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Dark Rums

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


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Old 02-27-2009, 06:34 PM   #1
Matusalem
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Default Cocktail quality?

Just for the sake of running up the score here I wanted to ask the following subjective question(s).
  1. Rums such as Zaya, Zacapa 23 or one of the elder El Dorados: Are these meant and used regularly for cocktail ingredients or primarily sipping?

  2. If these are typically cocktail …or even often cocktail ingredients – I’d like to hear specifically what your uses are?

Some of the premise of my question is that we often hear what a difference good ingredients make in the final product, including the use of quality spirits. I agree totally – especially with regards to fresh, quality ingredients aside from the spiritual ingredients, but find (for myself), there is a threshold of too good… too flavorful or too influential …and rums such as the 3 marquees (first to come to mind) I chose, tend to fall somewhere over that threshold.

Also keep in mind I’m not a cocktail fanatic so that bias is exposed beforehand – which maybe the few ways I’ve tried to work rums like these were too simplistic?

Opinions appreciated.
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Old 02-27-2009, 07:27 PM   #2
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A very interesting post Mat... at which point is one enhancing a cocktail with an aged up-scale spirit...or "dumbing" it down in dilution with the other ingredients?

Very subjective indeed.

Tiare has some good ideas on her blog.

Like you I am not a big cocktail fan. I do recognize those amongst us who mix and appreciate rum in a wonderful panoply of ways.

To get to the point of the three you mentioned. I'd take them with a cube of coconut water ice and the zest of a lime..and maybe a squeeze of the lime to balance the inherent sweetness of the rums. Just my 2 cents.
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Old 02-27-2009, 08:15 PM   #3
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Quote:
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Like you I am not a big cocktail fan.
I also agree and normally keep a Flor de Cana 5yr or some Havana Club around for friends that choose to mix.

However touch my Zacapa, Santa Teresa, Botran to mix with and well... I will comment!

Now if I'm out at a pub and the only Rum available isn't great I'll do a rum and diet coke...
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Old 02-27-2009, 08:27 PM   #4
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Im with curoswiss and rum runner. It is totally subjective but if I have a cube libre with something too good I start thinkin' "man I wish the coke wouldn't disguise the taste of this great ron". Now I know a cube libre isn't considered the holy grail of cocktails but for me there's sippers, in betweens(if I sip these its usually with ice), and mixers. I do try to use good mixers in cocktails because there's only so many bad blue hawaiians a man can have. Good topic, I remember Ed mentioning once a bottle gets low he uses it to mix, so I can see the merits both ways.
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Old 02-27-2009, 10:38 PM   #5
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I agree that the usual rum drinks, sweet, sour, strong and weak don't do much for better rums and tend to dilute the great taste of the rum. A few days ago I was mixing old fashioneds with a top-of-the-line rhum agricole and can only say that it is now one of my new favorites.
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Old 02-27-2009, 11:49 PM   #6
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A good discussion fellas, and timely, as one of my buddies went to grab my FDC 12 to make a cocktail last week. Let's just say, I offered him a sneer and a beer instead.

If I'm having cocktails, its usally with Barcelo Anejo, Brugal Extra Viejo, Havana Club or once in a while maybe even some Mount Gay Extra Old. I'm not a big fan of Coke or the like, so I took a suggestion from a freind and have "nica libres". He came back from Nicaragua and mentioned that they typically use more club soda than Coke in the cocktail, hence the "nica". Rum, a splash of Coke and topped up with club soda.

The point is that it doesn't allow the Coke to mask the flavour of the rum but gives a nice refreshing not-so-sweet drink.

I think I'll have one right now!

My two cents
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Old 02-28-2009, 12:17 PM   #7
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Quote:
Originally Posted by Duffman View Post
He came back from Nicaragua and mentioned that they typically use more club soda than Coke in the cocktail, hence the "nica". Rum, a splash of Coke and topped up with club soda.

The point is that it doesn't allow the Coke to mask the flavour of the rum but gives a nice refreshing not-so-sweet drink.
As has been mentioned elsewhere, all Coke is not created equally. In Nicaragua they use real cane sugar to sweeten Coke and it is a much sweeter drink compared to the high fructose corn syrup used in the more advanced? countries.
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Old 02-28-2009, 12:51 PM   #8
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I mix cocktails quite a bit, and I tend to go for the middle of the road mixers. If I try the lowest end, I'm disappointed, and at the higher end, I know I'm paying for subtleties that will be lost in mixing. Every now and again I mix up a complex tiki drink, but for the most part, I tend to mix very simply with fresh fruit juices and syrups. I mix a lot of daiquiris - just fresh lime and a little sugar, or maybe passionfruit. I am also waiting until the markets here get fresh green coconuts again so I can try that as a mixer.
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Old 02-28-2009, 03:06 PM   #9
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As a long time sipper of fine rums, I've looked down on the concept of using the best spirits for making cocktails. In the past few years, my assertions have been challenged by some very talented mixologists. There are some ingredients which are greatly enhanced by combining with the finer rums.

Ti Punch is an example. Fresh lime and fine quality cane syrup call for good rum. Old Fashion cocktail is another example, with nothing more that some water, sugar and a dash of bitters, the quality of the rum is the key.

One of my current favorites is coconut water with a bit of lime and cane syrup and a dash of bitters. The better the rum, the better this drink tastes.
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Old 02-28-2009, 04:02 PM   #10
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Default saco or aguardiente

Then again if you have ever had a freshly pressed cane juice and white rum on Ice it can make for a hell of a drink. Great with saco or aguardiente... But then again those two can be used to peel paint when turpentine is unavailable....
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