Trader Vic's is doing their own version of 151. It's better the Bacardi & for about half the price.
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I dropped by Hi-Times in Costa Mesa a while back, and went with the El Dorado brand. The demarara rums from Guyana really do make a huge difference in drinks that need a smokier, brown sugar/molasses kick.
It helps you use less of the syrupy based sweetners like Orgeat or Simple Sugar syrups, and boosts the booze content without losing the sweeteness.
I have been meaning to try El Dorado brand rum for a while and after reading this, I just might.Originally Posted by Mondo Blando
When it comes to Rum, most of the stuff that I have had has been the different Bacardi variations . I have also tried Captain Morgan Spiced rum, which I think was okay. The Coconut Malibu rum is also one that I have tried, but thought tasted too sweet and didn't have enough alcohol. I also think that the gold Mount Gay rum is decent.
Of course, I have also tried a lot of bottom shelf rums that I wouldn't recommend to anyone.
I don't go much for spiced rums, they taste too artificially sweet to me, but there are some great tropical recipes that call for a spiced rum.I have been meaning to try El Dorado brand rum for a while and after reading this, I just might.
When it comes to Rum, most of the stuff that I have had has been the different Bacardi variations . I have also tried Captain Morgan Spiced rum, which I think was okay. The Coconut Malibu rum is also one that I have tried, but thought tasted too sweet and didn't have enough alcohol. I also think that the gold Mount Gay rum is decent.
Of course, I have also tried a lot of bottom shelf rums that I wouldn't recommend to anyone.
El Dorado's 80 proof demerara rum makes everything taste better, and fuller, to me. Their 151 is brutally strong, and a little thin on the smoky texture of the 80 proofer. I haven't tried their 12 and 15 year bottles yet, but all in due time.
I'm also a fan of the Rhum Barbancourt 5-star brand from Haiti. It's made from sugarcane water as opposed to a process molasses base like most others rums, so it is lighter, more fragrant and mixes very well while still retaining that 80 proof kick.
Bacardi's are good for mixing, especially their gold rum, but more as a part of the mix and not as the main run featured in a drink.
I tried to copy a drink from the Smugglers Cove in San Francisco via Don the Beachcombers in Huntington Beach earlier this week, and it turned out far better than Don's version:
2-1/2 oz Rhum Barbancourt
3/4 oz St. Elizabeths's Allspice Dram
3/4 oz Navan Vanilla Cognac/Liquer
1/2 oz unsweetened white grapefruit juice
1/2 oz fresh lemon juice
1/2 oz cinammon infused simple sugar syrup
It kicked ass. The Allspice Dram and the Navan are freaking expensive - almost $40 per bottle a piece, but worth it considering I'll have them forever at this pace.
It had that allspice/clove/cinammon/vanilla tangy sweetness, with a touch of sour - pretty complex aftertaste that leaves a lot of recognizable flavors lingering around.
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