Rum Recipes Web Site

[RobertBurr]

Has anyone seen this blog full of rum recipes and collectibles?

The Rum Recipes Web Site (http://www.rumrecipes.info) contains listings of recipes, collectibles, bottles, and glasses.

[The Scribe]

I am very, very unimpressed. I can't gauge the value of the truly collectible offerings, but from what I saw the prices were quite high. They were offering a bottle of Bacardi Solera 1874 for almost 4.5 times what internetwines.com wants for it. They're price for Pyrat XO is close to what internetwines.com wants, but still may be higher by ten or twenty percent. Their recipes seem to me to be craftless combinations of indifferent, mostly flavoured (Bacardi, Captain Morgan, or Malibu) rums with other spirits that were indifferent, or at best low-end mixing.* The exception being vodka which was all super-premium. I may be overly critical but fruity "mojitos," random combination shooters, and similar sweet, strong, and tasteless drinks are not to my preference. In general, any site promoting Southern Comfort and Greygoose in a large portion (i.e. over 5%) of their recipes is a turn off to me.
Cheers. - S

* There is nothing wrong with using low-end and indifferent spirits to mix. In fact, I roundly laud the practice. In many drinks, I'd rather use DonQ or some similar decent but cheap to a higher quality rum. As my grandfather always said "If they want a Scotch and soda, use the cheap Scotch." (I also think this is unfair, soda water does not degrade the taste enough to merit a downgrade in quality.) There are drinks that highlight the aspects of a spirit, and for that, use a quality spirit, but if you are making a California Lemonade, use the cheap bourbon.

[Paulipbartender]

It's very ummmmm..........mainstream american.......................

I wouldn't rush to try many of those recipes after a quick scan

[Rumpelteazer]

I got as far as the Martha Stewart drink recipe.

Where it says "shoot immediately" are they referring to the drink or the ex-con? :D

[Dood]

* There is nothing wrong with using low-end and indifferent spirits to mix. In fact, I roundly laud the practice. In many drinks, I'd rather use DonQ or some similar decent but cheap to a higher quality rum. As my grandfather always said "If they want a Scotch and soda, use the cheap Scotch." (I also think this is unfair, soda water does not degrade the taste enough to merit a downgrade in quality.) There are drinks that highlight the aspects of a spirit, and for that, use a quality spirit, but if you are making a California Lemonade, use the cheap bourbon.

I don't know...I'm a big fan of using better booze for better cocktails. Your cocktail will never suffer for the use of Oronoco over Bacardi.

The only rums I keep out of cocktails are the ones that are extraordinarily difficult to replace. On my shelf that means the Admiral Rodney, Cask 1623, and Brugal Siglo de Oro, and various Havana Clubs are off-limits for anything other than neat drinking.

Anything else is available for use so long as you're making a measured cocktail and not just wasting my liquor. I'd even make the Cask available for cocktails if it wouldn't cost me $200+ to replace it.

[Dood]

Oh, I left off "anything in a squat, square bottle with a Temptryst business card around the neck" from my list.

IIIIII may mix you a cocktail with those...YOU may not. ;)

[The Scribe]

For me the use of high quality spirits in drinks is dependent on a single very important question: In the drink in question, can you taste the difference between a premium spirit and a spirit of lesser quality. To take an example, if I'm drinking a sidecar, I can taste the difference between Kappy's brand brandy and a cheap cognac. I can taste the difference between cheap cognac and Martel VS. I might be able to taste the difference between Martel VS and Martel VSOP, but I doubt I could tell the difference between Martel XO and VSOP. Thus, to me it seems foolish to use the XO (especially given the price difference between XO and VSOP). I would probably not even use VSOP, simply because the relative utility of VSOP is higher to me drunk neat then mixed.

Let us move to a simpler cocktail, one much more sensitive to its ingredients: the martini cocktail (we're talking here 3-5 parts gin, one part dry vermouth, dash of orange bitters, garnished with a lemon peel, not some fake-tini). Here you are tasting two ingredients: gin and vermouth. Do yourself a favor and use the good gin and the good vermouth. Especially since we are talking about gin, which even in its super-premium forms is not particularly expensive Even someone as untrained as I am can taste the difference between a martini made with cheap ingredients and one made with more premium ingredients.

My basic premise is use the best ingredients the you can distinguish between but, it seems to me, that using more expensive spirits simply because they are "better" is slightly snobby. Of course if you can taste the difference between an El Dorado 21 and Coke and a El Dorado 25 and Coke, go right ahead. I can't tell the difference, so I would use a significantly less premium spirit.
Cheers - S

[RumBarPhilly]

Oh, I left off "anything in a squat, square bottle with a Temptryst business card around the neck" from my list.

IIIIII may mix you a cocktail with those...YOU may not. ;)

Didnt you say somewhere that you cooked with his Mesquite rum? hehe

[Dood]

Didnt you say somewhere that you cooked with his Mesquite rum? hehe

Shhhhhhh!! :D

[Edward Hamilton]

I finally got the recipe database on this site sorted out so that members can add recipes and edit their recipes. If you encounter any problems please let me know. You can use the Rum Recipes link to the left of this post to get to the recipes. If you are logged in you follow the link at the top of the recipe page to add recipes.

[RobertBurr]

Has anyone come across this drink index web site?

http://www.drinkindex.com

Looks like more than 120 rum based recipes.

[Tiare]

I like that they show the glasses on the side of drink name.

[Edward Hamilton]

Ingredients:
3 oz Light Rum
3 tbsp Coconut Milk
3 tbsp crushed Pineapples http://www.drinkindex.com/img/glasses/hurricane_glass.gif
Serve in Pina Colada Glass
Put all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a collins glass and serve with a straw.

Is this is pina colada? 3 oz rum and 3 tablespoons mixer.

[Tiare]

1 1/2 oz light rum
2 oz Coco Lopez cream of coconut
2 oz pineapple juice
1 cup crushed ice

Pour rum, cream of coconut and pineapple juice into a blender with one cup of crushed ice. Blend until smooth, and pour into a collins glass. Garnish with a slice of pineapple and a maraschino cherry, and serve.

[mammel]

I don't know...I'm a big fan of using better booze for better cocktails. Your cocktail will never suffer for the use of Oronoco over Bacardi.

The only rums I keep out of cocktails are the ones that are extraordinarily difficult to replace. On my shelf that means the Admiral Rodney, Cask 1623, and Brugal Siglo de Oro, and various Havana Clubs are off-limits for anything other than neat drinking.

Anything else is available for use so long as you're making a measured cocktail and not just wasting my liquor. I'd even make the Cask available for cocktails if it wouldn't cost me $200+ to replace it.

Dood...how do you find the Admiral Rodneys? I have a bottle that I picked up in St. Lucia. I had one drink from it (mixed) and then one day my wife wanted to make frozen daiquiries and she used most of the bottle, i was most un-impressed with this turn of events. Currently its sitting in the back of the cabinet at more than half done.