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Dark Rums

Gold, Brown, Red or Black how do you enjoy them?


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Old 08-22-2009, 06:43 PM   #11
Arctic Wolf
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This bottle was Frustrating me so much that I finally opened my other bottle od ED 5 to do a taste test side by side. The bottles were bought about four months apart at two different stores, I'm not sure whether that makes them from differing batches or not. Bottles look identical to me. Here are the results:

Bottle 1) Smells of deep brown sugar, and medicinal Alcohol (Think antiseptic here). Taste is bitter in the mouth with the flavour almost of dry tea leaves and walnuts. The brown sugar tastes burnt and sulfurous.

Bottle 2) The smell is much milder. I get toffee aroma mainly although a hint of the antiseptic medicinal smell is there too. The taste has much more toffee and caramel. I get that drier feel in my throat that Jack mentioned. (maybe because he mentioned it). I do get hints of the same bitterness but only hints, and I do get the tea flavour as well but this is so mild that it may be residue from the first bottle on my palate.

Verdict. Definitely two distinctly different rums.
It is baffling to me that the taste is so different. so I'm gonna assume that somewhere along the way something happened to the first bottle. The burnt dark brown sugar aroma, and the bitter taste lead me to speculate that the bottle may have been exposed to excessive heat, but that is pure speculation.
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Old 08-22-2009, 11:38 PM   #12
young0076
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I was dying to get my hands on the el dorado. I was able to have a friend get me a 5 and 12 year and I did like the 5 year a little, not what I expected. I really didn't care for the 12 year, and like some others on the fo-rum will remember I am more of a spiced rum fan.
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Old 08-25-2009, 04:50 AM   #13
Craig_Hochscheid
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Quote:
Originally Posted by RonJames View Post
Craig I've never heard of these, how do you make um? Hook a brother up.

Ron,

The Rum Barrel is one of the great cocktails on the Tiki/Exotic Cocktail repertoire. Both Trader Vic & Don the Beachcomber have recipes for this classic, although I believe the Don's is the older of the two recipes. Here's a good start for a Rum Barrel courtesy of Beachbum Berry's Sippin’ Safari:

Beachcomber's Rum Barrel

1 oz fresh squeezed lime juice
1 oz fresh squeezed grapefruit juice
1 oz fresh squeezed orange juice
1 oz unsweetened pineapple juice
1 oz honey mix (50/50 water/honey mix, heated until mixed then cooled)
1 oz Puerto Rican light Rum
1 oz Jamaican gold Rum
2 oz Demerara Rum
1/4 oz falernum
1/4 oz pimento dram
6 drops Absinthe

6 drops grenadine
dash Angostura bitters
6 oz Ice

Instructions: Combine all ingredients, blend for 5 seconds and serve in a highball glass.

The Rongo Bowl Cocktail was created by Craig Hermann of colonneltiki.com last year to celebrate the 45th anniversary of Walt Disney’s Enchanted Tiki Room. The Rongo Bowl has become a favorite of the Mrs & I here at our home bar in Cincinnati, it's a very balanced cocktail that's brimming with flavour and depth. I prefer it over other bowl drinks that I have made, such as the Scorpion Bowl. Here's the recipe and a link to Craig's post over at Colonel Tiki:

http://www.coloneltiki.com/2008/09/07/the-rongo-bowl

The Rongo Bowl

Rongo Bowl
¾ oz orange blossom honey (I used clover honey-it's all that I had)
¾ oz fresh lime juice
¾ oz fresh orange juice
¾ oz fresh white grapefruit juice
2 oz unsweetened pineapple juice
2 oz Dark Jamaican Rum (I used Coruba)
1 oz Demerara (I used El Dorado 5yr)
1 oz Virgin Islands gold (used Gosling's Gold Rum)
¼ oz orgeat
¼ oz passion fruit syrup
10 drops absinthe (about 1/8th teaspoon)
3 dashes Fees Bros old fashioned bitters

Heat honey to liquid a combine e with all ingredients in mixing container. Fill Rongo bowl with crushed ice and pour into bowl. Stir with swizzle to cool and dilute. Garnish and serve.

I like to change up the Rongo Bowl a bit, I add a dash each of Angostura Orange Bitters & Fee Bros Grapefruit bitters to the Rongo Bowl along with the prescribed Fee Bros aromatic Bitters, and float a little Cruzan Blackstrap Navy Rum on top.


Last edited by Craig_Hochscheid; 08-25-2009 at 05:04 AM.
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Old 08-25-2009, 05:14 AM   #14
rumdog007
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Oh, yes, The Rum Barrel! The list of ingredients does not hint at its grandeur. Frankly, the number of ingredients suggests a hodgepodge or mixological cacophony. But, the result is quite melded and balanced. This drink is one of my favorites and well worth the effort.
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Old 09-15-2009, 08:56 PM   #15
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Nice that you added these recipes, its great drinks.

Me loves that pic of the Rongo Bowl, i used to have it as my desk top pic at my former work to much interest of my co-workers. Its taken by Craig`s lovely wife Heather.

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Old 09-16-2009, 01:41 AM   #16
Craig_Hochscheid
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Quote:
Originally Posted by RonJames View Post
Craig I've never heard of these, how do you make um? Hook a brother up.
Ron, sorry but I missed your reply. Here are a couple of recipes for you:



Don’s Rum Barrel

1 oz fresh squeezed lime juice
1 oz fresh squeezed grapefruit juice
1 oz fresh squeezed orange juice
1 oz unsweetened pineapple juice
1 oz honey mix
1 oz Puerto Rican light Rum
1 oz Jamaican gold Rum
2 oz Demerara Rum
1/4 oz falernum
1/4 oz pimento dram
6 drops Pernod
6 drops grenadine
dash Angostura bitters
6 oz Ice

Blend on high speed for exactly 5 seconds, pour and serve.





Rongo Bowl

ѕ oz orange blossom honey
ѕ oz fresh lime juice
ѕ oz fresh orange juice
ѕ oz fresh white grapefruit juice
2 oz unsweetened pineapple juice
2 oz Dark Jamaican Rum (Coruba)
1 oz Demerara (Lemonhart 80)
1 oz Virgin Islands gold (Cruzan 2yr ‘dark’)
ј oz orgeat
ј oz passion fruit syrup
10 drops Herbsaint or other earthy absinthe (about 1/8th teaspoon)
3 dashes Fees Bros. old fashioned bitters

Heat honey to liquid and combine with all ingredients in mixing container. Fill Rongo bowl with crushed ice and pour into bowl. Stir with swizzle to cool and dilute. Garnish and serve.


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