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CrispyCritter
07-14-2007, 20:27
I've had a couple of Chinese Cocktails (http://cocktaildb.com/recipe_detail?id=2887) tonight. Although I'm not so sure what's so Chinese about them, they sure are tasty... I used Appleton Special rum, Luxardo Triplum instead of curaçao, Luxardo maraschino, Fee Bros. old-fashioned bitters, and Stirrings grenadine [1]. For lack of lemons, I omitted the lemon twist.

The result was smoky-sweet, with the pomegranate flavor from the grenadine hovering in the background, and the liqueurs harmonizing perfectly. :drink:

Does anyone else have any suggestions for rum-based drinks?

[1] I won't even touch Rose's or Collins so-called grenadine...

T47
07-15-2007, 11:40
Mojito's are my summer favorite.

OscarV
07-15-2007, 11:57
Does anyone else have any suggestions for rum-based drinks?

..

Caipirinhas is my favorite rum-based drink, made with the Brazilian rum Cachaca.

ratcheer
07-15-2007, 17:25
My favorite rum cocktail is not a true cocktail, but it is simple and good, although it can take just a bit to get used to. The Hemingway Daquiri is not just named for Ernest Hemingway, it was actually a favorite of his.

1 large glass full of crushed ice
1 large shot (about 2 oz) of good rum
Juice of 1/2 fresh lime

That's it. I like it with something along of Mt Gay Eclipse rum from Barbados, which is not too sweet but you get a fairly full sugar cane flavor.

Tim

bluesbassdad
07-15-2007, 20:01
In my younger days I drank something very similar.

Substitute a squeeze of lemon for the lime. Oh, and substitute Bacardi for the "good rum".

Next time I'm near rum I'll try Papa's version.

Yours truly,
Dave Morefield

barturtle
07-15-2007, 20:21
I've seen many recipes for the Papa Doble...the one thing they mostly have in common is that they are not blended daquiris...just either up or rocks...I prefer mine with a squeeze of lime and a teaspoon of sugar...and a double pour of rum

Phischy
11-16-2007, 15:14
The Bali Hai Mai Tai:

Lowball glass filled to rim with very finely crushed ice:

Add 1/2oz almond liquer
add 1/2oz simple sugar
fill to 3/4 way up with light rum (I prefer 10 cane)
finish off w/ dark rum, Coruba or Meyer's

mix with bar spoon, garnish w/ cherry & pineapple wedge.

2 will put in you a tank.

texascarl
06-21-2008, 21:51
Don't forget the Dark and Stormy - Gosling's Black Seal and Ginger beer.

Planter's punch is another good dark rum recipe:

1 part dark rum
1/2 part orgeat syrup
2 parts orange juice
1 part pineapple juice

And my home-made punch:

1 shot rum
3 oz orange-pineapple-banana juice
fill glass with cold grapefruit soda

Easy to make a punchbowl full, just pour in a 64 oz carton of the juice, a 2 ltr bottle of Squirt or other Grapefruit soda and rum - I usually add a cup and a half, more or less. Float some sliced strawberries, one sliced orange and/or one sliced lemon in the punch bowl.

spun_cookie
06-21-2008, 22:24
Simple rum and coke is always a favorite... but here is more than you could make is a long evening:

http://www.drinksmixer.com/cat/133/

Rughi
06-22-2008, 15:22
Funny that this thread was pulled out of its slumber yesterday, as just Friday night I was goofing around with some rum.

I was working on versions of a Rickey (spirit, lime, sugar). It seems many famous rum drinks are slight manipulations of a Rickey, usually with the addition of a fruit juice or maybe a liqueur. In fact, Tim's recipe of the Hemingway Daiquiri is really just a famous name on a Rum Rickey.

I had both Myer's Dark and a generic amber rum on hand. I found I like dark rum tempered with some of the amber in this drink (as most rum cocktails choose to do). To play up the molasses angle, I used 1/2 of the sweetener as brown sugar and 1/2 white sugar. Here was the mix I preferred:

3/4 ounce Myer's Dark Rum
3/4 ounce amber Rum
2/3 tsp brown sugar
2/3 tsp white sugar
splash of water
cherry to garnish

As is my custom, I shook the bejeezus out of the mixture in a shaker to chill and froth the drink.

This base seemed to substitute the water with a splash of pretty much any fruit juice well. I tried and liked it with orange, lemon and peach. Adding coconut and/or pineapple juices pretty much would land you on famous tiki drinks.

Roger

ratcheer
06-22-2008, 16:22
I had a wonderful drink at Commander's Palace in New Orleans, yesterday. I do not know the proportions, but I do remember the ingredients the menu stated it contained:

Crescent City Cooler

Cruzan rum infused with guava
Peychaud's bitters
Lime juice
Ginger aleI don not know if the guava infused rum is a ready made product or if they made it, themselves.

