The Finer Things In Life

[FlaSoxxJim]

Thanks for all the coconut recipes! I have to get more pineapple juice.

 

Meanwhile I need to get more rum. I haven't any since my first purchase and my bank account seems unusually fat (relative to my general poorness). I will upgrade the Appleton from the vx and get more Pussers because I need the painkillers. But I want something else to try as well. I have the stores with Cruzan available so o will probably go with something decent from them. Any suggestions?

 

Let me know what you think of some of the coco drinks when you try them.

 

Cruzan's white rum is excellent and affordable — it's been my house white rum for a couple of years. It's not a sipper (few white rums truly are), but it is a great mixer with more top-palate flavors and less alcohol burn than that wretched Bacardi Silver.

 

Cruzan's Blackstrap Navy Rum is totally unlike any other rum. It's outstanding as an assertive cocktail rum but it's too bold to be considered as an all-purpose utility rum.

 

Cruzan's Single Barrel rum is pricier than the others — typically ~$30 — but it is a fine sipping rum and a decadent cocktail rum as well. I try to keep maybe five solid sippers on hand and this one is usually in the rotation.

 

I also keep their 151 on hand for high-octane mixed drinks like rumrunners. It is a lot better than Bacardi yet not as assertive as something like Gosling's 151 or a Demerera 151. It's a niche rum not an all-purpose rum, but if you start getting into flaming tiki drinks it's a good affordable choice.

 

All the other Cruzan products (I've not tried the new trendy fruit flavors other than the coconut) are solid but I don't consider them must-have for the home bar. The Clipper 120 proof I'm actually a little underwhelmed by the 2-year dark rum's lack of character compared to several others in the price range. Their Clipper 120 overproof product is one I like but it doesn't crack my must-have listThe newest product is "9" spiced rum which I haven't worried about picking up yet (spiced rums are a big bandwagon trend and most of them are forgettable with three exceptions I think).

 

The Cruzan product I dearly miss is their Diamond Estate aged rum that they discontinued maybe a year ago. It was affordable at well under $20 and tasted like a much more expensive rum. The fact that they stopped making this one but manage to put out a zillion flavored rums and a trendy spiced rum irks me. If you find one of the last bottles of this on a shelf somewhere definitely snag it.

 

Now, located in New York as you are, you have access to a few rums getting rave reviews that I can't get and am dying to try. Two white rums in particular that I know are distributed in New York are El Dorado's 3 year and a very new product called Bank's Five Island. They are both supposed to be amazing, full-flavored, and very much unlike typical light rums. If you run across either of these, the word from the rum underground is that you should immediately buy and enjoy them.

[G&T]

I am located in Upstate New York. Unfortunately, that's a different state than real New York. I honestly can't find any really good selection of liquors, but dammit, I will keep trying.

 

Work has really been getting in the way of my drinking lately. It's quite sad.

Edited November 11, 2010 by G&T

[FlaSoxxJim]

I am located in Upstate New York. Unfortunately, that's a different state than real New York. I honestly can't find any really good selection of liquors, but dammit, I will keep trying.

 

Work has really been getting in the way of my drinking lately. It's quite sad.

 

I have to think Albany has an in with some of the downstate distributors.

 

I switched it up and played with Hendrick's Gin and tequila this evening. Hendrick's has a wonderful cucumber essence that compliments the juniper and citrus and I think it would be hard to mess up a drink if it uses Hendrick's as a starting point.

 

Ending the night with a dusky/throaty margarita iteration that I know I'll come back to.

 

1.5 oz El Jimador reposado tequila

1 oz Rhum Clement Creole Shrub (sitting in for the more typical triple sec or Cointreau)

0.5 oz lime juice

1 tsp. panella brown sugar syrup

1 tsp. light agave syrup

1 tsp. Del Maguay Santo Domingo Mezcal

 

Even at a scant teaspoon, the mezcal smoke comes through nicely but not in an overpowering way. The agave and dark sugar syrup add some depth and the Martinique shrub liqueur brings a slight bit of agricole funk to the drink.

 

I shook on ice and strained this one up, but it would also work well popular style on the rocks with a salted rim. This is a really nice drink that would probably be even better with a premium añejo tequila if only I had one on hand.

[knightni]

My dilemma now is there are two more bottles on the shelf at the same ridiculous clearance price. Do I blow my monthly booze allowance and pick them up at a steal or do I content myself with the one bottle and then kick myself in a few weeks when I run out?

Buy it now. You'll be kicking yourself later if you don't.

[Texsox]

Looking for a yummy new amaretto drink? Try this one.

 

I think I will give that a try only subbing Godiva White Chocolate for the Creme de Cocoa

[G&T]

I have to think Albany has an in with some of the downstate distributors.

 

I think it's a problem of demand. I had the same problem with beer a few years ago. Even the dedicated stores had limited selection and many of the bottles were well past their best by dates. Now the bottle shops rival any major city and most restaurants carry at least a couple craft beers that aren't Sam Adams. Good wine has always been very easy to come by around here.

 

Hard liquor though is another matter. It doesn't help that liquor and wine can't be sold in grocery stores in this state so there isn't a whole lot of competition to diversify the selection. I am sure there is some gem around here someplace but for now, I have to shop hop to pick through whatever selection they have.

[G&T]

Piña colada recipe is good. Did it with the vx since that's the lightest I have. Nice and simple. I plan to plow through those recipes this weekend I assume.

