Returned 6 result(s) for "Overproof Rum / 151"; page 1 of 1.
A surprisingly delicious tiki cocktail from the wamp Fox Room of The Francis Marion Hotel in Charleston SC circa 1950
Notes:
Well balanced rum and dark smokey cherry
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This 1950's classic has been made a dozen different ways with a dozen different ingredients, we've chosen one that fits our taste buds and generally accepted as flavorful and fun.
Notes:
A balance of sour against sweet coconut and pineapple juice with an alcoholic kick and nice coffee notes.
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This tiki drink was created by Don the Beachcomber, circa 1941. It brings passion fruit together with a rum, light on spirit but the spirits involved are fairly strong.
Notes:
Sweet and Tart with a growing tangy bite that grows on you while also bringing a good sour citrus
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We have no idea the origin of this drink, we really didn't know if it was even a worthy drink, then we made it. It's fun, what more do you need?
Notes:
Fruity, but also intense with flavorful coconut and banana, and a bit of a rum bite.
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The Luau cocktail was sent to us, seems a bit of research suggests mixologist Gerry Corcoran of PDT created it. We suggest creating this recipe with a good overproof rum, something too rich might be distracting and bacardi overproof is just bad, something in between would be great!
Notes:
Rich and tangy flavor, floral and full of flavors and a bit of finishing bite.
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The Spanish Coffee was created by Jeffery Morgenthaler in his The Bar Book and served at Huber's Cafe in Portland Oregon.
Notes:
Warm dark roast coffee with a balanced sweetness and a punch of ethanol on the tongue.
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