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I know that this is probably an unpopular opinion around these parts, but I hate Cruzan blackstrap. It tastes like artificial maple syrup to me. So sweet and gross. I'm going to assume that the color comes from tons of caramel coloring rather than aging. Is Goslings pretty much the same as this? Can we just assume that any rum categorized as "dark" on the label is simply a product of coloring and sweetening? EDIT: Drink Smith & Cross errday. bolo yeung fucked around with this message at 07:23 on Aug 11, 2013 |
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Aug 11, 2013 07:18
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Rum lessons I learned this weekend: 1) Don Q Cristal is an awful, awful rum. I'm just going to treat this like a vodka from now on (that's pretty much what it tastes like). 2) The painkiller is a sweet mess of a mixed drink. I'd take a well made pina colada over this any day. 3) A 151 swizzle is hard to beat. Please make this drink if you haven't already. Don't think of using Bacardi 151. Only Lemon Hart 151 for this. The dash of Angostura and the few drops of pastis make this drink.
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Sep 2, 2013 07:22
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I made the painkiller myself with a ratio of 1:1 rum:pineapple juice. I see some versions use 4 parts pineapple to 2 parts rum, and I just can't imagine how extremely sweet that would be. I understand it's very similar to a pina colada, which is why I referenced it. I guess I find my pina coladas more drinkable since I use way too much rum in them.
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Sep 5, 2013 01:05
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That's really interesting. Kinda not surprised by the El Dorado 12. Tasty rum, but it is SWEET.
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Apr 22, 2014 02:49
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