Tim

Rughi
06-22-2008, 19:04
Holy Cow!
I didn't list the lime! It's key to the drink.
I've been squeezing a full tiny round lime per drink, which is probably about the same as 1/2 a standard lime.


Funny that this thread was pulled out of its slumber yesterday, as just Friday night I was goofing around with some rum.

I was working on versions of a Rickey (spirit, lime, sugar). It seems many famous rum drinks are slight manipulations of a Rickey, usually with the addition of a fruit juice or maybe a liqueur. In fact, Tim's recipe of the Hemingway Daiquiri is really just a famous name on a Rum Rickey.

I had both Myer's Dark and a generic amber rum on hand. I found I like dark rum tempered with some of the amber in this drink (as most rum cocktails choose to do). To play up the molasses angle, I used 1/2 of the sweetener as brown sugar and 1/2 white sugar. Here was the mix I preferred:

3/4 ounce Myer's Dark Rum
3/4 ounce amber Rum
2/3 tsp brown sugar
2/3 tsp white sugar
splash of water
cherry to garnish

As is my custom, I shook the bejeezus out of the mixture in a shaker to chill and froth the drink.

This base seemed to substitute the water with a splash of pretty much any fruit juice well. I tried and liked it with orange, lemon and peach. Adding coconut and/or pineapple juices pretty much would land you on famous tiki drinks.

Roger

texascarl
06-23-2008, 12:31
I forgot to mention - in my rum punch recipe, add a bottle of sparkling wine. I use Cava or WA state Chateau Ste. Michelle blanc de blancs because I usually have those on hand.

Tim, the cooler sounds good, I'll have to get some mangos. Everytime I go to Commander's I make a point of trying something new, but I always have a Ramos Gin Fizz there. Plus turtle soup and the bread pudding souffle.

ratcheer
06-23-2008, 17:09
Carl, it wasn't mango, it was guava. But I understand, I always confuse those two, too.

Tim

texascarl
06-23-2008, 19:03
Uh oh. I know where to buy a mango. Guava's = mystery.

Jono
06-26-2008, 22:52
While in Jamaica this past week I had ample opportunity to try various tropical delights....some favorites...Dirty Banana, Tropical Breeze, Jamaican Delight, Hummingbird....of course Red Stripe lager....

It was hard to see all the bottles poured in the drinks...but here is recipe from a Jamaican Cocktails sheet at the Duty Free shop that appears close:

Dirty Banana

1 oz Banana Cream
1 oz Coffee Cream...(or Bailey's)
1 oz Appleton Rum....(or whatever Rum you prefer)
> the bartenders added clear syrup too <
ice...another recipe uses 2 scoops ice cream.

Blend and shake
________________
Hummingbird

2 oz Appleton Rum...
1/2 oz Tia Maria
1 oz Banana Cream
2 oz Pineapple Juice

Jono
06-26-2008, 23:26
Also...I came across this:

http://www.chowhound.com/topics/522380

The Original Trader Vic's Mai Tai

Juice of a large lime
2 ounces Appleton Estate Extra (the rum you have)
1/2 ounce orgeat syrup
1/4 ounce simple syrup
3/4 ounce orange curaçao

"Shake like the dickens with plenty of crushed ice, and pour into a double old-fashioned glass. Garnish with a spent lime shell and sprig of mint. I find it to be a well balanced drink, but if you find it too sweet then ditch the rock candy syrup, and maybe 1/4 ounce of the orange curaçao."

TomH
06-27-2008, 07:39
Jono,

It is my experience from drinking dirty bananas and hummingbirds over several years in Jamaica there is no standard recipe (even the same bartender will sometimes vary (either because of available ingredients or personal whim - after all this is Jamaica - no problem mon). I will say that it has been our experience that these drinks should be made with a real banana rather than flavored with banana infused rum creme or banana liquers. Here is a basic recipe with some variations that we use:

Dirty Banana

1 medium banana
1 1/2 - 2 oz. Rum Cream (Bailey's Creme with a splash of rum can be used if not available)
1-1 1/2 oz. Tia Maria (or Kaluha)
(Note - I never really measure these, just pour to get the taste I like)
Simple syrup or table sugar to taste
milk or cream
add ice & blend

Hummingbird (My personal favorite alcohol based milkshake)

1 medium banana
1 oz.Tia Maria (Kaluha can be substitued)
1 oz. rum cream (Bailey's Creme with a splash of rum can be used if not available)
1 oz rum (Appleton's preferred) (some bartenders use vodka instead or in addition - some leave out the extra rum or vodka)
(Again, I don't measure these - just pour until I think it's right - sometimes adjust after blending)
strawberry syrup (We frequently use fresh strawberries if in season - if they aren't super sweet I will use a little sugar too)
milk or cream
add ice & blend

Jono
06-27-2008, 10:38
Yes...they did add real banana to the blender...my ommission.