Help with a new drink

[Tiare]

I just got the Pomegrante molasses as i wrote in another thread and now i want to try to invent a drink that is very citrusy without being too tart and
strong enough to let the rum taste dominate but not so strong that it gets out of balance.
I want to find a balance between the flavors, the texture and the aroma. Do you guys have any suggestios when it comes to this? maybe types of rum as well? you are all experts out here...

Here is how the recipe would start:

2 part dark rum (demerara? or not demerara?)
2 part gold rum (or other dark? white?)
1 part fresh blood orange juice
1 part fresh orange juice
1 part fresh lime jice
1 part fresh grapefruit juice (yellow, pink?)
A Dash of Pomegranate molasses
A dash of bitters (which bitters?)
A dash of Pimento syrup (allspice)
A dash another syrup?? or something with ginger?

To serve in my fav glass for drinks, my 2 faced tiki mug or a Napoli grande glass maybe..:D

And garnish with say a pineapple leaf and a cherry? or a sugarcane stick? (would be nice but i cannot find it i`m afraid..)
Maybe mint? that has a great aroma.
Something on the rim?

And it would be nice to have something here...that makes the drink to stand out a bit..

[The Scribe]

Hmm....The obvious choice of bitters would be some citrus bitters. I know Dood swears by Regan's Blood Orange bitters, though another option might be Falernum. My instinct would be to use either four parts dark rum, or two parts Demerara, and two parts other dark, and maybe even up the ratios slightly. I might add some ginger beer to the mix, preferably a highly carbonated one. I think for a drink this fruity the combination of sweet and sourness could be very strong, and I find something sparely usually lightens the drink. I also find the slight bitterness of carbonation to be quite nice with rum. Regardless you definitely need ginger or something else spicy in there, maybe even just a dash of Tabasco. Some spiciness will help cut through the fruits a little, and give it a nice additional complexity.

I like the idea of the mint, but I think you will need to either go the route of creme de menthe or put in too much mint to be practical. Moreover, frankly, you might just be trying to stuff too much stuff into a cocktail, and the mint might be a tad over the top. If you want mint, I would go the creme de menthe route instead of the fresh mint route.
Cheers. - S

[Tiare]

Thanks for your input!
Well the mint idea is for garnish only..
I do agree that its much stuff here but remember its only an idea as yet..the final end will probably contain less stuff. Its a tiki style drink i want..with much citrus even though the Pomegranate molasses is very tangy and piquant in taste, still its also very rich. To balance that i need either ginger,or falernum, or allspice syrup..or?
Then for this style of drink i think lots of crushed ice is a must. But i don`t think Ginger beer goes so well with fruit juices?

[Tiare]

OK, maybe this would be better?

2 part dark rum
1 part fresh pink grapefruit juice
1 part fresh pomelo juice
A dash fresh lime juice
1 tsp Pomegranate molasses
A dash of bitters
Ginger syrup
Coruba float

I`m not sure how ginger would go with grapefruit and pomelo..

I forgot to say, its better you write your suggestions here than PM about it as it can be interesting for others maybe to see different suggestions..

[Rumpelteazer]

Modernist architects have a saying "less is more."

I find that after about 4 or 5 ingredients, drinks tend to taste muddy to me.

If it takes me longer to make the drink than to drink it, something is amiss.

[Tiare]

Mmm..but tikidrinks are known to take some time to make still..:D the hard thing is to find a balance. I think there`s a difference between a tikidrink and a cocktail, a good cocktail may be best with few ingredients while a tikidriink is more like a punch.