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Halloween Jack posted:I got into whiskey because it's a family tradition, but I think rum has always suited me best. Until I read this thread I had the impression that rum was divided between low-to-mid-shelf stuff that's good for mixing, and rhum agricole that's expensive and impossible to get in Virginia. Now I want to devote as much of my liquor cabinet to rum as I do to whiskey. I remember finding Barbancourt at the ABC when I lived in Williamsburg so it might not be impossible. Maybe they could order it for you (or cross the border to a civilized county in Maryland although definitely not Monty)
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May 30, 2013 23:22
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| # ¿ Apr 29, 2024 06:52 |
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I'm no expert, but I like Barbancourt with the juice of half a lime (to taste, limes differ so it will take you a few drinks to work out the ideal balance)and a tablespoon (level, go easy on the sugar) of sugar. dissolve the sugar in the rum, add lime, stir with ice, serve in a highball over ice, garnish with a lime wedge.
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Aug 17, 2013 02:25
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Grog is also nice; Cap'n Aubrey prefers it to champagne. To be honest, Daiquiris and grog are essentially the same thing, just no water in the daiquiri.
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Aug 17, 2013 02:43
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