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Old 07-21-2010, 06:32 PM   #1
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Join Date: Jul 2010
Location: Natchez, MS
Posts: 1
Default New Member Introduction: sassafras66

Sir Minister and fellow afficianados,

As an old hand at imbibing the nectar yet just newly discovering the multiple intricacies of flavor and style (and origin of terre) I come to this body to learn and grow in this experience.

Minister, I do believe that I was refered to your expertise by friends that my wife and I made in the Virgins; Captains Roy and Jane from beneath the pitons. They were ever so charming and full of Caribbean wisdom. But it wasn't until yesterday that this all came back as I was in the middle of Ann K's libro "The Spice Necklace". Your name was mentioned in connection to rum and more specifically she said, "...the man was a traveling cocktail bar.", in conection to swizzling up a few small glasses of Ti Punch.

I'm here now in the Hil Country of Texas and going to meet a fellow rummy tomorrow with a bottle of Rhum Agricole and wanted to make the afore mentioned Ti Punch. I haven't got a lele but I'll make due. What I need is a recipe for cane syrup to be mixed with the punch. Can you or anyone help me out?

I can cook! (Like boiling water is cooking?) My question is, since I don't have time to import the bottled syrup:

Should the syrup be of a maple syrup consistency, a sweet and sour consistency or a simple syrup consistency(1part cane sugar to 1 part water; disolved)?

I leave it in your hands and await the verdict.

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Old 07-22-2010, 04:15 PM   #2
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Join Date: Jun 2008
Location: Calgary Canada
Posts: 103

Welcome to the forum. One of my favourite drinks is the Daiquiri. I make my own syrup with 2 parts cane sugar to 1 part water. I make about 1 cup at a time. I am not sure of the shelf life as it never lasts long.
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Old 07-22-2010, 04:33 PM   #3
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"simple syrup consistency(1part cane sugar to 1 part water; disolved)?"

Isn't simple syrup TWO parts sugar to one part water?
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Old 07-22-2010, 11:40 PM   #4
Edward Hamilton
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Join Date: Mar 2007
Location: Sailboat in the Caribbean and hotels.
Posts: 4,796

First, I'm not the Minister, sometimes the administer but not the Minister.

In the French islands they use a sugar cane syrup that is unlike anything I've been able to make in the US so I started importing Petite Canne sugar cane syrup. Cocktail Kingdon, Keg Works and Amazon sell it in the US. Sorry I don't have the hyperlinks right now, Tales of the Cocktail is in full swing in New Orleans.
Edward Hamilton
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Ministry of Rum

When I dream up a better job, I'm going to take it. In the meantime, the research continues.
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Old 07-24-2010, 03:19 PM   #5
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Location: long island, new york
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Default HiSass

Greetings Sass, and welcome.
I am very fond of the Agricoles. (What do you have?)
First try it straight in a good glass,with some sitting time,and a few swirls before sipping.
Enjoy all the great flavors.
Then do your cocktails. It may change your style of imbibing Rum.
Either way, have a great time.
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Old 07-25-2010, 12:22 PM   #6
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Location: Costa Mesa, California
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sassafras welcome to the for-rum.
Simple syrup is indeed 1 to 1, but can be made any way you like. 2 to 1 is usually called that, Double strength or Rock Candy Syrup.
Sassafras this would be tasty, but not 'authentic', but you already explained that.
a drink with forrest . . .
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