On 2013-09-18 22:59, Nick Sabalausky wrote:
Ahh, the "makeshit double boiler" method. I do similar for certain sakes. Ie, the ones that say on the bottle they're best when warmed ;) Also the ones that are best hot, which would be the lower-quality ones and any that are getting old (Sake's not like most other boozes - after the initial aging involved in production, more time beyond that just degrades the quality. After six months, may as well just drink it hot. I think people calling "rice wine" in misleading that way. It's not even a wine at all, it's made from a grain, not a fruit.)
I didn't know it had a name.
But I didn't know that about dark rum. I may try that sometime.
A small piece of dark chocolate, of high quality and a high percentage of cocoa (around 70%), is a great combination. Nice way to end a dinner.
The ways I've had dark rum were probably mistakes: A "Dark and Stormy" (dark rum with ginger beer), but problem is I don't like ginger beer ;). And once I tried using it like a regular rum in a chilled fruity drink. Yea, I guess I didn't know what I was doing.
I use dark rums in fruity drinks as well but it depends which kind of rum you use. Dark rums for mixing drinks I would go with any of the first stet of rums I listed: Havana Club, Cruzan or Ron Barcelo.
I guess it also depends on what kind of ginger beer you use. I sometimes mix dark rum with ginger ale, the kind that's like soda, and some freshly squeezed lime, then you get a Fidel Castro.
The right rum for the right kind of drink. -- /Jacob Carlborg
