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Mixers, Water, Ice and Glasses

All of the ingredients in a cocktail contribute to the experience.


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Old 03-15-2008, 08:31 PM   #11
Hank Koestner
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Default Stirrings simple syrup

Today I purchased this simple syrup, and it made a nice daquiri. It is made from pure cane and water, of course. Not bad, but I still have to make my own.
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Old 03-16-2008, 04:46 AM   #12
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For what it's worth I use 2:1. I just figure you can always add more water if it's not dilute enough, whereas taking water out is hard. The 2:1 stuff also seems to last better. I found 1:1 would go off if left sitting around too long - even in the fridge.
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Old 05-13-2008, 06:01 PM   #13
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Are you guys using just regular store bought sugar? also what kind of containers do you keep it in and how long will it stay in the fridge?
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Old 05-13-2008, 06:14 PM   #14
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I use regular white sugar to make 2:1 simple syrup to use in those drinks that need a nice color or have more delicate flavors.

Then i use dark sugar for a dark colored,almost black syrup to use in dark colored or strong tasting drinks, like many tiki drinks for instance.

I bottle my syrups in glass bottles which i pour hot water in first then cool. I`m not sure how long the syrups keep as i use them up quite fast, i don`t make large batches when i make syrups. Its so easy to make and its nicer to use fresh syrup for your drinks.

I also regularly clean the pouring part of my bottles.

But i do recall i`ve had at some point a couple of years ago some vanilla syrup for a very long time, over 6 months at least without it going bad.
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Old 10-21-2012, 12:20 AM   #15
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I know the basic daiquiri is rum + simple syrup + lime juice shaken w/ice and there is a natural marriage there with sugar and rum but has anyone tried adding sugar (simple or otherwise) to a rum that they'd normally use as a mixer to change it's profile and enjoy it as a sipper?

A short while ago I posted that I was disappointed with a recent purchase as a sipping rum but would play around with it as a mixer. Just now, I added slightly less than a teaspoon of brown sugar to 2oz or so (probably closer to 3oz) of this rum and I'm enjoying it quite a bit as a sipper now.

Have I just committed a sin in the face of the rum community? Apologies if I have but I have to tell you, I'm really digging it now.
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Old 10-21-2012, 12:32 PM   #16
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Add some bitters and you've got a rum Old Fashioned. The spice of the bitters will help balance the added sweetness of the sugar.
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Old 10-21-2012, 12:33 PM   #17
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Well, how 'bout that?

Any recommendations?

Edit: Never mind, I've done some reading and have a few ideas of my own. Again, CHEERS!

Last edited by Rob L; 10-21-2012 at 01:53 PM.
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