|
I really like Parrot Bay 90 proof coconut rum. I am part of the problem, I am sorry. Something I've been meaning to do for a few weeks though is make my own regular proof coconut infused rum. Any suggestions for recipes/sugar amount/seeping times? Also what would be a good (i.e., cheap, but not nasty) rum to use as a base? I'm pretty sure the next time I get a bottle of Parrot Bay it'll give me renal failure and I'd kind of like to avoid that.
|
#
¿
May 30, 2013 07:43
|
|
|
|
| # ¿ Apr 28, 2024 20:00 |
|
|
Kenning posted:gently caress, I think I'm gonna try that now. Let me know how that works out for you. That Cruzan looks to be something like 50 proof, which is inadequate. Though their 151 may make a good macerator. Might try that with some fresh coconut meat this weekend if I get bored.
|
|
#
¿
May 30, 2013 09:16
|
|
|
This may only apply to Hawaii goons, but I just realized how much Old Lahania gold rum I've gone through over the past month. Stuff is cheap and reliable, no exceptional flavor to speak of, but conversely, no hints of cheap nastiness either. It goes for about 16$ a bottle locally. It's kind of the Seagram's VO of rum, while there's nothing really good about it, except the price, there's absolutely nothing bad about it either. Definitely more of a mixing spirit than a straight drinking spirit, but it's about the best thing to mix I've ever found. Well, other than Bombay dry in Singapore slings.
|
|
#
¿
Jul 21, 2013 13:05
|
|