 oz Cointreau® orange liqueur
2 oz lime juice
ice

And here is the recipe as printed on the Cabo Tequila bottle:

2 oz Cabo Wabo
2 oz Lime Juice
1 oz Triple Sec
a splash of Blue Curacao

[Michael]

Try the Maui Dark or Brinley Vanilla. Both have strong coffee tastes in them. The Maui is quite good, and the Brinley's is fantastic.

An ounce of so Brinley Gold Vanilla goes particularly well in a good cup of coffee. It is our favorite way to use it.

[The Scribe]

For me, at least, a margarita is just a Tequilla sour with Cointreau or another orange liqueur as the sweetening agent. Thus, first off, you probably would want to use Curacao over triple sec, since it tends to be sweeter. Also, the ratios will be different depending on what Tequilla and what liqueur you use. However, a good starting place is usually 2-1-1 or two parts Tequilla and one part each liqueur and lime juice. Incidentally, you could pull of a pretty decent "rum margarita" with, say Rubi Rey, Santa Teresa orange, and lime. I would probably go 3-3-2 on parts there though since the liqueur you are using has less sweetness than, say Cointreu.
Cheers. - S

[Michael]

Wouldn't the usual Margarita recipe typically have a ratio of 6-4-3 or 3-2-1 of Tequila, Triple Sec and lime juice?

[forrest]

For me, at least, a margarita is just a Tequilla sour with Cointreau or another orange liqueur as the sweetening agent.

i would agree with you Scribe, a Margarita is 'basically' a tequila sour, with one caveat-- i think it is called a fancy sour (or sometime a New Orleans Sour when the flavor modifier is a spirit) when the sweetening agent is a flavor modifier-- Splitting hairs i assure you;)

And Michael, from wikipedia(http://en.wikipedia.org/wiki/Margarita)
the 'most' common ratios for a margarita are:

* 2:1:1 = 6:3:3 (50% tequila, 25% Triple Sec, 25% fresh lime or lemon juice)
* 3:2:1 = 6:4:2 (50% tequila, 33% Triple Sec, 17% fresh lime or lemon juice)
* 3:1:1 = 6:2:2 (60% tequila, 20% Triple Sec, 20% fresh lime or lemon juice)
* 1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec, 33% fresh lime or lemon juice)
(with the IBA standardized ratio is 7:4:3)

and from my experience, this is accurate; tho really most aren't measured they are 'aimed at'. i say: when making your own, pick what works for you; if you manage/ own/ run a bar pick one recipe, standardize for the whole bar, and adjust for each customer- as needed.

Now back to the heart of the matter....
Rum sours are some of my favorite drinks.
Lately i have been making a fancy sour with orgeat as the flavor modifying sweetener-- what's that yous say?? i am dangerously close to a Mai Tai??, i know but the triple sec is one more bottle to reach for..
i also love a simple rum sour, sometime i just call it a Daiquiri, or if i am feeling feisty i will insert 1/2 an egg white and call it a sour, usually just call them one after another.

Lemon, or lime-- time after time.

Now using the coffee, i will definitely try this, tho i am not sure what to expect.

[The Scribe]

Michael, I've seen those recipes, and 3-2-1 is usually a pretty good ratio for Cointreau or triple sec. You might want to back off on the liqueur for a sweeter Curacao. Using 6-4-3, the lime seems a bit high for me, but maybe I'm used to more bitter limes.
Cheers. - S

[stockdoct]

I would also be heavy on the sugar in the sugar/coffee blend rim on the glass, compensating with enough lime juice in the drink to offset the added sweetness. A little bit of fresh ground coffee goes a long way in my opinion..


I agree entirely.
And in researching the "Pampero-Prelude" (and researching, and researching :-) I've found the coffee on the lime should be used sparingly for best flavor. And although I don't know why, it seems if you bite the lime with the coffee side DOWN, you end up with fewer reluctant coffee-grounds on your lip. Either way, the Pampero washes it down well.

[The Scribe]

Well..Lessee...I have Pamper...and coffee...and lime...and brown sugar... This needs must be tried.
Cheers. - S

[Edward Hamilton]

2 interesting recipes I've come across. The first I tried (and was pleasantly suprised!) , the second I haven't tried yet.

"Ritual" coat a lime wedge on one side with brown sugar, the other in dry fresh coffee grounds. Bite. Sip on Pampero Anniversario.

"Rum Marguerita" Rum and Marguerita mixer over ice. Coat rim of glass with a combination of white sugar and dry fresh coffee grounds.


Just curious about anyone's thoughts on these or any others like it ......

I can't imagine that I would enjoy fresh dry coffee grounds in my mouth. Occasionally my coffee pot malfunctions and I end up with some coffee grounds in my cup and I do what I can to avoid them. There are a few good coffee flavored rums that I do enjoy.

[stockdoct]

I can't imagine that I would enjoy fresh dry coffee grounds in my mouth. Occasionally my coffee pot malfunctions and I end up with some coffee grounds in my cup and I do what I can to avoid them. There are a few good coffee flavored rums that I do enjoy.


Its funny, I felt the same way until I tried dark-chocolate covered coffee beans. I'm addicted. And once you crunch and eat whole coffee beans, its silly that fresh finely-ground coffee beans would be in any way offensive.

I have a friend who swears Pampero mixes so well with coffee, it must have been meant by God to be enjoyed "El Ritual"