Yeah, I keep 'em simple, can't remember the complicated recipes.
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Yeah, I keep 'em simple, can't remember the complicated recipes.
For the sake of clarity in this discussion on cocktails and their ingredients, would bourbon be considered a "spirit"? Or, is it a "juice"? Or, both? In the latter case, if you added BT Juice to a BT Spirit, would you indeed have a "cocktail"? Or, a simple vatting? If you combined a BT juice with Beam juice and 4R juice, would you call it Hawaiian Punch? Could you even name a cocktail containing an unknown juice, such as Willett? ;)
Crystal clear now - thanks Joe.:grin: If my buddy describes our waitress as "Juicy", now I know that makes her a Cocktail Waitress.
Bourbon is spirit to me Joe and I know all the stanzas to the Hymn.
same, if it weren't in the name I'd have to look up what goes in a gin & tonic.Quote:
Originally Posted by squire
If a cocktail uses bourbon but the (distilling) origin is unknown, that is the perfect form of cocktail! That is the whole point of the drink, something of mixed origins whose identity is created by the mixture. So for anyone who has on hand any NDP bourbon they can't come to terms with, this is the perfect use.
I agree vatted spirits cannot be a cocktail if they are the same type, e.g. a vatting of malts only or bourbons only isn't a cocktail. (Indeed under the regs in the U.S. a mix of straight bourbons can be called straight bourbon full stop). But where the spirits are different, you have more than one ingredient, so... Where one is used in very minor form to add an accent, there is an argument it isn't a cocktail but just a flavored form of the principal spirit.
Gary
As (I will hazard) one of the few on the forum to possess a bottle of Smith & Cross Traditional Jamaican Rum 57% ABV, I offer my nearly full bottle to the Gazebo table in April if others will bring the other ingredients.
We can re-dub the second cocktail tanstaafl2 mentioned, the NAFTA Giant.
Gary
I know where one is on a shelf Gary - is it a must buy?
Gary it's my understanding Smith & Cross was designed to be a flavoring rum for blends and not really intended for drinking straight on it's own. How does that stuff taste?
True Squire, in the sense that it is a pot still spirit, so generally mingled with column still rum in the typical blend. On its own though, as here, it is more analogous to a bourbon, or a malt, or a Cognac.
It is very good, spicy and flowery with a faint "funky" note that may be from the wild yeasts I understand are used to ferment the molasses and water base of the spirit. The label can be read to suggest that two pot still productions, Plummer and Wedderburn, are used, but I understand the produce is from one pot still only and the difference is the proof each comes off at, so that one is heavier in body than the other. Some data:
http://www.alpenz.com/images/poftfol...ross114rum.htm
Gary