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Dark Rums

Gold, Brown, Red or Black how do you enjoy them?


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Old 11-15-2012, 10:17 PM   #31
Tabuzak
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The noble Lemon Hart Manhattan experiment!

2 oz LH 80
1 oz Carpano
orange twist
2 dashes angostura

very good!

1 oz LH 80
1 oz LH 151
1 oz Carpano
2 dashes angostura
orange twist

superb!

2 oz LH 151
1 oz Carpano
2 dashes angostura
orange twist

killin!

Hard to decide of the last two which I preferred. #2 was smooth and balanced while #3 had a really nice kick!*

*not done in this order and not done in one session ; -)
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Old 11-16-2012, 02:07 PM   #32
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Sounds good Jack - you're on to something here!

I will have to join this quest. I have been playing more with the rum old fashioned lately. Current favorite:

1.5 oz Appleton VX
0.5 oz Smith & Cross
1-2 Barspoon demerara simple (to taste)
1-2 dash Aromatic bitters (I use Jerry Thomas).
Stir and serve in rocks glass with ice ball (thanks for the ice ball thing, Maker's Mark!)
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Old 11-16-2012, 05:01 PM   #33
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Lemon Hart old fashions are my shift drink. I just need to work more shifts.
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Old 11-16-2012, 05:16 PM   #34
Tabuzak
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Quote:
Originally Posted by leisure master View Post
Sounds good Jack - you're on to something here!

I will have to join this quest. I have been playing more with the rum old fashioned lately. Current favorite:

1.5 oz Appleton VX
0.5 oz Smith & Cross
1-2 Barspoon demerara simple (to taste)
1-2 dash Aromatic bitters (I use Jerry Thomas).
Stir and serve in rocks glass with ice ball (thanks for the ice ball thing, Maker's Mark!)
Sounds good, Joe. I love old fashioneds as well. I will give this recipe a go tonight!
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Old 11-16-2012, 05:19 PM   #35
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Quote:
Originally Posted by Edward Hamilton View Post
Lemon Hart old fashions are my shift drink. I just need to work more shifts.
Hello Ed,

A bartender friend wished me a Lemon Hart old fashioned for my birthday last year but I never got it. I think the time is right!

I assume you use the 151?

Cheers,

Jack
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Old 11-16-2012, 07:34 PM   #36
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Quote:
Originally Posted by Tabuzak View Post
The noble Lemon Hart Manhattan experiment!

2 oz LH 80
1 oz Carpano
orange twist
2 dashes angostura

very good!

1 oz LH 80
1 oz LH 151
1 oz Carpano
2 dashes angostura
orange twist

superb!

2 oz LH 151
1 oz Carpano
2 dashes angostura
orange twist

killin!

Hard to decide of the last two which I preferred. #2 was smooth and balanced while #3 had a really nice kick!*

*not done in this order and not done in one session ; -)
LH 80 not available here but the 151 is so I can only try the killin recipe. I think this may be a good thing though.
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Old 11-19-2012, 01:34 PM   #37
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Quote:
Originally Posted by DJ Mal View Post
LH 80 not available here but the 151 is so I can only try the killin recipe. I think this may be a good thing though.
Bahamian posted a Manhattan recipe that listed spring water as an ingredient.
That was a new on one me, but it got me thinking about the thread on here discussing creating Lemon Hart 80 by adding water to Lemon Hart 151. So I tried the following with excellent results:

1 1/2 oz LH 151
1/2 oz spring water
1 oz Carpano
2 dashes Angostura
orange twist

This was very close to, if not the same nice balance I got from mixing LH 80 and LH 151 equal parts.

After another round of these recipe variations, I think I prefer that set of proportions. The all LH 151 recipe is killin' though, but for booze hounds only (like myself) who like a drink that smacks you in the face, once in a while. ;-)

Cheers!
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Old 11-19-2012, 01:37 PM   #38
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Quote:
Originally Posted by leisure master View Post
Sounds good Jack - you're on to something here!

I will have to join this quest. I have been playing more with the rum old fashioned lately. Current favorite:

1.5 oz Appleton VX
0.5 oz Smith & Cross
1-2 Barspoon demerara simple (to taste)
1-2 dash Aromatic bitters (I use Jerry Thomas).
Stir and serve in rocks glass with ice ball (thanks for the ice ball thing, Maker's Mark!)
Joe, I tried this and I liked it a lot. The S&C V/X combo is magic. Thanks!
The Bitter Truth Jerry Thomas Decanter Bitters?
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Last edited by Tabuzak; 11-19-2012 at 09:30 PM.
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Old 11-24-2012, 06:02 AM   #39
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Sounds like a great recipe, it is true to the classics. But you say not enough ED, what proportions would you suggest?---- Unfortunately I can not get ED in Nebraska unless online but have had ED 15 and love it. How can the ED be retained? What would you suggest? I like 2:1 or even 2:3/4 with 2 dashes bitters. Carpano is my go to vermouth so whats the best in your eyes?
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Old 11-24-2012, 12:16 PM   #40
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Originally Posted by Tripdforlife View Post
Sounds like a great recipe, it is true to the classics. But you say not enough ED, what proportions would you suggest?---- Unfortunately I can not get ED in Nebraska unless online but have had ED 15 and love it. How can the ED be retained? What would you suggest? I like 2:1 or even 2:3/4 with 2 dashes bitters. Carpano is my go to vermouth so whats the best in your eyes?
I gave up on tinkering with proportions to come up with a happy ED (blend as opposed to single barrel) Manhattan after I got the cue from the bartender at the Cana Rum Bar in LA. (The ED PM works great in a straight Manhattan and using Carpano.)

He made a Perfect Manhattan. He used 1/2 oz of dry vermouth and 1/2 oz of sweet (actually bitter sweet with the Imbue). This is the way I approach a Manhattan if I have to use bourbon. Bourbon is too mild and sweet a flavor to mix with just sweet vermouth, IMHO. And I think the ED 8, 12, 15, 21, etc. are similar in character. If you like Manhattans made with bourbon, you might just be happy doing staright Manhattans with the ED blends.

As far as the proper proportions of the Manhattan go, I happen to prefer the ones we have discussed here as the standard, i.e. 2:1, plus angostura bitters and orange twist, which I believe is David Wondrich's published preference also. Wondrich also stated that rye whiskey was the original (or maybe just the "best") spirit of choice for making Manhattans, which I also think is superior to bourbon or scotch.

But I stumbled on some (hopefully accurate) history in the book, "The Mixellany guide to Vermouth & Other Apertifs" that states that the original Manhattan (from the Manhattan Club in the 1860s) was

30 ml Bourbon
30 ml Italian Vermouth
2 dashes Orange Bitters
no garnish

Later, in 1891, William Schmidt published a recipe closer to our modern interpretation as:

40 ml Bourbon
20 ml Italian Vermouth
2 dashes of (the newly imported Angostura) bitters
2 dashes of gomme (simple) syrup
no garnish
optional: a few dashes of maraschino liqueur

So I guess my point being, history is not dictating a hard and fast set of rules. If you work out a successful recipe, more power to you.

And I think rum is a great spirit to make Manhattans with.
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Last edited by Tabuzak; 11-24-2012 at 12:36 PM.
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