[Texsox]

Hard liquor though is another matter. It doesn't help that liquor and wine can't be sold in grocery stores in this state so there isn't a whole lot of competition to diversify the selection. I am sure there is some gem around here someplace but for now, I have to shop hop to pick through whatever selection they have.

 

Really? That kind of sucks.

[G&T]

Really? That kind of sucks.

 

There's no "kind of" about it. It's very stupid but there is a large wine industry in this state and they don't want grocer stores selling the California wines on the cheap. They claim it is to ensure that minors get carded but beer is sold in grocery stores.

 

Meanwhile the coconaut is a winner. Love the lime to cut through the sweetness of the coconut cream. As mch as I love the sweet, it has begun to wear on me a bit and this is the perfect cure.

[G&T]

Oh and if you are making homemade eggnog, do you heat the egg or go raw?

[FlaSoxxJim]

Glad you liked the Coconaut. Yeah, coco creme drinks get to me overly sweet after a while, I probably get in a serious mood for one maybe once a month though.

 

Raw egg all the way for egg nog, flips, and all cocktails containing eggs. Salmonella issues are practically non-existent but if you need to calm fears you can spend a little extra to buy pasteurized whole eggs.

[bigruss]

Why does Kahlua have to be so expensive (for us college kids), I am addicted to white russians and black russians.

 

Also, looking for breweries to visit while abroad (besides the Guinness one, not sure if I'll get to go to Dublin but I do have a friend studying there while Im abroad). I will be in the Netherlands and I'm hoping to find some local brews there and maybe down in Belgium. I am planning to spend atleast a few days in Germany after the trimester since I'll have a month of free time after school.

[knightni]

Why does Kahlua have to be so expensive (for us college kids), I am addicted to white russians and black russians.

 

http://www.google.com/search?q=make+your+o...lient=firefox-a

[FlaSoxxJim]

Homemade Kahlua is indeed very easy and quite good. My wife made lots of it several years ago to give away as Christmas presents.

[bigruss]

you guys.

[Texsox]

It has been a long time since I made Kahlua. I may research recipes to find one that does not use instant coffee. Also, in the past I bought whatever cheap vodka they had on sale. Now I'm thinking something two notches up the chain will make a big difference.

[bigruss]

It has been a long time since I made Kahlua. I may research recipes to find one that does not use instant coffee. Also, in the past I bought whatever cheap vodka they had on sale. Now I'm thinking something two notches up the chain will make a big difference.

Did it not turn out that great with cheap vodka?

 

Also, had Pumking beer the other night, very tasty.

[FlaSoxxJim]

Hooch snob though I am I really think for the most part vodka is vodka. The coffee choice on the other hand can be important. I don't have the recipe my wife used but it used course-ground fresh beans and not instant coffee.

 

I did an esspresso bean pisco brandy infusion not too long ago that was as simple as putting a few coffee beans into the spirit and letting it sit for 24 hours.

[G&T]

Drinking my first authentic eggnog (raw egg). Simple Rumdood recipe with heavy cream, Appleton VX, sugar, and brandy garnished with cinnamon and nutmeg. Pretty tasty although it could use another flavor. Could sub in Appleton 12 year but I think I would maybe add some vanilla. But this is a nice base drink to build on.

[knightni]

Melted brown sugar or syrup maybe?

[G&T]

Melted brown sugar or syrup maybe?

 

I was eyeballing the brown sugar. Yeah that would probably work real nice.

[FlaSoxxJim]

Drinking my first authentic eggnog (raw egg). Simple Rumdood recipe with heavy cream, Appleton VX, sugar, and brandy garnished with cinnamon and nutmeg. Pretty tasty although it could use another flavor. Could sub in Appleton 12 year but I think I would maybe add some vanilla. But this is a nice base drink to build on.

 

Rumdood Matt's recipe is quite good. Unless I'm making a big batch (which I haven't in years), this is pretty much the one I make.

 

If you are looking for a warm holiday tipple, my favorite is this crock pot hot buttered rum recipe (I think I posted this last year).

 

2 cups firmly packed brown sugar

1/2 cup butter or margarine

1 pinch salt

3 sticks cinnamon (I use 5 short canella sticks)

6 whole cloves (I use 10)

1/2 teaspoon ground fresh nutmeg

2 cups rum (don't get extravagant on the rum for this one, Appleton's V/X is more than adequate and it really also works well with budget Appleton Special or Mount Gay Eclipse which is what I use.)

heavy cream -- whipped, for topping

ground nutmeg -- for topping

 

Put all ingredients, except rum and cream, and nutmeg into crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 3 hours. Add rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.

 

This recipe is adapted from CDKitchen for Colonial Hot Buttered Rum (http://www.cdkitchen.com/recipes/recs/51/C...d_Rum1039.shtml) makes about 15 servings. We make it ahead of time without the rum and bring it out for cold weather camping, adding rum to individual servings heated up in the campstove tea kettle.

Edited November 20, 2010 by FlaSoxxJim

[G&T]

You did post it last year and I have been dying to try it ever since. I tried a basic hot buttered rum but found that using water lacked something. I wanted to try it again with apple cider instead.

 

Best part is that I have a crock pot now!

[FlaSoxxJim]

You did post it last year and I have been dying to try it ever since. I tried a basic hot buttered rum but found that using water lacked something. I wanted to try it again with apple cider instead.

 

Best part is that I have a crock pot now!

 

 

I've been similarly underwhelmed by single-serving hot buttered rums, but this one really meshes together despite it being mostly water on a volumetric basis. I assume it comes down to the long simmer time in the crock.

[G&T]

http://www.drinkupny.com/

 

I think they have the rum you are looking for.