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Go Back   Rum Lovers @ the Ministry of Rum > Cocktails and Food > Flavored - Rums, Rhums and Cachaзas
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Flavored - Rums, Rhums and Cachaзas

From real fruit to the worst synthetic flavors what do you like and how do you drink it?


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Old 02-01-2008, 09:33 PM   #21
RumBarPhilly
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Nice and simple...

Break out your coffee machine. But the filter in the filter cup. Add about 1/2 cup of ground coffee. Pour your rum through and collect on the other end. (DO NOT PLUG IN, POUR IT COLD!!)

Add 1/2 cup of sugar to coffee rum and shake.

Boo-YAH! Coffee Rum in less than 2 minutes!
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Old 02-01-2008, 10:02 PM   #22
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Quote:
Originally Posted by RumBarPhilly View Post
Nice and simple...

Break out your coffee machine. But the filter in the filter cup. Add about 1/2 cup of ground coffee. Pour your rum through and collect on the other end. (DO NOT PLUG IN, POUR IT COLD!!)

Add 1/2 cup of sugar to coffee rum and shake.

Boo-YAH! Coffee Rum in less than 2 minutes!
YEA....WELL.... as i´m in charge of our large coffe machine in our office....NOW i know how to brighten up our days at work! lets just hope the stuff we sell gets to the right customers..
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Old 02-01-2008, 10:57 PM   #23
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I'll report back after the experiment.
Any recommendations on the specific spirit to use?
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Old 02-02-2008, 03:50 PM   #24
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For infusions, if you want it a little sweeter, use Cruzan Lite. For a better balance, Bacardi will do. (Yes, I said that)
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Old 02-02-2008, 04:58 PM   #25
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I usually use a blend of either Appleton Special or Matusalem Platino with Wray & Nephew Overproof.
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Old 02-02-2008, 05:33 PM   #26
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I usually use a blend of either Appleton Special or Matusalem Platino with Wray & Nephew Overproof.
Matusalem Platino would probably work great. Does the flavor of the Wray & Nephew overpower any of your infusions at all?
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Old 02-02-2008, 09:03 PM   #27
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Quote:
Originally Posted by RumBarPhilly View Post
Matusalem Platino would probably work great. Does the flavor of the Wray & Nephew overpower any of your infusions at all?
Not so far. I try to use a ratio of 3:1 in favor of the non-overproof base, although I've gone as low as 2:1 - which does bring with it a lot more of the W&N flavor and bite.

The last few I've done I've tinkered with the base blend for a good 2 or 3 days before starting on the actual infusion - figuring that different base-rum flavors will enhance the final effect of the infusion.
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Old 02-03-2008, 12:44 AM   #28
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I have still yet to try infusing anything other than white rums. This idea of blending first is interesting. I made a wonderful spiced rum today.

The base was Cruzan Lite, I infused anise, whole nutmeg, dried lemongrass, dried lemon zest, madagascar vanilla beans. I added a little sugar, and voila! Came out great, a little tough to drink neat, Im looking for a good mixer, I think a splash of pineapple might work.
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Old 02-04-2008, 05:26 PM   #29
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How did the dried lemongrass infuse? how much flavor did you get from that?
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Old 02-04-2008, 10:46 PM   #30
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How did the dried lemongrass infuse? how much flavor did you get from that?
The rum came out good, however the anise ended up overpowering, I should have added less. The dried lemongrass gave it a great lemony subtlety. The nutmeg was absent, and the vanilla was too subtle. perhaps next time, much less anise and much more nutmeg.

Overall, the rum is very tasty, a bit harsh in the finish, as it was a very quick infusion (spices mulled for 3 hours). Perhaps I need a smoother white rum for this... Oronoco comes to mind.
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